3 - Endorsed
i
The restaurant publishes the farm behind each category: beef from a herd raised on feed grown on the same land, lamb kept outdoors to ten months and butchered by a local butcher, organic pork, raw milk farmhouse cheese from a dairy that has made it for 40 years, bread from a village bakery, and vegetables grown without pesticides or artificial fertiliser. Several dishes carry the village name, including the dry aged beef from Nieuwleusen and a beef stew made with the same meat.
Cooking follows the year with it. The menu is rewritten through the season, game appears when it is in season, warm vegetables are served as the season allows, and the surprise menu is built each week from what the farms deliver.
The impact dimensions
Sustainable animal products
Nine named suppliers across dairy, beef, pork, lamb, vegetables, bread, beer and cheese in the Vechtdal and Reestdal region, with direct producer relationships evident.
The restaurant publishes a dedicated producer page naming a supplier for each main category: Zuivelboerderij de Waard (yoghurt, buttermilk, butter and kefir from cows grazing in the Reestdal), Borger de Echte Bakker (grain breads), Uut 't Veld (Blonde d'Aquitaine cattle raised on feed grown on the same farm), Erve Meijerink (Vilster lamb), Nieske's Erf (organic pork), Kaasboerderij Heileuver (raw milk Sallandse kruidenkaas), Kwekerij Eef Stel (vegetables grown without pesticides or artificial fertiliser), Brouwerij Avereest and the Ambachtelijke Vechtdal Brouwerij (beer) and Bakkerij Timmer (pastry).
The 2025 menus corroborate this at dish level: dry aged beef from Nieuwleusen, beef stew made with beef from Nieuwleusen, tacos with local minced meat, Salland herb cheese in two dishes, Zwolse mustard in the mustard soup and in a veal jus, and coffee from the Staphorst roastery Miss Morrisson on the arrangements page. Nine named producers across dairy, bread, beef, lamb, pork, cheese, vegetables, beer and pastry, all within the Vechtdal and Reestdal region, reflects multiple named traceable local suppliers across most categories, with direct producer relationships evident.
Strongest source Restaurant submission
The menu is rewritten through the season, with game appearing when in season, warm vegetables served as the season allows, and the weekly surprise menu built from what the local farms deliver.
Seasonal structure is visible on the current 2025 menus themselves. The shared dining card carries a warm seasonal vegetables side, a game rouleau and hare tournedos; dry aged beef is described as the cut of the moment; the dessert list holds a weekly rotating surprise dessert and a rotating selection of desserts. The menus are published as numbered editions within a single year, which indicates rotation at least quarterly.
The chef's three to five course surprise menu is composed per visit from what the local farms deliver that week, and the producer page describes seasonal sourcing from family farms in the Reestdal. Cooking follows the year with it: the menu is rewritten through the season, warm vegetables are served as the season allows, and the surprise menu is built each week from what the farms deliver.
Strongest source Restaurant submission
Beef and lamb are named with farm and husbandry detail; seafood carries no farming method, origin or certification.
Meat traceability is strong. Three named farms are published with husbandry or welfare detail: Uut 't Veld raises Blonde d'Aquitaine cattle on feed grown on the same farm; Erve Meijerink keeps Vilster lamb outdoors until ten months and has it processed by a local artisan butcher to limit stress and transport distance; Nieske's Erf is an organic pig farm. The 2025 menus carry this through with an organic pork schnitzel, dry aged beef from Nieuwleusen, beef stew made with beef from Nieuwleusen and tacos with local minced meat.
Seafood is the opposite picture. Salmon appears three times across the two menus, flamed on a tostada, house smoked as a main and in a sushi roll, with no farming method, origin or certification stated; prawns, calamari and stargazer fish are equally untraced. No fishmonger is named anywhere and no MSC, ASC, Beter Leven or equivalent certification was found.
Strongest source Restaurant submission
The restaurant hosts pub quizzes, dinner games, klootschieten and e-chopper tours, and is fully accessible, with step free interior, accessible ground floor toilet, accessible terrace and mobile card reader at table height.
The restaurant hosts village facing activities including a pub quiz, dinner games, klootschieten and e-chopper tours run with the partner E-yellow, and it is a genuinely accessible venue. It has a step free interior, an accessible ground floor toilet, an accessible terrace and a mobile card reader brought to table height, documented by the independent platform Toegankelijk Uit Eten.
Strongest source Restaurant submission
A few vegetarian dishes appear on both menus, including dry aged beetroot carpaccio and grilled celeriac, and vegetarian versions of bao buns, gyoza and savoury pie are offered.
Both 2025 menus were read in full. On the shared dining card, one of seven cold dishes (a carpaccio of dry aged yellow beetroot matured in the restaurant's own dry ageing cabinet, with goat brie and balsamic) and one of eleven warm dishes (grilled celeriac with mushrooms and tempura vegetables) are vegetarian as served, with three further warm dishes offered in a vegetarian version: a falafel burger in the bao buns, a vegetable filling in the gyoza and a lentil filling in the savoury pie.
Vegetables do appear as a stated focus in places, in the warm seasonal vegetables side, a marinated courgette and red cabbage salad and the dry aged beetroot. The structure of both cards is nonetheless built on beef, pork, lamb, game, chicken, salmon and prawns, and no vegan alternative is advertised. This reflects some vegetarian dishes and a menu not structured around plants.
Strongest source Restaurant submission
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
A dedicated producer page names a supplier for each main category: Zuivelboerderij de Waard (dairy, Reestdal), Borger de Echte Bakker (bread), Uut 't Veld (Blonde d'Aquitaine beef), Erve Meijerink (Vilster lamb), Nieske's Erf (organic pork), Kaasboerderij Heileuver (raw milk Sallandse kruidenkaas), Kwekerij Eef Stel (vegetables), Brouwerij Avereest and Ambachtelijke Vechtdal Brouwerij (beer) and Bakkerij Timmer (pastry).
The 2025 menus name specific in house categories: house smoked salmon, beef and yellow beetroot matured in the restaurant's own dry ageing cabinet, homemade sushi rolls, chimichurri, red cabbage atjar, bruschetta tapenade, game rouleaux and tiramisu.
Craft beer comes from two named regional breweries, Brouwerij Avereest and the Ambachtelijke Vechtdal Brouwerij, and coffee and tea come from the named city roastery Miss Morrisson in Staphorst, roughly ten kilometres away.
