MICHELIN Guide Netherlands 2022
June 9, 2022
De Librije and Inter Scaldes confirm their Three MICHELIN Stars De Librije, run by chef Jonnie Boer and Inter Scaldes, the restaurant belonging to chef Jannis Brevet, remain, with Three MICHELIN Stars, the ultimate benchmarks of Dutch gastronomy. Both of these seasoned restaurants offer culinary experiences which never fail to impress diners. The technical prowess of these two chefs is only equalled by their ability to devise taste combinations which are always striking, and particularly creative dishes.
Three new restaurants are awarded Two MICHELIN Stars
The MICHELIN Guide Netherlands 2022 includes three new Two Star restaurants, bringing the number of restaurants “worth a detour” up to 21. De Nieuwe Winkel (in Nijmegen), highlighted with its first Star, as well as a MICHELIN Green Star last year, is a restaurant which upholds strong culinary convictions. Chef Emile van der Staak is a visionary who, with his captivating creations and sophisticated technique, brings the micro-seasons to life and champions a particularly poignant botanical gastronomy. In Amsterdam, Flore, by chef Bas van Kranen, supports a similar approach, with original dishes showcasing local vegetables and produce. The quest for sustainable solutions nourishes the creativity of the chef and his team, who define a very pure style of MICHELIN GUIDE cooking, in constant progression. As a homage to this dynamism and culinary excellence vibrancy, Flore is directly awarded Two MICHELIN Stars. Finally, Julemont in Wittem also accomplished this feat, with our inspectors deeming it worthy of receiving Two MICHELIN Stars right away. This charming restaurant, located inside Wittem Castle, invites diners to immerse themselves in a luxurious, modern and elegant setting. In the kitchen, chef Guido Breaken exalts produce of extraordinary quality. He concocts dishes with a unique style, tinted with exuberance, with an array of very precise, lively and expressive dishes.
10 new restaurants honoured with their first MICHELIN Star
Amsterdam has the largest number of restaurants awarded this year with a first MICHELIN Star. Restaurants including De Juwelier and Zoldering offer gratifying menus and a great deal of variety. In these laid-back restaurants, traditions and modernity rub shoulders with panache. The same atmosphere can be found at Lars Amsterdam, where the culinary art of chef, Lars Scharp whisks diners away for a modern and accurate experience. At De Kas, crunchy vegetables take center stage thanks to highly controlled flavor balances which oscillate between plantbased, sweet and sour. The vegetable-centric dishes in this restaurant, which is also awarded a MICHELIN Green Star, demonstrate the chef’s creativity and his intention to celebrate the abundance of nature. At Vigor, in Vught and Alma in Oisterwijk, gastronomic finesse and contemporary twists go hand in hand with very beautiful food and wine pairings. At ’t Ganzenest in Rijswij, chef Erik Tas prepares dishes which deftly and elegantly honor the very best products. Fans of creative cuisine should not miss Noor in Hoogkerk and l’Atelier in Gulpen. These two restaurants offer no-frills, straightforward menus with explosive flavors. Cas Pikaar, in Hilvarenbeek also likes to think outside the box and does so with a great deal of aptitude. His technical finesse and the commitment with which he adapts classic recipes are astonishing.
MICHELIN Green Stars
The MICHELIN Green Star first appeared in the MICHELIN Guide Netherlands last year, distinguishing eight restaurants for their exceptional commitment and their efforts to promote sustainable gastronomy. In the 2022 selection, the MICHELIN Guide inspectors honour three new establishments. At Flore in Amsterdam, chef Bas van Krane takes pride in only stocking Dutch seafood and regional produce. Anjou pigeons therefore make way for Dutch quails and the chef no longer consumes any dairy produce. A similar approach can be found at Héron in Utrecht. Here, the culinary experience is part of an educational approach whereby diners discover all the care taken by the chef and his team to use products in their entirety, cooking with local fruit and vegetables and being guided by the rhythm of nature. Finally, Niven Kunz’s 80% plant-based/menu philosophy rule, which is implemented at Triptyque in Wateringen, is a true source of inspiration.