Twelve restaurants also gained one star in the guide and the chefs at the head of the 3 three star restaurants continue to be the spearheads of the development of Dutch gastronomy. Jonnie Boer (De Librije, in Zwolle), Jannis Brevet (Inter Scaldes, in Kruiningen) and Jacob Jan Boerma (De Leest, in Vaassen) are masters at inspiring the next generation of chefs, and their creative cuisine is among the best in the world.
International Director of Michelin Guides, Gwendal Poullennec said of the 2019 Guide: “This year is a very good year for the Netherlands. Not only have our inspectors seen consistently good cooking at the highest levels by the established chefs, but they have also found many new names to add. These young chefs, sometimes taking inspiration from their peers, are taking Dutch cuisine to new levels with their creativity, innovation and a thirst for finding new flavours to entice their customers.”
work of many hands. We say to the team from @restopurec ,you all made the two star dream come true. Merci. Merci! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #purec #restaurant #cadzandbad #two #michelinstars
Derozario in Helmond, home to Jermain De Rozario is where he shows off his own style of Indonesian cuisine. Paul kappe in Monarh, Jeroen Brouwer at De Loohoeve and Thomas Van Santvoort at Flicka all wow their guests with intense flavours.
Jim and Mike Cornelissen at Rijnzicht also use intense flavours but couple it with a great deal of inventiveness to spice up their dishes. In contrast, at OONIVOO it is the delicacy of the dishes.
The surroundings are part of the show in luxurious Bougainville and Voltaire where good food and sumptuous surroundings meet.
Some familiar names make a resurgence in the list. Menno Post at Olivijn, Wim Severein at The Millèn and Richard Van Oostenbrugge and Thomas Groot at Restaurant 212 join the list. They all made their names in other restaurants and have now taken the plunge and are showcasing their own skills.
Also in the Michelin Guide Netherlands 2019, 129 restaurants are awarded with a Bib Gourmand. This is including nineteen new additions.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
