Gourmet dining

Experience the splendor of extraordinary flavors and aromas.

Dennis van den Beld

Come and taste, and enjoy my colorful dishes with just as much pleasure as I use to cook them for you.

Chef Dennis van den Beld

Following his dream, Dennis van den Beld (39) started his cooking career at the age of 16. As a disciplined competition chef, he also encourages his team to participate in competitive cooking. Van den Beld has won prestigious awards including the Golden Chef's Hat 2020, the Wynand Vogel Cup 2014, the Golden Chef's Knife 2014 and, as a member of the Dutch Cooking Team, he won Gold and Silver at the Culinary Olympiad 2016 and Silver and Bronze at IKA 2018.

chef's selection

Dennis van den Beld cooks a daily changing four, five, or six-course menu using the best products available at that moment. This way, you enjoy the flavors of the season.


View the chef's à la carte menu.

special flavors

Fine dining is an experience that begins as soon as the chef conceives the flavors for the menu and selects his ingredients. Every dish is prepared with passion to surprise you with exceptional aromas and flavors. Every dish we serve seamlessly complements the occasion you are celebrating: a romantic evening for two, a cozy family gathering, or a festive wedding celebration.

Several bottles of fine wine from the Domaine de la Romanée-Conti are lined up in a dimly lit cellar.

The finest WINES

We are pleased to introduce you to exceptional winemakers, their finest wines, and the best vintages. You will find our cellar, featuring over 300 wines, on the wine list: from rare productions by classic châteaux to smaller wine producers in renowned wine regions.

A gourmet dessert shaped like a mushroom with a dark cap, served on a green crumb base with dollops of cream on a white dish.

SWEET MASTERPIECES

Creating delicacies that surprise your taste buds is the challenge our head pastry chef Nina Graver sets herself every day. Enjoy her chocolates and beautiful cakes, and taste her refined desserts.

Discover the chef's flavors

In my dishes, I want the ingredients on the plate to be recognizable. I employ a classic cooking style, based on French traditions. How do I do that? Feel free to walk into the kitchen for a meeting with me and the team.