Gourmet dining
"The nature around us moves and changes every day, which is why we love to be challenged to work with the finest seasonal products."
Dennis van den Beld
The nature surrounding Het Roode Koper is our greatest source of inspiration. Whatever the season offers us finds its way into the kitchen. Pure flavors, recognizable and balanced. Together, we constantly seek that right harmony, so that everything served at the table is just right. In taste, in atmosphere, and in experience.
Enjoy peace and space
Everything comes together in the restaurant. The green surroundings, the space, and the tranquility ensure that time naturally slows down here.
The landscape unfolds from the large windows and on the terrace. Light, expansive, and ever-changing with the seasons. On sunny days, the terrace is a place to linger, with views over the gardens and the greenery surrounding the estate. Inside, attention is paid to every detail and every guest. Personal, relaxed, and with an eye for detail.
Whether you are coming for an intimate dinner for two or sitting down with a large group, there is always a spot that fits. For silence, for togetherness, or for a moment to celebrate.
Unique flavors
In the kitchen, we follow the rhythm of the seasons. What is harvested today determines what is on the plate tomorrow. Vegetables from the kitchen garden, herbs from the greenhouse, eggs from our own chickens.
Everything close by, everything fresh.
Where nature replenishes us, we work with a fixed circle of trusted suppliers. We have been building these relationships for years, so that we can count on products that are chosen with the same care and attention as those we use for cooking.
The menu changes with the seasons. Always with respect for the product and an eye for detail.
The finest WINES
A good dish calls for a good glass. Our wine list brings together small houses and grand châteaux — carefully selected and tailored to the moment at the table.
There is plenty to discover even without alcohol. Refined combinations with fresh notes and unexpected accents ensure a complete experience alongside the menu. In addition, we serve a selection of cocktails and a small, carefully curated choice of spirits.
WITH Care and precision
The dining experience is carried by the black brigade. With attention, craftsmanship, and a sense of timing, they ensure that every dish and every moment receives the right accompaniment.
Their work is subtle and precise — present without dominating, and essential to the tranquility and experience that characterizes an evening at Het Roode Koper.
CHEF Dennis
van den Beld
Following his dream, Dennis van den Beld was already in the kitchen at a young age. From the age of sixteen, he honed his skills in the profession, driven by an almost natural love for cooking and a constant urge to refine.
Together with his team, he works on dishes that are created in the moment, inspired by the season and nourished by what the estate itself has to offer. The vegetable garden, the greenhouse, and the immediate surroundings play a central role in this. What grows and blooms helps determine the direction of the kitchen.
His career has previously taken him to renowned stages, where he was shaped in discipline, precision, and craftsmanship. His work has been awarded prizes including the Gouden Koksmuts (2020), the Wynand Vogel Trophy (2014), and the Gouden Koksmes (2014). As a member of the Dutch Culinary Team, he also won Gold and Silver at the Culinary Olympiad (2016) and Silver and Bronze at the IKA (2018).
Discover the chef's flavors
The dishes stay close to their origins: recognizable ingredients, prepared in a classic style with a French foundation and a contemporary approach. It is all about balance and flavor that speaks without excess.
Curious about the chef's flavors? Discover what is currently being served and let the season surprise you.
