The kitchen team at Hotel Haarhuis in Arnhem, the Netherlands, is taking a different approach. "Spareribs, hamburgers, and other Dutch restaurant favorites are out; instead, we welcome traditional Dutch products that customers have known all their life, but with a culinary twist. What's new is that I base the composition of a dish on a vegetable of the season," says chef Frank Bregman. "That is a slightly different way of working, which is why we have set up a home-grown garden: large shelves with pots of vegetables and herbs on them."
Director Wouter Dekker of the hotel says: "We want to distinguish ourselves from other restaurants in the city, so no Mediterranean or oriental cuisine, but dishes based on well-known Dutch products. Although we're not aiming for a Michelin star, we are aiming for a Bib Gourmand, Michelin's award for top restaurants with three-course menus under 39 euros."
Bregman is not just at the head of the kitchen. One day a week he is inspired by Niven Kunz, the owner of Triptyque restaurant in Wateringen and the ambassador of Dutch Cuisine. "If possible, we use products from the region, such as Black Angus beef from Arnhem and rainbow trout farmed in the Veluwe," says Kunz. "Products from the rest of the country are also welcome, as long as they are of high quality."