Huisje James

The story

Huisje James in Apeldoorn: Seasonal Veluwe Cuisine & Green Guide Recognition

The chef and the kitchen

Huisje James in Apeldoorn channels seasonal Veluwe cuisine through a kitchen anchored by chef Laurens Samsen and his own vegetable plots. Every dish begins with what the local forests and fields yield during that specific week. This grounded approach earned the restaurant two radishes in the 2026 We’re Smart Green Guide, a recognition built on direct sourcing and minimal waste. Samsen treats each ingredient as a starting point rather than a finished statement, allowing smoke, fermentation, and fresh herbs to carry the flavor.

Signature plates and seasonal rhythms

This regional gastronomy shifts with the calendar, offering a six or seven course progression that turns into individual plates on Thursday and Sunday. The current lineup places hamachi with kombucha and jasmine ahead of pigeon cooked with ramps and morels. Dry aged loin arrives alongside red curry and endive, then closes with a cherry dessert layered over white chocolate and rose. A dedicated vegetarian path mirrors these textures using cucumber, leek, and fennel, while paired wines from a newly opened cellar balance the acidity across every plate.

The thatched house and intimate tables

The restaurant occupies a weathered thatched roof building set into the Ugchelen landscape, offering both indoor dining and sheltered garden seating when the weather holds. Inside the converted hayloft, fourteen guests gather around the central workbench for the five course chef’s table experience. Service begins with house sparkling wine at seven o’clock and moves through a tightly choreographed sequence of hot plates and palate cleansers. This place-driven cooking keeps natural wood surfaces and low lighting focused firmly on the passing dishes.