The story
Tucked into the wooded landscape of Ugchelen, just outside Apeldoorn, Huisje James occupies a charming thatched cottage that feels like a secret discovered. Here, chef Laurens Samsen leads a kitchen rooted in the rhythms of the Veluwe – a region of forests, heathland, and wild game. The restaurant’s Michelin Recommended status, awarded for 2026, reflects the quiet confidence of a place that lets the land speak for itself.
The menu changes with the seasons, drawing on ingredients from the restaurant’s own vegetable garden and local suppliers. Wild game, fresh herbs, and vegetables harvested at their peak define a style that is both precise and unfussy. Guests choose between a 6- or 7-course dinner, with a vegetarian version available. Dishes such as hamachi with kombucha, tarragon, and jasmine, or dry-aged beef with red curry, chicory, and spring onion, show a kitchen that balances bold flavours with delicate technique. On Thursday and Sunday, a la carte dining is also possible. Lunch is served from Friday to Sunday, offering a lighter 3- or 4-course menu inspired by the same seasonal philosophy.
For a more intimate encounter, the Chef’s Table in the adjacent barn seats just 14 guests around the chef’s workbench. Here, the evening begins with a glass of bubbles at 7 pm, followed by a 5-course menu with matching wines, table water, and coffee. The setting is informal but immersive – you watch each dish being composed while the chef explains the inspiration behind it. The experience runs from Thursday to Saturday and costs €155 per person. Exclusive bookings for groups up to 14 are also possible.
Huisje James also partners with a nearby hotel, allowing guests to combine dinner with an overnight stay. The morning brings a breakfast buffet and the chance to explore the Veluwe on foot, by bike, or even on an e-Safari. It is a rare place where the meal and the landscape feel inseparable – and the Michelin guide has taken notice.
Recognition
Ambience
Details
History
Nestled in the heart of the Veluwe, on the outskirts of Ugchelen, lies the rustic Huisje James. The name does not immediately suggest it is a rural thatched-roof villa, tucked away behind a Van der Valk hotel. The dimly lit ambiance exudes a 1970s vibe, featuring explicit art on the walls. For a few years now, young chef Laurens Samsen has been behind the stove, serving modern cuisine rooted in classic French techniques. Sauces have proven to be his forte. The menu offers only a choice between a six- or seven-course menu, which can also be served entirely vegetarian upon request. Dishes are prepared using local and sustainable ingredients, along with vegetables from their own garden. An extensive wine list and a wine pairing option are also available. We begin with a dish featuring a modest portion of raw mackerel paired with honey tomato and masala tandoori cream. Beautifully presented and a light, refreshing start. This is followed by a vegetarian dish of smoked celeriac with a savory garlic sauce—a true umami bomb. The subsequent dishes are characterized by an abundance of sauces, creams, and rich, velvety mousses. Highly creative, yet somewhat monotonous. The main course of expertly cooked regional beef stands out, served with little towers of beetroot and a basil and olive oil cream, finished with crispy pine nuts. The vegetarian main course—'Garden: What the Season Offers'—looks picture-perfect once again, but despite super-fresh ingredients like zucchini, leeks, and snap peas, it lacks substance. The young service staff is somewhat reserved; it could certainly use a bit more energy. Welcome to Lekker!
House James offers a surprisingly idyllic escape, nestled in a rural setting with sweeping views over green meadows. This tranquility carries through into the kitchen, where chef Laurens Samsen uses ingredients from his own vegetable garden...
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