Tolhuis vijf

The story

Tolhuis vijf Apeldoorn | Gault&Millau Recognized French Dining

Stone walls and a historic route

Tolhuis vijf in Apeldoorn anchors its menu around French cuisine, drawing from a building that originally functioned as a roadside toll station in 1843. Travelers once halted here on the route between Apeldoorn and Arnhem, and the current dining room preserves that sense of passage behind warm wooden furnishings. Guests gather to explore a daily rotating lunch list or settle into a longer dinner service. The space feels grounded in local history without sacrificing modern comfort.

Classical training and personal technique

Chef Vincent Knol spent a decade working beside his father Gerard at restaurant Poppe before opening his own venture. That apprenticeship provided a rigorous foundation in classical French cooking, which he now adapts with subtle global influences. His partner Marjolein Vaandrager manages the floor, having left another career to join him in this shared project. Their combined focus keeps service steady and the kitchen disciplined.

Seasonal plates and quiet recognition

The kitchen builds its three to five course dinners around precise techniques and fresh ingredients. Diners often start with a classic steak tartare before moving toward richer main courses that reflect Vincent’s personal sauce work. This measured approach earned the restaurant a spot in the latest Gault&Millau guide, where reviewers praised the harmonious blend of tradition and contemporary flair. Every plate reflects a deliberate balance rather than unnecessary complexity.