The story
Wild Atelier Apeldoorn applies a French framework to contemporary wild gastronomy, opening its doors in June 2025 under master chef Jonathan Zandbergen. His culinary training meets a modern philosophy centered on game management, sustainable fishing, and regenerative farming. Every dish reflects this commitment to products that live freely across the Dutch forests, fields, and waters. The kitchen operates on a rotating seasonal menu that shifts between five and seven courses.
The team transforms these raw materials through precise techniques, as seen in the charcoal roasted red mullet paired with sweet cuttlefish and cherry leaf beurre blanc. A dedicated Bos en Tuin menu offers a fully plant-based alternative featuring confected angelica served alongside orange, fennel, and lavender oil. Tasting plates like the head-to-tail roe deer preparation or the charcuterie-style partridge highlight the restaurant’s respect for whole-animal cooking. Each course prioritizes regional provenance over imported flavors.
Housed within the former bar of Hotel De Echoput, the dining room balances warmth and restraint through rich wood tones and natural textures. Service moves deliberately from the central cooking island to the table. Early acclaim followed quickly, securing number sixty-seven on the Lekker Top100, a sixteen-point-five rating from Gault&Millau, and entry into the Michelin Guide selection. The combination of classical French technique and grounded sourcing makes Wild Atelier a notable addition to Apeldoorn.
Recognition
Ambience
Location
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