The story
In the small town of Borculo, on the banks of the river Berkel, Restaurant De Ölliemölle occupies a 15th-century watermill that once ground linseed into oil. The name — Ölliemölle, dialect for “oil mill” — still stands large on the facade. Inside, the original milling mechanism and heavy wooden beams remain, giving the space an authentic, characterful atmosphere. A terrace overlooks the water, where water lilies float and the mill wheel occasionally turns. The setting is quiet, romantic, and unmistakably Dutch.
Since September 2022, the restaurant has been run by chef Roel Sieverink and host-sommelier Kim Blaauw. Sieverink’s cooking is rooted in the classic French tradition — he describes his approach as one of good cuisson and beautiful sauces, and he never sacrifices depth of flavour. Blaauw, who shifted careers to follow her passion for wine, pairs each course with carefully chosen bottles, believing that excellent service and remarkable wines belong together.
The menu changes with the seasons. A typical JRE menu might open with Canadian lobster, followed by North Sea crab with duck liver and eel in a fresh vinaigrette, then halibut with broad beans and tiger tomatoes. A main of crispy sweetbreads with apple, celery, walnut and morels leads to a piépkuiken (young chicken) with beetroot, pommes dauphine and PX sauce, finishing with Dutch strawberries, pan-fried duck liver and vanilla ice cream. For those seeking a grander experience, the Chef’s menu includes steak tartare with Osetra caviar, langoustines, and Tournedos Rossini with Madeira, foie gras and truffle.
The restaurant seats just 28 guests, creating an intimate, unhurried atmosphere. Aperitifs are served by the open fire in cooler months; in summer, the terrace by the water is the place to be. The wine list is carefully selected, and the kitchen can accommodate vegetarian requests on advance notice.
De Ölliemölle has earned a place in the Michelin guide, which praises its “pure romance” and the chef’s light updates to traditional dishes, as well as recognition from Gault&Millau and the Lekker 500 guide. The restaurant is also a member of Jeunes Restaurateurs Europe. It is a member of Jeunes Restaurateurs Europe. In spring 2025, a new water wheel was officially inaugurated — a fitting addition to a restaurant that honours its past while cooking for the present.
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Ambience
Details
History
De Ölliemölle, housed in a 15th-century watermill on the Berkel river in the small town of Borculo, previously operated as an oil mill where flaxseed and hazelnuts were ground, among other crops. Today, you can savor the exquisite cuisine of Chef Roel Sieverink here, featuring classic French dishes with a fresh twist. Pure, naturally pristine local ingredients take center stage. The menu boasts a wide selection of shellfish and crustaceans. We are warmly welcomed by our hostess, Kim Blaauw. Paired with a glass of Laurent Perrier champagne and plump Gillardeau oysters, the first amuse-bouches arrive. The beet tartelette served with new potatoes and pink pepper ice cream quickly becomes our favorite: a burst of flavors combining sweet, crunchy, earthy, warm, and cold elements. A generous selection of breads and dips (which will be added to the bill later) delights us once more, particularly the butter sculpted into a gear shape and dusted with algae powder, which delivers an incredible taste experience. The same goes for the perfectly cooked and raw scallop accompanied by hazelnut praline, citrus zest, olive oil, and white chocolate shavings. Bold, surprising, and beautifully presented. A glass of organic La Grange from Languedoc, France, made from Grenache Blanc, is poured alongside it. Its fruity notes and minerality pair exquisitely with the scallop. For the lobster à la nage, served with a butter sauce and vegetables such as leek, carrot, and celery, the chef demonstrates how masterful technique complements seemingly simple dishes crafted from top-quality ingredients prepared with exceptional professionalism. Tip: On sunny days, you can dine on the wooden deck overlooking a pond filled with lilies, ducks, and a turning watermill. What a feast!
In a centuries-old watermill, where flaxseed was ground into oil in the past, chef Roel Sieverink and hostess-sommelier Kim Blaauw receive their guests. The building has atmosphere and character in abundance, and at the back we find ee...
The historic, centuries-old watermill situated along the Berkel was once used to grind flaxseed into oil. Since 2022, the passionate chef Roel Sieverink and the warm, spontaneous hostess and sommelier Kim Blaauw have been running their fine dining restaurant here, and they do it with great flair. The distinctive building is tastefully decorated in a classic-modern style, and on summer days you can take a seat on the lovely terrace overlooking a picturesque pond. Roel prepares French cuisine with light, contemporary twists. Lobsters and oysters sit in the tank, ready for preparation. When game season arrives, special game menus are available to order. The menu changes with the seasons. We don’t pass up the oysters and indulge in six super-fresh Fine de Claire oysters. Throughout the meal, we taste the skilled hand of this young master in a beautifully presented bowl generously filled with mussels and river crayfish in nut butter. And the whole Valencienne lobster, stuffed with tomato and bell pepper, tomato sauce, and cognac, and topped with gratinated cheese, should never leave the menu. We let the cheese board featuring a selection from Kaasfort Amsterdam slip by, but turn our attention to dessert: a classic Paris-Brest, paired with a delicate glass of Heiner Sauer Weissburgunder Trocken, poured for us by Kim, a true hostess. Joie de vivre in the Achterhoek. Welcome to Lekker!
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