Landgoed Groenendaal

In the former coach house of the Groenendaal estate in Heemstede, we are welcomed by a young, friendly team. The greenhouse where we dine overlooks the terrace and the Groenendaal forest. The interior features a classic-modern design with white table linen, a black-and-white tiled floor, and tall windows. The atmosphere feels cozy and meticulously maintained. Here, French cuisine is served with a twist. An à la carte menu offers both classics and seasonal dishes. We begin with smoked salmon accompanied by soy, wasabi, and nori. The salmon is tender, rich in flavor, and pairs excellently with a Belleveaux Chardonnay Réserve 2022 from the Languedoc. The second starter, an egg cooked at 63 degrees with cauliflower foam, hazelnut crumble, and cauliflower flakes, is original and beautifully balanced. This is followed by a generous portion of duck liver with fig sauce, hibiscus cream, and mini-brioche. The flavors are highly convincing, particularly when paired with Churchill’s 20-year port. The main course of veal entrecôte with ras el hanout, pearl couscous, and baby carrots is cooked exactly medium-rare, tender, and refined. The German Pinot Noir 2022 from the Pfalz complements it perfectly. The scallops on celery puree with a white port and shallot foam also deserve praise: perfectly cooked and elegantly presented. For dessert, a clafoutis with blueberry, cinnamon, and almond arrives, harmonious in flavor and a worthy finale. The service is proactive, friendly, and surprisingly skilled. An evening at Landgoed Groenendaal means dining in an atmospheric greenhouse, savoring classic French cuisine with refined accents, and being attended by a young, passionate team that lends the evening a special glow. A wonderful spot!

Estate Groenendaal is located near Haarlem, beautifully hidden in the greenery of the Groenendaal Forest. The restaurant, complete with a spacious terrace, is cozy and invitingly housed in an 18th-century coach house where they have already been more than a hundr...

It remains a delight to dine in the former coach house of Landgoed Groenendaal, which has been in the possession of the Uitendaal family for well over a century. The dining room is attractively decorated with spotlessly white linen-covered tables, comfortable chairs, and a chic black-and-white tiled floor, featuring large windows overlooking the Groenendaal woods. The welcome is warm and remains so throughout our visit. The kitchen serves dishes rooted in French cuisine with contemporary touches. A crisp puff pastry case filled with pumpkin américaine—a vegan version of steak tartare—is a delicious starter. We also order the Gouden Groenendalers amuse-bouches (a smart addition): prawn croquettes served with Lavva yogurt and freshly sliced Pata Negra ham. Next comes a rich foie gras terrine with white grapes, pancetta, and endive. The accompanying brioche is slightly dense. Paired with it is a 2015 Sauternes from Garonnelles that matches perfectly. For the main course, we opt for Beef Wellington. A classic executed flawlessly. The portions are generous. Served alongside are homemade fries and a green salad. The sommelier on duty pours a robust red, the Naumakos by Carminucci (70% Montepulciano, 30% Sangiovese). Two homemade bonbons accompany the coffee, fitting in just nicely. After all, frugality has never been a word in the Uitendaal family’s vocabulary. A fine establishment. Last year it was on the verge of making the Top 100; unfortunately, it missed out this time.

Close to Haarlem, in the leafy surroundings of the Groenendaalse Forest in Heemstede, lies the rustic Groenendaal Estate of the Uitendaal family. Housed in a chic former coach house, the space is elegantly furnished with spacious linen-dressed tables, comfortably upholstered chairs, a spotless classic black-and-white tiled floor, and modern lighting fixtures against the high ceiling. When the weather permits, it is wonderful to relax on the spacious terrace. Hospitality is practiced here with a capital G; the service is friendly, professional, and makes you feel truly welcome. Executive chef Mark Visser serves French classics with Mediterranean and Asian influences. He prepares a regularly changing seasonal menu using what the season offers, which can also be ordered entirely vegetarian. Be sure to check out the “Golden Groenendalers” list, featuring eel bitterballs, scallop croquettes, a classic steak tartare with all the trimmings, or a generously portioned plate of freshly sliced Pata Negra. The wine list offers an ample selection at excellent price points. We taste freshly caught mackerel and octopus with red cabbage and dashi, and the chicken for the main course is melt-in-your-mouth tender. It is served with pea shoots, a generous helping of lion’s mane mushrooms, and a rich Madeira jus. Leave room for the homemade bonbons with your coffee. And if you want to celebrate a fairy-tale wedding, you have come to the right place.

Hein Uitendaal Jr.'s Groenendaal Estate, now run by the third generation at the helm, is situated in a tranquil, wooded setting. The interior of the historic coach house is classically chic, featuring striking large dome lights, spotlessly set linen tables, gleaming glassware, and a black-and-white checkered tile floor. A pleasant calm pervades the space. Executive chef René Haak prepares classic cuisine with contemporary influences, and he does so exceptionally well. Multi-course menus are available, crafted to follow the rhythm of the seasons. The wine list offers a wonderful variety of choices. The first course, Tod man pla with king crab, sea bass, scallops, noodles, and coriander mayonnaise, is an immediate hit. Also delightful are the tender snails served with basil foam, a pepper casserole, black olives, and prawns. Classic-modern is the duck magret with a sweet jus made from puffed garlic, a surprising potato madeleine, and shiitake and mango chutney. The dishes are served at a comfortable pace and accompanied by knowledgeable descriptions. Tea is poured from a porcelain teapot that holds well over two cups, served alongside four homemade bonbons. Truly a destination you will always want to return to.

It is a pleasure to dine at Landgoed Groenendaal by Hein Uitendaal Jr., where contemporary decor meets a classic setting: gray felt curtains, a black-and-white tiled floor, and hat-shaped lamps. From the conservatory, we enjoy a lovely view of the meticulously arranged garden with its hydrangea hedge. Executive chef René Haak prepares outstanding dishes. Classic cuisine serves as his foundation, but with a modern twist. To begin, a caesar salad arrives featuring little gem lettuce, mackerel, egg yolk cream, bacon lardons, parmesan, black olive powder, and sourdough croutons. We lick our fingers clean: what beautifully fresh, briny, and savory flavors. The intermezzo of turbot and king crab with trofie pasta in lobster foam is also well executed. The accompanying wine is a Dumanet, a Chardonnay from the Languedoc with a rich flavor profile of peach, apricot, nuts, and vanilla. The main course from the four-course menu appeals to us slightly less: the American beef brisket with smoked paprika chutney, summer vegetables, potato mousseline with baked garlic, and tarragon jus lacks subtlety. However, this is more than compensated for by the dessert of peach frangipane with raspberry sorbet and citrus-vanilla thick yogurt. Top!

Estate Groenendaal, surrounded by centuries-old deciduous trees, offers a wealth of facilities. Whether it’s hosting a festive drinks reception, a delicious private dinner, an afternoon tea, celebrating a birthday or anniversary, getting married, or saying goodbye to a loved one, all of these are possible here. Since the lockdown, the Outdoor Bar has been added to serve coffee-to-go and scoops of ice cream to walkers in the surrounding nature. A brilliant move during difficult times, according to owner Hein Uitendaal Jr. Hein: “In these times, you get to know each other better, in the broadest sense. Our guests, colleagues from other restaurants, staff and suppliers.” Besides all this, you can still enjoy excellent food in the sleekly designed dining room, where head chef René Haak serves modern French dishes based on local seasonal produce, featuring plenty of game and an occasional Eastern touch here and there. Every plate is perfectly balanced and the cooking is flawless. Hosts René van Mourik, Job Borst, and Piet Meeuwissen pour beautifully matching wines upon request—primarily from classic European wine regions—and are happy to advise on the options. Hein Uitendaal Jr., the fourth generation at the helm of this family business, has everything running smoothly. Reliable quality.

Hidden among ancient deciduous trees, yet long known to residents of Heemstede and the surrounding area: Restaurant Landgoed Groenendaal. Not an oasis of design, this former coach house is instead a multifunctional estate featuring sleek, modern halls where, alongside enjoying a fine meal, you can also host weddings, meetings, anniversary celebrations, and more. Since 2010, the fourth generation, led by Hein Uitendaal Jr., has been at the helm of this family business. René Haak started out in the kitchen at just sixteen years old, and the fifty-something has served as head chef here since 2012. His French-classic cuisine relies primarily on seasonal regional produce, though he does not shy away from Eastern flavor accents. Take the starters, for instance: wasabi mayonnaise and wakame served with king crab croquettes, or vitello tonnato accompanied by puffed quinoa and pickled cucumber. Delicious. Host René van Mourik pairs it with a crisp, dry Austrian Grüner Veltliner (Diem 2016). Also delightful: turbot baked in Colonnata lard, served on saffron risotto with lemon beurre blanc, paired with generous pours of Cuvée de l'Aurore Rémond 2016, an elegant Chardonnay from the Mâcon. And for the pièce de résistance—short ribs—a deep red, robust California Cabernet Sauvignon, Paso Robles Castle Rock 2014. The tender meat is complemented by an earthy accompaniment of Jerusalem artichoke, button mushrooms, and foie gras. To finish, there is airy chocolate mousse, freshly churned espresso ice cream, and almond crumble. A reliably excellent spot.

Groenendaal dates back to 1634 and was once a magnificent country estate for wealthy merchants from Haarlem and Amsterdam. In 1913, it was purchased by the Uitendaal family, and in 2006 – after extensive renovations – the chic yet accessible estate was taken over by Hein Uitendaal Jr. On the beautiful terrace, we begin with an aperitif: a softly sparkling Crémant de Loire from Domaine des Beaumard. From the kitchen of head chef René Haak, who prepares straightforward, no-nonsense dishes, comes a starter of rolled Hereford entrecôte with apple, celery, and green herb mustard. Beautifully presented and delicious. Next, sea bream with hand-rolled pasta and Iberian ham. A feast for the eyes and taste buds. The 2016 Grüner Veltliner from Weingut Wieninger pairs perfectly with it. The main course is equally delightful: perfectly cooked veal shank with basil jus and sweet potato mousseline. The panna cotta dessert with blueberries and strawberries Romanoff goes down a treat. You get excellent value and quality for your money here. The service is exceptionally warm, professional, relaxed yet attentive. Adjacent to the restaurant is a spacious private parking lot where you can park free of charge. Welcome back to Lekker.