Orangerie De Pol

The story

Orangerie De Pol, Doetinchem – Fine Dining in a Glass Greenhouse

Dineren in een glazen kas

In the wooded outskirts of Doetinchem, Orangerie De Pol offers a setting that is both unexpected and quietly arresting: a glass greenhouse where the boundary between indoors and outdoors dissolves. Chef Mark Captein and host Marjolein van der Ham – partners in life and work – run this small-scale restaurant with a clear focus on the seasons. Their shared ambition is to push Orangerie De Pol to the highest level, and the Michelin inspectors have taken note, awarding the restaurant a Recommended distinction for its refined, modern cuisine.

Mark Captein trained in Haarlem and honed his skills at well-regarded restaurants before meeting Marjolein on Bonaire in 2015. The couple returned to the Netherlands, and when they saw the glass building in the Achterhoek woods, they knew it was their place. Marjolein, a graduate of the Hotelschool in Apeldoorn, runs the front of house with warmth and precision. Her approach to hospitality is personal and direct – she describes it as making sure every detail of the evening is right.

The kitchen is driven entirely by the rhythm of the seasons. Four times a year, the menu changes to reflect what is at its peak. Lunch runs from four to six courses; dinner offers five or six, with Friday and Saturday evenings reserved for the full six-course experience. A la carte options are available on Wednesday and Thursday evenings, and during lunch on Thursday through Saturday. Wine and non-alcoholic pairings are offered by the glass or half-glass, selected to match the dishes.

For guests who want to linger, overnight stays are available, and a Red Carpet service – a lift in a Lexus within a 10-kilometre radius – adds to the sense of ease. But the draw remains the cooking: balanced, precise, and rooted in the landscape that surrounds the glass walls.