Blumé

Restaurant Blumé (loosely translated as a reference to scent, aroma, and wine bouquet) is run by owner-chef Henrice Dijks, who gained considerable experience at establishments such as De Librije in Zwolle and Onder de Linden in Aduard. The dining room offers ample seating in a simply decorated space, featuring tables dressed in leather, sturdy white linen napkins, and a custom-made cutlery holder designed specifically for the restaurant. It is bustling, with predominantly younger guests. Henrice serves a modern French cuisine, presented as a multi-course menu. Knowledgeable host and sommelier Allard Riedstra pairs each course with carefully selected Old World wines. For the aperitif, a 2024 Sylvaner from Rainer Sauer in Franconia, an assortment of amuse-bouches arrives, including a Caprese salad presented as a one-bite macaron and a refreshing watermelon and goat cheese sorbet. The first course is slowly cooked trout from 't Smallert, a sustainable trout farm in Emst, accompanied by a sauce of iceberg lettuce, salted yogurt, and gratinated cucumber. A refined and light start. Next comes Dutch lamb shoulder, cured for forty-eight hours and then slow-cooked over eight hours. It is served with seasonal vegetables, including a somewhat muted eggplant mousse, tarragon jus, and is finished tableside with beurre noisette. Allard pairs it with a lively 2023 Pallazzetto Rosso Toscana IGT. A blend of Cabernet Sauvignon, Merlot, Sangiovese, and Syrah. A rich, full-bodied wine with herbal and dark fruit aromas. The portion sizes are excellent and the value for money is exemplary. If we may offer a gentle suggestion: dress up the dining room a bit more to enhance the atmosphere, and, not least importantly, improve the acoustics.

Blumé is a place that feels like a warm jacket, in the center of Groningen where it's pleasant to linger anyway. Chef Henrice Dijks has been a steady presence in this restaurant for years and cooks seasonally with products from the region...

The tables with white linen are generously spaced on a light wood floor, and the walls are painted ox-blood red. At Blumé, modern French cuisine is served: seasonal, (almost) everything homemade, ingredients sourced from the surrounding area, and served in true Groningen fashion—without any fuss. There is no à la carte option, only a compact menu offering 3, 5, 6, or 7 courses. Nor is there a wine list tonight; it is currently 'under construction'. Sommelier Allard Riedstra, who joined earlier this year, makes up for its absence by thoroughly asking about our preferences and brings three bottles that he unhurriedly and passionately explains. We opt for the biodynamic Burgundy Aligoté from Domaine Goisot, which features notes of pear and nuts—delicious. Three house-made amuse-bouches arrive, including crispy rice krupuk paired with a refreshing sorbet of wasabi, avocado, and cucumber. This is followed by exceptionally fresh raw mackerel marinated in oil, salt, and lemon, accompanied by nasturtium, cucumber, radish, shiso, and an airy dill and buttermilk foam. Next comes another straightforward dish: thick pieces of North Sea plaice poached and topped with carrot, ginger, and a delightful pairing of perfectly executed hollandaise sauce and a shellfish sauce. The dishes are served alternately by the white and black brigades, both bringing equal passion to their roles. Chef-owner Henrice Dijks, formerly of Librije and Onder de Linden in Aduard, enthusiastically presents a dish centered on beetroot: cooked on the barbecue, served with granola made from puffed rice, and once again featuring a beautiful sauce combination: beet jus and a jus infused with the Japanese seasoning miso. We have to wait a while for the main course, but it is well worth it: thirteen-hour confit Dutch lamb, melt-in-your-mouth tender with a lovely coarse texture. The tarragon in the jus is subtly present and complements the other garnishes perfectly: eggplant cream, early new potatoes, chanterelles, and a crispy Indian pani puri with celery root brunoise. Together, the team at Blumé delivers a wonderful evening of fine dining.

Bistro 't Gerecht, part of Hotel de Ville, closed its doors in 2022 due to the sale of the building. After a major renovation of both the restaurant and the hotel, Restaurant Blumé opened in early 2023, along with the adjacent boutique hotel Halbert. Head chef Henrice Dijks stayed on and became a co-owner. He cooks here in a classic style with a modern touch, particularly noted for the refinement of the dishes and the perfect sauces. The interior resembles an upscale bistro, with the color oxblood red prominently featured. White linen tablecloths are set on the tables, and there is a bar at the back. It is cozily busy with mostly couples, and there is a relaxed atmosphere. There is no menu here. Instead, there is an A6-sized mini card listing all the courses of the tasting menu, along with a Blumé wine pairing guide indicating which wine is served with each course. For the aperitif, a nice fresh MMM Sauvignon Blanc from Domaine Fournier is served alongside flavorful bite-sized snacks, including a delicious langoustine bisque and pani puri filled with steak tartare and herb cheese. We start with beautifully cooked cod with celeriac, beurre blanc, herring roe, and salmon eggs. The combination of creamy and salty works perfectly. For the main course, there is beef tenderloin with beetroot, parsnip puree, and excellent choron sauce and spice jus. The meat has an excellent doneness. Fortunately, we still have some bread to soak up the leftover sauce from our plates. The cheese board features a thoughtfully curated selection, is generously portioned, and is accompanied by Merlino Pojer Vino Liquoros, a pleasant fortified wine from South Tyrol made from the Lagrein grape. The city center of Groningen now boasts one fantastic new address. Tip: make the menu slightly easier to read (larger font) and ensure better lighting at the back of the dining room. Welcome to Lekker!