Herberg Onder de Linden

The story

Herberg Onder de Linden | Michelin-Starred Asian Fusion Restaurant in Groningen

A Creative Kitchen Near Groningen

Just a few kilometres from the city of Groningen, in the village of Aduard, Herberg Onder de Linden brings a distinct perspective to fine dining. The restaurant, led by chef Steven Klein Nijenhuis and his team, describes its kitchen as “anders dan anders” – different from the ordinary – and that difference is rooted in a deep commitment to locality and sustainability.

The team works with the best produce from nearby sources: fruit, herbs and flowers from their own garden, honey from their own bees, vegetables from the permaculture garden Tuin voor Zwaantje, local game, fish from nearby waters, and bread made from local grains and foraged ingredients. In a conscious move toward a more sustainable kitchen, they use no dairy and no beef or pork. This philosophy, which draws on the principles of an Asian fusion cuisine, results in dishes that are both creative and grounded in their surroundings.

Warmth at the Table

The atmosphere at Herberg Onder de Linden is as carefully considered as the food. The restaurant pairs its inventive cooking with a warm, accessible service, creating a setting that feels genuinely welcoming. Guests can extend their visit by staying in one of six luxurious rooms and suites on the property, including two new suites completed in 2024-2025, each featuring bespoke murals by artist Roos Vink and styling by Flory Verasdonck.

Michelin Recognition

The restaurant’s thoughtful approach has earned it a Michelin star, a recognition of high-quality cooking that aligns with its reputation for surprising, ingredient-driven plates. Herberg Onder de Linden is a place where the kitchen’s creativity and the warmth of the welcome are equally memorable.