De Tuinkamer

The story

De Tuinkamer in Hardenberg: Seasonal Plant-Based Dining in a Historic Greenhouse

The chef and the kitchen

De Tuinkamer in Hardenberg approaches seasonal plant-based dining through a direct lens. Chef Alwin Leemhuis opened the space in 2016 after earning two Michelin stars at Librije’s Zusje, choosing to practice seasonal cooking alongside Gitta Luiten, who has managed the surrounding gardens since 2011. The menu changes every week based on what leaves the soil that morning. This steady commitment to local agriculture secured five radishes on the We’re Smart Green Guide.

The greenhouse setting

An aging glass structure anchors the dining room while fifty-year-old botanical designs frame the view outside. Artists Henk Gerritsen and Anton Schlepers originally shaped these grounds in the late nineteen seventies. Guests sit among living foliage that doubles as the pantry. The staff delivers informal service without rigid formality.

Non-alcoholic pairings and house brews

Bouke Grob crafts custom juices and herbal infusions to match the weekly vegetable focus. The kitchen recently introduced a fifth house beer brewed with dried rhubarb root. These beverages complement the garden ingredients rather than competing with them.