De Lindenhof

Excellent cooking

Pieter-Jan Kruithof has now joined the team at fine-dining restaurant De Lindenhof in Giethoorn as host, wine expert, certified spirits specialist, and son of SVH Master Host Martin and his wife, hostess and sommelier Marjan. Here, you can savor cuisine of the highest level in an oasis of tranquility and homely comfort. The 'way of life' that Martin uses to describe his work is reflected in every aspect. From the parade of refined amuse-bouches served as an elaborate welcome, to an ambiance that fosters a homely atmosphere, the team’s warm hospitality, the luxurious richness of a menu packed with premium ingredients, exceptionally fresh produce from their own garden crafted into sophisticated flavor sensations, and distinctive wine pairings that complete the experience. Yellowtail kingfish hamachi is cured for forty minutes in coarse sea salt and is served with slices of unripe white strawberry, a tomato, strawberry, and laver dressing, crispy seaweed ribbons, and dollops of laver cream. Pieter-Jan pairs it with a 2024 Terras Gauda from Rías Baixas, Pontevedra in Galicia, which pleasantly enhances the dish's various flavors. Red mullet follows, topped with a crispy sourdough crust, sun-dried tomatoes, and ratatouille cream. A foamy sauce based on fish heads completes the dish perfectly. Just like the glass of Vignes Perdues Millésime 2022, Côtes Catalanes made from hand-picked Grenache Gris. Next comes a beautifully rose-roasted quail breast, accompanied by mushrooms, liver, confit legs, chips, parsnip cream, and a flavorful house jus. Pago de los Capellanes 2023, made from 100% Tempranillo from Pedrosa de Duero, pairs excellently with its full-bodied character developed through aging on young oak. A velvety smooth parfait with Chartreuse and candied citrus fruit forms a fitting finale. De Lindenhof belongs among the pinnacle of Dutch gastronomy. Drops to 23rd place in the rankings.

At De Lindenhof, you feel right at home immediately, even on your first visit. Chef Martin Kruithof, with his "family," is the perfect host for a delightful dinner. The amuse-bouche selection is generous and varied, and each item retains its...

An indispensable fixture in the upper echelons of this guide, Restaurant De Lindenhof, helmed by SVH Master Chef Martin Kruithof and hostess and sommelier Marjan de Jonge, has been delivering gastronomy of the highest order for years. Over time, their culinary paradise has been enhanced with eight luxury suites, a large vegetable garden has been established, and on summer days it is a pure pleasure to linger on the terrace overlooking a meticulously maintained garden. Moreover, culinary enjoyment is no longer restricted to the understated, classically appointed dining room; Martin equally invites you aboard his traditional boat for a water safari through the Weerribben-Wieden wetlands, equipped with picnic baskets brimming with gourmet delights. As ever, we are presented with a parade of amuse-bouches, featuring a Thai bitterballen with spicy rice and langoustine tea, taking us on a brief detour into Asian cuisine. Yet classics such as hazelnut with duck liver and marinated Christmas tomato in a crispy caramel-and-sesame crust remain steadfast staples. For the starter, duck liver with Calvados jelly rests on poached apple and duck liver cream, accompanied by warm toast of airy brioche. Paired with it is a harmonizing Château Piada 2019 from Barsac in the Gironde. This is followed by succulently cooked lobster, served nestled among paper-thin pasta sheets, pumpkin cubes, slender ribbons of carrot and celery, and green asparagus, all enveloped in a foam infused with anise and pumpkin seeds. Simply stunning. Much like the accompanying pour of Cabriz Reserva 2022, crafted from the Encruzado grape variety in Portugal’s Dão region. IJssel beef with red wine sauce, crispy roasted shallots, bay leaf, and porcini foam is a timeless classic that never fails to captivate. Rich, lingering flavors that continue to enchant. A refined salad of mixed lettuces dressed in a bright, tangy vinaigrette, adorned with violet petals and nasturtium blossoms, brings the course to a perfect finish. Alongside a piping hot, robust espresso arrive house-made petit fours: a warm madeleine, whisky truffle, mocha-coated caramel, a Koggetje (a crisp, paper-thin cookie with caramelized sugar), Fryske dúmkes, Jan Hagel cookies, and cinnamon meringues. And just when you believe the feast cannot continue, a tiger pastry filled with raspberry cream makes its appearance. The duo of Kruithof and De Jonge embody hospitality like no other. A top-tier establishment. Solidly rated at 20.

In the fairytale-like village of Giethoorn, SVH Master Chef Martin and hostess and sommelier Marjan Kruithof have been running a small empire in a green oasis for over thirty years, where gastronomy is practiced at the highest level. Everything is impeccable, from arrival to departure. Nothing is left to chance, and all of this unfolds in an informal atmosphere without fuss, yet with meticulous care and utmost hospitality. Martin cooks according to what nature provides, using rich ingredients. He translates these into palate-stimulating and refined creations rooted in classical tradition. The menu offers several options, including the Chef's Parade featuring no fewer than twelve courses, alongside which you can also enjoy lunch or dinner à la carte. The wine list and beautiful wine cellar showcase an extensive selection of wines from all corners of the globe, with a focus on classic wine-producing regions. Undiscovered gems are interspersed with renowned names and prestigious estates. After a warm welcome from Marjan, we are pampered with a parade of amuse-bouches (Martin is often called the amuse king of the Netherlands), each one more beautiful and delicious than the last. Standouts include a croquant with mushroom cream, saffron, chorizo, and black garlic, as well as a beet macaron with foie gras. Hamachi with green apple and a dressing made from various garlic types is served as a ceviche, accompanied by an ice pastille and paper-thin radish slices. The fish is lightly cooked by the acids, resulting in a perfect texture. Just as impressive are three perfectly cooked gambas with a pumpkin purée and chamomile sauce. Elegant and completely balanced in flavor. Both dishes are paired with a Sylvaner 'Der Wilde' from the Franconia region of the Weigand estate. A straw-yellow wine with aromas of flowers, lime, green apple, and a subtle saline note. The main course leaves a lasting impression. IJssel beef, slowly cooked and served with a lightly crisp exterior, accompanied by beet and carrot components and a robust morel mushroom sauce, appears deceptively simple. Nothing could be further from the truth. The dish boasts remarkable complexity, and the sauce is truly in a class of its own. It is therefore fitting that a beautiful, full-bodied Bordeaux accompanies it: Château Carignan, with notes of ripe fruit, spices, cedarwood, and vanilla. Overnight stays are available in one of the eight luxury suites. And if you would like to take a boat trip across the Weerribben wetlands? Martin gladly serves as captain and even brings along plenty of delicacies for the journey. Due to newcomers entering the top rankings, the establishment drops a few places to position 20.

Owner-chef Martin Kruithof and hostess-sommelier Marjan de Jonge have built a complete hospitality empire around their beautifully appointed, fairly classically styled restaurant. Luxury hotel rooms are available behind and opposite the restaurant, along with an extensive vegetable garden. Their dedication to top quality never gets in the way of keeping things wonderfully down-to-earth. Their son, Pieter-Jan, assists them in an equally pleasant, no-nonsense manner. Guests can choose from three surprise menus ranging from four to twelve courses; the 'Chefs Parade' pulls out all the stops. Alternatively, you can compose your own menu à la carte. Every meal begins with a parade of amuse-bouches. Highly varied in flavor, shape, texture, and composition, yet always absolutely delicious. This sequence concludes with a creamy bisque cappuccino. Next comes a crab tartlet with finely shredded iceberg lettuce, frozen iceberg lettuce crush, and dollops of ponzu gel. Pieter-Jan pairs it with a distinctive wine: Vignamato ‘Versus’ Marche Bianco 2021 Incrocio Brunì 54, a cross between Verdicchio and Sauvignon Blanc. Lively and crisp, it makes excellent company for the crab. Perfectly cooked beef cheek on lava risotto offers a harmonious blend of rich flavors. Yet this is surpassed by 'Heaven and Earth': pan-seared foie gras with potato emulsion, Calvados-poached apple, and chopped macadamia nuts. The Château Violet Sauternes 2016 pairs seamlessly with it. A unique feature here: guests can take to the water with the 'sailing chef'.

Over the years, SVH Master Chef Martin Kruithof and his partner, hostess-sommelier Marjan de Jonge, have built a culinary institution that stands as solid as a rock. De Lindenhof, housed in a beautiful old thatched-roof farmhouse, is idyllically nestled in the greenery on the edge of the picturesque village of Giethoorn. Guests can stay in luxury suites, lodges, or a chef's cottage. On summer days, diners can take a seat in the lush, perfectly maintained English garden. Opposite the restaurant lies their own vegetable garden, which Marjan is happy to give you a tour of. A place to slow down. Here, food has been prepared at a high gastronomic level for years. Martin cooks richly and generously, purely and expertly, with sophisticated combinations and intense flavors. This begins with a parade of delicious, beautifully presented amuse-bouches that have become true classics. His signature fried peeled cherry tomato in beer batter, glazed with sesame caramel over ginger granita, is now renowned. The starter is served on exquisite crockery and features a sea crab salad topped with frozen crushed iceberg lettuce, surrounded by ponzu cream and garnished with yellow and purple violas and nightshade berries. Hostess Sabrina pairs this with a Chenin Blanc from The Winery of Good Hope in Stellenbosch. Foie gras with apple and Calvados is a classic and is served generously. With the warm brioche, we can wipe the plate clean down to the last crumb. Paired with the accompanying Château Violet 2015 Sauternes from Preignac, we feel momentarily transported to France. Pike perch with eel and water mint brings us back to Giethoorn. The pike perch is perfectly cooked, and the hand-picked water mint provides the perfect finishing touch. The grand finale is a mini-parade of desserts, served by the white brigade. Highlighted by a flawlessly executed lemon soufflé. Due to the fierce competition at the top of this guide's list, De Lindenhof drops a few places to 00.

SVH Master Chef Martin Kruithof and his partner, hostess and sommelier Marjan de Jonge, have over the years established a culinary paradise in the picturesque village of Giethoorn. Every detail is spot-on in this warm and inviting atmosphere, where exceptional hospitality goes hand in hand with culinary gastronomy. On fine days, it is a pleasure to linger in the lush, perfectly maintained garden. The menu offers something for everyone. Alongside à la carte choices, there are set menus such as the daily-changing four-course Lindenhof Menu, Martin’s Ziel & Zaligheid—an eight-course surprise menu—and Chef's Parade, a surprise menu of no less than twelve small courses that can only be ordered per table. Ingredients come from their own vegetable garden, and the kitchen also features regional products with international influences. There is a beautiful wine cellar open for guest visits. The dessert menu offers cheese, ice cream, small cakes, soufflés, and more. Several packages are also available for booking: the "24 Hours Martin" package consists of a light lunch, a boat ride on a skiff, an extensive dinner, a luxury overnight stay, and finally a wonderful pampering breakfast. Martin Kruithof is passionate about boating. He is known as the sailing chef for good reason. When you book a package on his skiff, you can not only enjoy delicious food but also receive plenty of information about the area, as well as the flora and fauna along your route. Martin: “We were closed for a month, after which it was extremely busy because many Dutch people stayed in their own country, and we’re wonderfully situated in the countryside.” The "Lazy Sunday" package is also an option: a four-course menu, an overnight stay, and an extensive breakfast. The Lindenhof can be summed up in one word: top quality. It goes without saying that this comes with a premium price tag.

With over 25 years in the industry, SVH Master Chef Martin Kruithof is – alongside his partner, hostess and sommelier Marjan de Jonge – far from ready for a quiet retirement in Switzerland. His creative mind not only crafts taste sensations on the plate but has also developed numerous curated experiences. These range from “24 Hours Martin,” where guests are entertained from noon to noon with a light lunch, an elaborate dinner, a boat trip through Giethoorn, and an overnight stay in one of his luxury suites complete with an indulgent eight-course breakfast, to culinary partnerships such as Patrons Cuisiniers, which allow you to sample their expertise even in Mallorca. As the aperitif of cava blended with wild strawberry liqueur is poured, a parade of amuse-bouches takes center stage. A corn cup with snail cream and black garlic; a spring onion roll with soy mayonnaise; toast with freshly prepared smoked salmon and horseradish sauce; a spicy rice lollipop with a turmeric dip. Then comes Kruithof’s unparalleled signature amuse-bouche: deveined prawns fried in beer batter, cherry tomato glazed in sesame caramel, served atop ginger granita. Alongside the à la carte offerings, the menu features a daily rotating multi-course selection. Paired with a glass of Gerard Bertrand’s Domaine de L’aigle Chardonnay, offering refined aromas of hazelnut, almonds, and acacia blossom, we savor paper-thin slices of hamachi nestled in mango sauce and coriander oil, accompanied by popcorn, toasted corn, pomegranate seeds, and sprouts. A genuine taste explosion. The juicy ‘Royal’ langoustine follows, presented in a spicy eggplant cream enriched with a touch of garlic and miso, topped with bonito flakes and pumpkin seeds in a dashi broth, showcasing a robust and well-defined flavor profile. Velvet-soft sweetbread rests on a bed of risotto infused with homegrown lavender, complemented by gratinated kohlrabi and a rich house jus. Simply divine. When coffee arrives, another generous assortment of sweets is served: salted caramel, a box of bonbons, freshly baked madeleines with a crisp crust, and a small pouch filled with nougatine. We could never possibly finish it all, so whatever is left is neatly packed into a bag for us to take home. Truly first-class. De Lindenhof firmly scores a 12.

The Lindenhof empire has been expanded with a spacious lodge containing four apartments. Behind it lies a generous vegetable and herb garden, which you can taste in the freshness of many ingredients. Owner-chef and SVH Master Chef Martin Kruithof is in top form at the place where he launched his own venture 25 years ago alongside his partner, hostess and sommelier Marjan de Jonge. Visually and palate-pleasing amuse-bouches arrive swiftly at the table: a smoked potato with chive cream, a crispy wakame horn with marinated salmon tartare, eel served on a pea pod with egg yolk, a macaron with chocolate and foie gras mousse, a spicy rice cube with turmeric and lemongrass, and – his signature classic – a peeled, caramelized, and tempura-fried Christmas tomato with a gratiné of fresh ginger, accompanied by a delicious lobster cappuccino with star anise. Each more delightful than the last, and we have not even begun the main menu. It opens with a lovely crab dish: a crab tartlet with ponzu dressing, a gratiné of iceberg lettuce, fine strips of iceberg lettuce, and dollops of ponzu. The accompanying Vincent Fleith Edelzwicker 2015 from Alsace pairs exceptionally well here. Red mullet pan-fried on the skin with macadamia nut crumb, pumpkin cubes and cream follows in perfect balance. The baked beef fillet in its own jus with caramelized endive, mousseline, marinated white beet, mushrooms, and a pomme dauphine stuffed with wild garlic cream is equally exquisite. Marjan serves a glass of Minervois Sentinelle de Massiac Château Massiac 2011 with it. A perfect match. To conclude, delightful mini-desserts of peach, strawberry, and coffee. Moves up a notch to 12.

There are few restaurants where you can relax so casually and yet dine so exquisitely as here. Over 25 years, SVH Master Chef Martin Kruithof and his wife Marjan de Jonge have transformed their Giethoorn estate into a majestic thatched-roof farmhouse complete with a restaurant, overnight suites, private parking, a lush terrace overlooking a spacious and impeccably maintained garden, a boathouse, and a vegetable garden where the SVH Master Chef cultivates his aromatic ingredients. He continues to cook at a consistently high standard in his mouth-watering kitchen, while hostess Marjan quietly oversees her young female brigade, all smartly dressed in black, from the wings. The food is exceptionally good. Standouts include sole with chanterelles and a dessert composed of three distinct components. The Lindenhof clearly aims to impress, as shown by the intricate amuse-bouches (hazelnut mousse with goose liver!) and an abundance of confections and friandises served alongside coffee and tea. On a subsequent visit, we sample Kruithof’s signature amuse: a peeled, caramelized, and tempura-fried cherry tomato with sesame seeds resting on lime sorbet. Deceptively simple, surprisingly light. Equally beautiful in its classicism: goose liver with pineapple and ginger, paired with a half-sweet Ximénez-Spínola (2014) made from PX grapes. Or pike perch accompanied by a thoughtful sorrel and olive garnish, matched with a Cöllner Rosenberg (2014) Riesling-Traminer in the glass. Equally balanced: pan-fried turbot on celery root mousseline with truffle vinaigrette and potato galettes, followed by sweetbread on lava risotto, paired successively with a Cazes Domaine L’Ostal Blanc Pays d’Oc and a chilled 2013 CLF Coquard Bourgogne. The pièce de résistance is the meat course: oxtail cannelloni served with carrots, caramelized endive, and fries, bathed in a morel sauce and anchored by a Petit Pittacum 2015, an inky-black Mencía from Bierzo. Absolutely delicious. Nevertheless, The Lindenhof drops four points to 13.