Puur Sanh

In the picturesque village of Berg en Dal, just ten minutes from Nijmegen, Puur Sanh offers a unique culinary experience that is both refined and sustainable. The restaurant operates according to circular cooking principles, ensuring that not a single edible ingredient goes to waste, with a strong emphasis on seasonal, often local produce. Many ingredients are sourced directly from their large private vegetable garden. The menu offers variety, ranging from five to nine courses, with the option to dine entirely plant-based. The atmosphere is warm, and owners Sarah Norris and Stijn Hinke personally oversee the hospitality together. Chef Jean Paul Witte brings the dishes to life, such as the impressive pumpkin amuse with tom kha flavors. The menu features both à la carte selections and multi-course tasting menus. The wine list is spectacular. Featuring more than 250 references from European countries (due to sustainability considerations), no fewer than forty wines can be ordered by the glass. To start, a delightful asparagus panna cotta shaped like a stuffed egg filled with asparagus cream, resting on a nest of kataifi, beneath which lies a salad of sweet-and-sour kohlrabi surrounded by a creamy dill oil. A feast for both the eyes and the palate. Equally delicious is the Black Angus, cooked sous-vide and then briefly pan-seared in its own fat. Served with a luxurious neck croquette accompanied by salsify, purslane cream, and truffle purée. The 2019 Barolo from winery Sansilvestro is the ideal, robust companion for this beautiful dish. For the dessert, strawberry, asparagus, vanilla, and rhubarb are combined. After several dishes where asparagus plays a prominent role, we do feel a touch of asparagus fatigue by the time we reach the asparagus ice cream. The combination of strawberry and asparagus is also not entirely successful. But that is the only minor drawback. A final helpful tip: you can order a completely plant-based menu here. Bravo!

Pure and honest, with full attention to 'no waste'. Sarah Norris and Stijn Hinke, together with chef Jean Paul Witte, surprise with creative dishes where vegetables take center stage and fish or meat merely play a supporting role. They work m...

At the end of the beautiful Zevenheuvelenweg, right in the heart of Berg en Dal, we find Puur Sanh. Sanh is a combination of the first names of the two owners, Stijn Hinke and Sarah Norris. Here, they practice circular cooking that is primarily plant-based, using produce from their own garden. We notice this immediately as we enjoy four amuse-bouches, including a leek tube filled with stewed cherry tomatoes and chickpea cream, topped with curry foam and decorated with a twig made from various leftover ingredients. An exciting start. Lunch is offered as a fixed menu, while for dinner there is a large à la carte selection alongside set menus, including one entirely plant-based. Our first starter is tom khai kai 'Puur Sanh'. On the plate lies a ribbon of climbing zucchini with coconut, lemongrass, and a jackfruit stew. Beautifully flavored, expertly crafted, and elegantly plated. Sommelier and owner Stijn Hinke pairs it with an Auxerrois from the Josef Köhr estate, Pfalz, Germany. What a wonderful wine with a bombastic profile, largely due to its oak maturation. For the main course, we enjoy Dutch Angus beef from the grill and a stew of beef brisket alongside barbecued preparations of corn and peppers. The sauce is beef-based, enriched with smoky whiskey. In the absence of chef Jean Paul Witte, owner Sarah Norris more than adequately takes over the kitchen duties. She personally serves the pre-dessert: a panna cotta shaped like an egg, based on coconut with kaffir lime and lemongrass, topped with a pineapple and ginger foam, complemented by a touch of ras el hanout. This is followed by a plant-based dessert in the form of a mushroom and chocolate panna cotta shaped like a honeycomb, a mushroom preparation featuring hawthorn, hawthorn cream, coffee-ground caramel, crème and sorbet of blackcurrant, all drizzled with plant-based honey and finished with a crumble of dried honey. Stijn pairs it with his favorite: Moscatel Promesa, Jerez, Spain. A lovely, slightly sweeter sherry. All this beauty deserves a place in Lekker 2025!

Everything is homemade at Puur M. From the bread that arrives first at the table to the very last praline. The kitchen, led by head chef Jean Paul Witte, works exclusively with daily fresh produce, and since March 2015 it has partnered with Warmoes Historische Tuinderij in the neighboring town of Lent. A portion of the existing vegetable garden is sown by Puur M, and together with the farm's staff, vegetables and fruit are harvested without the use of pesticides. The aim is to eventually source all vegetables and fruit on the menu directly from the garden. The offerings are of top quality, and the passion for beautiful, delicious food shines through every plate. It is a pleasure to dine in the modern restaurant, featuring warm colors and a view of the open kitchen, set in a beautiful green environment. The service is friendly and highly knowledgeable. On summer days, guests can enjoy the terrace. Another convenience: Puur M has its own parking lot.

Owner-chef Maarten de Jong works with daily fresh produce, mostly sourced from local suppliers, and everything is homemade, from bread to pastries and everything in between. As you drive through the rolling countryside toward Puur M, the enjoyment begins. The modern, light-filled restaurant with warm tones and a view of the open kitchen is nestled right in the greenery. Alongside the aperitif—a Riesling sparkling wine from Mayschoss Altenahr—comes a crispy snack with Madras curry, followed by a Limburg asparagus soup with smoked potato foam and an asparagus madeleine with egg cream. No expense is spared on the amuse-bouches. We begin with smoked salmon featuring furikake, wakame foam, wasabi mayonnaise, thick-set yogurt and yuzu, a citrus shell, cucumber tartare, and sea lettuce ice. Light, fresh, and refined. In the glass, a fine pairing: Pinot Gris from Wilhelmshof. The cod fillet arrives with roasted endives, cheek kibbeling, smoked beurre blanc, endive cream, and potato with baharat. Accompanying it is a Burgundy Chardonnay from the Franco-Dutch winemakers Janots & Bos from Meursault. Excellent! The main course consists of perfectly cooked Iberian pork fillet with belly bacon and sweet-and-sour vegetables. When my fellow diner notes that he isn't particularly fond of the poured dry Spätburgunder (Pinot Noir) from Mayschoss Altenahr, an alternative is immediately offered without any discussion. A highly professional touch. Hostess Tessie de Jong asks if we would like pastries with our coffee, which we gladly accept. This allows us to decide for ourselves whether to indulge in the sweet treats. The white chocolate, caramel, and tonka bean cream is a perfect hit. Until next year!

Chef-owner Maarten de Jong makes everything himself, from the bread to the confections. All of this follows the formula: 'Small dishes, Grand flavors'. Co-owner sommelier Tessie de Jong ensures, alongside her young brigade, that our guests lack nothing. We are seated comfortably in the modernly designed restaurant with large windows, matching vases filled with artificial flowers, and a wall lined with wines. The atmosphere is busy, cozy, and lively. The menu features a selection of cold and warm small plates from which we choose. Two delicious amuse-bouches quickly arrive at the table: spinach krupuk with hand-rolled couscous and an asparagus soup topped with a smoked potato crisp. A good start is half the battle. The first course is a crab salad with green apple, chives, sweet-and-sour cucumber gel, avocado cream, wasabi mayonnaise, and wakame foam. The presentation is original and the flavors are well-balanced. We pair it with a glass of Weissburgunder from Weingut Thörle, which offers beautifully balanced flavors and a refreshing mouthfeel. From the main courses, the juicy venison backfillet in its own jus, accompanied by tender venison cheek, glazed garden beans and peas, beetroot gel, and pommes dauphines, is skillfully prepared. The same applies to the dessert. Hazelnut bavarois, white chocolate mousse, almond mousse, sponge cake, and praline ice cream. However, it is quite a rich conclusion to the meal. Sometimes less is more: a point for consideration. Nevertheless, a warm welcome to Lekker!