Suzie's en Van Aken

Suzie's en Van Aken is a beautiful restaurant. In 2023, the interior underwent a thorough renovation, resulting in a luxurious ambiance defined by abundant wood and light tones. Hostess and sommelier Suzie van Haaster and chef Tom van Aken are far from standing still. For example, their food bar L'Abeille opened in the autumn of 2025 in the heart of Oegstgeest. Tom prepares refined, creative dishes and readily incorporates Asian influences. Suzie speaks with passion and enthusiasm about the meticulously selected wine pairings, almost all of which she has personally tasted and chosen directly from the winemakers. Host Wietse van Eijsden charms guests with his distinctive style and possesses an uncanny ability to read their desires straight from their faces. To start, there is salmon trout with eel, beautifully arranged on the plate and served with green apple foam and dill cream. A lovely, light, and refreshing beginning. Paired with this is a perfectly matching Sylvaner, Porzelt from Germany’s Pfalz region, offering hints of green apples and an earthy finish. The signature dish features onion stuffed with Époisses, curry-hazelnut crumble, and onion foam—a true umami bomb. The bavette steak with oxtail jus and slow-cooked oxtail makes slightly less of an impact. It is good, but hardly mind-blowing. The vegetarian main course is not only thoughtfully crafted but also playfully nods to meat: the tortellini with mint, peas, vadouvan, and pickled green asparagus, surrounded by saffron sauce, resembles a marrow bone with blood sausage. Creative and original. One minor critique: while the website places strong emphasis on sustainability, we were served a bottle of spring water imported from Italy. That could be better.

This restaurant has by now become a firm favorite. And that can certainly be credited to namesakes Tom van Aken and Suzanne van Haaster. In their roles as seasoned chef and consummate hostess-sommelier respectively, they are...

Owner-chef Tom van Aken and hostess and sommelier Suzie van Haaster have created something special with their charming restaurant on the outskirts of Oegstgeest. The atmosphere is relaxed, the acoustics are good, and soft music plays in the background. It was bustling on the evening of our visit. Tom bases his cooking on French cuisine with Asian influences. The aperitif, an Aperol Spritz, arrives with far too many ice cubes, which doesn't do the flavor any favors. The small plate of Pata Negra we ordered as a starter is generously portioned, delivering beautifully juicy slices of meat. There is no à la carte menu here; guests can only choose from a multi-course tasting menu. To start, lightly cooked mackerel with small beech mushrooms and crispy fried unpeeled Dutch prawns, accompanied by a sambal dressing and a "snow" made from Thai basil. A whipped cream infused with dill and kaffir lime elevates the dish. Next, veal tongue and scallops served with fried capers and calamansi jelly, alongside fermented soybeans and a beurre blanc foam flavored with Thai fish sauce. Rich and spicy in flavor. The highlight is a tender lamb loin fillet served with a chermoula-infused red wine jus. This combination truly delights the palate. We finish with a delicious espresso accompanied by warm, freshly baked madeleines with a hint of ginger. As an extra touch, a separate stone bowl holds vanilla foam infused with orange liqueur for dipping. One minor suggestion: keep the Eastern accents subtle so they don't overpower the dish.

This atmospheric restaurant, run by hostess and sommelier Suzie van Haaster and head chef Tom van Aken, was completely renovated this spring. The service bar has been relocated, tables, chairs, cutlery, and wall coverings have been updated, as have the restrooms and the terrace. The result is beautiful, offering plenty of luxury and comfort while remaining wonderfully approachable. The foundation of the kitchen is classic with an Asian twist. But Tom by no means shies away from innovative interpretations. The welcoming service, led by the cheerful Suzie, provides expert advice, pours matching wines, and is a pleasure to dine with. With our aperitif, a glass of Chiaretto Bardolino, a 2021 rosé, we are served a crispy tartelette with avocado mousse and tapioca prawn crackers with coconut cream, lemongrass, and ginger. It proves to be a promising start to a delightful afternoon. For the starter, a crispy cylinder filled with octopus, potato brunoise, and red pepper cream, accompanied by a fresh vegetable salad. The crisp French Viognier Saint Régis from 2022 pairs seamlessly. Next comes 24-hour gently poached belly pork that melts in your mouth. The orange butter, which adds a pleasant sweetness, and herb oil with ginger complete the dish. Fortunately, a spoon is served alongside so we can leave our plates spotless. The main course features juicy pan-seared wild sea bass, accompanied by lamb loin, green asparagus, cauliflower cream, and a touch of smoked eel that makes for a surprising addition. We add a cheese board and enjoy perfectly chilled Morbier, Kornblomst from Denmark, a farmhouse pressed cheese from the Green Heart, and a Brica Feda, a soft sheep's cheese from the southern Languedoc region. A lovely spot with excellent value for money.

Since 2017, chef Tom van Aken and pastry chef Suzanne van Haaster have been running this simply decorated restaurant on the outskirts of Oegstgeest. It is quiet during our lunch visit, which seems to be offset by loud music that does not sound particularly pleasant. At our request, the volume is turned down. Tom prepares French cuisine with Asian influences. Notably, when the modest and frequently rotating menu is presented, at least three modifications are listed. Anyway. Prior to lunch, guests can order small bites such as pata negra, cured pork belly, sourdough bread, or oysters. Paired with a glass of crisp, herbaceous, and slightly full-bodied 2021 Pinot Gris from Villa Wolf, we enjoy perfectly al dente dumplings with black beans and fried artichoke, grilled kumquats, and a delightful aromatic onion broth. We also have freshly caught sea bass tartare served with tangy cucumber foam, olive crumb, and a sesame-tamarind cream. The main course features juicy roasted partridge with pistachio crumb, infused kohlrabi, yellow beet, and a porcini jus. Absolutely delicious. So too is the beautifully presented dessert of raspberry cream with cucumber granita, yuzu basil ice cream, raspberries accompanied by yuzu tarts, and dried raspberry. The service is friendly, our wine package is poured generously, and the bill is remarkably reasonable.

Art historian and pastry chef Suzanne van Haaster and her husband Tom van Aken (who has cooked among other places at In den Doofpot in Leiden) have been the owners of this popular restaurant in Oegstgeest for several years. He is the head chef, she the ever-present hostess and sommelier in this somewhat spartan, square, and bustling setting featuring a stone floor, a large bar, an open kitchen, leather (and comfortable) armchairs, and square tables with linen napkins. Plus a sheltered terrace right outside. We sample soft-shell crab with coconut and pomegranate, and pork loin with fried oyster mushrooms, piccalilli, and wood ear mushrooms. Beautiful starters, well-flavored and beautifully presented, but small in portion: the pork loin, for instance, is just a single piece of meat that disappears behind a giant balloon of foam sauce. More generous portions would be welcome! Fortunately, the wine that Suzie pours with them is an excellent South African Chenin Blanc, full-bodied, round, and perfectly suited to all the dishes. Take the monkfish, for example. Fried, sliced into medallions, and served with preparations of veal tongue, lavash, and shore crab. Delicious! The veal loin on the other plate is also a hit. Accompanied by kimchi and kombu, plus a delicious hollandaise sauce. To finish, a delightful pastry from Suzie’s own hands: almond, crème fraîche, and orange in a sweet-and-sour creation, alongside pieces of assorted international cheeses with marmalade and a cracker. An approachable and charming establishment, back in 'Lekker'.

A delightful surprise in the Leiden region, this young, atmospheric establishment run by Suzanne van Haaster (art historian and pastry chef) and Tom van Aken (chef, who has worked at Dartel and In den Doofpot in Leiden, among others). She still bakes an average of 130 cakes a week for restaurants in the region, but in their own venue, with its stone floor, open kitchen, leather armchairs, and square tables set with linen napkins, she acts as hostess-sommelier. We taste fresh, raw sea bass, thinly sliced and dressed with basil, finger lime, sesame, and yuzu cream. Accompanying it on the plate are a sambal vinaigrette and rolled cucumber ribbons, plus unpeeled shrimp fried in sunflower oil. Delicious! Suzie pairs it with a crisp South African Chenin Blanc (Spier, 2017). The gamba's are then fried with coconut foam, lemongrass, and kaffir lime, and arrive accompanied by melon, curry powder, and lychee granité. Wonderful flavors. The main course is equally impressive: super-tender beef fillet with a ratatouille of haricots verts, black beans, onion, peas, and garlic. Served with a pea cream, a drizzle of hazelnut oil, and red wine jus poured tableside. Paired with a glass of wood-aged, aromatic Pinot Noir from the Pfalz (Villa Wolf, 2016). To finish, a lime tart on a cookie crust with toasted marzipan, lemon curd, orange confit, sesame, and chocolate sorbet with orange. Tom van Aken is an excellent chef, and the restaurant is a welcome addition to Oegstgeest. Welcome to Lekker!