Cèpes

At the stylish restaurant Cèpes, located within the luxury hotel De Sterrenberg in the wooded area of Otterlo, you enjoy an evening of refinement and flavor. Chef Robert Hartelman serves contemporary French cuisine, where sustainability and regional produce take center stage. The five-course menu is surprisingly well-balanced and refined. Owner and warm hostess Liset Bom presents a cava d’Arciac Brut as an aperitif, accompanied by a signature amuse: tiger soup filled with Olde Remeker from Lunteren and finished with porcini powder. What a flavor bomb! The sourdough bread that follows is served with salted butter and is included in the menu. Of excellent quality. The first course features hand-cut Farmfields beef tartare with salty vegetables and oyster leaf, a black garlic and shallot vinaigrette, and an oyster leaf cream. A delicious preparation in which the oyster leaf cream adds a pleasant salty twist to the tartare. The crisp Grüner Veltliner is a standout pairing for this herbaceous dish. Next comes Anjou pigeon: a confit pigeon leg wrapped in radish and finished with summer truffle. It is accompanied by radish cream, pickled in cherry juice and served atop cherry cream, along with a concentrated jus based on Pommeau. The garnish is wonderfully fresh and offers a pleasant counterpoint to the savory pigeon. The accompanying wine, a Barbera d'Asti from Piedmont, is robust yet fruity and pairs perfectly with the dish's fruity notes. Praise goes to the service for being professional, attentive, and genuinely enthusiastic about the offerings, which are presented with real expertise. Cèpes delivers quality, hospitality, and a pleasant ambiance; a combination that absolutely earns it a place in this guide.

Located in the heart of the Veluwe and part of the luxury wellness hotel De Sterrenberg. Meanwhile, the next generation is at the helm: Jasper Bom and Liset Bom, the children of Hans and Petra Bom. In the kitchen of restaurant Cèpes, chef Robert Hartelman holds the culinary reins. Sustainability is a top priority at Cèpes. They work with local seasonal produce from the Veluwe—its own 'backyard'—and suppliers from the surrounding area, adhering to an 80% local and 20% global principle. Their own vegetable garden features berry bushes, fruit trees, flowers, and herbs, all of which are put to excellent use. We are escorted to our table by the reception staff. This sits next to a large deer head crafted from reclaimed wood, a true eye-catcher. The sommelier pours us a glass of cava and a local non-alcoholic sparkling wine from the Betuwe region. After a pleasant warm-up with various amuse-bouches, we begin with the starter: marinated tomato, local crayfish, vanilla cream cheese, soy gel, and a bisque. The crayfish itself isn't particularly bold, but the bisque gives the dish intensity thanks to its rich flavor. Paired with this is another Dutch local wine, namely Linge Wit, whose acidity provides a lovely balance to the overall experience. It’s nice to see that the local focus extends to the Dutch wines featured on the list. For the main course, we have cod served with carrot, asparagus, eggplant prepared in two ways, and an orange beurre blanc. Refined flavors that receive a refreshing lift from the bright sauce. When it comes to the selection of Dutch cheeses, they really pull out all the stops! Walnuts, radicchio, grapes, apple, honey. A true feast on the plate. Save room for the friandises, as they’re worth the detour. Good to know: Cèpes operates under an 'adults only' policy.

Cèpes is part of the luxury wellness hotel De Sterrenberg, owned by Hans and Petra Bom. Robert Hartelman holds the culinary reins, while Jeff Nijland serves as the host. The dining room is modern and minimalist, yet warm and atmospheric in its design. A food forest was recently planted across the road, and many ingredients for the daily rotating menu are sourced from there. Robert’s cooking is rooted in French cuisine, though he readily incorporates contemporary flavors. The wine list is generously stocked with labels and offers a wide selection of wines by the glass. The restaurant is packed with a fine mix of (business) guests, couples, and friend groups. The specialty is an amuse-bouche filled with Olde Remekerkaas from Wekerom, dusted with cèpes powder. The pastry resembles a small tiger bun and is served in a little bowl lined with hay. A fine start. For the starter, dry-aged beetroot is served with horseradish cream, sweet-and-sour vegetables, pommes soufflé, and piccalilli mousse, finished with a drizzle of its own broth. Beautifully presented with a well-balanced interplay of sour and sweet. Next comes a robustly flavored bouillabaisse featuring steamed cod, Dutch prawns, white asparagus, and wild garlic. Another highlight is the roasted entrecôte from a dual-purpose cow, served with a rich jus enhanced with ginger and black pepper. Paired with a Château Nodoz, Côtes de Bourg 2018 from Bordeaux. Excellent choice, though not particularly surprising. The dessert is truly stimulating to the palate: yoghurt mousse accompanied by a green apple salad, pickled cucumber, tarragon-apple jelly, cucumber granité, and gin-tonic foam. Surprising and creative. Kudos to host Jeff, who is approachable, friendly, and relaxed, yet never loses sight of the overall experience for a single moment.

In the beautiful town of Otterlo, less than a kilometer from Hoge Veluwe National Park, lies restaurant Cèpes, part of Wellnes Hotel de Sterrenberg. The ambiance is pleasant and comfortable, featuring earthy tones, plenty of wood, and natural materials. The kitchen brigade is led by Chef Robert Hartelman, and their ambitions are high. Cèpes serves French cuisine with Eastern and Mediterranean influences, primarily using organic seasonal produce from the local region. Several menus are available, including vegetarian options. The wine list is well-balanced, though quite steeply priced. In the half-open kitchen behind glass, the staff work with intense focus and great efficiency. This translates into courses arriving at a pleasant pace. To start, sea bass tartare with a brunoise of celeriac, salty vegetables, smoked hung curd, and a green apple and tarragon ice cream. Carefully plated and subtly flavored. Next, super-fresh cod served with langoustines, barbecued leeks, and an elegant classic herb sauce. The cod is cooked beautifully, flaking apart perfectly, while the langoustine remains delightfully translucent inside. A Domaine du Bicheron Mâcon is poured alongside it. Full-bodied, fresh, and an excellent choice. The lamb for the main course is prepared to perfection and accompanied by house jus, cumin, pommes Anna, kohlrabi, parsnip, and cipolini onions. Delicious! The attentive service pairs it with an elegant Austrian red wine, a Pitnauer 2019 Carnuntum Rot: a surprisingly good match. Each dish is presented beautifully, and the portions are just right. Gelderland now boasts another gem where you can enjoy excellent food at a reasonable price. Welcome to Lekker!