De Houtloods

The story

De Houtloods Restaurant in The Hague | Award-Winning Contemporary Dining

Chef Koos de Wolf and the Kitchen

De Houtloods brings contemporary cuisine to The Hague, guided by chef Koos de Wolf who leads the kitchen with a focus on technical precision and creative risk-taking. His approach prioritizes direct communication with diners, ensuring every unusual combination is framed thoughtfully rather than left to guesswork. This method keeps contemporary cuisine accessible despite its experimental edge. Critics awarded the venue a Gault&Millau score of 13 for 2026, specifically praising the team for daring to step outside conventional boundaries.

Room and Atmosphere

Located in the vibrant Spoorzone district, the space reflects a modern, unpretentious energy that matches the kitchen’s forward-looking ethos. Staff members are trained to discuss ingredients and preparation methods openly, turning each course into a conversation. This transparent service style keeps contemporary cuisine grounded in everyday dialogue. The layout encourages quiet focus on the plates rather than loud socializing.

Drinks and Dessert

While specific pastry or beverage programs are not detailed in current publications, the kitchen’s emphasis on well-explained pairings suggests a thoughtful approach to finishing plates. Guests can expect complementary selections that align with the main course’s experimental spirit. The focus remains squarely on how flavors interact across the menu.