The story
Located in The Hague, Het Panbos brings a grounded approach to Dutch cooking under the direction of patron-cuisinier Joke van Rijn. The establishment began as a simple tea house before she expanded it into a full service kitchen guided by her training alongside Robert Kranenborg. That apprenticeship instilled a lasting commitment to craftsmanship and refined technique. Today the kitchen operates strictly through Dutch Cuisine standards, prioritizing regional producers and seasonal harvests over imported trends, a practice recognized by two radishes from the We're Smart Green Guide.
The menu shifts with the calendar, offering three, four, or five course sets that emphasize bold, unadulterated flavors rather than complex plating. Guests may also select from an à la carte list featuring starters crafted from the morning’s delivery and mains built around whole cuts of meat or fresh river fish. Every ingredient arrives from verified specialists handling wild game, heritage vegetables, and artisan cheeses. The kitchen avoids generic children’s portions, instead preparing lighter versions of the same thoughtful recipes. This focus on regional supply chains defines contemporary Netherlands-inspired dining across the province.
Situated along a quiet stretch of road bordered by walking paths, the dining room maintains a relaxed rhythm that suits both weekday lunches and weekend dinners. Joke van Rijn built the space around straightforward hospitality, where staff guide tables through multi-course journeys without rigid formality. The afternoon tea service follows traditional English customs, complete with scones, clotted cream, and loose leaf selections from De Eenhoorn. Wine servers work directly with Ad Bibendum to match bottles to the daily catch or roasted meats, while bartenders prepare botanical gins and Seedlip distillates for those preferring alcohol-free options.
Recognition
Ambience
Location