The story
Dinner at Six in Houten blends French techniques with an international mindset across its neighborhood kitchen. Chef Jules Hartmann and host Bas Mittelmeijer opened the doors in 2017 to build exactly the kind of relaxed dining room they wanted to visit themselves. The kitchen prioritizes seasonal harvests and local suppliers, often incorporating wild foraged ingredients and light fermentation. Their practical approach treats cooking as a craft rather than a spectacle, a method that recently secured a Lekker500 Top 500 recognition.
The international cuisine shifts with weekly deliveries, offering multi-course paths alongside a dedicated vegetable itinerary. Regular favorites include the cold pollack dressed with cucumber and dill, or the green asparagus combined with belper knolle and capers. Richer compositions appear alongside lighter preparations, such as the open lasagne with cime di rape and herb-seasoned polder lamb. Marinated strawberries finished with elderflower and sorrel typically close the evening.
The dining room sits quietly within Houten’s old center, maintaining an unhurried pace that matches the informal service style. Sommelier Bas Mittelmeijer directs guests toward bottles from both familiar estates and hidden cellars, carefully matching each pour to the day’s offerings. A neighboring delicatessen shares the same seasonal pantry, selling preserves and pantry staples crafted from the restaurant’s daily batches. Regular host Mette Dijkstra manages the floor, ensuring conversations move freely between tables.
Recognition
Ambience
Details
History
Chef Jules Hartmann and host and sommelier Bas Mittelmeijer have opened a restaurant in their hometown of Houten, a place they say they would love to dine at themselves. Located right in the heart of the old town, their warmly decorated establishment blends classical culinary techniques with a passion for modern influences. The menu features plenty of vegetables, locally sourced ingredients, and an extensive selection of vegetarian dishes. You can even order an entirely vegetable-based menu. Our meal begins with outstanding starters, including a grey mullet and horseradish ceviche and a rampion salad that provide a wonderfully refreshing start. This is followed by dishes such as pollock with laver seaweed and cockles, alongside an asparagus salad featuring wild garlic and black garlic—both showcasing the masterful use of fresh herbs. The main courses also feature inventive pairings, such as polder lamb with oregano and an open-faced lasagna made with cime di rape (turnip tops). Marinated strawberries infused with elderflower and sorrel provide a perfect conclusion to the meal, which is expertly paired with a thoughtfully curated wine selection. Particularly noteworthy are the Italian Soave bianco from Cantina di Monteforte, served with the starters, and the Valpolicella rosso from Fratelli Zeni, which beautifully complements the lamb. A special compliment goes to hostess Mette Dijkstra, who ensures every guest has an exceptional time in her own distinctive way. Welcome to Lekker!
At Dinner at Six in the historic village of Houten, chef Jules Hartmann showcases his passion for sustainable seasonal produce. Through beautifully crafted dishes and carefully balanced menus, he embraces the philosophy of Dutch Cuisine with products from Ne...
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