Wilhelminapark

Located in Wilhelminapark, opened in 1898 in the heart of Utrecht, stands the eponymous stately restaurant. Built in the English country house style and the Amsterdam School architectural style, it is a stylish venue with an authentic thatched roof and an idyllic terrace overlooking the beautiful pond. It feels like an oasis. A relaxed atmosphere pervades the dining room. The interior is modern, featuring a beautiful wooden herringbone floor, comfortable armchairs, and neatly set tables. The staff is young yet highly skilled, ensuring that guests truly lack nothing. Classic dishes with a contemporary twist emerge from the open kitchen. Guests can choose between à la carte or a chef's menu, which is also available as a vegetarian option. Delicious bread arrives at the table with yogurt mixed with oregano and sesame. Seared scallops serve as the starter, still delightfully translucent inside and presented in a rich tomato broth with black olive, Pata Negra ham, confit tomato, and coriander oil. Simply superb. It would just be nice if a small spoon were provided to scoop up all the deliciousness. Next, we are almost blown out of our seats by the roasted lamb rump. Butter-soft sliced meat accompanied by fresh pea mousse, polenta, caponata, a chorizo sausage, and a beautifully reduced lamb jus with a subtle hint of sage. The dish is elevated to an even higher level by the Italian Barbera D'Alba Paolina 2023. Full of red fruit, firm acidity, and excellently balanced. A perfect match. For dessert, we receive a chocolate marquise with mango sorbet, passion fruit gel, and a coffee sabayon. What a delight. The price-to-quality ratio is excellent. Even modest, considering the quality of the dishes and the pleasant service. A reliable and lovely spot.

Nestled in the greenery of Utrecht lies a culinary oasis. The terrace overlooks a pond with a fountain, while indoors, a modern, cozy atmosphere makes you feel instantly welcome. The menu offers a choice of refined à la...

The location is stunning. Wilhelminapark is situated within the similarly named and beautiful city park, surrounded by a unique natural area featuring centuries-old trees and a large pond, along with a lovely sheltered terrace for sunny days. Inside the thatched-roof former tea house, we find a modern, elongated dining room with a herringbone wood floor, a striking long bench seat, and neatly set tables. Here, cooking is done with seasonal produce, and guests can choose between à la carte or a chef's menu that is also available as a vegetarian option. We start with a glass of rosé from Provence, poured by the very friendly waitstaff. The first course is pickled salmon fillet and tartare. Refined and subtle in flavor, and wonderfully paired with a fresh salad dressed with a spicy mango-soy vinaigrette. The accompanying wine, a blend of Pinot Blanc and Chardonnay, adds a fresh, mineral twist that truly completes the dish. Seared scallops with langoustine and carrot, glazed and fermented wild carrot, chervil oil, and macadamia nuts with vadouvan make for a delicious follow-up. A balanced dish that is colorful and mild in flavor. The third course features juicy pan-seared harder beef tenderloin in a perfectly crispy crust. Accompanied by antipasti and paprika orzo: a good variation in texture and flavor. The sommelier pairs it with a Nieuwe Haarlem Chenin Blanc, an excellent match. The following entrecôte is cooked to perfection. Full of flavor and buttery soft. The braised beef cheek and chanterelles add a beautiful, earthy note. We order an espresso and indulge in a homemade, still-warm madeleine – freshly out of the oven – served with a delightful lemon curd dip. Definitely a place worth returning to.

Wilhelminapark is worth a visit solely for its location. But that would fall short of doing justice to the craftsmanship of chef Mitch Westbroek. This impressive thatched former tea house stands in the eponymous park, with various old trees, some planted as early as 1890, and a beautifully large pond. The interior of the elongated dining room is modern, featuring a herringbone floor and a very long wall bench upholstered in velvet. On summer days, the terrace is the place to be. It was busy during our visit, and we noticed the staff were barely keeping up. No amuse-bouches are served with the aperitif, but you can order small bites from the menu. We start with perfectly pan-seared red mullet on a bed of couscous with beurre café de Paris, accompanied by beetroot, gherkin, fennel, and shiitake. As it turns out later, like all the dishes, it is generously portioned and well-seasoned. Chef Mitch then surprises us with a refreshing and light intermezzo of seared scallops with Pata Negra, hazelnuts, finely shredded savoy cabbage, and XO sauce. Restaurant manager Oscar van Vliet pairs this with a wood-aged French Viognier, Esprit de Silène 2022, by Jean-Claude Mas from the Languedoc. With aromas of apricot and vanilla. Next comes sous-vide cooked black-foot chicken fillet, with a herby sage jus, a rouleau stuffed with prawns and chorizo, hasselback potatoes, and a black bean and corn salad. Perhaps not a culinary masterpiece, but absolutely delicious. The dessert is a creative piece. Meringue filled with elderflower blossom mousse and buttermilk ice cream, served with a small soup and tartare of fresh strawberry, plus pistachio cream. What a lovely finish! The only pity is that the requested dessert wine is forgotten. That is surely due to the crowds.

An oasis in the city: nestled within the greenery of Utrecht's Wilhelminapark stands this thatched-roof former tea house in the Amsterdam School style. Along 't Loolaantje, Europe's busiest bicycle path. Restaurant Wilhelminapark was once the domain of superchef Jon Sistermans, who extensively restored the building. Today, it is a magnificently situated, popular venue for lunchgoers and coffee drinkers, for parties and à la carte dinners. With a beautiful terrace. We begin with two preparations of sea bass: ceviche, raw and marinated in passion fruit, avocado and sweet-sour red onion, and tartare with pani puri (fried stuffed dough) and coconut. Served side by side, offering a crisp bite on one side of the plate and a soft texture on the other. Packed with flavor, fresh and briny. Restaurant manager Oscar van Vliet pours a South French Chardonnay to accompany it: Cave Alignan Icare, Côtes de Thongue, 2020. A creamy and full-bodied companion. The main course also features fish: harder. Pan-seared skin-side up by head chef Bart Bootsma, served with eel, potato salad with chive oil, and asparagus. Finally, hostess Marion van Vliet presents frangipane: a delightful almond cake with strawberries, lemon curd, meringue, basil syrup, and orange ice cream. Wilhelminapark is no longer the culinary temple it once was, but it remains a cozy and relaxed meeting place where you can enjoy tasty and affordable meals.

Originally a tea house, now a well-known Utrecht restaurant with the ambiance of a British country house. An elongated, thatched-roof pavilion in the lively, similarly named city park. Featuring horizontal shiplap siding, large windows with leaded panes, a generous garden with a terrace, and inside, an open kitchen, a full-length wall banquette, and comfortable armchairs at closely spaced tables without tablecloths. The acoustics are moderate. We begin with succulent veal steak tartare on romanesco, sweet-and-sour carrot, piccalilli mayonnaise, parmesan crisps, and slices of gently cooked loin. Delicious, as is the bouillabaisse: a generously filled plate with mussels, chunks of cod, cubes of eggplant, fennel ribbons, and separately served rouille with toast. We pair it with an aromatic Costières de Nîmes (Paul Blanc), a floral blend of Roussanne and Viognier, which we continue sipping alongside the main course of roasted beef fillet. Chef Bart Bootsma serves the butter-soft, sliced meat medium-rare alongside braised beef cheek, artichoke cream, grilled La Ratte potatoes, meloux peppers, green asparagus, and a savory red wine jus. Wonderful! So too is the lovely vegetarian dish on the other plate: a creamy potato and hollandaise salad enriched with legumes, aged Italian sheep’s cheese with peppercorns, a poached egg, and shaved truffle. Excellent spot.

In 1898, the year the young Queen Wilhelmina was inaugurated, the Wilhelminapark opened in the heart of Utrecht. Within its grounds stands the eponymous stately restaurant, originally designed by architect G. van der Gaast, drawing inspiration from both the English country house style and the Amsterdam School. Here, Restaurant Manager Oscar van Vliet steers his team with steady leadership, working together to ensure that nothing is ever lacking for their guests. The menu offers something for every palate, ranging from gourmet open-faced sourdough sandwiches for lunch to a rotating weekly culinary selection. Guests can also enjoy a fine cup of coffee paired with homemade cake, or indulge in a lavish appetizer board accompanied by an excellent glass of wine. The restaurant boasts a relaxed ambiance, further enhanced by the soft, naturally filtered daylight streaming through its checkered windows. It is a delight to dine so comfortably in such an elegant setting and truly savor the good life.

Bart Bootsma is de chef-kok van dit chique restaurant, gelegen in het mooie rijksmonumentale Wilhelminapark. Op zonnige dagen kun je plaatsnemen op het grote en goed onderhouden terras, waar hoge en lage tafels elkaar afwisselen en je bij zowel privé als zakelijk bezoek prima privacy hebt. In het restaurant heerst een fijne sfeer, mede door het subtiel gefilterde daglicht dat binnenkomt door geblokte ramen. Er zijn intieme hoekjes gecreëerd. Bij een glas volle en bloemige Franse viognier van Saint-Peyre IGP, Côte de Thau knabbelen we van gerookte amandelen. Aan amuses wordt niet gedaan. Het brood is super vers en wordt gratis en voor niks bijgevuld. We proeven van kort geschroeide tonijntataki waarbij een kleine salade van rettich, appel en koolrabi met een yoghurt-kerriedressing, naast romige eendenlever met paling en schuim ervan plus gratin van knolselderij. Gastheer en sommelier Jochem Bijkerk schenkt hierbij een glas Oostenrijkse Roter Traminer van Weingut Josef Fritz. Kruidig en aromatisch en naadloos aansluitend bij het gerecht. Perfect gebraden ossenhaas komt met iets vlak smakende wortelpolenta, crème van cevenne-ui, truffeljus en gebakken paddenstoelen. Dan het dessert. Panna cotta van framboos en lavendel met crème van witte chocolade, kokos en huisgemaakt ijs van framboos en rozemarijn wordt geserveerd op een crumble. Fris, romig en een waardige afsluiter van een mooi menu. Hier worden wij blij van!

Situated in the beautiful Wilhelminapark in the heart of Utrecht's city center. The restaurant, with its clapboard facades, thatched roof, and stunning garden with terrace, features an interior showcasing Amsterdam School characteristics alongside African motifs. The kitchen is led by head chef Pieter Jobse. The menu is French-inspired, and the wine list offers a fine selection of wines available by the glass. Half glasses are also served. It was busy during our visit, but the service, under the guidance of host Bart de Groot, remained calm and worked very professionally and cheerfully without being intrusive. The starter dishes stand out for their notably light preparations. Artisanally smoked salmon with a lovely firm texture on a fresh salad with king crab and herring roe sits alongside langoustines with bonito flakes and hollandaise. The roasted beef tenderloin from the main course, served with confit oxtail and chanterelles, is cooked well and comes with braised shallots and Madeira jus. Slightly less impressive is the veal ribeye with kohlrabi and baby carrots, and bordelaise sauce. The meat is well-cooked but could use more seasoning. Apparently this is intentional, given that the vegetables and bordelaise sauce are also somewhat flat in flavor. Sommelier Piet Jonkers pours a flawlessly clean Valpolicella Ripasso to accompany it. The dessert is a refreshing yogurt panna cotta with softly poached rhubarb. A lovely establishment for both private and business visits.