The story
Boerderij Hermans Dijkstra in Midwolda approaches contemporary Dutch cuisine with a strict focus on monthly rotation. Raúl de Vries and Liz Bouman took over operations in January 2026, maintaining a rigorous standard for ingredient sourcing. Each calendar month brings a completely rewritten tasting menu built around the freshest available produce. A marinated sea bass starter frequently opens these seasonal flights, followed by courses that define regional cooking through careful technique.
The dining room occupies a manor farm that underwent full restoration between nineteen ninety eight and two thousand two. Golden grain fields still stretch across the Oldambt landscape just beyond the property boundaries. Guests eat beneath the watch of an authentic winding garden that frames every table. This quiet architecture keeps the attention firmly on the plates arriving at the table.
The beverage program updates itself alongside the food schedule to maintain balance throughout the evening. Every vintage is selected specifically to complement the shifting flavors of the monthly lineup. That careful alignment earned the restaurant a score of twelve from Gault & Millau in their latest guide. Visitors consistently note how the sommelier selections bridge the gap between local harvests and broader European traditions.
Recognition
Ambience
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