Restaurants

The Boer&Markt: discover, taste and experience the culinary festival of food!
Let the Boer&Markt surprise you with the delicious food the Netherlands has to offer! At this market, visitors will discover the various artisan farmers and (wine) suppliers of Jonnie & Thérèse Boer and other restaurants. During your visit to the Boer&Markt you can get to know the rich assortment of products and ingredients from the Netherlands in an easily accessible way. Restaurants from all over the country will be present to show you all the beautiful things the Netherlands has to offer. Each restaurateur will serve a dish together with their farmer (vegetables, wine, meat, etc.).

Sunday – Bokkedoorns** – De Heeren van Harinxma* – Salty Seafood – In den Rustwat – Bloemenbeek* – Sukerieje – Marigold – Onno Kokmeijer – Dorset – Merlet* – Bar Senang – Brasserie Jansen – Chickenbar

Monday – Bokkedoorns** – De Heeren van Harinxma* – Salty Seafood – Kaatje bij de Sluis* – Het Koetshuis* – Julemont** – Marigold – Onno Kokmeijer – Basiliek – Restaurant 273 – Bar Senang – Brasserie Jansen – Chickenbar

Bokkedoorns**
At Bokkedoorns, owner Pascal Beerens, chef Roy Eijkelkamp and maître Niels van Overmeire are at the helm. Sample classic French cuisine that also incorporates contemporary influences, and enjoy the wide selection of wines.

De Heeren van Harinxma*
The only restaurant in Friesland to be awarded a Michelin star. Chef Arjan Bisschop creates the most beautiful creations with pure products. But don’t forget the exciting collection of known and unknown wines, carefully selected by sommeliers Almar Wessels and Vladimir Sarkisyan.

Salty Seafood
Although Salty has just seen the light of day, you can be sure that Chef Nino Willems will serve you the best and most delicious from the sea. After seven instructive years at De Librije, Nino started his own business. Try the Zeeland heart of Nino in Zwolle.

In the Rustwat
With its historical background, In Den Rustwat has a very nice story to tell. Owner and chef Marcel van Zomeren offers his guests the ultimate experience by investing a lot of love and time and using products of the highest quality.

Sukerieje
Sukerieje serves the most delicious dishes, focusing on herbs and vegetables. Chef Martijn Kuik likes to surprise his guests, preferably with the best products from the Vechte Valley. His wife Claudia Oro takes care of the perfect service with sensitive attention.

Marigold – Onno Kokmeijer
Marigold is the only stand at the event that is not a restaurant. It is a culinary egg laid by white king chickens. With its bold yellow yolk and intensely creamy texture, it is a delightful egg served at De Librije, among other places.

Dorset
When you enter Dorset, you are first greeted at the front door with a glass of sparkling wine. At the table, you can taste the enthusiasm of the professionals in the kitchen. They like to spice up classic cuisine with international influences and source their ingredients from local suppliers.

Bar Senang
After many trips to the East of the world, Jonnie & Thérèse Boer bring a piece of authentic Eastern cuisine to the West. At Bar Senang, you can taste the flavors of different Eastern countries. Imagine yourself in Asia. Feel Senang.

Brasserie Jansen
The newest member of the Librije family. At Brasserie Jansen, you can eat well and simply, yet innovatively. Try flavors from abroad like Paris, New York and Sicily. At Brasserie Jansen you live in the moment and enjoy to the fullest.

Chickenbar
Chickenbar is a new concept from Jonnie and Thérèse. First at Chefs(R)Evolution, later on the beautiful beach of Bonaire. The Chickenbar only serves dishes with, you guess it, chicken.

Kaatje bij de Sluis*
Kaatje bij de Sluis is, as the name suggests, a beautiful restaurant with an idyllic view of a lock with typical brick houses. Since 1978 it has always received at least one Michelin star. The menu features high-quality organic and regional products.

Het Koetshuis*
In the kitchen at Het Koetshuis is chef Tom Lamers, who was once the apprentice of former chef Wicher Löhr. Sample the classic dishes or opt for Tom’s more modern inspirations, and let sommelier Danny’s excellent advice complete your culinary story.