De Bokkedoorns
Overveen, Netherlands
⭐2 Stars
The Experience
From Michelin Guide
A veritable culinary institution, De Bokkedoorns was established in 1961 and has held on to its two Michelin stars for the past 30 years. Owner Pascal Beeren, who represents the third generation to run the restaurant, likes to personally give his diners a warm welcome. Modern luxury meets plush comfort in this inviting space, where stunning views of the surrounding natural beauty evoke a sense of serenity. Roy Eijkelkamp is also a stalwart of the restaurant, having worked here under the tutelage of Lucas Rive, who taught him the art of adding intensity and depth to sauces – remember to save some bread so you can mop up every last drop! This chef champions a minimalist cooking style, creating unfussy dishes by preparing the finest ingredients in time-honoured tradition. Think grilled lobster tail with green apple, razor clam mousse, deep-fried soft shell crab and an exquisite fennel broth-based sauce. Innovative flourishes keep his cuisine captivating, exemplified by a dessert featuring pancakes with a subtly sweetened sour cream ice cream, caviar and nut cakes. Complete with an expertly curated wine list, this is an extraordinary dining experience in every detail.
Unique Things
From Visitor Experiences
Unique natural setting with dune lake views: De Bokkedoorns is uniquely situated in a dune area near the coast, offering guests a relaxing atmosphere with wide views of a beautiful dune lake. The restaurant building is nestled between greenery, allowing diners to enjoy meals next to dunes and water, including an option to dine on a covered terrace by the lake when weather permits.
Historic culinary excellence with a minimalist style: The restaurant has held two Michelin stars continuously since 1991, a rare achievement. Its current culinary approach under chef Roy Eijkelkamp emphasizes minimalist cooking, focusing on the finest ingredients prepared in traditional ways but with innovative touches, such as a dessert combining pancakes with sour cream ice cream, caviar, and nut cakes.
Art and ambiance blend with modern luxury: Inside, the restaurant features colourful modernist artworks on the walls, blending classic interior design with modern twists in shades of grey, brown, white, and orange. This artistic and luxurious setting complements the culinary experience, creating an extraordinary and serene dining environment.
Ingredient Stars
From Visitor Experiences
- Lobster
Poached and featured in a signature dish with a terrine of tomato 'Bloody Mary', avocado cream, and a broth of tomato with basil and lava oil. The lobster is central for its delicate texture and sweet flavor, balanced by the acidity and richness of the accompaniments. - Tomato
Used in multiple forms—terrine, broth, and as a base for the 'Bloody Mary' flavor. The tomato provides acidity, freshness, and depth, complementing the lobster and other elements in the signature dish. - Avocado
Incorporated as a cream to add richness and a smooth, buttery texture, contrasting with the acidity of the tomato and the sweetness of the lobster. - Goose Liver (Foie Gras)
Served with cherry, yoghurt cream, and pistachio. The foie gras is prized for its luxurious, velvety texture and rich flavor, elevated by the sweetness of cherry and the crunch of pistachio. - Coquille (Scallop)
Roasted with crispy pata negra, pumpkin, and a light sherry sabayon. The scallop is highlighted for its natural sweetness and tenderness, paired with the umami of pata negra and the creaminess of sabayon.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 7-course menu: €195
- 9-course menu: €245
Signature Dishes
- Blue Lobster: €95
Note: Prices are subject to change and may not be up-to-date.