De Kromme Dissel

De Kromme Dissel represents a piece of Dutch culinary tradition and has had a Michelin star since 1971. Located in a 17C Saxon farmhouse, the restaurant's rich history can immediately be felt in the ambience and the rustic-style interior is extremely cosy and charming. The attentive waitstaff are always on hand and also provide expert wine recommendations.Experienced chef Tonny Berentsen does not rest on his laurels. Although he is classically trained, he dares to show his creative side, drawing on his travels in Asia for the inspiration behind the modern ideas he brings into his dishes. Think fleshy langoustine flavoured with curry panko, combined with sea bass tartare and subtly spicy pumpkin. Diners are just as bowled over by the traditional game jus that accompanies his wild duck or his rich shellfish broth.Chef Berentsen now continues the story of De Kromme Dissel with his own culinary style. This perennial favourite continues to reinvent itself – much to the delight of every foodie!

• A continuous Michelin star run since 1971, making it one of the Netherlands’ longest-running starred restaurants.
• Set in a 17th-century Saxon farmhouse in the woods of Heelsum, next to Fletcher Hotel-Restaurant Klein Zwitserland.
• Chef Tonny Berentsen leads the kitchen, and maître-sommelier Ronnie Brouwer is prominently named alongside him on the restaurant’s own site.
• The kitchen explicitly describes itself as rooted in a classic French base with modern influences and flavors from within and beyond the Netherlands.

Signature Ingredients

• Langoustine
• Caviar, including Oscietra
• Scallop
• North Sea crab
• Wild sea bass
• Lobster
• Veal and sweetbreads
• Roe deer / game
• Japanese Wagyu
• Pumpkin, mandarin, ginger, vanilla
• Blood orange
• Sea and shellfish driven sauces and jus

The menu is built around a modern French base with creative influences and changes over time. Current listed dishes include black pearl, Oscietra and Imperial caviar with blini and sour cream, scallop with kohlrabi, Oscietra caviar and salty vegetables, North Sea crab with cucumber and avocado, three langoustine preparations with baharat terrine, à la nage and fried langoustine with tarragon, wild sea bass with artichoke and sauce au beurre rouge, lobster à l’amoricaine, veal loin with veal cheek and sweetbreads, roe deer saddle and haunch with cherry, beetroot and celeriac, Japanese Wagyu A5 10+, pumpkin with mandarin, ginger and vanilla, and desserts such as classic French apple tart, banana with passion fruit and peanut, and blood orange with pumpkin and coffee. Lunch and dinner are served on limited days, and the site also notes a signatuurmenu for Easter at 150 euro per person.