De Lindehof

Soenil Bahadoer's success is a testament to the power of hard work and dedication. Coming from an Indo-Surinamese background, the chef has always had to go the extra mile to prove himself. This became motivation for him to impress everyone with his innovative and unique approach to cooking. In this atmospheric restaurant adorned with modern art, he shows what he is made of. Chef Bahadoer gives European dishes a twist by drawing on influences from Suriname, India and Indonesia. His creations are spicy and exceptionally captivating. The flavour profiles are occasionally complex but always balanced, and his seasoning is spot on. He imparts intense, spicy nuances to premium ingredients such as foie gras and pigeon. Think perfectly cooked langoustine glazed with Wagyu fat and dusted with a blend of paprika and tomato. The dish is finished with the crisp textures of green apple and a fiery kick of turmeric – sensational! Soenil Bahadoer had to fight his way to the top, but his ability to create extraordinary dining experiences every day proves he belongs there.