De Nieuwe Winkel
Nijmegen, Netherlands
⭐2 Stars
The Experience
From Michelin Guide
Emile van der Staak's vision comes to life in this urban restaurant, where you can see the impressive team at work in the open kitchen. His botanical gastronomy showcases the age of plants'' at this MICHELIN Green Star restaurant that is taking a stand against climate change. He is a visionary writing a story, with every chapter whetting your appetite. Emile van der Staak's source of inspiration is Food Forest Ketelbroek. This is where he makes discoveries, reflects and creates — and his is a creative spirit that seems to know no bounds. He has developed a precise technique of bringing the microseasons to life in his set menu, which changes three times a year. Take, for example, his dish based on SCOBY, the biofilm that develops on kombucha during the fermentation process. The chef slices the pellicle into thin strips, allowing its umami essence, akin to the taste of shrimp, to shine through. Pickled radish, ginger and a mushroom and onion sauce – spicy, sweet and subtly tangy – add an extra kick. Sichuan pickled pepper and a rich walnut milk elevate the whole dish. Talk about innovation! This is cuisine that takes familiar flavours to the next level. The heavenly no-chocolate dessert with roasted Alkmaar groats, and the almond-based Brie are mind-blowing. A groundbreaking experience.
Unique Things
From Visitor Experiences
Botanical Gastronomy and Microseasonal Focus
De Nieuwe Winkel is distinguished by its visionary approach to botanical gastronomy, emphasizing fresh, locally sourced, and seasonal ingredients that reflect the microseasons. This approach captures the essence of nature’s cycles in every dish, showcasing creativity and meticulous presentation in a plant-based culinary style.Exclusive Vegan Michelin Star with a Relaxed Atmosphere
It is uniquely recognized as a vegan Michelin-starred restaurant in the Netherlands, offering a super fine, clean, organic, and wild ingredient-driven menu. Despite its high culinary standards, the atmosphere is informal and inviting, with an open kitchen where guests can witness the skilled team at work. The restaurant is fully booked well in advance, reflecting its popularity and exclusivity.Award-Winning Natural Wine and Juice Pairings
Complementing the food is a carefully curated wine list focusing on natural wines aligned with sustainability values. The in-house sommelier has earned prestigious awards for the wine list, including ‘Best Short List’ and ‘Grand Prix’ in 2024. Additionally, the restaurant offers an intriguing juice pairing, enhancing the overall dining experience with innovative beverage options.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant De Nieuwe Winkel in Nijmegen are:
- Seasonal vegetables: Used creatively, such as in a ceviche-style starter, showcasing pure and vibrant flavors that highlight the freshness and botanical focus of the cuisine.
- Gooseberry juice: Adds a bright, tart note to dishes, exemplified in the vegetable ceviche starter, enhancing the natural flavors with a refreshing acidity.
- Cream of baker's yeast: A unique ingredient contributing umami and depth, used as a topping in signature dishes to add complexity and richness without animal products.
- Jalapeño oil: Provides a subtle heat and aromatic layer, balancing the freshness and acidity in dishes like the vegetable ceviche.
- Produce from voedselbos (forest farming): This sustainable, ecological method supplies many botanical and organic ingredients, emphasizing the restaurant’s commitment to sustainability and innovative plant-based gastronomy.
These ingredients reflect De Nieuwe Winkel’s philosophy of botanical gastronomy, sustainability, and plant-based innovation, making them central to the restaurant’s signature dishes and Michelin-starred acclaim.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Botanische Keuken (6 gangen): €120
- Botanische Keuken (9 gangen): €180
A La Carte
- Bereiding met scoby: €25
- Karamelliseerde miso en zilte algen: €30
- 'Brie' van amandelen: €20