Het Koetshuis

This traditional thatched property deep in the Veluwe forest was turned into a culinary hotspot by the Löhr family. It was first awarded a MICHELIN Star in 1998 and, today, this great achievement is continued by Jurre Klein Bleumink.The cuisine here is impressively composed: rich without being heavy and full of well-balanced flavours. All the classics are honoured here at Het Koetshuis, but there’s also room for updates; there will always be, for example, powerful game dishes – but you’ll find modern twists here and there to add some excitement. An excellent selection of wines chosen by the restaurant’s sommelier, Danny, completes the picture.

1. Innovative Menu Du Mois: Het Koetshuis offers a monthly changing 3-course menu called 'Menu Du Mois' that is designed by their chef. This menu is available for dinner on Wednesday and Thursday, and lunch on Thursday to Sunday.

2. Extensive Wine List: The restaurant has an impressive wine list with a wide selection of champagnes and bourgognes, including many aged options. They also have a 'tastings' section where guests can sample different wines.

3. Family-Run Business: Het Koetshuis is a family-run business, with Danny Löhr as the owner and his wife Anouk involved in the daily operations. This personal touch is reflected in the warm welcome and attentive service that guests receive.

Signature Ingredients

• Katenspek (Dutch bacon): Combined with boter gebakken coquilles and a luchtige jus of zuurkool for a well-balanced dish
• Soufflé van vijgen (Fig soufflé): A dessert showcasing the chef's skill in creating light and airy textures
• Compote van pruimen (Plum compote) and Pure chocolade (Pure chocolate): Used in combination with roomijs van kaneel (Cinnamon ice cream) for a rich dessert experience