Restaurant De Burgemeester

Anne and Sander Spruijt have set up shop in the former town hall of picturesque Linschoten. The characterful building has retained its original charm and been enhanced with elegant additions. One look at the large glass-walled wine room makes it clear you have come to the right place to sample some first-rate labels. From the warm welcome to the post-dinner coffee and confectionery, you can look forward to genuine hospitality at De Burgemeester. Sander Spruijt is a technically proficient chef who loves to showcase his culinary skills – from marinating and smoking beetroots to dry-ageing beef in butter and herbs, he is a master of his craft, expertly combining textures and bold flavours. Take his succulent pike-perch, topped with a brunoise of Reypenaer cheese and a Jerusalem artichoke cream. Morels braised in butter and a punchy white wine sauce made with Pineau des Charentes add further complexity to this rich dish. His meticulous attention to detail ensures everything is spot on. A firm favourite!

Historic setting in the old town hall

• Since 1994, Restaurant De Burgemeester has been housed in the old raadhuis (town hall) of Linschoten, giving the dining experience a unique historic ambiance in the Groene Hart region.

Youngest Michelin-starred chef in the Netherlands

• Sander Spruijt became the youngest chef-kok ever in the Netherlands to be awarded a Michelin star, highlighting the restaurant’s standout culinary leadership.

Integrated dining and lodging options

• Beyond a restaurant, De Burgemeester offers Private Dining, Chef aan huis (chef at home), and Slapen (overnight stay) options, showcasing an unusual, holistic hospitality concept that blends dining with personalized experiences and accommodations.

Tasting menus (prices in EUR)

• Vegetarisch 4 gangen menu — €80
• 4 gangen menu — €90
• Vegetarisch 5 gangen menu — €100
• 5 gangen menu — €110
• Vegetarisch 6 gangen menu — €120
• 6 gangen menu — €130
• Vegetarisch 7 gangen menu — €140
• 7 gangen menu — €150

Signature dishes (examples from Michelin guide)

• Pike-perch, topped with a brunoise of Reypenaer cheese and a Jerusalem artichoke cream
• Morels braised in butter and a punchy white wine sauce made with Pineau des Charentes
• Anjouduif krijgt een perfecte cuisson mee zodat het vlees op zich al een feest is met daarbij winterse garnituur van spruit, schorseneer en lardo.

Note: Prices for signature dishes are not listed in the provided sources.