Tante Koosje

Today, Koosje Edema's former home is a beacon for gourmets. The old-world interior is cosy and charming, and in summer the terrace exudes a Mediterranean feel. The versatile Roland Veldhuijzen gives his dishes a new twist every now and then, but really it is good old-fashioned culinary expertise that sets him apart.

• A former village house turned one-star destination, with an old-world, antique-furnished interior and a terrace by the church that feels like summer in the South of France.
• A chef-led menu that highlights classic technique and sauce work, including vinaigrettes and flavoured olive oils, rather than maximalist gimmickry.
• A serious wine programme, plus a dedicated wine attic used for private dining and group meals.

Signature products and flavour markers on the current menu include scallop, hamachi, bluefin tuna, winter cod and langoustine, plus foie gras, veal, Wagyu beef and winter truffle. The house style leans on sharp, bright sauces and dressings, such as ponzu vinaigrette and Champagne vinaigrette, used to lift richer meat and seafood courses.

A classic, candlelit dining room in Loenen aan de Vecht, in the shadow of the village church, with a summer terrace that leans Mediterranean. The kitchen runs a seasonal, multi-course menu alongside an à la carte list of chef Roland Veldhuijzen’s specials. The February vegetarian menu is offered as 4 courses (€97.50), 5 (€112.50), 6 (€125.00) or 7 (€140.00). Recent dish list examples include scallop and hamachi with kale jus, bluefin tuna with mandarin and ponzu vinaigrette, winter cod with langoustine and carrot reduction, polderhoen with foie gras and Albufera cream, and veal tenderloin with winter truffle and pommes aligot.