Zenith

Having both worked at various MICHELIN-starred restaurants, hostess Jody and chef Joey share a deep-seated passion for the culinary arts. Together, they create a dining experience that is flawless down to every last detail. Street art is a key feature of the decor in this restaurant, which is housed in an elegant street corner building. Diners can look forward to attentive service and exceptional wine pairings.Beauty and substance go hand in hand: Joey Stinissen's elaborate creations are pleasing both to the eye and the palate. With a preference for organic ingredients, the chef uses exotic spice blends for just the right kick. For instance, the medium-rare duck breast is enveloped in a crispy gremolata and pumpkin seed coating, delicately sweetened with paprika and elevated with rendang spices. The dish is made complete by a bao bun seasoned with ras el hanout. It is evident in his decision to include more varied dishes in the surprise menu than in the à la carte that this is a chef who does not shy away from hard work. A labour of love.

What stands out

• A chef and host duo running a tight room: hostess Jody and chef Joey Stinissen shape the experience end to end, from pacing to pairings.
• Street-art inside an elegant corner building: a deliberately vivid, urban backdrop for fine dining in Apeldoorn.
• Spice blends used with discipline: modern cooking that leans on aromatic mixes for lift and heat without turning the menu into a theme.

Signature ingredients and flavours

• Seasonal, market-led produce with an emphasis on organic sourcing.
• Nordic and Asian-leaning aromatics used as structure, not garnish, kombu, dashi, lemongrass, lime leaf, shiso.
• Shellfish and coastal flavours (langoustine, coastal herbs).
• Premium meats (Holstein beef, Anjou pigeon) alongside foie gras in the mains.

Menus (seasonal, surprise)

• 4 courses: €69.50
• 5 courses: €88.50
• 6 courses: €100
• Culmination menu (7 dishes): €135

Sample dishes on the current menu page (changes with the seasons)

• Langoustine, citrus, dashi, coastal herbs
• Holstein beef and Irish Mor, tartare, Pepe San, Tomasu
• Monkfish, kombu, lemongrass, lime leaf
• Beef tenderloin and foie gras, carrot, kumquat, sambal
• Anjou pigeon, red onion, red chicory, spring onion
• Sole and lobster, almond, bergamot, turnips
• Cauliflower, lemongrass, molsla
• Tropical fruit, creme crue, shiso, sable
• Cheese assortment