What’s ripe now, we cook tonight.

A new menu every six weeks, with produce from nine makers within fifty kilometres. Choose the chef’s menu or eat à la carte, in the centre of Voorbeeldstad.

Book a table The current menu

01The current menu

Six courses, nine makers.

This is the chef’s menu on the table these weeks. Under each ingredient you can read who made it. How it arrives on your plate, we’d rather let you discover.

First coursealso in four courses
beetrootTuinderij De Wilg6 kmsorrelTuinderij De Wilg6 kmgoat’s cheeseGeitenhouderij De Hooiberg14 km
Second course
mackerelKustvisserij Romkes46 kmappleFruitteler Heijboer17 kmhorseradishTuinderij De Wilg6 km
Third coursealso in four courses
celeriacTuinderij De Wilg6 kmhazelnutNotenboomgaard Oudeland22 kmbrown butterZuivelboerderij Lindehof8 km
Fourth course
oyster mushroomZwamkwekerij Het Donker11 kmegg yolkHoeve Vrijuit3 kmthymeTuinderij De Wilg6 km
Fifth coursealso in four courses
venisonLandgoed Ter Horst31 kmred cabbageTuinderij De Wilg6 kmjuniperforaged
Sixth coursealso in four courses
pearFruitteler Heijboer17 kmsea buckthornKustvisserij Romkes46 kmbuttermilkZuivelboerderij Lindehof8 km

02Nine makers

The real flavour makers work outdoors.

Our name isn’t about us. It’s about the people standing in the fields at six in the morning. Almost everything comes from nine regular makers, the furthest 46 kilometres away.

Smaakmakers, Voorbeeldstraat 1 · each circle is a distance in kilometres

1Hoeve Vrijuiteggs and poultry3 km
2Tuinderij De Wilgvegetables, flowers and herbs6 km
3Zuivelboerderij Lindehofbuttermilk, cream and butter8 km
4Zwamkwekerij Het Donkermushrooms11 km
5Geitenhouderij De Hooibergfresh goat’s cheese14 km
6Fruitteler Heijboerapples and pears17 km
7Notenboomgaard Oudelandhazelnuts and walnuts22 km
8Landgoed Ter Horstvenison, hare and wild duck31 km
9Kustvisserij Romkesmackerel, pikeperch and sea buckthorn46 km

“When Ewald from De Wilg calls to say the celeriac is good, the menu changes. It’s that simple.”

Arjen Vreeswijk, chef

03Eight menus a year

Every six weeks the menu changes.

The produce doesn’t keep to four seasons. So we change the menu eight times a year, each time around two products at their best.

week 1–6Chicory & salsifychicory, salsify, smoked eel
week 7–13Wild garlic & rhubarbwild garlic, rhubarb, lamb
week 14–19Asparagus & morelasparagus, morel, young cheese
week 20–26Peas & elderflowerpeas, elderflower, strawberry
week 27–32Tomato & samphiretomato, samphire, mackerel
week 33–38Fennel & blackberryfennel, blackberry, sweetcorn
on the table nowweek 39–45Mushroom & gameoyster mushroom, venison, pear
week 46–52Cabbage & chestnutsprouts, chestnut, hare

Wooden crate of freshly harvested autumn vegetables on a kitchen workbench: pumpkin, beetroot with leaves, oyster mushrooms, kale — Monday is tasting day: what are the makers bringing this week?

After mushroom & game comes cabbage & chestnut. From week 46 there’s a new menu.

A new menu starts on a Monday, when we’re closed. Arjen cooks with what the makers bring, Annabel tastes the wines to go with it. What works is on the table by Wednesday.

How a menu comes about

Close-up: the chef finishes a dish at the pass with tweezers, the kitchen blurred behind

04How to eat here

Four ways to join us.

05Arjen and Annabel

One kitchen, one dining room and twenty years together.

Chef in a starched white jacket and host in black side by side in the restaurant doorway, warm evening light

Smaakmakers belongs to chef Arjen Vreeswijk and host and sommelier Annabel Vreeswijk. They’ve cooked and welcomed guests together for twenty years, since 2014 in an old warehouse on Voorbeeldstraat.

Arjen works in the open kitchen, so you can watch. Annabel welcomes you, picks your glass and remembers after one evening how you take your coffee. With a team of eight they serve 34 covers every evening. No more, so every table gets attention.

8: menus a year
9: regular makers
46 km: the furthest supplier