Smaakmakers
About us
A chef, a host, nine makers and an old warehouse.
Twenty years of cooking and hosting.
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 learned to cook in big kitchens in Amsterdam and Ghent. Annabel worked front of house and earned her sommelier diploma. They met at the pass, literally. In 2014 they found the warehouse on Voorbeeldstraat: bare walls, a wooden floor and room for an open kitchen.
From day one they wanted to cook with what grows nearby. That was tricky at first: the makers had to get to know them, and they the makers. Now they know what each can do. Ewald from De Wilg sometimes sows something especially for the kitchen.
Eight people, 34 covers.
- Arjen Vreeswijkhead chef and co-owner
Has been at the stove since he was sixteen. Can’t walk past a market.
- Annabel Vreeswijkhost, sommelier and co-owner
Tastes twenty wines a week, picks two at most.
- Joeri Mesmansous-chef
Arjen’s right hand, makes everything fermented.
- Willemijn Wesselingpastry chef
Bakes the bread and makes every dessert, the ice cream too.
Who really cooks.
We pay the makers what they ask and take what there is, even when the harvest disappoints. In return we get the best produce.
- 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
Three things that don’t change.
Close by
At least 80 per cent of what you eat comes from within 50 kilometres. Not wine, coffee or chocolate: those don’t grow here.
Use everything
Vegetable tops go into the oil, the venison becomes jus and sausage. What’s left goes to the pigs at Vrijuit.
Take it easy
Two sittings? No. Your table is yours all evening.
Up to and including week 45: Mushroom & game. After that: Cabbage & chestnut.