Michelin-starred restaurant with rooms and suites in an 18th-century inn
Herberg Onder de Linden
No cream and no beef, which is exactly why we're curious.
From our diary
Dining and staying at Herberg Onder de Linden
Anyone turning up for a slab of beef with a knob of butter will be disappointed. Steven Klein Nijenhuis cooks without dairy, beef or pork. Vegetables, fruit and fish come first, using Asian techniques such as fermenting and pickling. Fruit, herbs and flowers come from the garden, honey from their own bees, and some of the vegetables from a permaculture plot. You could call it principled. We'd mostly call it exciting.
The inn itself is a listed building from 1735 in the village of Aduard, just outside the city of Groningen. You can stay in one of the four rooms or in one of the two new suites in a separate building, with rain showers and Auping beds. The second suite has its own sauna and sleeps four, so you could bring friends. Or rather not. If you'd like to watch the cooking up close, ask about the chef's table.
Good to know
Closed on Mondays and Tuesdays, and on Sundays it's lunch only.
Price and practicalities
- For two, count on
- approx. € 395: dinner, one night and breakfast
- How we get there
- room € 175 + breakfast € 30 × 2 + menu € 79 × 2
- Room
- € 175 per night, the least expensive room, breakfast € 30 p.p.
- Menu
- € 79 p.p. (4 courses)
- Note
- The cheapest menu is only served on Wednesday and Thursday.
- Rooms
- 6 rooms and suites
- In charge
- Steven Klein Nijenhuis & Bjorn Snijder
- Location
- Aduard, Groningen
- Booking
- Directly via herbergonderdelinden.com
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