Broei

Broei's kitchen works exclusively with plant-based ingredients, building each dish from whole vegetables, grains, and legumes rather than processed substitutes. A set dinner menu of three to five courses rotates every eight weeks around seasonal produce, with De Groentenakker in nearby Odijk supplying much of the harvest.

Almost everything is prepared from scratch: sourdough bread baked daily with stone-milled flour from Commandeursmolen, pickled vegetables, kombucha fermented on site, and house-made lemonades and iced teas. This whole-ingredient approach, with minimal processing and no reliance on substitutes, runs through the full kitchen operation.

Gluten-free options are available; the kitchen asks for 24 hours' notice at booking to guarantee dietary adjustments. Daytime offerings range from breakfast plates and sandwiches to soups.