The new hotspots in the Gault&Millau guide 2026

Last week, the top of Dutch gastronomy gathered in Utrecht for the Gault&Millau Awards ceremony. In addition to titles like Chef of the Year and Young Chef of the Year, the brand-new restaurant selection was also launched. With 908 entries, a significant increase compared to 2025, the guide confirms that the Dutch culinary world is more ambitious […]

Last week, the top Dutch gastronomes gathered in Utrecht for the Gault&Millau Awards ceremony. In addition to titles like Chef of the Year and Young Chef of the Year, the brand-new restaurant selection was also launched. With 908 entries, a significant increase compared to 2025, the guide confirms that the Dutch culinary scene is more ambitious than ever. The most striking new names?

1. GEM | Gemert 

With 18 points, GEM. in Gemert Castle is the highest new entry in Gault&Millau 2026. Chef Soenil Bahadoer left Nuenen because he "felt close to his limits in many areas" and found room for growth in Gemert. According to Gault&Millau, the restaurant is an "elegant springboard" to an even more refined overall experience. The setting, a spacious castle estate with accommodations, a cheese room, and a wine loft, completes the picture.

In the kitchen, Bahadoer demonstrates greater precision and daring. His signature style subtly evolves without betraying his roots. Think of a perfectly cooked Norwegian scallop with vadouvan bisque or an elegant rendang reference that combines pride and refinement. Relaxed, confident, and clearly in his element, he, along with partner Annu Bachu and his team, immediately elevates GEM. to the highest level.

2. Azurite | Delft

With Azurite in the iconic Huis van Delft, Mario Ridder underscores his ambition to once again belong to the gastronomic elite. The brand-new restaurant, sleek, minimalist, and housed in an imposing building of glass and blue ceramic, exudes refinement. Gault&Millau praises the consistent, precise cooking style, where "no overpowering flavors or contrasts" dominate, but harmony takes center stage.

3. Created by Guido Braeken | Eijsden 

Guido Braeken found his new culinary platform at the luxurious Van Oys Maastricht Retreat in Eijsden. With Create by Guido Braeken, he and his right-hand man Max van der Sterren create a kitchen where high-quality ingredients and refined garnishes take center stage. Gault&Millau praises the technical mastery: from briefly aged turbot in nori with oxtail croquettes to langoustines with white truffle and a perfectly balanced vin jaune sauce.

4. Rust | Amsterdam

In a converted shipyard in the Czaar Peterbuurt neighborhood, you'll find Roest, a restaurant where raw industrial charm and design collide. The interior is rugged and stylish, while the kitchen focuses on high-end comfort food prepared with care and attention. Gault&Millau calls it a valuable new entry in its selection; and you can feel it in everything.

5. Wild Atelier | Hoog Soeren 

New to the guide, immediately awarded three toques, and named Notable Newcomer of the Year… At Wild Atelier, chef Jonathan Zandbergen gives game gastronomy an impressively refined signature. His cuisine is based on local game management, sustainable fishing, and regenerative agriculture, combining intensity with elegance. Gault&Millau praises, among other things, the hare à la royale: classically bound with hare blood, deep and dark in flavor, but never heavy. A dish that perfectly balances power and precision.

6. A5 Yama | Naarden 

In the historic fortress of Naarden, A5 Yama offers an intimate omakase experience with just eight seats. Trust is key here: the chef determines the menu based on fresh, seasonal ingredients, with respect for Japanese traditions. mottainai-principle; a strict no-waste policy. Gault&Millau praises the focus and purity with which sushi forms the starting point.

7. Williams Farmhouse | Amsterdam 

On the bustling Beethovenstraat in Amsterdam-Zuid, Williams Farmhouse pays tribute to the English countryside in an elegant, contemporary setting. In the stylish farmhouse-style space, British cuisine is given a refined platform, with fresh ingredients and visible precision in its execution.

The Scotch egg of venison and pork mince is spicy and perfectly balanced, complemented by a fresh celery remoulade. The iconic fish and chips are also elevated here: a light batter, a potato millefeuille in a creamy sauce, and a subtle touch of Anna Dutch caviar.