Taste
Eight new restaurants in the MICHELIN Guide
MICHELIN Guide inspectors travel the country all year round and these are the eight newest restaurants to discover now.
Bistro Toost – Amstelveen
In an atmospheric interior with Mediterranean flair and a lively open kitchen, Bistro Toost serves classics with a modern twist. Think: crab remoulade with crispy toast and steak tartare with capers and homemade fries. A vibrant place with a nod to Asia – ideal for a relaxing night out.
Cellar Door – Woudrichem
In the former town hall, a culinary experience unfolds where hostess Paulina and chef Kalai translate their experience into elegant dishes. The venison with celeriac, miso chicory and game sauce with cherries speaks volumes. Nothing is a coincidence here – everything is ambition.
CUE – Amsterdam
Chef George Kataras creates a mix of Nordic finesse and fiery grilling techniques. His fermented sauces and Szechuan touches take dishes like grilled sea bass to another level. Combine dinner with a cocktail in the listening bar – a hotspot par excellence.
Haricot. – Maastricht
Three young chefs, trained at De Librije, bring a unique style to Maastricht with an eye for detail and simplicity. Their ballotine of skrei with beurre blanc and oyster mushroom is an ode to precision.
La Cebolla – Dordrecht
Chef Cees Timmerman serves recognizable flavors with a twist: a turbot with Indonesian flair or cheesecake with granny smith sorbet. Authentic, adventurous and above all very tasty.
Muggels by Gijs – Uden
Gijs Hoevenaars, who previously cooked in two-star restaurant De Lindehof, shows in a rustic farmhouse that he effortlessly masters classics and worldly flavours. From tournedos Rossini to tuna sashimi with citrus and soy.
Restaurant Bomas – Sint-Oedenrode
Inge Wollerich and Koen Bomas reopen the family restaurant in style: a serene, elegant setting for contemporary fine dining. The glazed roasted langoustine with pumpkin and shellfish jus is already legendary.
Xin – Rotterdam
Chef Alexander Wong translates his roots to the here and now. His modern Chinese cuisine is bold and harmonious. Think kingfish with puffed rice, daikon and coriander coulis. Xin pushes boundaries without forgetting his origins.
