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The stylish Vinkeles is housed in what was once the bakery of an 18C Roman Catholic almshouse. Wooden and stone remnants merge seamlessly with tasteful contemporary comfort. This unique setting inspires Dennis Kuipers and right-hand man Jurgen van der Zalm to create contemporary cuisine with an eye for detail.
Between them, these two bring classic culinary know-how, international playfulness and exciting creativity to the table. If you order the Anjou pigeon or the turbot, you can be sure that it will be cooked to perfection and that the sauces will be intense and delicate. The goose liver gratinated with 100% chocolate and served with an almond crème caramel demonstrates that they also master modern techniques.
The balance between classical and modern is always carefully maintained and a source of inspiration for the chefs. It makes for dishes that are both heart-warming and surprising. Vinkeles offers the best of both worlds and will keep you coming back for more. - MICHELIN guide inspectors