The story
De Goede Gooier serves modern French seasonal cooking at Crailoseweg 151 in Blaricum, and earned a Gault&Millau score of 12 in 2026. The restaurant sits under a thatched roof on the Blaricummerheide, with lunch and dinner served daily.
Fabrice Patay and Claudia Gräser lead the kitchen team. The French kitchen leans on classics, such as terrine de foie gras de canard with fruit compote and brioche toast, and carpaccio de boeuf with truffle mayonnaise. Fish is chosen by the seasons, so the species on the plate change with what is in good condition.
The terrace overlooks the Blaricummerheide heath. Gault&Millau describes the interior as warm and contemporary. Diners can end with crème brûlée made with Madagascar vanilla and caramel sea salt ice cream.
Recognition
Ambience
Details
History
On the terrace of this large villa with a thatched roof, you have a view of the Blaricummerheide, which is simply wonderful. Inside, a warm and contemporary interior was chosen. The kitchen sticks to textbook classics, such as...
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