De Aubergerie

good quality, good value cooking

The old front entrance is out of use, but that is for the best, as the side of this historic 1700 building is the real eye-catcher: oxblood-red shutters, arched walls, and small windows offering views of the old city ramparts on the edge of Amersfoort's inner city. By the end of 2026, Han and Ingrid Everts' restaurant will move to a larger premises in the northern district of Amersfoort-Vathorst, complete with a terrace and lunch service. Fortunately, that is still far off. We begin with an alcohol-free drink: a refreshing rhubarb-apple fizz by Jörg Geiger. It comes with meringue foam and a lovely smoked herring mousse. We stay with fish: a ceviche, a colorful composition featuring clear white corvina cubes that beautifully contrast with vibrant orange sweet potato served as both chips and cream. Accompanied by a fresh green jalapeño gel, spicy yellow corn, and sea flowers that resemble elderflower blossoms. Beautifully composed by the chef. For the main course, there is an ode to Zeeland: perfectly grilled kingfish from Yerseke, with a velvety bouillabaisse poured tableside. Served with lamb chops, sea beans, fennel, boiled La Ratte potatoes, and saffron. Elegant and well-balanced. The wine list is conveniently organized by taste profile. We choose the Portuguese blend Taboadella Villae from the 'medium white' category, absolutely delicious! Then it is time for dessert, truly patissier-worthy: cashew cream, airy kumquat bavarois, a center of pure chocolate ganache, and a paper-thin chocolate crisp. Subtle, fresh, and rich all at once. The hospitality is understated and professional, rather reserved. A touch more 'sparkle' would be welcome, but the characterful dishes more than make up for it.

On the edge of the historic center of Amersfoort, Han and Ingrid Everts welcome their guests in a relaxed and cozy atmosphere. In a historic building dating back to 1700, they serve French-inspired cuisine. Such as fillet of pike...

Hidden in the shadow of the historic city walls, on the edge of Amersfoort's inner city, lies the Aubergerie. The restaurant is housed in an elegant monumental building that dates back to the early 18th century. The couple Han and Ingrid Everts, chef and hostess-sommelier respectively, are the driving force behind this charming establishment. The interior is intimate, featuring comfortable chairs and generously spaced tables that ensure privacy. A dedicated four-person team ensures everything runs smoothly. It begins with two lovely amuse-bouches: a crispy 'fried little fish' with a creamy cheese mousse and asparagus pieces in a sauce made with sea grass and sea aster. A superb start. The menu, an ode to French cuisine with an international touch, offers plenty of choices. We start with a combination of perfectly cooked longloin fillet, velvety chive mousse, and Japanese nori in a small tin, surrounded by a light, creamy mussel jus, white soybeans with drops of parsley oil, and a potato crisp. The intermezzo features a tortellini with rabbit (slightly overcooked), accompanied by a light langoustine mousse, fried mushrooms, and popped seeds for a pleasant texture. Paired with these dishes is a Taboadella Villae White 2022, a surprising Portuguese blend that complements them beautifully. For the main course, a generous portion of grilled halibut is served alongside savoy cabbage, chives, a smashed butter potato, parsley root purée, and a generous touch of herring roe. The flavor enhancer here is a PX sherry beurre blanc, poured tableside over the fish, leaving not a single drop untouched. It could easily be considered a signature dish. The full-bodied Chardonnay from Château de Gaure 2020 pairs perfectly. The dinner concludes with a cheese board where goat, cow, and sheep cheeses form a beautiful trio. The cheeses, served at the perfect temperature, are presented with an informative card. Every detail has been thought of here, and that applies to the entire evening. In short, culinary refinement in the heart of Amersfoort.

De Aubergerie lives up to its name, as in this inn you can dine in a relaxed manner within a cozy atmosphere. This restaurant is housed in a beautiful old building dating back to 1700, and the wooden floors, stone strip walls, and warm-toned blue-painted walls create an intimate atmosphere. Owner-chef Han and his hostess and sommelier Ingrid Everts, together with their team, ensure a high-quality kitchen and friendly, knowledgeable service. The menu offers a generous selection of multi-course sets and à la carte dishes, while the wine list also features many fine labels from Old and New World countries, sorted by flavor profile. We are soon served a crisp, fresh sourdough bread roll accompanied by farmhouse butter, olive oil, and coarse sea salt. For the starter, roasted langoustines with pumpkin, mandarin, cinnamon, and popped buckwheat. A beautiful interplay of sweet notes. Next, lightly cooked turbot with kelp, sunchokes purée, shiitake, chives, and a creamy mushroom sauce. We pair it with an elegant South African Beau Joubert Old Vine Chenin Blanc The Potters Wheel from 2021. The main course features beef neck slow-roasted in the oven, served with pearl barley, oyster mushrooms, green asparagus, and a rich house-made jus. Ingrid pours a Spanish white to accompany it: Can' Leandro Panxut from 2021. A feast for the taste buds. With the coffee come rather sweet pastries, with the nougat taking the crown. It could be a bit more refined. Otherwise, all praise for this charming establishment.

Han and Ingrid Everts have been operating a charming restaurant on the edge of Amersfoort’s historic center for years. The building, which dates back to 1700, features a modern and inviting interior with wooden floors, stone-clad walls, wooden tables with cutlery rests, and elongated rolled linen napkins. The cool-blue tinted walls give the space a chic atmosphere. The waitstaff are friendly and professional, remaining unobtrusive yet perfectly attuned to guests' needs, and they work together seamlessly. Han’s kitchen delivers French-inspired dishes with occasional contemporary touches. Every plate is exquisitely presented, truly a feast for the eyes. A lightly seared mackerel escabeche is served alongside fennel, tomato cream with piment d’espelette, butter lettuce, and parsley oil. Paired with a glass of Von Winning Riesling from Deidesheim, the wine’s characteristic profile sets the perfect tone with its distinct mineral notes. This is followed by pickled sea bass fillet, dressed with sake, dill, and a bulgur salad featuring spring onions, samphire, and a seaweed crisp. The sea bass is exceptionally fresh and flakes beautifully. For the main course, grilled leg of lamb is served with a rich braise, accompanied by couscous, peppers, sultana raisins, green asparagus, and a signature jus flavored with garlic and rosemary. Paired with a glass of Feudo Montoni Nero d’Avola from Sicily, it offers bright notes of red fruit. The wine pairings are expertly matched to the dishes, varied and highly stimulating. One minor point of attention concerns the acoustics; the dining room can be somewhat noisy.

Many curious foodies from the region wear out the doormat here for dishes that are fundamentally classic French, yet often refined with flavorings from distant cuisines. Chef Han Everts and his wife Ingrid, the hostess, own this cozy, historic building dating back to 1700 on the outskirts of Amersfoort, featuring oak floors, stone strip walls, and ice-blue armchairs at wooden tables set with pristine glassware and linen napkins. We feast on smoked eel with parsley cream, fennel, and kohlrabi, garlic chips, and a savory eel broth. And duck terrine with marmalade, sweet-spicy Bengali pepper, carrot, watercress, and za'atar. Beautiful flavors, beautifully plated. Sommelier Gareth Llewellyn pours a fruity South African Chenin Blanc (Radford Dale) alongside it. A delicious start. The main course is pan-fried turbot fillet. Perfectly cooked and served over fregola, accompanied by zucchini, pumpkin, aromatic hyssop, and vadouvan. Topped with chopped hazelnuts and a rich shellfish jus. Excellent. So too is the juicy black-foot chicken. Paired with a glass of spicy Seeger Badische Spätburgunder, which goes perfectly with the accompaniment of chanterelles, grilled potato, shallot, smoked bacon, and a creamy wild marjoram sauce. To finish, elderflower sorbet, hangop, blackberry, bilberry, and pistachio. And rum cream ice cream, pecan, and white chocolate. A wonderful, honest spot!

Owner-chef Han and his wife and hostess Ingrid Everts have long combined their high standards with a warm, welcoming service. That this is highly appreciated by guests is clear: the restaurant is always well-attended. De Aubergerie is located on the edge of Amersfoort’s historic center. The monumental building, dating from 1700, features a chic yet cozy interior with beautifully set tables spaced generously apart. It seats thirty guests. The atmosphere is exceptionally pleasant, intimate, and informal. Chef Han presents French cuisine with contemporary influences and modern cooking techniques. Indeed, every dish arrives at the table as beautifully as a small painting. Carefully matched wines are poured alongside each course. For all this, the prices are fair and reflect the quality, guaranteeing a truly delightful evening out.

It was packed on the Saturday evening of our visit. And that is hardly surprising; owner-chef Han Everts and his wife, Ingrid, have been running this restaurant in a beautiful historic building for years with consistently high standards. The decor is chic, the carefully set tables are generously spaced, there is ample privacy, and the atmosphere is exceptionally pleasant. Amuses of celeriac mousseline, tuna, and dashi broth gel immediately set the tone. Delicious. We pair them with a fragrant and crisp Albariño from Rías Baixas by Martin Codax in Spain. The hamachi ceviche arrives with sweet potato, corn, red onion, and lime for a refreshing acidity. My dining companion savors softly cooked poussin breast sliced thinly with chorizo crumbs, preserved lemon, and paprika cream. Unfortunately, the dish lacks excitement as the flavors are somewhat flat. The next course features pan-seared sea bass fillet skin-side down with fennel, octopus, and green asparagus. Perfectly cooked and accompanied by a delightful vermouth sauce and a glass of Italian Meri Vermentino di Sardegna 2018 DOC Argiolas. On the other plate sits a grilled beef entrecôte with a bold wild marjoram sauce. The meat is flavorful and cooked to a perfect doneness. It pairs beautifully with garnishes of king oyster mushroom, shallots stuffed with peas, and confit potatoes. We enjoy it with a glass of Scaia Corvina Vento 2016, recommended by the welcoming sommelier Rick Steinvoort—juicy with soft tannins. The bill is easily justified by the meal. Our verdict: simply keep up the excellent work!

A cozy restaurant housed in a beautiful historic building on the edge of Amersfoort's city center. The spacious tables are carefully set with sand-colored linen. The French-inspired menu features three different tasting menus, though all dishes can also be ordered à la carte. We opt for the three-course menu. Owner-chef Han Everts has a keen eye for color. The green spinach pillow with a potato and herring roe terrine served with crème fraîche, accompanied by a squid ink krakeling with sea urchin and mayonnaise, is not only delicious but also visually stunning. We enjoy a rich and flavorful bisque of roasted langoustine with a spider crab ravioli, paired with a glass of Italian Mauri Chardonnay 2016 from Puglia, generously poured and thoughtfully explained by the charming hostess-sommelier Ingrid Everts. The main course is grilled veal rib with shallot and sage compote, creamy pearl barley, and veal jus. Expertly prepared, although the meat does have quite a bit of fat. For dessert: passion fruit preparations, coconut bavarois, cardamom ice cream, pistachio shortcake, and sugared pistachios. A truly lovely dish. The passion fruit jelly surrounding the coconut bavarois is delightful, as are the crispy passion fruit shards. The sugared pistachios provide a satisfying crunch. Coffee and tea are served with or without pastries upon request—a hospitable touch. Everts cooks beautifully, purely, and deliciously.