Locals

For over a hundred years, Hotel Haarhuis by Q Hospitality Group has been located in the heart of Arnhem, directly opposite the station. Following a thorough renovation a few years ago, the in-house restaurant has embraced a new food concept alongside its new name, LOCALS, and Chef Rafael Surie champions Dutch cuisine. Surie draws upon ingredients from the Vertical Farm (the cultivation of food in stacked growing layers within a fully controlled environment: energy, light, and water are regulated to grow as efficiently and sustainably as possible, free from external influences) located on the first floor. The result is evident on beautifully plated dishes that deliver deep and intense flavor enjoyment. As a greeting from the kitchen, we enjoy a vegetarian version of steak tartare made from red carrot, steak mayonnaise, and cornichons. The tone is set. To start, a take on caprese: Dutch honey tomato, stracciatella di bufala (from a farm in Zevenaar) with basil ice cream and twelve-year-old balsamic vinegar. Ostensibly simple yet excellently balanced and incredibly beautiful in presentation. Next, Dutch red prawn with honey tomato, basil oil, and Dutch 'nduja cream (from Livar pork) in prawn bisque. A modestly portioned tender lamb from the Veluwe, served with lamb jus and pink peppercorns, potato millefeuille, and a salad of radish, shallots, and purslane, makes up the main course. Freshness leaps off the plate. Paired with it is a Chianti Superiore from Villa Salette, Italy. A rather heavy wine for this dish, served slightly too warm. The dessert is just as sublime as all the preceding courses: poached rhubarber with strawberry and rhubarb gel, fresh strawberry, served over granola with a scoop of house-made elderflower, pear, and nettle ice cream. Accompanied by a fine classic: Brachetto d'Acqui from il Falchetto, Piedmont, Italy. Delicious. Such beauty deserves a place in this guide. Welcome!