't Raedthuys

High quality cooking

Over the coming years, the former town hall will have no fewer than four owners. The experienced hospitality couple, chef Hans den Engelsen and maître and vinologist Karina van der Kolk, will hand over the restaurant to chef Tom Lamers (formerly of Koetshuis in Bennekom) and maître Anoeshka Lamers in 2028, who has already been part of the team in Duiven for years. Until then, they run it together, clearly enjoying every moment. And what exquisite cooking takes place here! Almost everything is homemade, crafted with an eye for detail and a deep appreciation for local produce. This is immediately evident with the no fewer than six amuse-bouches that open the lunch. The savory beet macaron, beet jelly, cubes of Dutch new herring, and a crispy prawn toast with chili jelly and black sesame truly take the crown. We continue with Canadian Canner lobster ravioli, accompanied by smoked watermelon, sweet-and-sour radish, and crispy sugar snap spaghetti with a foamy lobster sauce. Delicious. Karina curates the impressive wine list, which partly consists of self-imported bottles. We opt for a rosé Premier Cru champagne from Gaston Chiquet before moving on to a Spanish Fritania Garnacha from Terra Alta (2007), aged in terracotta amphorae. A perfect pairing with the low-temperature roasted lamb roll served alongside broad beans and peas. Accompanying it are inventive sides such as romanesco in leek, puffed tomato, a braise of lamb ribs in puff pastry with apricot and caraway, and a crispy piece of lamb skin. All enveloped in a refined sauce of lamb, garlic, rosemary, and basil oil. We spotted the cheese trolley, boasting more than thirty options, as soon as we arrived, and Karina makes a fine selection: Coeur de Chèvre, soft Coulommiers, floral Tomme aux Fleurs, and creamy Mont Briac. What a brilliant move, this pooling of talents. Two plus two here makes an undeniable 'four-leaf clover'.

Located in a beautiful detached country house dating back to 1863. Previously, the building served as a town hall. The interior design is spacious, warm, and classic with a modern twist: round tables, golden walls, and striking artworks adorning the walls. For years, owner-chef Hans den Engelsen has been operating a fine restaurant here alongside his partner, hostess and sommelier Karina van der Kolk, and their passionate team, where quality and purity are key words. In the kitchen, they work extensively with local seasonal produce. Herbs come from their own herb garden, and nothing goes to waste. Hostess Anoeshka van der Niet comes to our table and introduces herself. How lovely. The house champagne, Gaston Chiquet, is presented in a sleek cooler and poured at the table. Additionally, another cooler holds a selection of non-alcoholic cocktails that are poured from a siphon, creating a lovely foam layer. The sangria cocktail is a hit. As the first amuse-bouche, a large antique cigar box is opened at our table. Out of it emerges a parsnip cigar. This amuse is inspired by the chef, who enjoys smoking a fine cigar from time to time. Soon, the table is filled with a range of different amuses, among which the caramelized endive soup with chive oil leaves a particularly pleasant impression. Starter: freshly smoked eel with sea lettuce cream, fennel, eel bone jelly, and beurre noisette with dashi and sea lettuce. Karina pairs it with a Pinot Gris called Pinot Sivi from Croatia. A dry, fruity white wine that complements the rich eel beautifully. A tender portion of turbot is served with parsnip cream, white asparagus from Drempt, fresh peas, and a hedgehog mushroom sauce. Absolutely flawless. Top quality, but it will leave the Top 100 list this year due to intense competition at the top.

The old town hall housing ’t Raedthuys dates back to 1863. For years, owner-chef Hans den Engelsen has been running a highly solid establishment here alongside hostess and sommelier Karina van der Kolk. They first met at the Zwethheul in Delft back then. However, it took a while before they continued their journey together, as Karina first headed to Germany to gain more experience at the renowned restaurant Im Schiffchen in Düsseldorf. In the atmospherically decorated dining room, adorned with colorful (for-sale) art on the walls, nothing is left to chance. Karina is a consummate professional who calmly oversees everything. A nice touch is that every member of the team neatly introduces themselves the first time they approach your table. We appreciate that. Hans calls himself a no-nonsense chef. What you see is what you get. And there’s absolutely nothing wrong with that. In fact, all the dishes are elegant, perfectly balanced, and prepared with high-quality ingredients. To start, generous slices of lobster in lobster coulis with crème fraîche and kaffir lime. The coulis beautifully unites the lightly sweet and mildly tangy flavors. Next, beautifully seared scallops served on red Camargue rice with seaweed powder. Parmesan is grated over it tableside. It pairs wonderfully with a Southern French varietal, the Roussanne by Boillot. The portion size could have been slightly more generous. The main courses are perfect: golden-brown baked turbot with a rich lobster sauce, white asparagus, and crispy parsnip. A feast on the plate. The lamb trio across the way is the kitchen’s finest achievement. On butter-tender lamb shoulder with summer vegetables lie slices of lamb loin, accompanied by a clear, refined thyme sauce. Served separately is pulled lamb with garden peas. Everything is presented very elegantly. The Sangiovese from Gilardi in the Marche has been decanted and pairs fruity notes with structure. A beautiful glass of wine that we gladly drink through with the cheese course featuring date bread, fig ice cream, and walnuts to crack yourself. ’t Raedthuys deserves a place in this guide’s Top 100, coming in at number 95.

Let owner-chef Hans den Engelsen and hostess Karina van der Kolk work their magic. In the former town hall in the heart of Duiven, they have created an elegant culinary palace over the years. From the first amuse-bouche to the final sweet treat: everything here is prepared with equal care and flavor. Hans avoids fussiness on the plate and steers clear of overwhelming flavor palettes. Instead, he favors elegant combinations that are carefully coordinated. And gifted sommelier Karina pairs them with beautiful, often surprising wines. It feels wonderful in the meticulously appointed dining room, where colorful artwork – available for purchase – plays a dominant role. In the Mayor’s Room, suitable for private dining, you can admire a beautiful wall painting by Karina. We sample charred langoustines and celeriac cooked in a salt crust on the barbecue, served with fermented peas, puree, and cress surrounded by celery leaf oil. A fine start. Next comes roasted lamb fillet and shoulder, accompanied by a lamb stew, shiitake mushrooms, peas, mini kohlrabi with hop shoot powder, and a robust lamb jus. Hostess and cheesemaster Anoeshka van der Niet pours a surprisingly beautiful Croatian wine with it: Veljanović Cabernet Sauvignon. Rich in red fruit and powerful, with a pronounced nose. Acacia herb cream with acacia ice cream and sweet lambada strawberries makes up the dessert. Served with white chocolate, puffed rice, pistachio crumble, vanilla panna cotta, brioche pastry, and flowers of sweet clover and garden balsam. Beautifully presented and a feast for the taste buds. What a wonderful place!

Chef de cuisine Hans den Engelsen and hostess-sommelier Karina van der Kolk have the hospitality trade down to the smallest detail. You dine excellently in the former town hall and are attended to to perfection by a highly professional team of waiters in black. The interior is tasteful and modern, featuring colorful artwork on the walls, while the tables are spacious and set with spotlessly clean linen and exquisite glassware. The acoustics are excellent. This is truly a proper night out. Den Engelsen works extensively with organic local produce, and we sample among other things a refined lobster dish in a radish cream with apple, fried cauliflower, and gamba, presented beautifully. In the glass, a Friulano DOC Friuli Grave from Stocco pairs perfectly, complementing the dish with its soft citrus notes and a hint of almond. The suckling lamb—specifically the shoulder slow-cooked at low temperature, served with mushrooms, regional asparagus, double-peeled broad beans, and a bean mash—is also excellent. Karina masters the art of serving harmonizing wines alongside them, which she accompanies with interesting insights. She is known for her extensive professional knowledge. It’s not cheap here, but you absolutely get your money’s worth.

You can feel it as soon as you walk in: this is going to be a wonderful evening of dining. Chef de cuisine Hans den Engelsen has long been synonymous with exceptional cuisine, while hostess and sommelier Karina van der Kolk ensures that every guest’s needs are perfectly met. Her impeccable wine expertise also leaves a lasting impression. The wine list features more than 150 different selections, all presented in a very understated manner. The menu offers a regularly changing lunch selection, the ‘t Raedthuys tasting menu ranging from four to six courses, and a well-curated, concise à la carte option. Be sure to save room for dessert, as Hans has an unmatched talent for patisserie. As the name suggests, ’t Raedthuys is housed in the former town hall in Duiven. During the hospitality lockdown, the entire team carried out a major renovation. Karina van der Kolk says: “During the lockdown, we undertook a major kitchen renovation and a complete makeover of the restaurant. We created an open kitchen with a chef’s table positioned right by the kitchen window. This has completely transformed the atmosphere at ’t Raedthuys, fostering much closer interaction with our guests. Over the past few months, we’ve received overwhelmingly positive feedback on it.” The modern interior is warm and atmospheric, with every detail meticulously attended to. The artwork on display is curated by Wanrooij Gallery in Amsterdam. Both literally and figuratively, it is a delightful, affordable, and above all, charming venue.

In the former town hall in Duiven, Gelderland, chef de cuisine Hans den Engelsen excels at his classics. Much like his hostess and sommelier, Karina van der Kolk, who is renowned for her wine expertise. The couple welcomes their guests in a modernly decorated restaurant featuring golden-yellow walls, vibrant artwork, snow-white linen, and dazzling glassware. Every detail is meticulously attended to. For the amuse-bouche, we are served roasted avocado with lemongrass and lime, wrapped in cassava crackers. The avocado flavor is hard to distinguish, and the presentation leaves something to be desired: it is served on a small dish alongside black avocado skins. Fortunately, things improve from there. The sea bass with fregola, finished tableside with a creamy chive sauce and Amsterdam onions, is delicious. Especially when paired with the unusual Manzoni Bijeli (a Veneto grape variety) by Velikanović from Croatia. This robust white wine features oak notes that pair beautifully with the fish. The Flemish-style asparagus that follows is exquisitely prepared: classic, just as it should be. Instead of a standard selection, the bottle chosen is the Portuguese Son de Arrieiro Ribeiro. To finish, a strawberry dessert served with wheat beer ice cream. The accompanying wine, a Cerdon from the Renardat-Fache estate in Savoie, is a lightly sweet sparkling rosé. It’s delicious, though the predessert—featuring long pepper ice cream, honey, and a crisp Viennese-based biscuit—is equally delightful. Clearly, the chef also has a knack for pastry. One point for improvement is the pacing: the service could be a bit quicker. ’t Raedthuys is a delightful and welcoming restaurant. It scores a solid 94.

Modern art and warm colors in the interior help ensure a lovely evening in this former town hall with a pleasant terrace. Veteran chef Hans den Engelsen and his wife, hostess and sommelier Karina van der Kolk – true professionals – ensure that you lack nothing. The most delicious amuse-bouche we receive consists of puff pastry with miso foam and black bean cream with wasabi. We enjoy it with a lush, full-bodied Chardonnay from Domaine La Colombette in the Pays d'Hérault. Even more delightful is the starter: blood sausage with pear, duck liver, and red wine sauce. Rich and highly flavorful. Karina pairs it with a balanced Spätburgunder Höfling Eussenheim, 2014. A robust wine with a beautiful finish. Also perfectly cooked is halibut with beetroot, goose liver, truffle, and beetroot jelly. This is how this flatfish should be prepared: firm on the outside, soft and translucent inside. A beautiful dish paired with an equally beautiful white wine: Catalan Groc d'Amfora Finca Olivardots, 2016. Full-bodied, fruity, with a beautiful finish. For the main courses, meat has been selected. Exceptionally beautifully roasted to a rosy pink, the Anjou squab comes with confit legs, ravioli, salsify, and celery root in its own jus. Paired with a Spanish Ermita del Conde 2008, which unfortunately is slightly past its peak. Alongside superbly crispy fried sweetbread with Jerusalem artichoke and veal jus. The Italian Barbula Le Senate, 2013, a refined Bordeaux-style blend from Marche, tastes wonderful alongside it. Finally, cheeses, expertly curated in terms of selection, temperature, and accompaniments. Scores 94.

A beautiful spot for a restaurant, this former town hall with its contemporary interior and a lovely terrace. For ten years now, it has been the domain of owner-chef Hans den Engelsen and his right-hand woman, hostess, sommelier, and wife, Karina van der Kolk. Here, craftsmanship is written in bold letters, and it is a pleasure to dine here. As with the amuse-bouches: beetroot cream with sweet potato, parsley mayonnaise, and herring roe. Delicious, but also charming because the dish is shaped like a crème brûlée. Followed by white onion cream and yellow carrot cream with crispy bacon strips. Always a success. The starter is cod and scallop ceviche with coriander mayonnaise and a black olive and raw cod macaron. Expertly prepared, attractively presented. We pair it with a Spanish Sameiras 1040 from Galicia (Ribeira), made from the local grapes treixadura, albariño, godello, and lado. Next comes cod with sweet-and-sour fennel and a carrot cream with beurre blanc. The fish is cooked well, the portion size is satisfying, and the combination is very good. The Anjou squab is served with a shiitake, savoy cabbage, potato, and purple carrot cream duxelle. The bird is excellently cooked, with the leg confited separately. Together, they form a delicate calling card of the chef's craftsmanship. And of Karina's, as she pairs this main course with a truly delightful wine from the Bordeaux region: Montagne Saint-Émilion (Château Granchamp, 2009). A soft and pleasant companion to the tender poultry meat. Finally, a selection from the generously assorted cheese board. ’t Raedthuys climbs up to 93rd place.