Orangerie De Pol

Midden in de bossen van de Achterhoek ligt Orangerie De Pol: een glazen kas waar natuur en gastronomie in perfecte harmonie samenkomen. De sprookjesachtige setting, met uitzicht op appelbomen en een eigen moestuin, vormt het decor voor een fine dining-ervaring die alle zintuigen prikkelt. Patron-cuisinier Marc Kaptein kookt klassiek, maar met een moderne en uitgesproken signatuur. Seizoensgroenten en kruiden uit eigen tuin krijgen een glansrol in creatieve composities. Een verrassend hoogtepunt is de ode aan zijn roots: Spaarndamse paling met gepekelde beekridder, ingelegde groente, olie van daslook en een krokantje van kool. Spannend, gelaagd en speels. De wijnkaart is compact maar karaktervol. De gekozen Riesling Smaragd van Weingut Knoll uit Wachau charmeert met zijn frisse zuren en romige aanzet, en sluit naadloos aan bij de verfijnde smaken van het menu. De service is ongedwongen, kundig en warm. Het jonge team onder leiding van maître en sommelier Marjolein van der Ham straalt plezier en trots uit. Elk gerecht wordt met kennis en enthousiasme toegelicht, zonder poespas, maar met flair. Het dessert is een schilderij op het bord: een zonnebloem van boerenmelkparfait met een ganache van pure chocolade, gepofte wortel, crunch van zonnebloempitten, citrus, tijm en witte chocolade. Licht, fris en betoverend. Bij Orangerie De Pol proef je niet alleen topkwaliteit, je voelt de ziel van het vak. Chef Kaptein blinkt uit in creativiteit en weet klassiekers te transformeren tot unieke, gelaagde belevenissen. Dit is geen doorsnee fine dining, dit is culinair vakmanschap op eigen wijze. Een restaurant om in de gaten te houden.

Orangerie De Pol is located in a wooded area in the Achterhoek. The small-scale restaurant is situated in a glasshouse that is beautifully furnished and exudes a pleasant, welcoming atmosphere. Chef Mark Captein takes care of both the menu...

In 2018, owner-chef Mark Captein and his partner Marjolein van der Ham took the plunge and became co-owners of Orangerie de Pol in Doetinchem. The atmosphere is fantastic. A half-elliptical greenhouse overflowing with lush greenery, rich in glass and wood that seamlessly merge the indoor and outdoor areas. Diners sit comfortably in this inviting space, which features romantic two-top tables dressed with tablecloths alongside larger oval wooden tables that accommodate four to six guests. Mark serves a classic seasonal cuisine and isn’t afraid to introduce new flavors, textures, and techniques. A fresh menu is unveiled every three months, with options for both multi-course lunches and dinners. On Friday and Saturday evenings, only the six-course menu is offered. The Dutch yellowtail kingfish with yuzu, rhubarb, Tomasu soy sauce, and sorrel is visually striking and bursting with profound flavors. It is paired with an elegant, lightly mineral, and crisp Bailly-Reverdy Sancerre Les Monts Damnés. We will certainly return tomorrow for the tenderly cooked veal loin with ossobuco and sweetbread, served with spinach, kimchi, carrots, and kohlrabi. Save room for the handmade bonbons made from top-tier Republica del Cacao chocolate from Ecuador and Peru, which are also available for purchase. Ideal for savoring at home later. Mark Captein is a chef to watch.

The young and ambitious couple Mark Captein and Marjolein van der Ham have a beautiful retreat on the edge of Doetinchem in the wooded area of De Pol. A half-elliptical greenhouse featuring abundant glass and wood seamlessly blends indoor and outdoor spaces, giving you the feeling of dining right in the heart of nature. The seasons take center stage here, and the menu changes four times a year. Mark cooks using as many local ingredients as possible, and his culinary style is contemporary and pure. Following an aperitif of a Vuurzee beer from De Goede & De Stoute and a refined, lightly spiced Bratbirne champagne by Joerg Geiger, we sample perfectly cured, salty mackerel served with piccalilly, crispy potato chips, and a granité. Next comes cod gently cooked under a heat lamp, accompanied by a beurre blanc sauce, zucchini from their own garden, and caviar. Simple yet delicious, with a clean, pure flavor profile. The veal triptych is spot on! The kimchi-glazed sweetbread is perfectly crisped, offering just the right amount of extra kick. The veal cheek is wonderfully pull-apart tender, while the loin is cooked to perfection. It is served alongside a spinach quenelle topped with crispy celery root, and a tableside-poured sauce of kimchi and beurre blanc finished with wild garlic. Absolutely divine. Paired with this is a ruby-red Domaine de L'Ostal Estibals Syrah from the Languedoc. With its soft tannins and full, fleshy mouthfeel, it pairs perfectly with the veal. Make sure to save room for the desserts, as they are of exceptional quality and served generously. A truly fine establishment.

You almost feel as though you’re dining outdoors in this beautiful setting on the wooded outskirts of Doetinchem. The half-elliptical greenhouse with its sturdy wooden beams provides a unique backdrop. Host Marjolein van der Ham and chef Mark Captein exude ambition. The open kitchen is compact yet brilliantly designed, showcasing seamless communication between the service team and the kitchen. The concept offers a surprise tasting menu of three to six courses, optionally paired with complementary wines or non-alcoholic juices. The chef clearly masters his craft, although we find the opening amuse-bouches somewhat muted in flavor. This is more than compensated for by the signature amuse-bouche: beetroot tartare slow-cooked in a salt crust, presented in a warm beurre blanc sauce and topped with beetroot sorbet and a crispy tomato tuile. Masterful. Next, the main course. We begin with sea bass tartare featuring cucumber, avocado cream, red curry, an ice crunch of cucumber and celery, and oils of dill and daikon. The dish simply melts on the palate. This is followed by succulent cooked lobster resting in a ring of lava cream, accompanied by braised cherry tomatoes, tomato cream, a vanilla foam, and delicate lava tuiles. Also served is a tuile with green apple and lobster dressed in lava mayonnaise. Exquisite! After the barbecue-grilled saddle of lamb, it becomes difficult to choose between dessert or a selection of distinctive Dutch cheeses. We decide to have both. A truly unique spot in Gelderland!

Hostess Marjolein van der Ham and chef Mark Captein run this distinctive ambiance in the Achterhoek forests. A beautifully renovated greenhouse with excellent natural light in a shady woodland. It is a joy to be here, as everything clicks: the atmospheric setting, the enthusiastic and seamless service, and the driven, passionate chefs who work intently from the open kitchen while visibly enjoying their craft. Almost everything that leaves the kitchen is prepared with regional produce. They work with fermented ingredients, beurre blancs, powders, fish, crustaceans and shellfish, and plenty of vegetables. Great attention is paid to presentation and plating; the dishes are a feast for the eyes. Braised sea bass is accompanied by a beurre blanc made from razor clam shells, Dutch prawns, sea bass tartare, and a sorbet of fermented carrot, yuzu, and hawthorn berry. We pair it with a lovely dry, peachy Alois Lagader Alto Adige Pinot Grigio from 2020. Next comes braised breast meat of corn-fed Anjou pigeon, plus potatoes cooked in jus, chanterelles, a sweet potato cylinder, and a mini vegetable garden featuring radish, spring onion, duck liver, and a rich sauce made from the duck carcass. We almost eat our plate along with it. Coffee can be ordered with or without pastries. The bill is entirely in line with what was served. Book in advance, as it is consistently packed.

Your jaw drops at the sight of this restaurant. Nestled in the Achterhoek forests, just outside the center of Doetinchem, on a leafy estate stands a striking, modernly renovated glasshouse: Orangerie de Pol. The establishment is run by young chef Mark Captein and his equally young, charming, and athletic hostess-sommelier, Marjolein van der Ham. Both have gained experience at top-tier restaurants. There is no set menu here, only a seasonal surprise menu ranging from four to six courses, and recently, up to a full eight courses. Marjolein van der Ham: "We've experimented extensively with new dishes and drinks, handled various DIY tasks around the business, and launched season tickets, just like football clubs. We are the only ones in the Netherlands doing this. Recently, we've also started serving an eight-course menu for enthusiasts, and we've put together a completely non-alcoholic beverage pairing as well." Captein combines products from the Achterhoek with international cooking techniques, resulting in exciting dishes with bold flavor combinations. Marjolein pairs them with both international and local wines. One area that needs attention is the vegetarian options; they could still use some refinement. Overnight stays are also available on the estate, with dinner-and-stay packages ready for booking.

Situated in a rural setting surrounded by lush greenery and woodland is Orangerie De Pol. Inside a striking, contemporary-renovated greenhouse, you take your seat with young owner-chef Mark Captein and hostess and sommelier Marjolein van der Ham. As evening sets in, we enjoy four amuse-bouches that stand out for their exceptional flavor. The taco featuring veal tartare, spring onion, bell pepper, and goat cheese from Lievelde is particularly memorable. Another delightful discovery is the fennel pearl accompanied by fennel-lime foam, served in an oyster shell—refreshingly crisp. We would gladly return tomorrow just for the round, crusty bread served with house-made nut butter. There is no fixed tasting menu; instead, guests can choose between four, five, or six courses. We still find this somewhat disappointing, as we did last year, despite the young chef’s excellent range of flavors. This applies equally to the preparations, which, as we are told at the table, predominantly feature local ingredients. The starter, however, is a beautifully executed ceviche of Peruvian cobia smoked on a kamado grill, accompanied by various tomato preparations (warm, dried, and foamed). The caviar is sourced from nearby Lochem. It is paired with a Pouilly-Fumé Sauvignon Blanc that complements the dish beautifully. The main course hits the mark perfectly: roasted lamb rack served with a crumble of crisply toasted pistachios and hazelnuts, along with an aromatic rosemary jus. The staff pairs it with a French Esprit de Grenache. To finish, there is sous-vide-cooked rhubarb, rhubarb juice, verbena, a mousse of Zevenaar buffalo yogurt, and a white chocolate crumble. Nothing wrong with it at all.

What a lovely concept: a glass building situated in the middle of a small park, exuding a distinctly summery atmosphere. Inside, you have a clear view of owner-chef Rick van den Broek, who, alongside his partner, prepares excellent dishes in an open kitchen using largely regional ingredients. It is a shame that there are no choices listed on the menu, meaning we had to settle for a surprise menu of four, five, or six courses. Consequently, the pleasant wine list offers little guidance, since what are you supposed to choose when you do not know what dish is coming next? That said, it proves to be of high quality. To start, a beautifully presented steak tartare with green herbs, pickles, and croutons. Followed by a perfectly cooked, warm lobster with fennel and tomato. We opted for a wine pairing, and sommelier and hostess Kim van Dijk poured a glass of Hugel from Alsace that paired excellently. The main course features perfectly cooked venison with a mixed vegetable garnish. We were also thoroughly impressed by the dessert: ice cream encased in a chocolate shell with raspberry and strawberry. Orangerie De Pol is a welcome addition to the Achterhoek region, and you can tell because the place is packed. Reservations are highly recommended. Welcome to Lekker!