The story
De Herberg van Smallingerland in Drachten serves modern French cooking at Muldersplein 2 in Rottevalle, 9221 SP, in an inn that has stood since 1791. Gault&Millau awarded it 13 points for 2026, and the Michelin Guide lists it as Recommended the same year.
Father Freddy Bult and son Jurmen run the kitchen, building their cooking around local products and whatever the season brings. The menu is not fixed. Guests can order a single dish or put together a full evening, and the kitchen describes its approach as creative, direct and independent, rooted in Dutch tradition with classic flavours given a modern reading.
Recent listings include roe deer from the Jan Durkspolder with aubergine compote, radish, fennel and forest bean polenta, and ravioli filled with soft goat's cheese and vanilla in a white wine sauce. The Frisian cheese course uses raw milk taken straight from the milking. For a slower evening, the Tijd voor elkaar dinner is a four-course seasonal menu that opens with a welcome drink and small amuses.
Dinner is served in the characteristic trochreed or in one of the other rooms, and the house also hosts private dining and events. Guests who want to stay overnight can book Teades Plak, the guesthouse behind the inn.
Recognition
Ambience
Details
History
In this old inn from 1791 in the heart of the Frisian village of Rottevalle, father Freddy Bult and son Jurmen serve a cuisine inspired by local products. Such as bavette of Frisian beef with polenta and 'forest beans'...
Location