The story
Groenland, at Hoofdstraat 155 in Driebergen-Rijsenburg, is an organic fine dining restaurant whose seasonal kitchen puts vegetables and biologically grown produce at the centre of the plate. Gault&Millau awarded it 13 points in 2026, and the Smart Green Guide has listed it with three radishes.
Jurriaan Jonkers joined Groenland as a 16-year-old in 2004 and trained in-house before taking over as chef. He builds dishes on classic techniques, with contrasting flavours, lightness and freshness leading the way. The menu changes every six weeks, and everything on it is made in-house.
Previous menus have included a Korean-style beef tartare with citrus, ginger and soy mayonnaise, and kingfish with ponzu and kalamansi. A vegetable course might bring aubergine bastilla with lentils or fennel mousse with beetroot and green apple. Guests often mention the surprising combinations and how carefully each plate is composed.
The botanical greenhouse has fairy lights strung between dozens of plants and open fires glowing. The Mediterranean inner courtyard has fire pits and lit trees in the evening. Those who prefer to stay indoors can book the restaurant itself. Groenland pours organic wines, and a wine arrangement can accompany the tasting menu.
Recognition
Ambience
Details
History
Enjoying good food in a botanical greenhouse, a Mediterranean garden, or indoors in an interior surrounded by abundant greenery remains a special experience in itself. The kitchen brigade is focused on vegetables and what nature biologically responsibly and sustainably provides...
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