De Woage

Located centrally on a small square in historic Gramsbergen is De Woage, featuring a modern interior with wooden floors, a spacious bar, and crisp black tablecloths refined by white linen napkins. The interior has a contemporary feel. The acoustics are excellent and the space offers privacy, making both couples and families feel right at home. Chef Jelle Jansen’s kitchen serves classic French cuisine with trendy influences. The menu features four- or five-course tasting menus alongside a few à la carte classics such as pâté and caviar. We opt for the menu paired with wine. The aperitif, a glass of Fleur de L'Amaurigue rosé brut, is served with three amuse-bouches: a choux pastry with aged cheese, jalapeño, and smoked paprika, a cone-shaped pastry of green vegetables with mackerel and mint, and a shot glass of beetroot soup topped with butter sauce foam and Oriental spices. Only the choux pastry lacks a touch of finesse, but otherwise, this is a delicious start. This is followed by cold-smoked salmon with cabbage, hollandaise, and caramelized onion, succulent white wild prawns with forest carrots, rose hips, and shellfish foam. The accompanying Rainer Sauer Muschelkalk Silvaner 2022 pairs beautifully. The main course, a rosé-roasted beef fillet served alongside braised beef and a celery root and shiitake bonbon, is a feast for the eyes and finds a worthy match in the robust Pinoso Clasico Monastrell 2021. The dessert of blackberries, strawberries, yogurt-vanilla parfait, and magnolia-lavender mousse is beautifully executed, although the jelly and parfait are slightly on the firmer side. Coffee accompanied by homemade friandises rounds off the evening. Service is led by Corine Kleine, who oversees the floor with hospitable and unobtrusive grace. Together with her team, she ensures smooth, friendly service and provides expert wine explanations. De Woage proves that craftsmanship, hospitality, and a modern ambiance go hand in hand here. It is a destination where classic French cuisine with contemporary accents remains thoroughly convincing.

Restaurant De Woage changed course and opened in early 2026 under the new name Restobar De Woage with a homey, cozy, and unpretentious atmosphere. Chef Jelle Jansen and hostess and sommelier Corine Kleine said goodbye to fine...

Full of anticipation, we head to Gramsbergen following the glowing review in the latest edition where De Woage made its debut. For over five years now, chef-owner Jelle Jansen and hostess, oenologist, and sommelier Corine Kleine have been running their modernly designed restaurant at Meiboomsplein. The tables are generously spaced, offering plenty of privacy. The menu, encased in grey linen, features à la carte options alongside set menus. The wine list is highly extensive, offering labels across all price ranges from both Old and New World countries. Amuse-bouches such as a tartelette filled with smoked bacon, egg, gherkin, asparagus, and garden cress, along with a crispy cylinder stuffed with caramelized shallot and sheep’s cheese, taste very promising. Beef tartare with iceberg lettuce, pleated cherry tomatoes, and a parmesan crisp serves as the first course. The meat is wonderfully tender, and the Domaine Carrette 2022 l’Aligoté from Vergisson in Burgundy pairs beautifully with the spiced meat. We continue with turbot accompanied by dill foam and shellfish sauce. The fish is slightly on the dry side. Fortunately, the golden-yellow Spanish Gewürztraminer Marina Bestué de Otto Bestué 2022 from Somontano, with its floral finish, more than makes up for it. The main course features beef fillet with stroganoff sauce, beautifully cooked medium-rare, and the dish is richly flavorful. The dessert—a meringue and advocaat creation filled with Boerenmeisjes strawberries and regular strawberries, topped with a quenelle of vanilla ice cream and whipped cream infused with pink pepper and mint—is beautifully presented and provides a delicious, refreshing finale.

The name refers to the old weighbridge across the street, where pigs used to be weighed. After spending a few years exploring the potential of this beautiful location in Gramsbergen, head chef Jelle Jansen and hostess Corine Kleine have fully committed themselves to the culinary adventure. And with success! That hardly comes as a surprise, given that both have performed at a high level for years at De Groene Lantaarn, which was then located in Zuidwolde and is now in Staphorst. As they put it, they strive to strike a balance between the new and unconventional, and the old and familiar. This results in a menu that features many classics, yet fits perfectly into the present thanks to its contemporary presentation. The extensive wine list, focused on Europe, also offers the option to order select premium wines by the glass via the Coravin system. Corine, who is also a sommelier and vinologist, knows her craft well and enjoys making unexpected pairings with the dishes. We are treated to three delightful amuse-bouches, among which the beetroot foam filled with chestnut mushroom mousse, topped with a marinated slice of red beet and yuzu gel, truly leaves an impression. Paired with a fine glass of Geierslay Blanc de Noirs from the Mosel, we indulge in a tartlet of North Sea crab with Dutch prawns, airy crustacean cream, laver, and cauliflower. What a beautiful harmony of flavors! On to the main course. It features roasted venison backfillet in its own jus and braised venison, served with green asparagus, a sugar snap pea cream made from roasted peppers and zucchini. Jelle once again demonstrates his mastery. Corine pairs it with a notably fruity Txiki Garnacha 2021 from Navarra. An exemplary combination. To finish, a chocolate mousse with marinated cherries, a macadamia parfait, and a white chocolate ringlet. Dining and drinking here is a true feast. Gramsbergen should be proud to welcome this gem!