Spandershoeve

good quality, good value cooking

Located in a quiet residential neighborhood on the outskirts of Hilversum is restaurant De Spandershoeve, recognizable by its classic villa and modest nameplate. Inside, a distinctly Indonesian atmosphere prevails: red tablecloths, yellow table linens, traditional Indo-Dutch pots with candles, and a meter-high photograph of Oma Boerenkamp on the wall. The acoustics are pleasant, the vibe is relaxed, and despite the crowds, it remains intimate. The kitchen adheres to the authentic West Javanese tradition. On the menu, we find rice tables, meat and fish dishes, served without frills like half portions or special menus. We begin with pangsit, three crispy fried wontons filled with a mixture of minced meat and shrimp. They are served with chili sauce, peanut sauce, and ginger sauce. The crispy pastry pieces are delicious, although the peanut sauce proves to be the least complementary pairing. Oedang bakar also arrives at the table: three large grilled prawns with spicy soy sauce. Peeling them is a bit cumbersome, but the grilled flavor and aromatic sauce more than make up for it. This is followed by the famous rice table, served in a series of small bowls. Saté ajam, babi ketjap, ajam pedis, blanched vegetables in peanut sauce, pisang goreng, and more: a parade of flavors. The meat is tender, the selection generous. Only the meatballs fall slightly short, and the fried rice is missing vegetables and egg. The house Chardonnay, mineral-driven and unoaked, pairs perfectly with the meal and does not overpower it. To conclude, we order Es Krakatau: chocolate and vanilla ice cream, a generous dollop of whipped cream, and two strawberries. Simple in presentation, yet an excellent counterpoint to the spicy dishes. Service is overseen by Marlina Boerenkamp. Dressed in traditional attire and radiating warm hospitality, she and her team deliver pleasant and attentive service. Spandershoeve remains faithful to its tradition: authentic dishes, a warm atmosphere, and genuine hospitality make this a place you will gladly return to time and again.

In the spirit of Chef Oma Boerenkamp, who unfortunately passed away at the blessed age of 94, the Boerenkamp family leads the West Javanese kitchen with a passionate team, staying true to authentic flavors. Reservations are highly advisable, as the charming villa in a quiet Hilversum neighborhood is consistently fully booked. Spandershoeve’s signature dish is the goat satay, which is incredibly tender and served with a rich, sticky sweet soy sauce. The meat is perfectly cooked, deliciously marinated, and grilled to perfection. The martabak, featuring paper-thin dough filled with chicken curry mince and accompanied by a spicy peanut sauce, is equally exceptional. We pair it with a cool Brand beer, which serves as a refreshing complement to the spicier dishes. The rijsttafel is by far the most popular choice, and when in doubt, the staff strongly recommends it. It offers the opportunity to sample a wide variety of dishes, including delicious slow-braised beef in coconut milk, spicy sambal goreng daging, sayur lodeh, tender babi ketjap, dadar isi (filled omelets), sambal goreng telur, and many more delicacies. The side dishes are also noteworthy, such as homemade sticky potatoes, sweet rujak manis, and not to be missed, crispy fried bananas. Each dish is meticulously prepared, bursting with flavor, and generously presented. Oma would be proud; her legacy continues with love and culinary mastery.

The Indonesian restaurant De Spandershoeve, founded in 1972, is the oldest Indo-Dutch family restaurant in the Netherlands and has long been a well-known institution in the Gooi region and beyond. Housed in a charming villa situated in a quiet, upscale neighborhood in Hilversum, classic West Javanese cuisine takes center stage. Chef Grandma Anita Boerenkamp still keeps a close eye on things, but she can rest assured: her grandson Timo and his team continue to cook with deep respect for authentic flavors. Alongside timeless classics, the menu also embraces contemporary trends. We sample a seafood tartare made with marinated white fish, mango, scallops, and a slightly overpowering salsa verde. The Gulai sapi padang, a rich, aromatic beef broth infused with herbs and coconut milk, is bursting with flavor, though it’s a shame that the accompanying crispy wontons turn out a bit spongy. The table is soon filled with numerous small plates, including fried cod with Balinese sambal, stewed chicken thighs in a mild chili sauce, herb-braised beef with kecap sauce, and grilled sweet pork skewers. These classics are mostly excellent, but they occasionally lack a certain kick. We pair the meal with a Villiersdorp Sauvignon Blanc 2021 from South Africa, offering notes of ripe peach and tropical fruit. With the wonderfully hot coffee comes a tasty slice of spekkoek, followed by a peppermint. De Spandershoeve remains a delightful spot, but we expect a bit more herbal spiciness in the dishes, which is precisely what West Javanese cuisine is renowned for.

Anita Boerenkamp remains the head chef at Restaurant Spandershoeve, but grandson Timo is now the executive chef, and he has meanwhile been joined by support from Henry Alexie Bloem, who hails from Bali. Together, they remain faithful to the sweet flavors and preparations of West Java; enthusiasts travel from near and far to this cozy yet elegant Hilversum villa for them. Everything inside is spotlessly clean and exudes the nostalgic 'Indische' atmosphere of the past, though the kitchen embraces contemporary trends alongside the classics. The tables are dressed in ochre-yellow linen, while the stunning green-bordered outdoor terrace is set with white linen. The calm, experienced service ensures a seamless dining experience. Accompanied by glasses of Ott rosé plus crispy kroepoek and emping nuts to snack on, fried scallops with mango and kiwi are served, drizzled with a mild yellow sweet soy sauce. And a crispy, open-style spring roll stuffed with chicken, rice vermicelli, garlic, vegetables, and peanut sauce. Delicious aromas, pleasing textures, and lovely flavor pairings. This is followed by platters and small bowls of ikan tjolo, a fried cod fillet drizzled with sweet soy sauce and garnished with iceberg lettuce, Spanish chili, green beans, onions, and tomato. And opor ayam, chicken simmered in a spiced coconut sauce. The delightful satay klatak yogya features goat meat and arrives with a bright yellow gulai broth. The atmosphere here is fantastic. We round off the meal with coffee and wonderfully traditional spekkoek.

The woodwork of this classic country house has been refreshed, while everything else remains exactly as it was. And that’s for the best, as Spandershoeve, run by the Boerenkamp family, has long been a household name in the Gooi region and well beyond. Here, classic West-Javanese cuisine takes center stage, and many regulars can find their way here almost blindfolded. We instantly feel at home at the beautifully set tables on the terrace, sipping a cold beer. The house-made pangsit with ginger sauce and martabak make for delicious starters. While à la carte is available, insiders know that the famous rice table showcases everything Spandershoeve has to offer. The table becomes crowded with numerous small dishes, such as sambal goreng daging, surprising dadar isi (an egg crepe stuffed with minced meat), perfectly grilled goat satay, light pisang goreng, delicious nasi, and much more. The dishes are not spicy and could occasionally benefit from a bit more pronounced flavor. We enjoy them alongside a fruity New Zealand Tomtit Sauvignon Blanc, featuring notes of peach, gooseberry, and pineapple. Lovers of sweet Javanese cuisine will truly find their happy place here.

This Indian family restaurant has been located in the upscale Hilversum neighborhood of Trompenberg since 1972. Since then, the éminence grise Anita Boerenkamp has held the culinary reins. Nowadays not constantly, due to her advanced age, but she is still regularly found in the kitchen to taste and approve. After all, the aromas, colors, and spices of her Indian youth must still be faithfully recreated today. However, Mrs. Boerenkamp need not worry, as the flavors of the Indian dishes served remain truly excellent. There is a generous selection of classic dishes and contemporary interpretations, and a fully vegetarian rice table can also be ordered. The wine list is straightforward, although it does feature four types of champagne! So the many, often somewhat older guests can enjoy a variety of toasts with bubbles in their glasses. It is a pleasant place to linger in this classically furnished setting. Do bring a well-stocked wallet, however, as the bill is rather steep.

This welcoming Indonesian eatery is located in the chic Hilversum neighborhood of Trompenberg. Founder Anita Boerenkamp has long passed the chef’s knife to the second and third generations of the Boerenkamp family, yet she often sneaks into the kitchen to taste whether the scents, colors, and spices of her ‘Indies’ youth are still being faithfully recreated. We once again taste the incredible flavors of Insulinde. Shrimp in a crispy tempura coating, served on butter lettuce with candlenuts and unripe mango, drizzled with a nut oil dressing infused with fresh flavorings like lemon leaf and lemongrass. Also grilled duck breast, tender and juicy, topped with a sauce of ginger, garlic, and galangal, served alongside soybean cream and crispy sweet potato. Bold flavors, accompanied by a straw-yellow Boschendal Grande Cuvée (2017) and a crisp, dry South African Sauvignon Blanc, which we wash down as we continue through our ‘Dapoer’ menu. Featuring blocks of monkfish grilled in banana leaves and tender strips of chicken, stewed in red pepper sauce. Another deliciously spiced dish from Anita’s nostalgia kitchen is slow-cooked beef in a rich jus flavored with cumin, star anise, and cinnamon, served alongside stir-fried bean sprouts, spring onions, and red bell pepper. Plus skewers of crispy pork satay with sticky soy sauce, shredded coconut, and spicy sambal. Finally, a small serving of cheesecake on a crumbly roasted peanut base, finished with mango coulis. A delightful ‘tempo doeloe’ spot.

No amuse-bouches at Spandershoeve, the classic Indonesian restaurant run by the Boerenkamp family. The decor is traditionally Indonesian, and the tables are carefully set with soft yellow linen. It was fully booked on the evening of our visit, creating a cozy and relaxed atmosphere. Executive chef Timo Boerenkamp prepares Javanese dishes based on recipes from the family's eldest member, Anita Boerenkamp. Service, led by host Richard Leow, is very friendly but could offer slightly more detail about the dishes. For the starter, we have kerang pesmol: scallops in a mild sweet-and-sour sauce. The scallop is beautifully glazed on the inside, served with a sauce made from coconut milk, lemongrass, lime leaves, and candlenuts. Delicious and refined. We then move on to the 'menu dapoer', sampling expertly crafted dishes that are generous in both preparation and flavor. Highlights include pan-fried cod in a spicy sauce, tender goat satay, chicken with green chili sauce, and delicious braised beef in sweet soy sauce. We also enjoy kari sajoer kentang, a dish of stewed vegetables and potatoes in a rich curry-coconut sauce. We pair it with a ripe Vergelegen Chardonnay 2014 from Stellenbosch, South Africa, which stands up perfectly to the bold flavors of the food. The portion sizes are excellent. The bill is steep, but you certainly get top-tier quality for your money.