Allemansgeest

Located at Aan de Vliet, just outside Leiden, sits the idyllic historic farmhouse that has been known as Allemansgeest for decades. The property exudes history and class. Inside, a warm atmosphere prevails: a spacious table layout, comfortable armchairs, and a luxurious ambiance. Outside awaits a sunny terrace by the water, where pleasure boats slowly glide past. The kitchen draws inspiration from both traditional and modern French influences. Guests can choose between à la carte and a Chef’s Menu that changes seasonally. Vegetarian options are plentiful. We begin with a glass of white and rosé from the Côtes de Gascogne, accompanied by a crispy cup filled with mango salad and tom kha kai foam. Surprisingly fresh and peppery. Sourdough bread arrives with cultured butter, but regrettably is not refilled. Next comes hamachi with green gazpacho and tomato sorbet—a dish with bright, clean flavors. The goose foie gras in three preparations, served with brioche and red wine jus, is classic and excellent. The main courses feature perfectly roasted sweetbreads on grilled onions, pearl barley, and chanterelles, alongside a sea bass fillet with crispy toast, rouille, and bouillabaisse. The dessert, composed of strawberry, rhubarb, elderflower, and basil sorbet, looks somewhat messy but tastes refreshing, complemented by a wine pairing that fits perfectly. The cheese selection is also well-curated, though descriptions are omitted. The Penfolds Tawny makes a fine alternative to classic port. Service is overseen by Mark Bruijns, who welcomes us warmly. The team is courteous and attentive. It is an atmospheric venue offering a familiar French cuisine and hospitality that pleasantly surprised us.

This warm and stylishly furnished farmhouse, with numerous possibilities, enjoys a unique location right on the Vliet, complete with its own private mooring pier. Contemporary classic à la carte dishes versus an interesting menu, both...

In this historic farmhouse, set in a rural location along the Vliet, an intimate, warm, and luxurious atmosphere prevails. The armchairs invite guests to sample from the classic French cuisine of head chef Tom Vonk. Especially in good weather, this is a unique spot on the Vliet for lunch or dinner. The menu offers a three- or four-course market menu alongside a few à la carte dishes. The wine list is quite limited and pricey. Our weekday lunch was quiet. The refreshing and tangy tomato foam with burrata hits the spot. Paired with a powerful and elegant 2018 Rieflé – Lieu-dit Bihl Riesling from Alsace with fine acidity, we enjoy house-smoked salmon with avocado gazpacho and cherry tomatoes. Simple yet excellent. Next comes juicy skin-on baked sea bass with scallop, sourdough toast with rouille, and bouillabaisse. The flavors are intense, and we would have gladly had even more. For dessert, fresh strawberries with jelly, elderflower cream, and Romanoff sauce. Tom cooks traditional French and serves well-balanced dishes. However, the service needs improvement. We wait too long between courses, glasses aren't refilled, and the staff's knowledge of the dishes could be better. Tom's kitchen truly deserves better.

Located on the Vliet with breathtaking views of the water and surrounding countryside. On summer days, you can moor your boat right here. The restaurant is bright and stylishly decorated, featuring a beautiful herringbone parquet floor, tables dressed in crisp linen, and comfortable upholstered armchairs. Allemansgeest offers not only the main dining room but also a conservatory, a garden room, a garden house with its own terrace, and a historic private dining room. Beyond fine dining, the venue is ideal for business meetings, parties and celebrations, receptions, and weddings, as it is an officially licensed wedding location. Executive Chef Tom Vonk crafts dishes inspired by traditional and modern French cuisine, highlighting regional seasonal ingredients. For starters, we indulge in half a dozen Gillardeau oysters served with lemon and raspberry vinegar. This is followed by a rich, classic lobster soup generously packed with Dutch shrimp and cognac cream—simply superb. The main course presents veal prepared in two ways: a fine loin cut and succulent braised cheeks, accompanied by Beluga lentils and Café de Paris sauce. We pair it with a 2020 Sutherland Viognier Roussanne. The ambiance is excellent, and the service runs like clockwork. And when the bill is also very reasonable, there is only one conclusion to draw: a truly wonderful establishment.

The location is simply fantastic, being situated on the Vliet. On summer days, you can dock your little boat there, and the view both from inside and from the terrace onto the water and the surrounding fields is soothing. Although it is out of earshot, you can still see the traffic speeding past on the A4. What a contrast. The dining room is quiet and modernly furnished with a beautiful parquet floor, comfortable armchairs, tables dressed in white linen, and a distinctive chandelier on the ceiling. During the week, it gets busy here with business lunch patrons. Executive Chef Ruben Bos prepares traditional and modern French dishes available à la carte. Pre-marinated scallop with wagyu, puffed rice, sweet and sour sweet potato cream, and tamarillo dressing. Paired with the complimentary, juicy Les Coquillières Gascogne, it makes for a delicious start. Next comes a slightly too dry roulade of ray fillet with two excellently grilled gambas, shellfish foam, risotto, and a watermelon and tomato sauce. The Cuvée Dissenay Chardonnay, with its characteristic buttery notes, pairs well with this dish. One point of attention concerns the attentiveness of the waitstaff. It wasn't particularly busy during our visit, but that doesn't mean you can stay out of sight. There wasn't even anyone to see us out after our lunch. That doesn't come across as very hospitable.

Owner-host Francis Borsje is stepping down after ten years at this beautifully renovated historic Vliet waterside inn, complete with terraces, mooring docks, and an elegant dining room. The new owners, Thorvald Voorman and Jan-Pieter Gommers, have entrusted the venue to master operator Bas Middeldorp and the rest of the retained staff. Good news, as the teams are already perfectly synchronized. Head chef Jan van Zuijlen steps aside for rising talent Ruben Bos, who, like many in this region, trained under Henk Savelberg. This yields a harmonious kitchen blend of classics and modern dishes, highlighted by flavorful and fresh accents. We sit on the spacious terrace by the water, at a white-clothed table adorned with flowers, served with crusty farm bread and salted butter. A pleasant ambiance. Sommelier Wessel Houben pours a pale yellow Marsanne de Labade (2017), a beauty from the Languedoc, alongside crispy pan-fried belly pork with langoustine preparations, rhubarb, and Trappist beer jelly. Accompanied by an eel and pea tartelette with lime gel and buttermilk vinaigrette. Beautifully balanced dishes, exquisitely seasoned. Followed by roasted monkfish medallions with thinly sliced beef pastrami and Café de Paris sauce. On the other plate, confit mackerel with half a Canadian lobster, verbena oil, and beurre blanc. Simply delicious all around. To finish, a lovely cheese selection. An outstanding establishment!

Restaurant Allemansgeest, housed in a historic old farmstead, is situated in a rural setting along the Vliet, offering a calming view of the water and surrounding fields. The interior reflects this tranquility: a classic parquet floor, tables dressed in crisp linen, comfortable upholstered chairs in beige and cognac tones, taupe walls adorned with occasional modern paintings, and an authentic beamed ceiling. Regarding the lockdown, Francis remarks, “Standing still can also mean progress.” Under the guidance of chef Jan van Zuylen, the kitchen delivers a refined, classic French culinary style featuring sustainable seasonal ingredients, while not shunning contemporary influences. The final dishes are beautifully plated and served on exquisite tableware. Sommelier Wessel Houben provides expert wine pairings from an extensive list that spans from France to New Zealand and from Croatia to the Americas. Alongside the main restaurant, there is a bright sunroom, a private dining room in the historic upper room, and an orangery. On pleasant days, guests can arrive by boat thanks to the restaurant’s private jetty. Also convenient is its own spacious, free parking lot. During the coronavirus crisis, Allemansgeest launched an online store: “This allowed us to stay connected with our guests and introduce ourselves to new ones.” The option to enjoy their dishes at home will remain available for the time being.

In good weather, you can moor your boat here, as Allemansgeest sits right on the Vliet. This historic farmstead belonging to Francis Borsje features, alongside its à la carte restaurant, a conservatory, a garden room, a garden house, and an attic where you can host private dinners. There is also a lovely terrace overlooking the water and the surrounding countryside. Head chef Jan van Zuylen serves classic French dishes on exquisite porcelain, each paired with expert insights from maître Sander Visser. The starter is a generous portion of crab salad and a crispy fried dumpling with crab mousse and mandarin vinaigrette. To accompany it, a Pinot Blanc Domaine Ostertag from Alsace. Straw-yellow, full-bodied and creamy, yet struggling to complement the sharp vinaigrette. For the main course, one diner enjoys medallions of exceptionally fresh monkfish with a robust saffron sauce, seasonal vegetables, and tortellini. The other chooses well-cooked beef fillet with duck liver and bourguignon sauce. The red wine sauce with sweet-and-sour pearl onions pairs perfectly with the accompanying Somontano wine, Meler Reserva 2010. Sommelier Wessel Houben’s wine list is lovingly curated and features true wine gems. The dessert is magnificent: boerenjongens (wild berries) with chocolate mousse, crispy pineapple, cornflake ice cream, and salted caramel. This does not prevent us from still snacking on the truly delightful coconut macaroon with our coffee. Tip: Allemansgeest is an official wedding venue.

Owner-host Francis Borsje spared neither cost nor effort to transform this historic Vliet inn into a contemporary dining palace featuring terraces, mooring jetties, and an elegant restaurant space. Executive chef Jan van Zuijlen serves classic dishes such as house-smoked salmon with avocado and piccalilli cream, traditional French bisque with cognac foam, and Dutch pheasant with confit sauerkraut and poultry sauce. Everything is generously portioned and flavorful, prepared with almost old-fashioned thoroughness. The tables are dressed in white linen and adorned with table roses. With salted butter and crisp farmhouse bread, we enjoy a glass of bubbles alongside fig compote with pancetta and goat cheese panna cotta. A lovely amuse! Sommelier Wessel Houben then pours a beautiful Saint-Romain from Domaine Rapet (vieilles vignes, 2015), while host Sander Visser brings out the starters. Cold and lukewarm cod, both smoked and pickled, served with a salad of river crayfish, citrus, and samphire, plus a fine caper sauce. Alongside three preparations of goose liver: terrine, thin slices, and a warm baked portion with a divine sauce. It turns out to be the house favorite. Especially the terrine, finished with cognac, is a beauty. The main course; roasted red-legged partridge is served with fried langoustines and orange sauce. On the other plate, hare hindquarter with fried blood sausage and classic game sauce: rich, well-developed flavors. The white wine holds its own effortlessly against this delicious meat feast, just as it does against the cheeses that follow. An excellent establishment.