De Gieser Wildeman

High quality cooking

good quality, good value cooking

After an impressive thirty-one years of high-end culinary excellence, SVH Master Chef René Tichelaar and SVH Master Host Danny Dwarswaard passed the reins of their establishment in August 2025 to the inspired 33-year-old chef Marco van der Wijngaard, formerly of restaurant ’t Amsterdammertje. In doing so, Marco has fulfilled a long-held dream. The transition was meticulously prepared, and the dedication and hospitality of the former owners are carried forward with a fresh, contemporary touch. The ambiance is informal, relaxed, and highly enjoyable. The menu features a rotating multi-course tasting menu alongside a modest selection of à la carte options. To start, a ring of cuttlefish stuffed with a deep-sea prawn farce, topped with a slice of Pata Negra ham, petite sweet peeled red and green tomatoes, oregano cream, and crispy cuttlefish, finished with a shellfish sabayon and oregano oil. Highly flavorful and expertly executed. The same goes for the pike perch, pan-fried in butter and garnished with a large escargot wrapped in pancetta. Accompanied by artichoke cream and a triangular quenelle of the same, filled with pike perch and crowned with a paper-thin sourdough crouton. The dish is enveloped in pancetta foam and an herb oil. Paired with a non-alcoholic Jörg Geiger Sauvignon Blanc. Delightfully crisp with a subtle bitter note and bright citrus aromas. We finish with a delightful edible masterpiece, presented by sous-chef and pastry chef Dennis Steenbergen. A delicate tower featuring cream cheese and caramel mousse, blueberry jelly, a crisp biscuit, mixed berry mousse, a blackcurrant tuile, and a red fruit-based mousse. Crowned with a fresh blueberry and blueberry gelée. Served alongside a small dish of refreshing buttermilk ice cream, which elevates the dessert to another level entirely. René and Danny can rest easy. ‘Hun Gieser’ is in excellent hands. Leaving the Top-100 this year.

We find this beautiful establishment in the picturesque village of Noordeloos, offering both a restaurant and a bistro. In the former, we are pampered with flavorful and beautifully presented dishes from the new owner-chef Marco van der Wijnga...

Since 1994, SVH Master Chef René Tichelaar and SVH Master Sommelier Danny Dwarswaard have been running their successful establishment in a beautiful thatched-roof manor farmhouse on the outskirts of Noordeloos. On summer days, you can dine in the lush garden bordering the water, complete with a private jetty. The welcome is exceptionally warm; the entire team lights up upon your arrival, and you feel completely at home from the moment you walk in. René prepares a local cuisine defined by simplicity and purity, drawing inspiration from the daily harvest of nearby farmers. This approach yields dishes crafted to perfection, free of unnecessary frills and bursting with freshness. And leave it to Danny to select the ideal pairings. The wine cellar boasts no fewer than 300 labels to complement the menu. Alongside the 'Marché' menu, which ranges from three to six courses, guests can also choose from an à la carte selection. Beautifully presented is the celeriac cannelloni, generously adorned with truffle, apple, and balsamic vinegar pearls. Earthy and fresh flavors play off each other beautifully. Equally excellent and rich is the lobster dish, featuring apple and fennel, verbena cream, king bolete, shallot sweet-and-sour, and lobster salad. A true feast for both the eyes and the palate. We close with a timeless classic: crème brûlée with fresh cherries and cherry sorbet. Nothing more to add. Rated a solid 43.

Located in a stunning thatched stately farmhouse on the outskirts of the village of Noordeloos. SVH Master Chef René Tichelaar and SVH Wine Master Danny Dwarswaard have been excelling here for years and performing at a high gastronomic level. We are greeted from all sides by 'Gieser Wildeman' pears that are strikingly incorporated into the interior decor. After taking our seats in the lounge, Danny serves us an aperitif of champagne and peach liqueur, a free-style variation on the kir royal. A real hit. The drink is accompanied by an amuse-bouche in the form of a taco with smoked paprika, Chinese cabbage, and crispy onion. It turns out to be a harbinger of a dinner full of culinary pleasure. The menu is – something we rarely encounter these days – extensive and offers, alongside set menus, plenty of à la carte choices featuring the finest produce and classic ingredients. The wine list is diverse, with classic wines alternating with hidden gems. We taste red mullet, served with a Mediterranean garnish of octopus, olive tapenade, aioli, and bouillabaisse jus. Delightfully aromatic, and the salty tapenade complements the dish perfectly. Next comes lobster, perfectly cooked, with white beans, bisque, and green herb oil. This is paired with a Lorenz Maximiner Klosterlay dry Riesling. Its subtle sweetness creates a perfect wine-and-food pairing. We are thoroughly impressed. For the main course, we have a rack of lamb in thyme jus with garnishes of peppers, goat cheese, and eggplant. A play of different flavors on the plate. We finish off with a forest fruit dessert. Raspberry ice, an orange compote, blueberries and blackberries with whipped cream. Complex in its simplicity. A deep bow to the kitchen brigade who work seamlessly, miss nothing, and are furthermore skilled across all fronts. Gieser Wildeman firmly stands at 43.

A constant fixture in this guide. For years, SVH Master Chef René Tichelaar and SVH Master Sommelier Danny Dwarswaard have been synonymous with high-level gastronomy in this beautiful thatched-gable manor farm in the Alblasserwaard. The elegantly appointed dining room offers comfortable seating, where motifs of the historic Gieser Wildeman pear appear in various subtle forms throughout. First, however, we relax on the stunning outdoor terrace along the Botersloot canal with a glass of Riesling Sekt, savoring the exquisite amuse-bouche: a crispy horn-shaped pastry with avocado cream, finished with tuna and wasabi. We begin the menu with a composition of tomatoes sourced from the French market, featuring tomato ice, avocado cream, buffalo mozzarella, and basil. Delightfully simple, purely flavorful, and a lovely light start. Next comes lightly spiced cod, tempura-fried alongside pepper elements, a stewed preparation, and sauce, complemented by a tarragon cream. The French country chicken arrives with leg rillettes, seasonal vegetables, a tomato and onion salsa, and a classic foamy Albufera sauce. Sublime. Danny pairs it with a German red wine served at precisely 16 degrees Celsius: the Knipser Cuvée Gaudenz dry 2017. Simply beautiful! The cheese board is generous, and we indulge in several selections, including the mildly peppery Pierre Robert Triple-Crème and Pont-l’Évêque (Normandy red-ripened), accompanied by quince compote, Gieser Wildeman pear syrup, and crisp thin nut bread. Every detail is executed at the highest level, and from arrival to farewell, you are thoroughly pampered. A solid establishment. The rating rises to 43.

Sometimes inspiration falls from the sky. In 1994, SVH Master Chef René Tichelaar and SVH Master Sommelier Danny Dwarswaard settled into a thatched manor farmhouse in Noordeloos, transformed it into a stunning restaurant, but couldn't come up with a suitable name for it. Until the local greengrocer arrived to deliver a crate of stewing pears. Specifically, Gieser Wildemannen, the region's signature delicacy. Now, over a quarter of a century later, this tastefully decorated eatery ranks among the top tier of our country's gastronomy, and local gourmands, along with chefs from far and wide, wear out the doorstep for the exceptional cuisine, wines, and hospitality offered by this charming duo. On this sunny afternoon, we sit beneath the brand-new parasol system, soaking in the enormous garden along the Botersloot, complete with a private jetty, pollarded willows, and lounging ducks. As the impeccable service brings out delicious starters like new herring and gazpacho made from green tomatoes with scampi and cucumber, we pore over a menu featuring nothing but classic delicacies. We begin with smoked eel: a thick fillet resting on a strip of rich goose liver and herb sauce, accompanied by lobster and kohlrabi. Simply delicious. Sommelier Jeroen de Ridder pairs it with a beautiful, crisp riesling (Frey). Just as outstanding is the glass of 'La Cadole' (Marc Jambon), a chardonnay with saline and buttery notes. For the langoustines—four substantial pieces, perfectly cooked and drizzled with shellfish sauce—comes a side salad of celery and avocado, elegantly finished with a light lemon hollandaise. Light and refined. The main course: Limousin veal. Butter-soft cubes of meat, presented atop savoy cabbage, morels, and vin jaune jus. Accompanied by an earthy pour of Badisch Spätburgunder (Salwey). Impeccable excellence, right there in the green Alblasserwaard.

For years, SVH Master Chef René Tichelaar has successfully upheld consistently high standards alongside SVH Wine Master and host Danny Dwarswaard. Their gastronomic gem, nestled in the sprawling, verdant Alblasserwaard, has recently been completely renovated and exudes a soothing calm. The interior is luxurious and contemporary, featuring tables dressed in fine linen, exquisite tableware, comfortable tub chairs, modern lighting, and delicate sheer curtains against floor-to-ceiling windows. In the kitchen, René is guided by the seasons and favors local produce. This approach yields beautifully balanced modern-classical dishes that are meticulously prepared, expertly seasoned, cooked to perfection, and offer an excellent harmony of textures. Danny helps guests navigate the generously stocked wine cellar’s impressive collection of over 300 labels, bringing a genuine passion for his craft and meticulous care to every recommendation. The service is exceptionally refined, personal, and welcoming. Hospitality is paramount here. A truly delightful establishment.

Two SVH Masters in residence: head chef René Tichelaar and host-sommelier Danny Dwarswaard. They reside in their gastronomic polder palace in the sprawling, green Alblasserwaard region. The building is also noteworthy for its design: it has been renovated and the interior completely refreshed. Absolutely stunning! The kitchen remains excellent. After delightful amuse-bouches such as hummus cream on phyllo pastry and scampi tartare with soy mayonnaise, we sample barbecued veal escalope, beautifully tender in flavor and glazed with perfectly cooked vegetable couscous. This is followed by a combination of a roll of smoked Oosterschelde eel and slices of goose liver, served with a horseradish, raspberry and blackberry mimosa. The pairing of eel, goose liver and sweet fruits is heavenly. Danny Dwarswaard pours a fresh and affordable Pinot Grigio from Veneto (Di Gioia, 2018) alongside it. The main course features Limousin veal, beautifully pink-roasted and served with shiitake mushrooms and broccoli. The tender meat gains extra depth from a separately served pine nut cream. Everything about this dish is spot-on, and special praise goes to the accompanying 'student oats' made of fennel, mushrooms, pointed peppers and green olives. The lamb cuts are nicely thick, and two chops are served alongside as well. Delicious enough to make you lick your fingers. In the glass now, a Southern French red Ribouldingue (Rabasse Charavan, 2017) crafted from Syrah, Grenache and Mourvèdre grapes. Light and chilled, a wonderful match for the tender meat. To finish, red fruit accompanied by a scoop of strawberry sorbet with bitter almond cookies, meringue and a banana and advocaat cream. De Gieser Wildeman is a consistently excellent establishment. De Gieser Wildeman climbs an impressive 21 places to number 48 in the Lekker Top-100.

Deep in the Alblasserwaard region, owner-chef and SVH Master Chef René Tichelaar and owner-sommelier and SVH Master Host Danny Dwarswaard have been delivering top-quality dining for decades. Guests travel from near and far to visit their beautiful manor farmhouse, which is spacious, modernly designed, and offers comfortable climate control and excellent acoustics. Featuring a modern-classic cuisine and refined, well-dressed service, everything here is meticulously attended to. We taste crisp bread and lightly salted Guernsey butter, followed by an amuse-bouche of lightly smoked salmon topped with pine tips. Paired with a glass of deliciously flavorful and aromatic Chilean Viognier ‘Secret’ Viu Manent 2015. On the spot, despite the temptations in Danny Dwarswaard’s extensive wine list, we decide to order a bottle to accompany the rest of our meal. The starter is a marbled terrine of foie gras and Joselito ham. Rich in flavor, it features a beautiful 'layered' marbling created by stacking slices of liver and ham of identical thickness. Served alongside a plum soaked in Beaujolais. The flavor combination is wonderfully refined. On the other plate, a vegetarian dish: green asparagus from Provence with mixed greens, truffle dressing, and mousseline sauce. Lamb takes center stage as the main course: perfectly cooked shoulder meat, tender, juicy, and savory. We have never tasted such excellent cooking before now; applause to Chef René, who continues to improve even after all these years. The side dish of baby spring onions is creamy, savory, soft, and has a slight bitterness. The meal concludes with fresh strawberries and ice cream flavored with almond and pine needles. De Gieser Wildeman is an excellent establishment, but unfortunately drops to 69 due to the numerous staff changes.

At this farmstead, you don't simply eat; you indulge in a gastronomic experience. From start to finish, you are pampered. The partnership between SVH Master Chef René Tichelaar and SVH Wine Master Danny Dwarswaard has endured for years, and you can taste it. Guests therefore come from near and far to enjoy themselves here. It begins with amuse-bouches such as a delicious seaweed krupuk with mackerel mousse and soy pearls, alongside a fresh tomato, strawberry, and prawn gazpacho, accompanied by a delightful glass of Henriot champagne. The silent, informal service then presents the starter of foie gras topped with a thickly sliced fillet of smoked Oosterschelde eel, served with a fresh strawberry and raspberry mimosa and horseradish. Pure refinement. For the dining companion, perfectly seared scallops with spinach, cep mushrooms, truffle sauce, and mousseline, along with a small salad. A top-tier combination. Both dishes are paired with a Chassagne-Montrachet by Ramonet (2014), poured by sommelier Jeroen de Ridder. What a feast. The super-fresh sea bass with artichoke and parsley beurre blanc topped with caviar proves to be almost unsurpassable as the pièce de résistance. On the other plate, perfectly cooked Limousin veal with fresh morels, its own jus, and a crispy parmesan crisp. We leave the wine selection to the expertise of Danny and his brigade. They possess a wine bible as well as the knowledge to find the ideal pairing for each dish. In this case, an Italian Pinot Nero from Frescobaldi: a mouthful of blackberries, berries, strawberries, and other red fruits. Finally, a spectacle of colors and flavors featuring strawberries with house-churned vanilla ice cream and egg-white meringue. De Gieser Wildeman rises to the 68th place.