The story
Dinner at Six is a seasonal Dutch restaurant at Herenweg 6 (3991 DS Houten), a village just below Utrecht. Gault&Millau awarded it 13 points for 2026, and the kitchen cooks with produce from nearby suppliers.
Jules Hartmann builds the menu around what the season and local growers provide, so the dishes change often. The kitchen uses wild-foraged ingredients and fermentation to give familiar flavours an unexpected edge. Hartmann describes cooking here as a craft first, though he still wants each plate to surprise.
Lekker500 singled out a grey mullet and horseradish ceviche, pollock with laver seaweed and cockles, and polder lamb with oregano. The dessert of marinated strawberries with elderflower and sorrel closes the meal on a light note. The menu also lists gnocchi with artichoke, spinach, chanterelles and sherry, and a plum dessert with verbena and hangop. Tasting menus run four, five or six courses, and a vegetable-only version is available.
The dining room is warmly decorated, and there is a terrace for warmer evenings. Bas Mittelmeijer, who hosts and runs the wine service, pairs the courses with a curated list, including a Soave with the starters and a Valpolicella that suits the lamb. Hostess Mette Dijkstra looks after each table in her own manner, which Lekker500 specifically praised.
Recognition
Ambience
Details
History
Chef Jules Hartmann and host and sommelier Bas Mittelmeijer have opened a restaurant in their hometown of Houten, a place they say they would love to dine at themselves. Located right in the heart of the old town, their warmly decorated establishment blends classical culinary techniques with a passion for modern influences. The menu features plenty of vegetables, locally sourced ingredients, and an extensive selection of vegetarian dishes. You can even order an entirely vegetable-based menu. Our meal begins with outstanding starters, including a grey mullet and horseradish ceviche and a rampion salad that provide a wonderfully refreshing start. This is followed by dishes such as pollock with laver seaweed and cockles, alongside an asparagus salad featuring wild garlic and black garlic—both showcasing the masterful use of fresh herbs. The main courses also feature inventive pairings, such as polder lamb with oregano and an open-faced lasagna made with cime di rape (turnip tops). Marinated strawberries infused with elderflower and sorrel provide a perfect conclusion to the meal, which is expertly paired with a thoughtfully curated wine selection. Particularly noteworthy are the Italian Soave bianco from Cantina di Monteforte, served with the starters, and the Valpolicella rosso from Fratelli Zeni, which beautifully complements the lamb. A special compliment goes to hostess Mette Dijkstra, who ensures every guest has an exceptional time in her own distinctive way. Welcome to Lekker!
At Dinner at Six in the historic village of Houten, chef Jules Hartmann showcases his passion for sustainable seasonal produce. Through beautifully crafted dishes and carefully balanced menus, he embraces the philosophy of Dutch Cuisine with products from Ne...
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