Restaurant 1487

Made its debut in this guide last year and is featured again this year. Restaurant 1487 is housed in a former city farmstead and exudes a relaxed atmosphere. The kitchen is helmed by chef Teun van Nuland, who employs a creative culinary style centered around primarily Dutch produce, largely sourced locally. From the impressive, exclusively European wine list, we choose a fine Pinot Blanc from the Gustave Lorentz estate in Alsace. Then come the amuse-bouches, immediately highlighting ingredients from the Deelhoven vegetable garden at the Huis Sevenaer estate, located just 100 meters away. Among other delights, we enjoy a black tea and blackcurrant meringue, a horseradish panna cotta garnished with a four-leaf clover, followed by courgette with rhubarb root ice cream, a currant salad with double-peeled garden beans, purple basil, Indian cress, and a ponzu foam sauce. Masterful welcome bites. From the chef’s tasting menu comes marinated herring served in a kohlrabi gyoza with codium, herring roe, dill, apple, and fish broth. Fresh, clean, and briny. The 2023 Müller-Thurgau from Weingut Schlör pairs seamlessly with it. As the pièce de résistance, the butter-soft lamb fillet stuffed with zucchini blossom and minced lamb is accompanied by green grilled asparagus with lardo, a white strawberry, chive foam, and a hazelnut jus. Chef Teun cooks with bold, rich flavors. Also delightful is the strawberry-based dessert featuring fresh strawberries, strawberry coulis, semolina, sugared rice, strawberry sorbet, and a yuzu foam sauce. The presentation leaves a little to be desired, however, as it sits somewhat casually on the plate. Save room for a cheese board, because just for the accompaniments to the pecan tartlet and the onion tarte tatin, along with the rhubarb and strawberry compote, we would gladly return tomorrow!

At 1487, the kitchen team changes occasionally, but one constant remains: host-sommelier Koen Kuipers. With his expertise, calm demeanor, and strong pairings, he maintains the standard. Amuse-bouches immediately set the tone, with among others...

Chef Jarno Sanders and maître-sommelier Koen Kuipers feel right at home in their welcoming restaurant 1487 (named after the year Zevenaar was granted city rights), situated on the town’s market square. Since 2022, they have been serving a classical cuisine interwoven with contemporary cooking techniques, paired with fine, predominantly European wines, both alcoholic and non-alcoholic. The ambiance is elegant and intimate within the beautiful, character-filled building, which was once a city farmhouse. It exudes a relaxed atmosphere, while the chefs work with intense focus in the open kitchen. Alongside a glass of fresh, fruity, organic Can Gelat rosé from Mallorca, crisp sourdough bread from Hilvers Bakery is served. This is quickly followed by an original amuse inspired by the classic board game Butter, Cheese and Eggs. From a hollowed-out eggshell, we sample—yes indeed—a gently poached egg yolk, accompanied by parmesan foam and buttery brioche. Clever. Expertly crafted is the dish of sliced lamb loin and neck, served with pommes Anna, smoked carrot presented as both a mousse and a crisp, and a robust jus seasoned with baharat. Beautifully balanced in flavor, and the meat is divine, incredibly tender. We finish with crème suisse, white chocolate, and a delightful lemon balm ice cream. Kudos to the service team led by hostess Pien, Koen’s sister, who knows exactly how to pamper every guest. Welcome to Lekker!