Restaurant De Bokkedoorns is a culinary institute located in Overveen, a small town near the coast in The Netherlands. The restaurant was founded in 1961 and has been developed over the years into a gourmet temple with an excellent reputation. The place is owned and managed by John Beeren and he leads a professional and driven team that delivers culinary excellence in an extraordinary setting.

De Bokkedoorns is situated in a unique dune area with a wide view on a beautiful dune lake. The setting and atmosphere are extremely relaxing. The building is nestled between the green and guests dine next to the dunes, lots of green and with a beautiful view on the water. The interior of the restaurant is classic with a modern twist, with grey, brown, white and orange colours. Colourful, modernist artworks adorn the walls. There are two dining rooms and one of them can be used as a private dining room. When the weather permits, guests can dine on the covered terrace just next to the lake. The whole property is luxurious and oozes calmness.

Head Chef Menno Post is responsible for the kitchen at De Bokkedoorns. Menno worked for the famous Dutch Chef Ron Blaauw for 13 years and started working in De Bokkedoorns in 2013. The signature of Chef Menno Post is a classic interpreted kitchen, based on the French cuisine with an innovative twist. He brings his products with respect and minimalises the processing of the ingredients. Fish is very important for the Chef. In the plate, his cooking philosophy is translated into modern, honest and pure dishes. Chef Menno successfully combines top products like langoustine, foie gras, pigeon and coquille with exactly what they need to transform into a great dish. In the kitchen he is assisted by a Sous Chef and five other chefs and together they bring a product-driven kitchen, focussed on quality.

One of the Chef’s signature dishes is based on tomato and lobster. The lobster is poached and served with a terrine of tomato ‘Bloody Marry’, avocado cream, and a delicious broth of tomato with basil and lava oil. Another great dish is the goose liver, which comes with cherry, a cream of yoghurt and pistachio and excels in simplicity and powerful flavours. Another remarkable starter is the Coquille, which is roasted with crispy pata negra, and served with pumpkin and a light, fluffy sherry sabayon.

Sommelier Peter Bruins has been working at De Bokkedoorns for over 36 years. He serves mainly European wines to pair Chef Menno’s dishes. Minerality, freshness and acidity are important aspects in his wine choices. The passionate sommelier guides the guests through the wine menu and offers great pairing arrangements with the Chef’s menus. The team at restaurant De Bokkedoorns is highly skilled, motivated and dynamic. There is a pleasant mixture of young talent and the more experienced staff, creating a loose and pleasant atmosphere in the service.

In an ever-changing culinary landscape, restaurant De Bokkedoorns successfully managed to build a solid gastronomic reputation throughout the years. The reasons for the success are simple: top quality products, prepared with a sincere respect for the ingredients; a stunning location; and a great team. A restaurant to remember.

Written by Sven, Frank & Adriaan