De Nieuwe Winkel is a remarkable vegan and plant-based restaurant that prioritizes organic, botanical ingredients and mindfulness. The open kitchen format allows diners to observe the meticulous care and attention that go into each dish, making for an engaging dining experience. A unique aspect of this restaurant is its use of produce from ‘voedselbos,’ a forest farming method that emphasizes ecological sustainability.

Location

A few years ago, De Nieuwe Winkel relocated to the historic orphanage on the Hessenberg in downtown Nijmegen. The “Roomsch Katholyke Weeshuis,” with its grand 1640 entrance, now houses the restaurant. The industrial, minimalist design aligns with the chef’s vision. Currently a mecca for botanical gastronomy, the restaurant plans to move again soon to further elevate its botanical fine dining experience.

The chef

Chef Emile van der Staak trained at a chef’s school and honed his skills under culinary luminaries such as Paul Fagel (Arsenal), Edwin Kats (Amstel Hotel), Pierre Wynants (Comme Chez Soi), and Schilo van Coevorden (Blakes Hotel).

His experience in these top establishments has given him a strong sense of food ethics. Over the years, his evolving vision has made him one of Europe’s most innovative botanical chefs. His restaurant has earned two Michelin stars and one green star, Gault&Millau Netherlands named him Chef of the Year 2024.

Emile’s dishes serve as protest banners advocating for sustainability and respect for nature. The teamwork at De Nieuwe Winkel is crucial, requiring patience, innovation, perseverance, and extensive research to achieve meaningful results.

Vision & Gastronomy

The menu at De Nieuwe Winkel changes three times a year, reflecting the seasons and moving in harmony with nature. Inspired by food forests, Chef Emile co-founded Ketelbroek with food forest farmer Wouter van Eck. They often refer to Ketelbroek as the “Lazy Farmers’ Paradise,” where there is no ploughing, sowing, weeding, fertilizing, or spraying. Instead, they plant and then harvest continuously, working with nature rather than against it. This method results in a richer system and more abundant harvest each year.

The restaurant also collaborates with the organic garden “Ommuurde tuin” run by Esther Kuiler. For over 25 years, Esther has been growing more than four hundred edible crops without pesticides or artificial fertilizers. Her garden, hidden behind old walls, provides the restaurant with a bounty of fresh ingredients and new flavours.

Once nature has done its work, the team at De Nieuwe Winkel picks, smells, tastes, analyzes, ferments, and cooks to create dishes that amaze and overwhelm. For instance, they have developed a dairy-free butter made from sunflowers and innovative almond cheeses that mimic the ageing process of traditional cheeses.

Menu AWAKENING 2024:

• Nettle broth

• Tempeh crackers

• Vegetable spring roll
  

  
• Nettle Dolma with buckwheat
• Flatbread with buckwheat yoghurt and green herbs

• Shiozuke: Radish, shio koji, and almond oil
  

  
• Kombu: Crunchy seaweed with SCOBY and kohlrabi
  

  

  

  

  

  

  

  

  

  

  

  
• Dumplings: Carrot with Japanese rose and Szechuan pepper

• Asparagus with charcoal oil and thyme

• Sunflower seeds prepared like risotto with wild garlic

• Tofu with morel gravy and beechnuts
• Beet with BBQ sauce, Myrica gale, and cherries

• ‘Cheese’: Penicillium camemberti and Penicillium roqueforti

• Koji pudding with poppy seeds, green strawberry, and Japanese knotweed
  

  

  
• Rhubarb Salad with almond and rhubarb root oil

Service & Wine

The service and kitchen teams at De Nieuwe Winkel work together to create a relaxed yet passionate atmosphere. They embody the chef’s vision, providing an informal but intensely focused dining experience.

Complementing the exceptional food is a top-notch wine list curated by in-house sommelier Gauthier Cauwels. The focus is on natural wines that align with the restaurant’s commitment to sustainability. The wine list has evolved significantly in recent years, earning recognition from Star Wine List, which awarded it ‘Best Short List’ and ‘Grand Prix’ in 2024. The restaurant also offers an intriguing juice pairing.

Why go?

Visit De Nieuwe Winkel to experience Chef Emile van der Staak’s visionary approach to botanical gastronomy in an inviting urban setting. Witness a skilled team crafting dishes in the open kitchen while embracing the “age of plants” and actively combating climate change. Each meticulously designed menu showcases fresh, locally sourced, and seasonal ingredients, capturing the essence of microseasons in every creative and beautifully presented dish. The attention to detail and dedication to quality ensures a memorable dining experience.