‘t Nonnetje is a fine dining restaurant located in the small city of Harderwijk in the Northern part of The Netherlands. Guests will discover ‘t Nonnetje on the picturesque square ‘de Vischmarkt’ in the centre of the city. The interior of the small but cosy restaurant is warm and charming. The wooden tables were made specifically for the restaurant and several wooden structures of the former fishing house were retained. The interior design is timeless and incorporates warm dark colours, colourful paintings and diverse artistic elements.
Patron Robert-Jan Nijland is responsible for the management of ‘t Nonnetje and the service in the dining room. Robert-Jan has been managing the restaurant for over 17 years and also lived in the building for a few years. Some new investments have been done in the property over the last two years and today the restaurant is equipped with the necessary tools to provide dining at the highest level. Robert-Jan elevates hospitality to art through his personal and relaxed approach. With a fine attention to detail he and his friendly team make sure that the guests will feel at home in his restaurant.
Head Chef Michel Van Der Kroft is responsible in the kitchen. Michel started cooking at ‘t Nonnetje in 2006 and previously gained experience at restaurants in Ireland, Switzerland and The Netherlands (De Kersentuin & Le Garage). The passionate Chef lives for (and, as he says, even dreams about) cooking. He cooks from his heart and guests will taste and see that in their plates. Strong and refined flavours form the basis for his cuisine. His preference goes out to wholesome, recognisable ingredients which are complemented with ingredients that enhance the taste of this main product. These ingredients do not always have to be the most luxurious ones: also with tasty, simpler ingredients like onion or eff, the Chef prepares delicious dishes.
One of Michel Van Der Kroft’s signature dishes is a tribute to his wife Maria, who originates from Portugal; carabineros from the Algarve in Portugal, pealed, but with the head still on (so that the guest can enjoy the powerful juice right from the head), Bacalao (dried cod) brandade, artichoke, cream of artichoke, chorizo oil, parsley oil, prawn cracker and purslane. A dish with very deep, fresh but complex flavours with a perfect taste cohesion. Another signature dish is composed around foie and eel: terrine of foie gras is embedded in a layer of smoked eel, aceto balsamico (20 years old), different beetroot preparations, figs with eel, and a crisp cylinder of dehydrated beetroot. The chef also likes to work with vegetarian products and there even is an entirely vegetarian, and very creative, menu available. In the kitchen Head Chef Michel is assisted by Sous Chef Geoffrey van Melick.
Desserts at ‘t Nonnetje are another remarkable asset. The kitchen team impresses the guests with exotic flavours and unconventional desserts. A good example is the preparation of ice cream of Thai curry, various preparations of tropical fruits, ginger, gel of yuzu, black sesam seeds, flowers & coriander cress, cookie crumble and coconut. Delicious.
Restaurant ‘t Nonnetje is an exceptional restaurant with an unbeatable price/quality ratio located in the Northern part of The Netherlands. Patron Robert-Jan Nijland and Chef Michel Van Der Kroft form a successful duo who created a cosy restaurant with excellent food and a friendly atmosphere. A restaurant that needs to be (re)discovered (over and over again).
Written by Sven, Frank & Adriaan