‘t Nonnetje

Harderwijk, The Netherlands

85 points

Restaurant

‘t Nonnetje

Harderwijk, The Netherlands

‘t Nonnetje is beautifully and quietly situated in the heart of Harderwijk and has been part of the highest-rated kitchens in the Netherlands for years. Chef Michel van der Kroft draws inspiration from Portugal, and this love & passion positively influences the tasting experience. His immense respect for craftsmanship and tradition is embedded in his cooking style. He is also one of the country’s foremost artisans, giving classic preparations an extra dimension.

Location

‘t Nonnetje is an upscale dining destination nestled in the picturesque city of Harderwijk, located in Northern Netherlands. Situated on the charming Vischmarkt square in the heart of the city, this cosy restaurant offers a warm and inviting atmosphere. The interior has been renovated by architect Niels Maier with a focus on the creation of space & peace in the tiny restaurant. The walls are cloaked in Mediterranean umbra colours that exude tranquillity and allude to Portugal. These colours playfully contrast with the dark grey high glossy ceiling that is a nod to the typical grey Dutch sky. The ceiling is also sound absorbing, improving acoustics. The wooden dining tables absorb the light and ensure that all attention is focused on the colourful dishes. The result of this upgrade is a very stylish and cosy atmosphere that make guests return.

The chef, owner & team

Owner Robert-Jan Nijland oversees the management and service at ‘t Nonnetje. With over 25 years of experience, Robert-Jan transforms hospitality into an art form with his personal and relaxed approach. Patron Robert-Jan Nijland and SVH Wine Master Edger Groeneveld, together with the service team, ensure a relaxed and welcoming service with highly personalized details.

Head Chef Michel Van Der Kroft is the creative force in the kitchen at ‘t Nonnetje. He began his culinary journey there in 2006, after showing his skills at restaurants in Ireland, Switzerland, and the Netherlands (including De Kersentuin and Le Garage). Michel is truly passionate about cooking—it’s what he lives for and even dreams about. His dishes reflect his heartfelt approach, allowing guests to taste and appreciate the care that goes into each plate. Strong, refined flavours are the cornerstones of his cuisine, with a focus on recognizable ingredients enhanced by complementary elements.

Gastronomy

A consistent theme throughout the chef’s menu is his love for his wife and her Portuguese heritage, seamlessly blending local Dutch produce with classic French recipes and Portuguese-inspired dishes.

Amuse:

Pai tee, Gochujang pepper, shiitake, ginger espuma & yuzu

Irish mor oyster with juice of raw asparagus, wild garlic oil & horseradish

Yoghurt hangup, dill, cucumber, drip of hangup, pepper oil & dill oil

Bread selection

Menu:

Yellowfin toro tuna with vinaigrette of passion fruit, jalapeno, avocado and radish

Three preparations of langoustines: crushed langoustine with tartare of langoustine & tomato, poached in beurre blanc and bisque with ice of tomato and lovage

Another signature dish is composed around foie and eel: terrine of foie gras is embedded in a layer of smoked eel, aceto balsamico (25 years old) & different beetroot preparations

Red mullet with bolinho de bacalhau, dandelion, corn asparagus and antiboise

Steamed dim sum of Ibérico pig, sweet and sour radish, black garlic and spicy carrot gravy

Ravioli ‘Maria do Céu’ is one of Michel Van Der Kroft’s signature dishes and a tribute to his wife Maria, who originates from Portugal; Ravioli stuffed with Portuguese sheep cheese ‘Queijo da Serra da Estrela’ which is the area his wife was born. Combined with zucchini, chestnut mushrooms and sage butter. A true taste & love explosion in the mouth.

Free-range organic Polder hen ‘en croute’ with shiitake, white asparagus with gel of Riesling vinegar and gravy with mace.

Desserts at ‘t Nonnetje are another remarkable asset. The kitchen team impresses the guests with exotic flavours and unconventional desserts. Combination of honey, kumquat and saffron. Financier of kumquat, honey texture with a cremeux of honey and cream of ginger, mousse of kumquat, lemon merengue with saffron, kumquat confit and ice cream of honey with yoghurt & finished with a dressing of kumquat & saffron.

Dessert exotique; tropical fruit, cocos pannacotta in the shape of a halve cocos shell, ice of yellow curry, cylinder of mango filled with foam of papaya, black sesam, pineple, coriander cress, passionfruit merengue and dressing of passion fruit.

The chef also likes to work with vegetarian products and there even is an entirely vegetarian, and very creative, menu available.

The World’s Best Pastel de nata. The chef’s lifelong passion for this pastry ensures that today’s guests get to taste the à la minute baked perfect version after every meal.

Why go?

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. In this Fisherman’s cottage guests are ensured to enjoy amazing service combined with tasteful gastronomy!