Kaagman & Kortekaas

Chef Giel Kaagman and sommelier Bram Kortekaas run a bistro where the kitchen takes its cues from the surrounding Dutch landscape. The open kitchen on Sint Nicolaasstraat reveals a team working with wild game, foraged herbs from the 't Twiske nature reserve and fish landed the same day. Menus change weekly, following what the season delivers rather than a fixed repertoire.

Kaagman trained in classical French technique at Bordewijk before opening this space in 2015. His cooking pairs bold contrasts with restrained plating: venison from Oostvaardersplassen alongside pickled vegetables, or monkfish next to root preparations.

The wine list, assembled by Kortekaas, favours traditional producers who farm in harmony with their terroir, with space for around a thousand bottles in the cellar below.