Restaurant Tante Koosje

Chef Roland Veldhuijzen presents a sophisticated architectural thesis on Michelin-starred French gastronomy at Restaurant Tante Koosje, housed within the picturesque landscape of Loenen aan de Vecht. The 'Hamachi with Scallop' serves as a technical masterpiece, where the oceanic sweetness of the seafood is balanced by the sharp acidity of mandarin and the mineral depth of Japanese sea berries. Technical mastery is evident in the Baambrugs pork belly, cooked for 24 hours at 70ºC to achieve an absolute, melting tenderness and concentrated umami intensity. An aroma of slow-simmered shellfish reduction and freshly baked sourdough permeates the nostalgic space, signaling a rigorous commitment to premium regional sourcing. Texture is a primary focus in the winter cod with langoustine, which offers a satisfying contrast between the succulent protein and the granular resistance of black rice. This destination remains a bastion of refined excellence, where each course celebrates absolute culinary integrity.