Rikus

The story

Rikus in Eext: Vegetable-Driven Farm Cuisine Awarded by Gault&Millau

Rikus sits quietly on the edge of Eext, where vegetable-driven Dutch cooking takes center stage. The Gault&Millau guide awarded this property thirteen points for its rigorous dedication to organic ingredients and garden-sourced menus.

Roots in the Drenthe Soil

The stone farmhouse dates to nineteen twenty-two and operated as a working agricultural site for decades before reopening as a restaurant in two thousand fifteen. Staff renamed the building after Rikus Buiter, the final family member to farm these fields. They now maintain over a hectare of raised beds and a glass greenhouse to push the growing season deep into winter. Solar panels mounted on the roof power an entirely electric kitchen that transforms the daily harvest without relying on traditional gas lines.

The Open Kitchen and Local Partners

Chefs work directly behind glass, preparing seasonal Dutch cuisine that honors head-to-tail butchery and wild game delivered by trusted regional hunters. Reindeer, pheasant, and wild duck appear alongside vegetables pulled straight from the soil that morning. The culinary team maintains long standing relationships with nearby artisans who supply biodynamic grains, Wadden Sea fish, and handcrafted cheeses. This farm-to-table approach ensures every plate carries a traceable path back to its producer.

Space, Silence, and Seasonal Tables

Diners step away from paved roads into a landscape of heathland and pine forests that defines the region. The dining room offers clear sightlines to the surrounding meadows while maintaining a strictly unhurried pace. Guests often extend their stays through multi-day packages designed around walking trails and quiet mornings. The entire operation measures success by the comfort of its visitors rather than the speed of service.