The story
Novaela occupies a 17th-century building in the historic heart of Delft, its oak ceiling and traditional farmhouse tiles softened by muted interiors and contemporary art. With just thirty seats, the atmosphere is intimate and unhurried – a deliberate choice by owners Daniel and Eline, who opened the restaurant in December 2023. “Novaela is a place where growth is nurtured,” they explain, “driven not by haste but by deep-rooted dedication.” The couple works with a committed team to create what they call an unforgettable gastronomic experience.
The kitchen is defined by the flavours of the sea. Fish, shellfish and crustaceans form the backbone of the menu, complemented by carefully selected terroir products that mirror the season. The result is a pure, precise cuisine where balance and respect for the ingredient come first. Each tasting menu is built around five flavour profiles – Cru, Zijde, BBQ, Fruit and Comfort – with dishes that gradually build in intensity. Guests might begin with wild sea bass in the Cru section, move to a silky skate and lobster course under Zijde, then a BBQ langoustine, followed by a seasonal fruit interlude and a comforting rice-based finale.
This meticulous, ingredient-led approach earned Novaela its first Michelin star in 2026. The recognition speaks to the kitchen’s ability to let high-quality produce speak for itself, whether in a dish of bluefin tuna with brassica and ginger or a grilled ree back accompanied by mole sauce and pastinaak. For those with less time, a business lunch (served Thursday through Sunday) offers a condensed version: two amuses, bread service, a starter and main, finished with coffee and friandises, all served within an hour.
Dining at Novaela feels personal – the small room, the open kitchen, the owners’ visible passion. It’s a place where the cooking is confident yet unshowy, rooted in the rhythms of the sea and the Dutch seasons. Whether you choose the full “Het hele verhaal” or the shorter “In het kort”, the evening unfolds with a calm precision that makes the historic setting feel like a contemporary discovery.
Recognition
Ambience
Details
History
High quality cooking
After years of working as an independent chef at top restaurants such as FG Restaurant in Rotterdam and Flore in Amsterdam, driven chef Daniël Duijster Gomero, who has Peruvian roots, embarked on a new adventure together with his partner and hostess Eline Stroomberg. In 2024, they opened their own fine dining establishment in a historic building on the Bagijnhof in Delft. The name Novaela comes from supernovae 1a, a natural phenomenon that symbolizes balance. For Daniël, it serves as a guiding principle for his restaurant, which seeks harmony between tradition and innovation, embraces a welcoming approach, and certainly includes the occasional joke. On the plate, there is no excess or showiness, but rather sublime flavors that truly matter, presented in ultimate balance and refinement. The menu is structured into chapters: Cru, Silk, BBQ, Fruit, and Comfort, with each chapter translating a specific texture or flavor. The dishes build in quantity and intensity. On weekdays, an à la carte menu and a business lunch are also available. Daniël favors seafood, and the line-caught, dry-aged sea bass fillets accompanied by cockles, razor clams, and liquid creams of peanuts, kiwi, and dill are already memorable. The same applies to the barbecued langoustine, glazed with weigle syrup, served with homemade malt bread, melted mangalica fat, hazelnut cream, and crispy capers. What ingenuity! The finale is peerless: various preparations of pear with whisky caramel and black cardamom broth. This is a chef to keep an eye on. We are completely won over. Welcome to Lekker!
At Novaela, you can feel the passion and love for cooking of chef Daniel Duijster Gomero in every dish. His craftsmanship and energy are reflected in refined preparations. The amuse-bouches immediately set the tone with, among other things, a tartare of pata negra...
Location
Instagram