Het Spijshuys

Guests from the surrounding area come to enjoy the culinary skills of owner-chef Gerry Trouw. The cozy, unpretentious restaurant is completely full, and even a single table gets reset. There are no culinary acrobatics here, just genuinely delicious food based on a straightforward menu. The service, led by hostess Willemijn Elzinga, is young and sometimes still a bit inexperienced, but more than makes up for it with attentiveness and enthusiasm. Notably, several dishes feature a spicy kick, from the amuse-bouches to the starter. You can dine à la carte, but there are also set and surprise menus available. Additionally, there are bites such as oysters and bread from baker Baarsma. The chef’s cooking style has a French foundation, but he prefers to use regional products whenever possible. We start with oysters paired with a lovely glass of Ca' Vegar Custoza from Veneto, Italy. The amuse-bouches consist of a tartelette with beef tartare dressed in paprika and a yogurt and jalapeño cream, and a rice crisp with stewed meat tartare and truffle mayonnaise. Excellent starters. Then comes a full-bodied 2023 Mâcon-Villages Chardonnay. It pairs perfectly with the starter: a steak tartare of Frisian beef with Amsterdam onions, quail egg, and cornichons. Botermals is one of the main courses: Frisian forest pig belly bacon served with celeriac cream, Brussels sprouts, red beet, carrot, and red wine jus. The same accompaniments accompany the Spijshuys steak on the other plate. We drink a smooth 2021 Carlos Serres Rioja Crianza with it, a lovely combination. To finish, a generously filled cheese plate (included at no extra charge) and a tartelette with white chocolate, hazelnut, citrus, and caramel. And all of this for a more than reasonable price.

Het Spijshuys is located right in the heart of Boornbergum, in a beautifully renovated former village cafe. The atmosphere is that of a casual eatery, but the kitchen clearly aims higher. Here, food is prepared in an artisanal style, with attention to quality, sustainab...

Since January 2024, owner-chef Gerry Trouw and Willemijn Elzinga are no longer in Drachten but at Het Spijshuys in Boornbergum, located in a beautifully renovated former city café. The main reason for the move is their belief that good food should be accessible to everyone. The tables are set with linen napkins and sparkling glassware, creating an unpretentious atmosphere. The first impression is immediately worth every penny. You start with a deliciously fresh cucumber soup with goat cheese and fennel, alongside cauliflower tempura with miso, grated Parmesan cheese, and black sesame seeds. Absolutely delicious and bursting with flavor. Applause also goes to the Henkell rosé alcohol-free sparkling wine, truly an excellent alternative for the designated drivers among us. Hostess and sommelier Charlotte cheerfully and enthusiastically introduces the wines from the wine pairing. Paired with the cod and bacon rouleau, pani puri with cod rillettes, radish, and cucumber is a 2022 Grüner Veltliner from winery Lentsch—a great combination. We continue with steak tartare and Parmesan cheese with a very light touch of saffron and truffle mayonnaise, followed by sole with roasted watermelon infused with sangria and chorizo oil. This is accompanied by a 2021 Montepulciano d'Abruzzo Il Feuduccio di Santa Maria d'Orni, which in our opinion could have been served slightly cooler. The pièce de résistance is a delightfully prepared Bresse chicken with mustard jus and seasonal vegetables. Pure simplicity but packed with flavor. The portion sizes are hardly small, by the way, and big eaters will appreciate this here. The same goes for the cheese board, featuring no fewer than five substantial pieces of French and Italian quality cheeses. It's also a nice touch that no extra charge is applied for the cheese. Here you enjoy high-quality, pure food at a top-notch price. Welcome to Lekker.