The story
In the quiet village of Beetsterzwaag, just outside Drachten, Lyf's has built a reputation on a simple promise: food that is a pure experience. The team describes their approach with genuine enthusiasm—they love surprising guests and serving dishes that are "bijzonder smaakvol" (exceptionally flavorful) and a feast for the eyes. This commitment to honest, biological ingredients is at the core of everything they do, and it has earned them a spot in the Michelin Guide as a Recommended restaurant for 2026.
The kitchen works with a strong sense of responsibility. About three-quarters of their suppliers operate fully organically or biodynamically, a detail the restaurant is proud to mention. This farm-to-table philosophy translates into a menu that changes with the seasons and the team’s ongoing refinement. Starters might include a delicate Zalm Tataki with apple, kohlrabi, and goat yogurt, or a vibrant Lentebloem dish featuring piccalilli, peas, and saffron. For a warm course, the Schelvis & Coquille pairs spaghetti with black ink, rouille sauce, and Serranoham, while the Kwartel (quail) comes with a fried leg, roasted tomato, and honey-thyme jus.
Lyf's is open from Wednesday to Sunday, serving both lunch and dinner from 12:00 to 22:00. The lunch menu offers a range from light bites and salads to warm dishes, as well as High Tea and High Wine options. For dinner, the focus shifts to a more leisurely, immersive experience, where guests can enjoy the full menu with carefully matched wines or a fresh beer from the tap. The atmosphere is relaxed yet attentive—a place where the team aims to give you a truly "ontspannen" (relaxed) lunch or a proper night out.
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A charming spot run by chefs Martijn Stroosma and Moniek Stroosma-de Jong with a bistro vibe, located in the center of Beetsterzwaag. Lunch here is just as popular as dinner, so making a reservation is essential. Paired with a beautiful glass of Viognier Sélection Parcellaire from Domaine de Castelnau 2024, we indulge in deliciously meaty Wadden Sea oysters, available in the classic version or an Eastern-inspired variant with kimchi, lime, and furikake. Martijn cooks French cuisine, and we savor a rich, foamy mustard soup served with croutons, bacon bits, and chives. What stands out is the warmth and hospitality of the hosts, Gydo Reinders and Stefano Kramer. They radiate a cozy, down-to-earth charm that immediately puts you at ease. Moreover, they are knowledgeable and happy to accommodate any requests if something on the menu needs adjusting. From the wine list, we choose the MiP Côtes de Provence Rosé 2024. It’s a fruity, herbal, floral, fresh, and clean wine that pairs beautifully with the various small bites served throughout the meal. All the dishes are delicious, but a real standout is the smoked duck breast served with generous shavings of duck liver and truffle mayonnaise. The steak tartare made from Frieslander Weiderund beef also deserves a mention. But what truly brings us joy is the dessert. A perfectly executed farmer’s yogurt soufflé with Madagascar vanilla ice cream, accompanied by a mango sunflower with a core of dark chocolate, chocolate mousse, and meringue. A warm welcome to Lekker!
Consistently packed from lunch through dinner. That says something about the fair pricing of chef Martijn Stroosma’s flavor-rich cuisine, about Moniek’s warm hospitality, and about Lyf’s cozy premises and...
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