The story
Brasserie Floor in Epe anchors its regional brasserie cuisine in the immediate Veluwe landscape. The brasserie kitchen draws heavily from local suppliers and follows the seasons closely, serving rose roasted kogelbiefstuk with black garlic cream sauce alongside a traditional coq au vin enriched with red wine and pearl onions. Wild game appears regularly as well, particularly in the form of a grilled hertenbiefstuk paired with mizuna pesto and crispy noodles. This straightforward local cooking approach lets fresh ingredients speak for themselves, with every guest starting on slices of the signature vloerbrood served alongside house made dips or a rich mosterdsoep.
Sunlight filters through the canopy of De Dellen, framing the dining area where diners settle after morning walks along the nearby trails. The space accommodates large parties on the main floor while smaller groups retreat to the dedicated meeting cabin known as De Jachthut. Wooden beams and linen tablecloths define the interior, creating a relaxed environment where conversation flows easily between courses. Guests can also extend their meal onto the terrace when the weather turns warm, enjoying the same seasonal plates outdoors while following nearby forest paths back to their tables.
The commitment to seasonal sourcing and environmental responsibility earned Brasserie Floor two green guide radishes in the latest assessment. That recognition sits comfortably alongside a calendar packed with private celebrations and corporate meetings. Hosts can arrange everything from high tea service featuring house made pastries to full walking dinners across the garden lawn. Children receive a dedicated menu with simple options like pan fried fish and homemade poffertjes, making the venue practical for weekend family visits under the consistent operational standards of the parent DSH Group.
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