The story
Cellar Door in Woudrichem brings French cooking to life through the partnership of chef Kalai van Vossen and maître sommelier Paulina Kasimovaite. They met while working at Michelin restaurants across the Netherlands and decided to build their own vision together. Kalai grounds his classical training in regional produce while Paulina shapes the wine program around her Lithuanian heritage. The two run every detail personally, from sourcing to service.
The summer menu unfolds across six plates that change with what arrives from local farms and waters. Green asparagus appears alongside a miso beurre blanc and citrus gel, while duck rests on a bed of morels and baby carrots. Langoustine joins fresh peas and dill, followed by a radish preparation that highlights seasonal vegetables. This French kitchen approach relies on precise technique rather than heavy sauces.
Guests sit at a single large table inside a preserved sixteenth century town hall. The room holds only six seats, which allows the owners to guide each visit without rushing. Recognition from the Lekker500 list confirms how quickly this intimate setup has earned respect among serious diners. Plans are already underway to transform the vaulted cellar beneath the building into a private dining space where visitors can eat behind the cellardoor.
Recognition
Ambience
Details
History
Young, ambitious, and already boasting a cartload of experience in top restaurants. Hostess and sommelier Paulina Kasimovaite and chef Kalai van Vossen have realized their dream in 2024 and opened their own restaurant in the center of picturesque Woudrichem. Cellar Doors is housed in the old, 16th-century town hall. In the future, the couple plans to convert the vaulted cellar beneath the building into a wine cellar where guests can dine and drink 'behind the cellardoor'. There is no staff here; Paulina and Kalai run the establishment together. The kitchen serves French-inspired fine dining featuring plenty of local produce. There is no à la carte menu, only a multi-course lunch or dinner. The wine list focuses primarily on Old World references, just like the generous pour sizes, which are quite ample. Lightly barbecued green and spear asparagus is served with citrus gel and orange, roasted pepper curry, and miso beurre blanc. In a separate bowl, gently steamed green asparagus is enriched with a hollandaise based on beurre noisette and green algae. Sublime flavors, exquisitely prepared. In the glass, an Austrian Grüner Veltliner from Domaine Pichler-Krutzler. A rich and mineral-driven wine that pairs perfectly with this dish. Next, a Marigold egg yolk cooked at 63 degrees Celsius, sprinkled with dried Asetra caviar, served with pickled fennel, homemade ravioli with local herbs and ricotta, and drizzled with beurre blanc. Once again, absolutely delicious. Accompanying this dish is house-baked bread made to their own recipe, served with soft seaweed butter. Poached turbot is stuffed with a farce and fresh herbs, topped with artichoke baked in beurre noisette, a reduced jus of yellow cherry tomatoes, leek oil, and seasonal vegetables. Top-tier flavors, which is only to be expected given the final bill. Welcome to Lekker.
This old fortified town is full of beautiful buildings and historic properties. In the 9th century, a marketplace arose on the river embankment. On this spot, in the heart of Woudrichem, stands the old town hall from 1592, where Cellar Door is located. Hospita...
Location
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