De Vlindertuin

High quality cooking

French cuisine with a modern twist. That is how De Vlindertuin presents itself. The fact that this fine dining restaurant in Zuidlaren is highly popular is evident from the need to reserve months in advance. In the beautiful Saxon farmhouse on the Brink, husband-and-wife team owner-chef Jilt and hostess Froukje Cazemier have been running De Vlindertuin for years, serving high-level cuisine made with premium ingredients such as sturgeon, turbot, eel, and crab. Our five-course meal begins with three starters and intermezzos: a crab salad with perfectly pan-seared scallops, a creamy yogurt sauce with chives, and a fantastic lettuce-based sauce offer a tasty and refreshing start. Next comes a portion of fried sturgeon with eel and subtly incorporated aged cheese, accompanied by a cabbage roll stuffed with lentils. Unfortunately, the portion sizes are somewhat modest. Vegetables are regrettably almost entirely absent from the two main courses: alongside the duck magret there is indeed some bean purée, a piece of corn, and a morel sauce, but it is far too little. The duck itself is perfectly roasted. The same applies to the turbot. Here, too, there is only a single green asparagus and some broccoli sprouts. Given the parade of fish dishes, an adventurous vegetarian main course would have been a welcome alternative for non-meat eaters. For dessert, we order a cheese board to share, featuring no fewer than ten small selections from cheesemaker Michel van Tricht. It looks magnificent: abundant and delicious. The dessert featuring kaffir lime, lemon, white chocolate, mandarin, and turmeric is fresh, sweet, and spicy—a worthy finale. The wines selected by sommelier Peter ter Veen for our pairing are distinctive, particularly the Verdicchio by Marotti Campi paired with the sturgeon, which is outstanding. Bring a full wallet, however, as the bill is steep. The rating drops a few places to 40.

In this atmospheric Saxon farmhouse of Jilt and Froukje Cazemier, we are in for a truly delightful culinary experience, beautifully situated on a brink with centuries-old oak trees in the heart of Zuidlaren. Six refined amuse-bouches come to the table m...

A staple in this guide for years now, offering dishes of consistently high quality for just as long. Proprietor-chef Jilt Cazemier serves a classic French cuisine with a contemporary twist. The atmosphere is comfortable within an elegantly appointed, classically decorated Saxon farmhouse where every detail has been carefully considered. Tables are set with spotless linen and the layout is spacious, ensuring privacy. We are immediately greeted by a parade of amuses, the robust lobster bisque lingering pleasantly. A multi-course tasting menu is featured on the menu. We begin with a langoustine tail served with crab, kohlrabi, ginger and carrot sauce, and madras and orange mayonnaise. The presentation is elegant, the flavors complex. Hostess Froukje Cazemier pairs it with a 2023 Weissburgunder from Weingut van Volxem, Roman Niewodniczanski, from the Mosel. A lovely dry white wine that complements the langoustine and crab beautifully. On another visit, we sample North Sea turbot served on green lava risotto, accompanied by beetroot, celery, and a robust bacon pollack sauce. We also try the Anjou pigeon with elderberry and oregano sauce, spring onions, and its own jus. The pigeon leg is fried in tempura and rests on a chive cream. Alongside it are three slices of perfectly pink-cooked pigeon breast, garnished with green radish, a sweet potato cream, shallots, and a cherry preparation. The vegetables remain somewhat underplayed. Preceding the dessert, we receive a dessert amuse: basil soft serve with raspberry crumble and strawberry bavarois. A fresh and delightful surprise before the main sweet course. The dessert itself features a fruity orange ice cream with cassis mousse, ruby chocolate, and rhubarb. De Vlindertuin serves generous dishes and is certainly not sparing when it comes to pampering guests with amuses and other little extras. No wonder it is always packed. Due to the crowds, it drops a few places in the Top 100 to number 37.

For years, Jilt and Froukje Cazemier have consistently held their own at the pinnacle of gastronomy. You can taste it in the dishes and feel it in the hospitality. Everything comes together seamlessly in the Saxon farmhouse with its tiled floor and semi-open kitchen. We sit at beautiful round tables draped in linen, spaced generously apart. This provides ample privacy and creates a pleasantly calming atmosphere. We begin with a glass of Moët & Chandon Brut, included in the all-in package. It is accompanied by various amuse-bouches such as extremely airy breadsticks with a truffle dip, prawn crackers with an Oriental topping, yellow curry cake with mango, pani puri with potato salad and piccalilli. Utterly refined and absolutely delightful one after another. The talented sommelier Peter ter Veen serves the wines from the wine pairing with great passion. He pours a tasting sample into the glass and leaves the bottle on the table so the guest can calmly evaluate the wine. Afterwards, he provides a detailed description and pours the remainder upon approval. He also switches to an alternative effortlessly if the guest indicates the wine does not meet expectations. We simply cannot resist the homemade brioche rolls with black sea salt or a chanterelle topping – and multigrain bites with sunflower and pumpkin seeds – they are just too delicious. Jilt Cazemier’s menu blends classic French cuisine with Eastern influences. Thus, we enjoy perfectly cooked monkfish with fermented black garlic, sugar snap peas, and a Madras sauce. It pairs flawlessly with the Rijk's Chenin Blanc Barrel Fermented 2020 from South Africa. The next dish also approaches perfection: a combination of spare ribs and langoustines with cabbage, atchar, peanuts, celeriac, and a robust shellfish sauce. The cheese board featuring selections from Michel van Tricht boasts no fewer than ten varieties. Kudos for not charging an extra fee for swapping the dessert for the cheese course in the menu. Rating rises to 34.

In the picturesque village of Zuidlaren, situated on a village green lined with very old oak trees, lies restaurant De Vlindertuin. The Saxon farmhouse, featuring a tiled floor and a semi-open kitchen, is atmospherically furnished and the ambiance is relaxed. After a warm welcome from hostess Froukje Cazemier, we are quickly served a series of beautifully crafted amuse-bouches created by owner-chef Jilt Cazemier. The velvety smooth pâté with apple and herb salad and red onion jelly is an immediate hit. The menu offers French cuisine with a modern twist, available as a progressive multi-course meal. We kick things off with perfectly cooked monkfish cheek served on thinly sliced fennel with a lemongrass and ginger sauce. Flavors that play off each other perfectly. The complimentary wine comes from a relatively young and small estate, a 2018 Rijk's Private Cellar from South Africa made from locally hand-picked Chenin Blanc grapes. This is followed by ray wing, lightly seared to provide a crispy top layer and juicy fish flesh. Side dishes of savoy cabbage, shiitake mushrooms, and celeriac sauce complete the dish. For the main course, the veal fillet is beautifully pink-roasted, and the veal cheek has a satisfying chew. Accompanied by a velvet-smooth red wine and clove sauce. Paired with an Argentine Clos de los Siete 2018 by Michel Rolland in the glass. This superb blend of no fewer than five grape varieties elevates the veal dish to a higher level. The dessert featuring tonka beans, banana, and almond ice cream is a feast for the taste buds. All of this comes with a hefty price tag, but in return, you receive a full-evening, top-tier culinary experience.

For years, owner-chef Jilt Cazemier has been cooking consistently and at a high level in his own style in his beautifully restored 1719 Saxon farmhouse, De Vlindertuin. His wife and hostess Froukje has been presiding over the restaurant just as long, with great flair and a keen sense of atmosphere. The dining room is stylishly and classically furnished with warm tones, beautiful white table linens, comfortable armchairs, lovely artwork on the walls, carefully arranged bouquets, and an old tiled floor that in no way detracts from the acoustics. Jilt cooks classic French cuisine. Through his creativity, he adds his own signature touch, using exclusively first-class ingredients. The welcome is generous. Alongside the aperitif, a bone-dry, crisp South African Sauvignon Blanc Estate Diemersdal from 2021, nibbles and two beautiful amuse-bouches are served, including a warm shellfish soup with langoustine foam. No fewer than three different bread rolls follow, accompanied by cultured butter, sea salt, and olive oil. As a starter, pan-fried langoustine rests on a crab salad with crème fraîche gel, yogurt-horseradish mousse, tomato jus, and roasted seeds. Neatly plated and beautifully balanced in flavor. Next, pan-seared sea bass with sesame glass noodles, miso, ponzu sauce, and edamame. Served separately, a dumpling filled with shiitake and spring onion. Delicious. Slow-cooked Anjou squab is the main course, served with liver mousse, a potato tartlet, and beetroot. Paired with a full-bodied Chilean Single Vineyard Los Lingues Cabernet Sauvignon from 2017, featuring a fine, long finish. All presentations are polished, modern, and distinctive. One point for attention concerns the portion sizes; they could be slightly more generous.

Located in a charming Saxon farmhouse surrounded by trees, right in the heart of Zuidlaren. The interior is exceptionally well-appointed, with tables spaced generously on a floor of rustic tiles and wood, set with white linen, fine crockery, and cutlery that feels perfect in the hand. In a relaxed atmosphere, guests can savor the outstanding cuisine of chef-owner Jilt Cazemier, which remains faithful to classical traditions. Alongside the aperitif, generous amuse-bouches are served, reflecting the establishment's warm hospitality. Diners can choose from a five-, six-, or seven-course menu, with or without a matching wine pairing that can also be ordered by the half glass. A full bottle is equally available. Each dish is beautifully presented and exquisitely refined in both composition and flavor. Hostess Froukje Cazemier ensures a seamless evening, assisted by the ever-cheerful sommelier Peter ter Veen. De Vlindertuin is a delightful venue for a pleasant and luxurious culinary evening.

Sommelier Peter ter Veen from De Vlindertuin moves cheerfully through this restaurant run by Jilt and Froukje Cazemier and has his jokes and stories ready at hand. Of course, you don't come to De Vlindertuin solely for the wines, but such hostmanship certainly counts. From the kitchen come, as usual, excellently prepared dishes that have become somewhat more classic over the years. We begin with six indulgences with the aperitif, a glass of ‘Lumo’ Pinot Grigio delle Venezie 2018. A crispy potato ball filled with chorizo, gherkin, and crème fraîche; pineapple krupuk with curry cream and pieces of marinated pineapple; beetroot foam with aged cheese, potato, and mackerel; a crispy liquorice ball with lightly sour cream. And amuse-bouches: a creamy but slightly too salty asparagus soup with pieces of smoked duck breast, and a compote of small red onions, horseradish cream, potato crisps, and a dressing of green herbs and rollmops. The starter features monkfish with shaved and marinated fennel, sereh sauce, salted lemon, and nashi pear. The host pours a fresh New Zealand Sauvignon Blanc, Wairau River, 2018, alongside it. On the other plate, a tiny piece of crispy-fried ray with pea purée, butter beans, sesame seeds, kohlrabi, and dashi sauce. Delicious in flavor but meagerly served. The accompanying wine is a Portuguese Douro Reserva La Rosa, 2017, made from various local grape varieties. A fine choice. Beef entrecôte in veal jus with green and white asparagus, spicy potato-mustard purée, and béarnaise sauce makes for a perfect main course. It also pairs beautifully with the wine, a Chilean Cabernet Sauvignon from the Colchagua Valley 2015. To finish, elderberry ice cream, strawberry mousse, almond foam, white chocolate, and a tarragon and citrus vinaigrette. And for the dining companion, cheeses from Michel van Trigt, served with a glass of Madeira. A fine establishment, yet it still drops to 41.

Upon entering the welcoming farmhouse surrounded by trees, we immediately sense the relaxed atmosphere. Both the kitchen and service teams of Jilt and Froukje Cazemier in Zuidlaren, Drenthe, exude a warm welcome. As one might expect at this level, we begin with amuse-bouches that look both appetizing and refined. Take, for instance, a carrot foam paired with a light lobster soup infused with sesame oil and miso. Equally delightful is a roll of licorice root with garlic and curry. Both starters showcase the creativity and craftsmanship of Chef Jilt Cazemier. Our meal starts with perfectly cooked cod featuring a crisp crust. It is served alongside a medley of Chinese cabbage, celeriac, chives, kohlrabi, and a robust mussel sauce. Hostess and sommelier Froukje pairs it with a pleasant 2016 Stefan Winter Grauburgunder from Rheinhessen. Next up is the lobster. Accompanied by beetroot, radish, endive, and a garam masala sauce that is mild enough not to overwhelm the delicate shellfish meat. The vibrant plating is a visual treat. This is matched with a Chardonnay in the glass: Petri Spätlese Herxheim am Berg, Pfalz, 2015. Rich and earthy, it pairs exceptionally well with the dish. The beautifully crafted follow-up is a trio featuring lamb neck rolls, braised lamb shoulder, and pink-centered lamb cutlets. These are served with polenta topped with finely sliced fennel and sweet potato purée, along with a robust red wine reduction from Málaga. Succulent and flavorful, cooked to perfection. Enhanced by an outstanding Rijk's Touch of Oak Shiraz from Tulbagh, South Africa, 2013. Elegant, deep red, subtle, and fruity. De Vlindertuin firmly ranks 39th on the Lekker Top 100 list.

A beautiful farmstead in the center of Zuidlaren, situated on a lovely village green with mature trees. At the generously spaced tables, owner-chef Jilt Cazemier presents an array of delicacies. With a glass of Keringer Mönchhof ‘White Commander’ 2014 (an Austrian dry white wine crafted from blue grapes such as Pinot Noir, St. Laurent, and Zweigelt), three pre-amuse-bouches are served, the crispy apple ring with prawns instantly winning our hearts. More amuse-bouches follow: a delightful sphere of beetroot foam with wasabi cream, and a pork cheek with red pearl onions, potato cream, jus, and chervil. Here, every main course can also be ordered as a smaller starter, offering us the opportunity to taste broadly. We begin with scallops accompanied by ginger root purée, carrot foam, green asparagus, mini corn, fennel strips, and a vegetable jelly. A beautifully executed dish, subtle and exquisitely balanced. The highly attentive hostess and sommelier Froukje Cazemier pours a pleasant Pinot Gris from Rheinhessen (Winter Winery) to match. Next comes duck liver with beef neck, baked apple pieces, apple jelly, and duck mousse foam. The jus is derived from roasting juices with Madeira. In the glass: an Alsatian Pinot Gris by Schoffit. Turbot then arrives with cauliflower, cauliflower couscous, sea aster, and various mushroom preparations. Paired with a splendid Marsanne from the Ardèche (2015) by Louis Chèze. This is followed by sweetbreads with asparagus preparations, roasted potato wedges, and morel sauce. Accompanied by a glass of Frühburgunder from the Palatinate (Pinot Madeleine, Petri). Everything is served at the perfect temperature and tastes fantastic. To finish, ten cheeses from Michel van Tricht, including Beemster XO, Reblochon, Livarot, and Morbier. Served alongside: Zuidlader bolle (a type of raisin bread pudding), pomegranate seeds, walnuts, raisins, and honey. Plus a lovely glass of Madeira. An outstanding venue. It firmly scores 39.