De Herberg van Smallingerland is ready for the future with son Jurmen and a revamped concept
Familie Bult - Nino Bouwers
Herberg van Smallingerland - Nino Bouwers
Herberg van Smallingerland - Nino Bouwers
Herberg van Smallingerland - Nino Bouwers
Freddy Bult and Aukje Westerhof have been at the helm of the De Herberg van Smallingerland since 1995. After 31 years, a new chapter is beginning now that their son Jurmen has officially become a co-owner. Jurmen has gained experience at top establishments such as Landgoed Lauswolt and Kaatje bij de Sluis. With the arrival of son Jurmen Bult as a partner and chef, the future of the family business in the historic listed building dating from 1791 is firmly secured. In addition, the restaurant is introducing a more accessible format, offering à la carte dining alongside the tasting menu.
2 minute read
Variety and freedom of choice
The change to the menu is a deliberate choice by the young chef. Whereas previously only a set menu was served, guests can now also choose individual dishes. “It was my ambition to open up the menu,” explains Jurmen Bult. “Not only does it offer our kitchen team more variety and job satisfaction, but above all it gives guests greater freedom. Whether you want to enjoy a lavish meal with a surprise menu of 4, 5 or 6 courses, or simply want to eat two lovely à la carte dishes; the barrier to entry is lower, whilst the quality remains as high as ever. And in this way, we can demonstrate even better that cooking is a craft.”.
Jurmen Bult – Nino Bouwers
Experience, enjoyment and history
Freddy Bult, who works closely with his son in the kitchen, adds: “We cherish the culinary nostalgia and history. We are proud that, after the Van Dijk family—who ran the inn for 160 years from the 17th century onwards—we are the family that has managed this beautiful Frisian heritage site for the longest time. That is why we enjoy telling our guests about the history of the inn and the origins of our dishes. For example, the barley mill of innkeeper Tjerk Andries van Dijk, which once stood behind the inn, inspired us to create a dish with barley risotto. Experience, enjoyment and history are very important here.”
Staying overnight in Teades Plak
In addition to the restaurant, the inn offers a charming garden for outdoor dining and the comfortable guest accommodation ‘Teades Plak’, which features a luxury bathroom with whirlpool, a kitchen and two bedrooms. To strengthen the connection with the village and the region, the family business also organises cosy café evenings every month with an attractively priced daily special.
Good value for money
For many years, the restaurant has been included in the restaurant guides Gault&Millau and Michelin Guide. “We would love to receive a Bib Gourmand distinction from Michelin for good value for money. It would be the ultimate confirmation that great food in a historic setting can be accessible to a wide audience,” says hostess Aukje Westerhof, who is supported both in the restaurant and behind the scenes by daughter Yldau.
Click here for more inspiration around hospitality in historic buildings.
Website: Herberg van Smallingerland
