Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable
Herberg Onder de Linden, located in the village of Aduard in Groningen (in the north of the Netherlands), is becoming even more local and accessible. The Michelin-starred restaurant (*), owned by chef Steven Klein Nijenhuis, is eliminating nearly all ingredients sourced from afar. In addition, the menu now includes an attractively priced three-course option, and two new luxury suites have been added, bringing the total number of guest rooms to six.
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Sustainability at the heart of Herberg Onder de Linden
With sustainability as a core value, 47-year-old chef-owner Steven Klein Nijenhuis has become increasingly conscious of his culinary practices over the years. He removed pork, beef, and dairy from the menu of his Michelin-starred restaurant (*) and sources as many ingredients as possible from nearby producers. Now, he’s taking it a step further: avoiding luxury products from distant regions such as lobster, truffle, and caviar.
“I want my restaurant to remain accessible for as many food lovers as possible, and I was beginning to struggle with how expensive everything was becoming. It didn’t feel right—it doesn’t align with who I am,” says the Groningen-based chef.
Carrot better than caviar
Klein Nijenhuis shares an example: “I once offered a caviar dish as an extra course for €35. It was followed by a koji-fermented carrot from our own garden. Several guests told me the carrot was their favorite dish. That made me rethink things. I want to create incredibly tasty food, and if I can do that with a carrot, then that’s beautiful and perfectly in line with my vision.
The above mentioned dish: wood carrots, roasted in the oven and glazed in homemade miso. On top, cream of carrot and cream of wakame with codium baked in tempura. Sauce of smoked koji broth with green-herb oil.
Yes, we are a fine dining restaurant at Herberg Onder de Linden, and we’ll continue to be, but it shouldn’t be out of reach for many. We now serve game, poultry, and fish from the northern Netherlands, and vegetables and herbs from ‘Tuin voor Zwaantje’ in nearby Annen. Combined with ingredients from other regional suppliers, our menu is more local and sustainable than ever—allowing us to keep guest prices as low as possible.”
Three-course Herberg menu for €65
To increase accessibility and meet guest demand, the menu now features a three-course Herberg menu, available Wednesday and Thursday evenings and Sunday afternoons for €65, including amuse-bouches, sourdough bread, and aperitif bites. An all-in version is offered for €99. “This way,” says Klein Nijenhuis, “you can enjoy Michelin-star quality for under €100 without needing to dine until late in the evening.”
Two new luxury suites for Herberg Onder de Linden | Dine & unwind
To enhance the experience in this historic inn, dating back to 1735, two spacious luxury suites have been added to the already-renovated four guest rooms. One of the new suites accommodates up to four guests. “They include all modern comforts,” says Klein Nijenhuis, “such as a luxury pantry and air conditioning—and the largest suite even features a private sauna. Both are adorned with wall paintings by artist Roos Vink, who also created the murals in the restaurant and the Keukenkamer. The suites were styled by Flory Verasdonck, who designed the rest of Herberg Onder de Linden as well.”
Chef’s Tables in the Keukenkamer
In 2024, the Keukenkamer (kitchen room) was introduced—featuring two chef’s tables. “Dishes are prepared and finished right at the head of the table,” explains Klein Nijenhuis, “while we explain the ingredients and their origins. The menu combines our regular offerings with creative extras, and the intimate, interactive setting creates a unique dining experience compared to the restaurant.”
Guests often stay for two nights, dining one evening in the restaurant and the next at the chef’s table. Located just a few kilometers from the city of Groningen, it’s the perfect spot for top-tier food and total relaxation.
Check out their “The Making Of” video series on YouTube—it’s well worth watching. And yes, Groningen is becoming an increasingly exciting culinary destination!
Website: Herberg Onder de Linden
