Restaurant Blumé opened in Hotel Halbert Groningen


  • Interior restaurant Blumé - in hotel Halbert GroningenInterior restaurant Blumé - in hotel Halbert Groningen
  • Vlnr Henrice Dijks, Jan Akkermans, Marloes Hemmel - Restaurant Blumé - Hotel HalbertVlnr Henrice Dijks, Jan Akkermans, Marloes Hemmel - Restaurant Blumé - Hotel Halbert
  • Aardpeer, miso, granola, kippenjus - restaurant BluméAardpeer, miso, granola, kippenjus - restaurant Blumé
  • Hamachi, shiso, komkommer, dille - restaurant BluméHamachi, shiso, komkommer, dille - restaurant Blumé
  • Langoustine, curry, wortel, quinoa - restaurant BluméLangoustine, curry, wortel, quinoa - restaurant Blumé
  • Skrei, knolselderij, kaviaar, beurre blanc - restaurant BluméSkrei, knolselderij, kaviaar, beurre blanc - restaurant Blumé
  • Interior restaurant Blumé - in hotel Halbert GroningenInterior restaurant Blumé - in hotel Halbert Groningen

Opening – Groningen has gained a fine-dining restaurant. Recently, restaurant Blumé opened its doors at Oude Boteringestraat 43. The restaurant is located in Hotel Halbert, on the site of the former Hotel de Ville. Owners are hoteliers Marloes Hemmel and Jan Akkermans and executive chef Henrice Dijks. Guests can expect good-level cuisine with excellent value for money.

2 minutes read

Four-star boutique hotel Halbert

The former Hotel de Ville has been converted into a four-star boutique hotel by the Hemmel and Akkermans couple and reopened as Hotel Halbert (pronounced in French as Halbèrt). Hotel Halbert and its Café Tjall are named after Professor Tjalling Halbertsma, who occupied the property with his family from 1878 when he became a professor at the University of Groningen. Hotel Halbert is part of the Garde Hotels. The ground floor houses Restaurant Blumé, which is also pronounced in French. The name of Restaurant Blumé is a corruption of the Dutch word for flower (bloem), which in turn is derived from the Dutch word for bloom (bloei).

Accessible fine dining at restaurant Blumé

This location is no unfamiliar territory for 36-year-old co-owner and executive chef Henrice Dijks. He worked as chef in the kitchen of the former restaurant at this location, bistro ‘t Gerecht, from 2015 until its closure in summer 2022. Dijks previously worked at top restaurants such as De Librije in Zwolle, Onder de Linden in Aduard and De Echoput in Hoog-Soeren, at the latter two as sous-chef.

Henrice Dijks: “In restaurant Blumé, we cook modern French cuisine, we make everything ourselves and cook with products from the season. Good value for money, product recognition and a modern presentation characterise our kitchen. And we work with top products. For instance, our opening menu includes hamachi, langoustine and dry-aged beef. I think we are unique within the city of Groningen with our accessible fine dining. I would very much like to regain a place in the leading restaurant guides, as I did with ‘t Gerecht, including the Michelin’s Bib Gourmand award. My sous-chef is Arthur Dijkstra. He also previously worked at ‘t Gerecht and has worked at restaurants like Piloersemaborg in Den Ham and Rijks in Amsterdam.”

Tasting menu, also vegetarian

The basis of Blumé’s menu is the tasting menu of three to seven courses, which has a good balance of fish-meat and vegetable dishes. The price for three courses is €45. Blumé is also great for vegetarian guests. The tasting menu usually includes several vegetarian dishes and, in addition, the menu is also available in a fully vegetarian version. All dishes on the menu come with a description, so the guest knows in advance what he will get on his plate. In the course of the year, the menu will be supplemented by an à la carte section.

Intimate atmosphere & courtyard garden for restaurant Blumé

Restaurant Blumé can seat up to 36 guests and is accessible via its own entrance on Oude Boteringestraat 43 and via Hotel Halbert. In the partially open kitchen the team cooks on induction stoves. Henrice Dijks: “In the interior and in expressions like the logo, we chose the colour oxblood red. Blumé also has a beautiful courtyard where guests can dine when the weather is nice. The ground floor of Hotel Halbert is also home to Café Tjall, for which I also have culinary responsibility.” Restaurant Blumé is open Monday to Saturday from 6pm.

Two wine lists including 1 with cellar treasures

Sommelier Margriet Haagsma manages a wine list with around 50 wines, mostly from Europe. With a price range of €30 to €90 per bottle, the wines are affordable. For lovers of more exclusive wines, there is a second menu with cellar treasures. In addition, there are 15 open wines by the glass and several options for non-alcoholic drinks, also in the form of a package with the menu.

Website: Restaurant Blumé & Hotel Halbert

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