Restaurant Sukerieje opens its doors in Zwolle


  • Chefs Sukerieje - vlnr Martijn Kuik en Yannick RoodhofChefs Sukerieje - vlnr Martijn Kuik en Yannick Roodhof
  • Chefs restaurant Sukerieje - vlnr Yannick Roodhof en Martijn KuikChefs restaurant Sukerieje - vlnr Yannick Roodhof en Martijn Kuik
  • Chefs Sukerieje - vlnr Martijn Kuik en Yannick RoodhofChefs Sukerieje - vlnr Martijn Kuik en Yannick Roodhof
  • Chefs Sukerieje - vlnr Martijn Kuik en Yannick RoodhofChefs Sukerieje - vlnr Martijn Kuik en Yannick Roodhof
  • Restaurant Sukerieje - Kokos - passievrucht - mango - korianderRestaurant Sukerieje - Kokos - passievrucht - mango - koriander
  • Restaurant Sukerieje - Koningsoesterzwam - kerrie-madras - oude kaas - zure dragonRestaurant Sukerieje - Koningsoesterzwam - kerrie-madras - oude kaas - zure dragon
  • Restaurant Sukerieje - Kingfish - umeboshi - pittige groente - shisoRestaurant Sukerieje - Kingfish - umeboshi - pittige groente - shiso

Reopening – March 17, restaurant Sukerieje opened its doors at 16 Rodetorenplein in Zwolle. The restaurant moved from Dalfsen to the monumental 17th-century Hopmanshuis in Zwolle’s historic city centre. Chefs Martijn Kuik and Yannick Roodhof not only took the Sukerieje name with them to Zwolle, but also took over operation of the fine dining restaurant, which has been featured in all leading restaurant guides.

2 minutes read

From Dalfsen to the Hopmanshuis in Zwolle

The new location of restaurant Sukerieje is located on the ground floor of the 17th-century Hopmanshuis, on the site of the former ‘Bokkers te Buiten’ and can seat 40 people. Sukerieje is the little brother of restaurant Sukade in Meppel, which is owned by the same owner.

Martijn Kuik (42), who has been chef since the start of Sukerieje in 2018 and who previously worked at, among others, restaurant Kaatje bij de Sluis in Blokzijl, is happy and grateful for the trust he and co-owner Yannick Roodhof received to take over the operation. Martijn Kuik: “At the time, Yannick helped build up restaurant Sukade for the first two years as sous chef and has been working at Sukerieje for quite some time now. We see the opportunity we got to run the place ourselves as an appreciation for our efforts.”

Restaurant Sukerieje | Creative cuisine

During and after his chef training at the Cas Spijkers Academy, 29-year-old Yannick Roodhof worked at restaurants including De Lindenhof in Giethoorn and Niven in Rijswijk. He co-founded Sukerieje’s big brother Sukade in 2017. Yannick Roodhof: “Apart from the location, little will change for the regulars. As in Dalfsen, craftsmanship, quality and cooking with the seasons are the priority. We cook creatively, with great attention to Dutch products and with love for vegetables. In Dalfsen, we were successful with this and received recognition from restaurant guides such as Michelin, Lekker and Gault&Millau. We will continue this line in Zwolle. We are also taking the Sukerieje name with us, as this has now become an established name that stands for good food, quality and sophistication.”

Open kitchen and chef’s table

The walls and ceiling are painted in light colours, resulting in a fresh and bright restaurant with a warm, intimate atmosphere. Historic elements such as the beamed ceiling and an exposed stone wall contrast nicely with the soft fabrics of the chairs and wood-coloured tables. Near the open kitchen – which cooks on induction – is a chef’s table for up to eight people. Martijn Kuik: “The advantage of this kitchen is that, as cooks, we have much more contact with our guests than we had in Dalfsen. Not only do they see us at work, but we regularly come to the table to serve and explain dishes. We have been open for a month now and the reactions have been super positive. There is a nice mix of guests we already know from Dalfsen and new guests. The choice to move to Zwolle is a success and we are very confident about the future.”

Many dishes and a large outdoor dining space

The menu consists of a regularly changing surprise menu from 4 (€64) to 6 courses (€82). There is also an à la carte menu with classics such as oysters, steak tartare, zander, lobster and beautiful preparations of seasonal vegetables. Throughout the year, dishes with prime vegetables and seasonal products such as asparagus and game are offered off the menu. For afternoon cravings, there is a drinks menu with high-quality bites.

Sukerieje has a large outdoor dining space which seats 70 people for lunch, drinks and dinner. The terrace overlooks the Rodetorenplein, the water of the Stadsgracht and is located at the head of the lively Melkmarkt.

Website: Restaurant Sukerieje

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