{"id":89633,"date":"2025-07-01T12:50:30","date_gmt":"2025-07-01T10:50:30","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=89633"},"modified":"2025-07-01T12:50:30","modified_gmt":"2025-07-01T10:50:30","slug":"michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/","title":{"rendered":"Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable"},"content":{"rendered":"

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.<\/p>\n

3 minutes read<\/p>\n

<\/p>\n

Sustainability at the heart of Herberg Onder de Linden<\/strong><\/h3>\n

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 (*)<\/a> and sources as many ingredients as possible from nearby producers. Now, he\u2019s taking it a step further: avoiding luxury products from distant regions such as lobster, truffle, and caviar.<\/p>\n

\u201cI 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\u2019t feel right\u2014it doesn\u2019t align with who I am,\u201d says the Groningen-based chef.<\/p>\n

Carrot better than caviar<\/strong><\/p>\n

Klein Nijenhuis shares an example: \u201cI once offered a caviar dish as an extra course for \u20ac35. 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\u2019s beautiful and perfectly in line with my vision.<\/p>\n

\"\"<\/p>\n

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.<\/em><\/p>\n

Yes, we are a fine dining restaurant at Herberg Onder de Linden<\/a>, and we\u2019ll continue to be, but it shouldn\u2019t be out of reach for many. We now serve game, poultry, and fish from the northern Netherlands, and vegetables and herbs from \u2018Tuin voor Zwaantje\u2019<\/a> in nearby Annen. Combined with ingredients from other regional suppliers, our menu is more local and sustainable than ever\u2014allowing us to keep guest prices as low as possible.\u201d<\/p>\n

Three-course Herberg menu for \u20ac65<\/strong><\/h3>\n

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 \u20ac65, including amuse-bouches, sourdough bread, and aperitif bites. An all-in version is offered for \u20ac99. \u201cThis way,\u201d says Klein Nijenhuis, \u201cyou can enjoy Michelin-star quality for under \u20ac100 without needing to dine until late in the evening.\u201d<\/p>\n

Two new luxury suites for Herberg Onder de Linden | Dine & unwind<\/strong><\/h3>\n

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. \u201cThey include all modern comforts,\u201d says Klein Nijenhuis, \u201csuch as a luxury pantry and air conditioning\u2014and the largest suite even features a private sauna. Both are adorned with wall paintings by artist Roos Vink<\/a>, who also created the murals in the restaurant and the Keukenkamer. The suites were styled by Flory Verasdonck<\/a>, who designed the rest of Herberg Onder de Linden as well.\u201d<\/p>\n

Chef\u2019s Tables in the Keukenkamer<\/strong><\/h3>\n

In 2024, the Keukenkamer (kitchen room) was introduced\u2014featuring two chef\u2019s tables. \u201cDishes are prepared and finished right at the head of the table,\u201d explains Klein Nijenhuis, \u201cwhile 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.\u201d<\/p>\n

Guests often stay for two nights, dining one evening in the restaurant and the next at the chef\u2019s table. Located just a few kilometers from the city of Groningen, it\u2019s the perfect spot for top-tier food and total relaxation.<\/p>\n

Check out their “The Making Of” video series<\/a> on YouTube\u2014it\u2019s well worth watching. And yes, Groningen<\/a> is becoming an increasingly exciting culinary destination!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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. read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[110,111,112,114,124,80,89,98,109,120,121],"tags":[],"class_list":["post-89633","post","type-post","status-publish","format-standard","hentry","category-eating","category-drinking","category-design-main-2","category-sustainability","category-p-en","category-sector-2","category-restaurant-sector","category-hotel-sector","category-trends-2","category-product-2","category-place"],"acf":[],"yoast_head":"\nMichelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Herberg Onder de Linden (*), located in the village of Aduard in Groningen, is becoming even more local, sustainable and affordable.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Herberg Onder de Linden (*), located in the village of Aduard in Groningen, is becoming even more local, sustainable and affordable.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-01T10:50:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/Herberg-Onder-de-Linde-Bospeen-met-Codium.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"710\" \/>\n\t<meta property=\"og:image:height\" content=\"430\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Marjolein van Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marjolein van Spronsen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/\",\"name\":\"Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/\/Herberg-Onder-de-Linde-Bospeen-met-Codium-300x182.jpg\",\"datePublished\":\"2025-07-01T10:50:30+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\"},\"description\":\"Herberg Onder de Linden (*), located in the village of Aduard in Groningen, is becoming even more local, sustainable and affordable.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#primaryimage\",\"url\":\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/\/Herberg-Onder-de-Linde-Bospeen-met-Codium-300x182.jpg\",\"contentUrl\":\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/\/Herberg-Onder-de-Linde-Bospeen-met-Codium-300x182.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen & Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\",\"name\":\"Marjolein van Spronsen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"caption\":\"Marjolein van Spronsen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable | horecatrends.com","description":"Herberg Onder de Linden (*), located in the village of Aduard in Groningen, is becoming even more local, sustainable and affordable.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/","og_locale":"en_US","og_type":"article","og_title":"Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable | horecatrends.com","og_description":"Herberg Onder de Linden (*), located in the village of Aduard in Groningen, is becoming even more local, sustainable and affordable.","og_url":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/","og_site_name":"horecatrends.com","article_published_time":"2025-07-01T10:50:30+00:00","og_image":[{"width":710,"height":430,"url":"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/Herberg-Onder-de-Linde-Bospeen-met-Codium.jpg","type":"image\/jpeg"}],"author":"Marjolein van Spronsen","twitter_misc":{"Written by":"Marjolein van Spronsen","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/","url":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/","name":"Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#primaryimage"},"image":{"@id":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#primaryimage"},"thumbnailUrl":"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/\/Herberg-Onder-de-Linde-Bospeen-met-Codium-300x182.jpg","datePublished":"2025-07-01T10:50:30+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3"},"description":"Herberg Onder de Linden (*), located in the village of Aduard in Groningen, is becoming even more local, sustainable and affordable.","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#primaryimage","url":"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/\/Herberg-Onder-de-Linde-Bospeen-met-Codium-300x182.jpg","contentUrl":"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/\/Herberg-Onder-de-Linde-Bospeen-met-Codium-300x182.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/michelin-starred-restaurant-onder-de-linden-embarks-on-a-new-path-even-more-local-sustainable-and-affordable\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Michelin-starred restaurant Onder de Linden embarks on a new path| Even more local, sustainable and affordable"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen & Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3","name":"Marjolein van Spronsen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","caption":"Marjolein van Spronsen"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/89633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=89633"}],"version-history":[{"count":1,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/89633\/revisions"}],"predecessor-version":[{"id":89634,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/89633\/revisions\/89634"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=89633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=89633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=89633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}