{"id":91887,"date":"2026-03-13T15:10:48","date_gmt":"2026-03-13T14:10:48","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=91887"},"modified":"2026-03-13T15:10:48","modified_gmt":"2026-03-13T14:10:48","slug":"de-herberg-van-smallingerland-is-ready-for-the-future-with-son-jurmen-and-a-revamped-concept","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/de-herberg-van-smallingerland-is-ready-for-the-future-with-son-jurmen-and-a-revamped-concept\/","title":{"rendered":"De Herberg van Smallingerland is ready for the future with son Jurmen and a revamped concept"},"content":{"rendered":"

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 \u00e0 la carte dining alongside the tasting menu.<\/p>\n

2 minute read<\/p>\n

<\/p>\n

Variety and freedom of choice<\/strong><\/h3>\n

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. \u201cIt was my ambition to open up the menu,\u201d explains Jurmen Bult<\/a>. \u201cNot 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 \u00e0 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.”.<\/p>\n

\"Jurmen

Jurmen Bult – Nino Bouwers<\/p><\/div>\n

Experience, enjoyment and history<\/strong><\/h3>\n

Freddy Bult<\/a>, who works closely with his son in the kitchen, adds: \u201cWe cherish the culinary nostalgia and history. We are proud that, after the Van Dijk family\u2014who ran the inn for 160 years from the 17th century onwards\u2014we 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.\u201d<\/p>\n

Staying overnight in Teades Plak<\/strong><\/h3>\n

In addition to the restaurant, the inn offers a charming garden for outdoor dining and the comfortable guest accommodation \u2018Teades Plak\u2019, 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 caf\u00e9 evenings every month with an attractively priced daily special.<\/p>\n

Good value for money <\/strong><\/h3>\n

For many years, the restaurant has been included in the restaurant guides Gault&Millau<\/a> and Michelin Guide<\/a>. \u201cWe 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,\u201d says hostess Aukje Westerhof, who is supported both in the restaurant and behind the scenes by daughter Yldau<\/a>.<\/p>\n

Click here<\/a> for more inspiration around hospitality in historic buildings.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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 read more<\/a><\/p>\n","protected":false},"author":30,"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":[111,110,113,124,89,80,109,121],"tags":[],"class_list":["post-91887","post","type-post","status-publish","format-standard","hentry","category-drinking","category-eating","category-hospitality","category-p-en","category-restaurant-sector","category-sector-2","category-trends-2","category-place"],"acf":[],"yoast_head":"\nDe Herberg van Smallingerland is ready for the future with son Jurmen and a revamped concept | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Family business De Herberg van Smallingerland ready for the future with the arrival of son Jurmen and a 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