In this episode of Chefs & Cellars, we head into the forests of Bennekom to visit Restaurant Het Koetshuis, where we sit down with second-generation host and passionate wine lover Danny. For decades, this culinary institute has been a hidden gem in the Veluwe, offering guests tranquillity, classic craftsmanship and a profound respect for tradition — both on the plate and in the glass.

We explore how Danny’s parents took over the property in the mid-eighties and rebuilt it into the restaurant it is today, complete with an underground cellar, expansive terrace and a loyal following that now spans generations. From stories about the early days — when a Michelin star arrived entirely by surprise — to childhood memories of growing up between the kitchen and the dining room, the conversation reveals how heritage continues to shape the Koetshuis identity.

In the kitchen, classic French technique remains the backbone. Sweetbreads with Dutch asparagus, grilled turbot with beurre blanc, and long-standing signatures like carpaccio are revisited season after season, always with subtle contemporary touches. Danny explains why simplicity is often the hardest discipline, and how the restaurant evolves its classics without losing their soul.

Wine is where Het Koetshuis truly distinguishes itself. We taste a rare Bourgogne Rouge “La Croix Blanche” 2023 by cult producer Charles Lachaux — served by the glass — while discussing Danny’s philosophy of making great wines accessible without requiring guests to commit to full bottles. From Burgundy and Champagne to a deeply personal connection with Château Giscours, the cellar reflects both curiosity and legacy, shaped by years of travel, tastings and a desire to share memorable bottles.

You can discover more about Het Koetshuis in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

In this episode, we travel to the royal forests of the Veluwe to visit Hotel Gastronomique De Echoput, where we sit down with Peter Klosse and Boudewijn Klosse. For seventy years, this family house has stood at the forefront of Dutch gastronomy—rooted in nature, defined by science, and continuously evolving across three generations.

We explore how ‘De Echoput’ grew from a woodland restaurant into a full gastronomic hotel, and how its philosophy remains built on purity, local terroir, and craftsmanship. Peter reflects on the impact of the Academie voor Gastronomie, the school he founded to introduce a scientific approach to taste and pairing—an institution that transformed culinary education in the Netherlands. Boudewijn shares how sensory science, biotechnology, and a renewed focus on wine culture shape the next chapter of the Echoput ecosystem.

We also discuss the opening of ‘Het Wild Atelier’, the estate’s new fine-dining concept with Chef Jonathan Zandbergen, where craftsmanship, interaction, and wild regional products take stage in a modern, immersive setting.

Join us as we uncover the deep connection between nature, taste, and education that defines ‘De Echoput’, and hear from Peter and Boudewijn about legacy, innovation, and the future of hospitality.

You can discover more about De Echoput in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

Welcome to the sixth episode and season finale of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Fred in Rotterdam, where we sit down with Fred’s sommelier duo Axel Rosier and Daniel Gravesteijn.

This 2 Michelin Star Gem in Rotterdam has been at the top of the Dutch culinary scene for years now, and has found a new home in the center of city, where everything is about space and luxury. But rest assured, Chef Fred Mustert's mantra is still the same, nobody leaves the restaurant with hunger! Here beauty is combined with soul filled food, and innovation goes hand in hand with the classics.

As far as the wines are concerned, this section remains in the hands of two top sommeliers; Axel Rosier and Daniël Gravesteijn. They now have an in-house wine room in the middle of the restaurant, to showcase their wonderful wine collection with some 1,100 entries.

Join us as we explore the restaurant’s new location, dive into their curated wine list, and uncork a South African icon crafted by renowned winemaker Eben Sadie.

You can discover more about Restaurant Fred in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

Welcome to the fifth episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Onglet in Maastricht, where we sit down with restaurant owner and operator Levy Smit.

Housed in a century-old former butcher shop, this restaurant not only pays homage to its location's rich history but also redefines the dining experience with its focus on exceptionalmeat dishes and outstanding wine program.

Over the years, Levy Smit worked at some of Maastricht’s finest establishments, including the Michelin-starred Restaurant Tout-à-Fait and the iconic Hotel Beaumont, where his love for wine blossomed. This passion led him to eventually create Restaurant Onglet, combining his expertise in hospitality with his entrepreneurial drive.

Join us as we sit down with levy, to discuss his personal career and Onglet’s philosophy when it comes to food and wine.

You can discover more about Restaurant Onglet in the review on our website, featuring the wonderful diner we enjoyed during our visit.

Welcome to the fourth episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Château Neercanne in Maastricht, a true gem of the Oostwegel Collection, where we sit down with head sommelier Dennis Vinck.

The Château is an architectural and culinary marvel, home to the only terraced castle in the Netherlands. Their Michelin-starred restaurant offers an exquisite dining experience that seamlessly blends rich history, local traditions, and world-class gastronomy.

At just 24, Dennis has already made his mark as a rising star among sommeliers. Born and raised in Maastricht, his journey at Château Neercanne began as an intern in 2017. After completing his internship, Dennis quickly secured a full-time position, eventually earning the role of head sommelier at this renowned Michelin-starred restaurant.

Join us as we sit down with Dennis, to discuss his personal career at the Chateau and their philosophy when it comes to food and wine.

You can discover more about Chateau Neercanne in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

Welcome to the third episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Benjamin in the heart of ‘s-Hertogenbosch, where exceptional cuisine meets an exquisite wine experience curated by Chiel Seuren, the owner and sommelier. Known for its welcoming atmosphere and high culinary standards, Benjamin offers a unique take on modern hospitality with a strong focus on wine.

Join us as we sit down with Chiel to explore his remarkable journey from a young sommelier to a restaurant owner. With experience at renowned establishments like Restaurant Noble, Chiel has shaped Restaurant Benjamin into a wine lover’s haven. From curating an impressive wine list of over 500 selections to crafting a warm and inviting dining experience, Chiel shares his passion for wine, his entrepreneurial journey, and his philosophy on pairing food and wine to create unforgettable memories.

Discover more about this culinary gem in the review on our website, featuring the perfectly curated wine-food pairing from our visit.

Now, let’s join the table for an engaging and inspiring conversation - enjoy the episode!

Welcome to the second episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Inter Scaldes, a renowned culinary institute in the Netherlands boasting two Michelin stars. Located in the serene Zeeland province, this iconic establishment has a rich history in the international hospitality scene.

In 2023, Chef Jeroen Achtien and his wife Sanne took the helm at Inter Scaldes, bringing fresh energy and innovation to the restaurant and hotel. They reimagined and renovated the space, infusing their distinctive style into both the kitchen and the service, while honoring its timeless charm and traditions.

We had the privilege of sitting down with Jeroen and Tessa van de Wouw, Sommelier at Inter Scaldes. Tessa, a dedicated team member since the previous management, now collaborates with Jeroen, Sanne, and the entire team to breathe new life into this beloved icon.

Our conversation explores their experiences, passions, and the unique philosophy that sets Inter Scaldes apart.

For more insights into this remarkable restaurant, don’t miss our review, which includes a detailed description of the lunch experience and our take on the wine selection.

Now, let’s join thetable for an engaging and inspiring conversation - enjoy the episode!

Welcome to the premiere episode of Chefs & Cellars, the new culinary podcast by Dutch Wine Apprentice.

In this episode, we travel to the historic town of Zutphen to visit Niels van Dooijeweert, chef and co-owner of Restaurant Het Broederenklooster. Together with his wife Marieke, Niels has transformed this beautifully restored 12th-century monastery into an exciting dining destination.

In this episode, Niels shares his culinary philosophy, his passion for wine, and a story behind a bottle that holds special meaning for him. If you would like to learn more about Het Broederenklooster you can read our review here. This also includes a description of the lunch and our review of the wine.

Now it’s time to join us at the table for a memorable conversation and some fun!