Herberg Onder de Linden, Historic restaurant in Aduard, Netherlands
Herberg Onder de Linden is a restaurant housed in a 1735 building that merges French cooking techniques with Japanese influences. The menu features innovative dishes prepared from regional ingredients.
The building dates to 1735 and has functioned as an inn and restaurant since then. It received its first Michelin star in 1992 and has retained this honor through the following decades.
The kitchen emphasizes vegetables and foraged ingredients from the region, deliberately excluding dairy, beef, and pork from the menu. This approach shapes what appears on the table daily and reflects how sustainability guides the cooking.
The restaurant operates on different days with varying hours and is located at Burg van Barneveldweg 3. It is best to plan ahead as seating can be limited.
The menu includes unusual dishes such as lion's mane mushroom with onion dashi, fermented black garlic, and dried leek powder. These combinations show how far the culinary experiments here extend.
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