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A Groundbreaking Dining Experience at De Nieuwe Winkel

  • Writer: Corey Jones
    Corey Jones
  • 6 hours ago
  • 2 min read

A Michelin-Starred Ode to Botanical Gastronomy


Nestled in the heart of Nijmegen, De Nieuwe Winkel is a culinary revolution. With two Michelin stars and a Green Star for sustainability, this plant-based haven redefines fine dining through botanical gastronomy.


Led by visionary Chef Emile van der Staak, the restaurant crafts seasonal, forest-inspired dishes that challenge conventions while honoring the planet. Every bite tells a story of innovation, sustainability, and pure flavor.



Why De Nieuwe Winkel Stands Out

 A Chef with a Mission

  • Trained under Michelin-starred chefs, Emile van der Staak merges refined cuisine with eco-conscious principles.

  • His dishes are protest art, advocating for sustainable food systems without compromise.

  • Named Gault&Millau’s Chef of the Year 2024, his creativity knows no bounds.


A Menu in Harmony with Nature

  • The ever-evolving tasting menu shifts three times a year, mirroring microseasons.

  • Ingredients come from Ketelbroek Food Forest, where nature thrives without pesticides or artificial intervention.

  • Dishes like sunflower-seed "risotto" and almond-based "Brie" showcase dairy-free mastery.


Sustainability at Its Core

  • Zero-waste philosophy—every element, from SCOBY (kombucha biofilm) to foraged greens, is utilized.

  • Partners with organic gardens like Ommuurde Tuin, ensuring hyper-local, chemical-free produce.

  • Fermentation, pickling, and inventive aging techniques unlock bold, unexpected flavors.


The Dining Experience

  • Open kitchen concept: watch the culinary team craft each dish with precision and passion.

  • Minimalist, industrial-chic setting in a 17th-century orphanage: blending history with modernity.

  • Thoughtful service:staff embody the restaurant’s ethos, making the meal immersive and enlightening.



Must-Try Dishes

  • Nettle Dolma with Buckwheat: Earthy, herbal, and perfectly balanced.

  • Kombu Seaweed with SCOBY & Kohlrabi: A savory, umami-rich revelation.

  • Sunflower Seed "Risotto" with Wild Garlic: Creamy, nutty, and deeply satisfying.

  • Koji Pudding with Poppy Seeds & Green Strawberry: A tangy, textured dessert masterpiece.



Final Verdict: A Dining Revolution

De Nieuwe Winkel makes a statement. For those seeking cutting-edge vegan cuisine that respects the planet, this is a pilgrimage-worthy destination. Our recommendation: Book Now. This Michelin-starred gem is rewriting the future of food, one plant-powered dish at a time.

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