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Discover all our Chefs
Relais & Châteaux Chef

Martin Kruithof

Chef - Relais & Châteaux

Martin Kruithof
De Lindenhof Restaurant Hotel Lodge
Member Relais & Châteaux from 2012
Beulakerweg 77
8355 AC Giethoorn


De Lindenhof Restaurant Hotel Lodge

5 suites: 250-325 EUR s.i.


De Lindenhof Restaurant Hotel Lodge

Menus 95-150 EUR s.i. - Carte 59-129 EUR s.i.

For your information: 1 EUR = 1.14 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

What is your Chef’s secret to preparing your star ingredient?

We cook beets in salted water, then marinate them in a sweet-and-sour red wine mixture. But you can also cook them on the barbecue, squeeze out the juice or eat them raw. They go well with many ingredients, with fish or meat, and are perfect in a vegetarian dish with, for example, goat cheese and balsamic vinegar.

Tell us about the ingredient that inspires you the most.

Beetroot has a wonderful flavor, sweet and earthy, and a very nice texture.

How do you go about selecting your ingredients?

We grow beets in our garden. The young ones are the best and most flavorful, but the flavor also varies from type to type: yellow, red, striped, round or long.

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges