Discover the culinary world of Restaurant 212. In 2018, chefs Richard van Oostebrugge and Thomas Groot opened their own restaurant. A year later, they received their first Michelin star, followed by a second in 2021. The restaurant stands out thanks to its innovative "no-table dining" concept, where the chefs serve the food themselves and the sommeliers explain it. The menu at Restaurant 212 is based on seasonal and local ingredients, prepared with creative flair. Classic cooking techniques meet modern presentation. Taste the passion of chefs Richard van Oostenbrugge and Thomas Groot in the selection of a few classics. Bring the unique taste of 212 into your home and enjoy an unforgettable culinary experience. From the cooklikeachef collection.

Discover the culinary splendor of Restaurant Aan de Poel, led by chef Stefan van Sprang. Located on the banks of the Poel in Amstelveen, the restaurant has become a true gastronomic destination since its opening in 2007, occupying a prominent place in the Dutch culinary scene. Six years after opening, the restaurant received two Michelin stars, which it still holds today. Chef van Sprang, with his wealth of experience and dedication to craftsmanship, has led the restaurant to these gastronomic heights. The menu at Restaurant Aan de Poel reflects Chef Stefan van Sprang's passion for seasonal and local ingredients. Try the Aan de Poel menu at home now. From the Cooklikeachef collection.

Restaurant Le Barrage in Alblasserdam is situated in a beautiful location overlooking the Alblas River. You can visit us for lunch, dinner, or drinks. With pure craftsmanship from the kitchen and friendly service as an additional ingredient, our team ensures a unique experience every time. Enjoy one of our menus, where you only need to add the finishing touch in your own home. Chef Maikel Terlouw learned to cook in Michelin restaurants such as Restaurant Parkheuvel and Restaurant de Zwethheul. He has been with the Willaertsgroup for several years. This man is now taking center stage. What you taste is a developed flavor, authenticity, and knowledge. All his inspiration is reflected in the menu. A menu that will delight the discerning foodie.

Bawykov is 100% traditionally smoked salmon, made according to the recipe of SVH Master Chef Rien Heemskerk. For more than 25 years, we at Bawykov have been smoking our ASC-certified farmed salmon, which has found its way into many restaurant kitchens in the Netherlands. Chefs consciously choose Bawykov salmon when they put smoked salmon on the menu.

Our kitchen team loves to cook with fish, shellfish, and crustaceans. Every day, we present our fresh fish in the fish bar on the crushed ice buffet, right when you walk in. Vegetables are no longer just a side dish. They now also occupy a prominent place on our menu. Every day, we pick ingredients from our vegetable garden, flower garden, and herb garden to serve in our Menu Bistronomique.This means you can really taste the origin of the ingredients in the box! Whether you enjoy a well-filled snack box, an appetizer box, or order a complete three-course menu, the fresh herbs and vegetables come directly from the Amersfoort test garden.

At Jef, you eat what Texel's nature has to offer that day. Pure flavors without fuss, in perfect harmony with the wines selected by sommelier and master hostess Nadine. Jef stands for going back to basics and symbolizes everything that can be tasted on Texel. Fresh vegetables from our own vegetable garden, fresh fish and shellfish, and of course the famous Texel lamb. At Jef, nature comes first. And everything in his restaurant reflects this philosophy. For gourmets who like to be surprised. Taste the treasures of the mudflats, now at home via sous. From the cooklikeachef collection.

Bee mortality, loss of biodiversity, and pollution of nature due to chemical crop protection, among other things. The current headlines don't lie: things have to change. Bijenbaas does things differently. Contributing to the preservation of nature with a tasty and special product like honey. That is what Bijenbaas stands for. Our honey is sustainable and responsible, without any fuss. And the great thing is: it comes straight from Dutch nature. Just as honey should be, delicious for you and better for the bees.

Blendhouse, where culinary traditions from India, Asia, and the rest of the world come together in a unique experience. Let yourself be carried away on a colorful journey full of aromas, flavors, and creative dishes, carefully composed by our masterful chefs. Flavor combinations that may surprise you at first glance, but you won't soon forget.

Bonayes, for real taste lovers! Our bonbons are all about taste, A taste that is beautifully balanced and certainly not boring! A taste that you share or keep to yourself, but that always stays with you. A taste that amazes, astonishes, and surprises. A taste to ponder, enjoy, and cherish. A taste that makes a difference and that you can never get enough of. A company that was founded in May 2022 out of Martijn & Ayesta's passion for chocolate and pastries. In addition to their successful restaurant, combining exciting flavors with the finest chocolate comes naturally to them. Bonbons that are a feast for the eyes, but even better, taste great and continue to surprise you time and time again!

Since 2014, Boers&Boers has been offering the most beautiful, delicious, and honest products to easily create a wonderful Christmas dinner of the highest culinary standard at home. Starting with the very best and now well-known and highly regarded stuffed turkeys in the Dutch culinary world, the range has been expanded to include numerous other options, all of the highest quality and from responsible sources, now mainly from Dutch soil. Our turkeys roam freely in the fields of a local Limburg farm, where they are treated with care and respect. And our Beef Wellington is delivered in a package with tournedos from Limburg Hereford cattle, ham from Limburg monastery pigs, and a homemade filling with mushrooms. In this way, we have now served thousands of customers and made important moments such as Christmas extra special and festive, resulting in extremely high customer satisfaction. Because what could be better than enjoying a delicious Christmas dinner together at home! We are happy to help with this, and that is what makes it so valuable for us to be able to do this for our customers every year. Now available to order via sous.

The flagship of Dutch Cuisine. Kamper lamb, North Sea sole, caviar from Eindhoven, and vegetables, lots of vegetables. Broad beans, celeriac, preferably from our own garden, right next to the restaurant in Amsterdam's Zuidas business district. That's Bolenius. Bolenius opened its doors in 2010 and quickly earned a Michelin star. Its focus on sustainability, with sustainable fish and meat products of the highest quality, earned it another Green Michelin star in 2023. Chef Luc Kusters knew from an early age that he wanted to be a chef, and before starting Bolenius, he had already gained experience in many restaurants. His determination and perseverance are his driving force. "You have to be very patient and stubborn." Luc Kusters is one of the six founders and ambassadors of Dutch Cuisine. For him, Bolenius is not only about delicious food, but also about raising awareness about the food chain. He is most proud of his team, which is a source of trust and stability for him.

Brasserie Van Dam is an integral part of the picturesque Cornelis Schuytstraat in Amsterdam. Here you can experience the cozy atmosphere of a Parisian brasserie and the hospitality of the Van Dam family themselves. The name is a household name in Amsterdam, known throughout the Netherlands and synonymous with quality and hospitality.The restaurant's menus are delivered throughout the Netherlands. From Limburg to Groningen, enjoy the delicious dishes of Van Dam.

The source of Brut172 lies in the heart of Mergelland in South Limburg. A region where communities are built from characteristic marlstone and centuries-old traditions. Where hills dominate the horizon and beautiful panoramas take your breath away. Here you will find what you don't expect. The door opens and you step into another world. A world where taste, smell, sight, and sound compete for attention. A world that surprises, overwhelms, and takes you by storm. Where every bite or sip brings you closer to the core of who you are. Now available at your home via sous.

De Burgemeester* is a restaurant in Linschoten, where chef Sander Spruijt and hostess/sommelier Anne Spruijt reign supreme. The restaurant has held one Michelin star since 2014. From the Cook Like a Chef collection.

At Van Bruggen, we have a passion for tea, which we have been sharing since 2012. We are Paula and Axel van Bruggen, and we have been running our webshop for over 10 years now. It is a true family business, with a team of six tea lovers. Every day, we are committed to offering innovative products, new items, and fast processing of all your orders. We do this with great pleasure! We are constantly developing our range. Not only do we offer the largest range of loose tea in the Netherlands, we also develop new tea products ourselves. After all, there is so much more you can do with tea! In 2022, we also added chocolate to our range. With these artisanal, handmade chocolate milk bombs, fondues, and other chocolate delicacies, you can have a delicious and special treat on the table in no time.

Chef Alex drew inspiration from the bustling streets, rich aromas, fresh herbs, and bold flavors of South Asian cuisine. So let us take you on a journey of taste and imagination to transform your home into a Southeast Asian street market.

Chateaubriand is a warm and close-knit family business with a long history; the Teekens family has been in the butchery business for four generations. In the beginning, they mainly focused on meat, but over the years, Chateaubriand's chefs have started to specialize in catering. The shop is located in Heemstede, and Chateaubriand's chefs now have more than 20 years of experience in creating classic Dutch and French recipes. They work only with the best local suppliers and ingredients to guarantee quality and tasty meals.

Introducing Eyan, the founder behind Chilli Chan's. Born out of the 2021 COVID lockdown, Eyan's longing for home-cooked meals led her to experiment with her mother's recipes, resulting in her signature crispy chili oil. After gifting it to friends and family, the response was amazing, so Eyan decided to turn her passion into a business. Juggling her corporate job at adidas and doing this on the side, she eventually took the leap to focus entirely on Chilli Chan’s, igniting a new chapter to bring delicious vegan Chinese flavors to your table!

Choro Koji Fermentation, founded in Rotterdam in 2022, transforms organic ingredients from Dutch farms into exceptional miso, soy sauce, and other fermented products. Our artisanal starter, koji, is carefully cultivated, with time being our most essential ingredient, not only to enrich flavors but also to support sustainable food practices. By choosing us, you will enjoy a culinary journey that respects the earth and enriches your dinner with unique, profound flavors. Experience gourmet products, sustainably crafted with patience and care in every spoonful.

My name is Daan van der Lecq. Influencer, foodfluencer, cheffluencer, I've heard it all. I just feel like Daan. Under the name @chefvanderlecq, I mainly feel like a Media Chef. This is because I enjoy the spotlight and have magic fingers in the kitchen. I must admit, however, that I skipped the stripes a chef has to earn and crowned myself chef. I have spent at least as many hours in the kitchen as a restaurant chef, but every day I can express all my creativity in a new dish that I show to thousands of people, instead of serving a fixed menu to a limited number of diners every day. To each his own, to each his own title.

DarkKitchenXL offers a unique culinary experience, with an international team of top chefs led by two-star chef Onno Kokmeijer** providing corporate events, weddings, and exclusive private events of the highest standard. In addition to professional catering, we have also specialized in high-end dinner boxes since the coronavirus pandemic. With this extensive experience, we create innovative home dinners, allowing customers to enjoy refined food in their own homes. When creating the menus, the chefs strive for a harmonious mix of meat, fish, and vegetarian options, as well as a fair representation of dishes from various continents. In the case of World of Street Food, chef Lourdes Xicotencatl Bosch is responsible for the rich variety of dishes, and the box is freshly prepared every week with dedication and attention to detail.

Throughout his career, Chef Dennis Huwaë primarily managed Michelin-starred restaurants. In 2016, he transitioned to Restaurant Daalder to become chef and co-owner. This was a dream come true. His wish was to cook at a Michelin-star level, but without the formal atmosphere and stiff service that is often seen and felt in a Michelin-starred restaurant. He was looking for a place where everyone would feel comfortable and at ease. That place is Restaurant Daalder.

At restaurant Dijk9 in Eindhoven, you can enjoy specialties from French-international cuisine. Chef Bas de Groot cooks with influences from all corners of the globe and adds his own twist to surprise you. The menu changes provocatively with the seasons. Now you can also enjoy these delicious menus in the comfort of your own home. The chefs have already prepared all the ingredients down to the last detail. You add the finishing touch yourself. With the help of the instructions, you can finish Chef Bas's delicious dishes in no time.

The most delicious food for every moment of the day, made with passion. And don't worry, we'll do the prep work. Because we understand that a fast-paced, busy life calls for slow enjoyment, especially during the holidays. Maybe you don't always feel like spending a lot of time in the kitchen and would rather sit at the table with your friends, family, or loved ones. That's why we use our expertise to cook the most delicious dishes for you. With our products, you can always quickly put something delicious on the table. Whether you're in the mood for a festive menu or a shared dining Christmas dinner, with our products you can eat at home with the same ease as in a restaurant. All you have to do is finish the dishes.

At Restaurant El Puente, our team will take you on a culinary journey around the world. Through the ingredients, unique combinations, and creative preparations, you will taste the most refined flavors from around the world. Surprise your loved ones and friends with our menu!

La Fraîcheur® produces the ultimate wine cooler for every champagne and wine lover who wants to enjoy a delicious glass at just the right temperature. The wine coolers from La Fraîcheur® are smart and unique coolers with a well-designed cooling system and a window at the front so that the label on the bottle is always clearly visible.

Jarno Eggen of De Groene Lantaarn works with local products from Drenthe and Overijssel as much as possible, and you can taste that in this star-rated dinner for at home. Jarno and his wife, hostess and sommelier Cindy, are honest in everything they do. How they treat guests, staff, suppliers, but also their products. They work with the very best ingredients. That way, they have nothing to hide. Everything in the restaurant is of the highest quality. From the ingredients they cook with to the wine glasses you drink from as a guest, to the art in the restaurant and the beautiful Christofle cutlery on every table. All this makes for a top-notch experience. One that you can now enjoy at home! From the Cooklikeachef collection.

House of Caviar & Fine Food produces, imports, and distributes caviar and top-of-the-range delicacies and fine foods. Our range is constantly expanding, but the exclusivity and absolute top quality of the luxury segment is always guaranteed. Enjoy the finest products at home, the same ones used by renowned Michelin-starred chefs in their restaurants. All our products are available in the Flagship Store @ Hilton Amsterdam, but can also be ordered quickly and easily online at sous.

Jermain de Rozario has held a Michelin star since 2019 with his Restaurant De Rozario in Helmond. He cooks Asian cuisine, with Indonesia as his main source of inspiration. This chef wrote the book: "Lotus" – from garbage collector to star chef, in which he is completely honest about the ups and downs in his life. An inspiring story for colleagues and guests. The rendang and the steamed bun are two of his signature dishes. And this Valentine's Day, you can enjoy them at home. So get started with the recipes from this top chef and remember: it's about the journey, not the destination. Bon appetit!

Jonathan Zandbergen is chef at Het Wild Atelier in the Echoput and owner of Chefspuurwild, the viptable, and cheffd. www.jonathanzandbergen.com

Julius Jaspers, one of the Netherlands' most famous chefs, is known for his accessible style and creativity in the kitchen. Following the success of his BBQ Bible, he is now releasing the Christmas Bible, a festive collection of recipes ranging from classic dishes to surprising new ideas, perfect for an unforgettable Christmas. With years of experience as a chef, restaurant owner, and TV personality, Julius inspires culinary enthusiasts to get cooking themselves. His focus is on simplicity, taste, and quality ingredients, which has earned him a wide fan base, both in the kitchen and on social media.

The Kaasatelier is a young company run by Joost, who has spent most of his life working in top-class restaurants and related businesses. Together with Lotte, who is also his partner, he sources the finest cheeses from all over Europe, produced on a small scale using traditional methods and with love for the animals and the environment. The Kaasatelier ages these cheeses until they are ready to be sent to restaurants throughout the Netherlands and Flanders. Now you can enjoy part of Joost and Lotte's beautiful and specially selected range at home via sous.

Meet Kelvin Lin, the culinary visionary behind Holland's Red Chilli, Nayolie Voorschoten, and Mama Q. At the age of 14, he began his journey in Asia, where he acquired his outstanding skills under the guidance of master chefs. After working as a master chef in China and Singapore, he brought his expertise to Japan, where he mastered the Kaiseki style, which still graces his cuisine. As a chef, Kelvin Lin believes in honoring every ingredient. His dishes are a tribute to the energy and respect he feels for each product. The Kaiseki influence in his cuisine comes to life in his unique dinner box. His dedication has been rewarded with prestigious awards, including Best Asian Restaurant Netherlands 2020-2022 by Gault & Millau and Michelin Awards Holland & Asia. Experience the refinement of Chef Lin's creations and taste the harmony of flavors that only he can create.

Born in Zwijndrecht, raised in Dordrecht. Soon after, I moved to Zeeland and became fascinated by all the wonderful products Zeeland has to offer. After working in several Michelin-starred restaurants and gaining experience in large, luxury hotels, I started my own business in 2005. After two years, we were awarded the coveted Bib Gourmand by the Michelin Guide and 13 points in the Gault & Millau guide. Later, in 2013, I started my own business again: restaurant Bij Kees, Michelin guide and 14.5 points in Gault & Millau. Since November 1, 2019, I have been Executive Chef at Hotel Mondragon, restaurant Cristo, Zierikzee, and now self-employed again at Kees Visser Food, freelance chef, demos, workshops, and more. After founding CTZ and winning three bronze medals, I established our own cooking team: Culinair Team Schouwen Duiveland. Through CTZ and CTSD and individual participation in competitions, I became even more addicted to competitive cooking. The highlight was winning the Dutch final of the Bocuse d'Or in 2021, which qualified me for the European final.

Restaurant KITA combines luxury and comfort in a stylish Metropolis ambiance with striking blue agate flooring and a beautiful view of the Noord River. The kitchen offers international dishes with Japanese influences, often designed for sharing. The experienced team creates unique culinary experiences. At Kita, you can enjoy refined dishes, a trendy cocktail bar, an extensive wine list, and lively evenings. The welcoming atmosphere and playful décor make it the perfect place for lovers of exceptional flavors.

At Restaurant GEM, led by chef Soenil Bahadoer, you can enjoy a unique culinary experience. He combines his Surinamese-Hindustani childhood with his classical French training. This allows the chef to create refined dishes that are both surprising and familiar. The warm atmosphere and hospitality of the restaurant make it a place where you immediately feel at home. The two Michelin stars represent a passion for cooking, which is evident in every dish. Each bite is a new discovery of flavors and textures. Now you can taste Chef Soenil's creative creations at home. From the Cooklikeachef collection.

At Madaq, we give new meaning to the chocolate experience. The brand was founded by Soufiane Mourabit to share the food culture he grew up with. Madaq offers twelve unique flavor combinations, with carefully selected ingredients that create unparalleled flavors, each with its own story. Our creations leave lasting impressions, turning everyday moments into cherished memories. Our range uses natural ingredients with a special origin. These ingredients are processed in their purest form. All our products are handmade in our own Atelier in Velp. Discover the unique Madaq experience, carefully crafted and presented with passion.

Massimo Bottura opened Osteria Francescana in Modena in 1995. Known for his innovative approach to Italian cuisine, Bottura has built a reputation as one of the world's most creative culinary figures. In 2019, he was named one of the most influential people in the world by Time magazine. His three Michelin-starred restaurant was ranked number 1 on the list of the world's 50 best restaurants in 2016 and 2018, and is now part of the Best of the Best list. To expand his legacy, Bottura bottles Aceto Balsamico under the name Villa Manodori, featuring a range of high-quality condiments used in his kitchens. He also opened Franceschetta58, a bistro in Modena, where traditional local cuisine is presented in a modern, playful way.

The Mocktail Club offers alcohol-free cocktails made from fresh fruits and herbs. The nine unique blends are low in sugar and 100% natural. The mocktails are ready to use: shake, serve, garnish, and your favorite 0% drink is ready in no time. In addition to being the ideal aperitif, you can also serve them during brunch or dinner. Thanks to the different flavors, you can pair each mocktail with a dish. A festive mocktail for any time of day. The beating heart of The Mocktail Club are sisters Kaat and Marie. The story starts with Marie when she discovered at the age of eighteen that she was intolerant to alcohol. This was quickly turned into something positive by founding her own alcohol-free brand. Together, Kaat & Marie mix and shake with great enthusiasm and passion, from the first to the last drop.

Sharing the joy of India – Regional Indian Feast Miri Mary's meal boxes are a feast for the taste buds. Imagine: the most delicious dishes from all corners of India, lovingly prepared and bursting with flavors that instantly transport you back to your fondest memories. The menu is all about enjoying together – because sharing is what it's all about here. Each dish tells a story of Indian traditions, full of refined flavors and made with local, sustainable ingredients. Perfect for long, cozy evenings filled with good conversation, while you feast on delicious dishes with family and friends. And the name? "Miri" comes from Sanskrit and means black pepper—a nod to our mission to revolutionize Indian food culture in the Netherlands. Here, it's all about happiness on your plate—or rather, in a box. Pure magic, without having to step into the kitchen.

Maison TêT is a family business that imports Kampot Pepper directly from Cambodia to Europe. Founded by Tjarco van Raad and further developed with his son Yanou, they are dedicated to introducing the culinary world to this special pepper. Kampot Pepper, with a history dating back to the 13th century, has stood the test of time. Rooted in centuries-old agricultural traditions, this pepper reflects the rich history and culture of the Cambodian people. "During our visit to the farms in Kampot, we were deeply moved by the hospitality of the people and the beauty of the land. We wanted to share the exceptional flavors and aromas of these beautiful peppers with a wider audience. The impeccable quality of the peppers is due to both their rich history and the craftsmanship of the local farmers."

MESAMIS was born and raised in Amsterdam. Aimed at providing smart, tasteful choices for everyone, anytime, anywhere. Celebrate life mindfully with friends! Authentically crafted and distilled in an artisanal distillery in Amsterdam-West. By using botanicals and sand-filtered Dutch dune water, we have created characterful alcohol-free spirits. The dandelion leaf is our unique ingredient that gives our spirits their distinctive character. Moreover, its versatility allows the spirits to be used in any cocktail, whether it's a mix or a high-end sophisticated cocktail.

Restaurant GOUD lives up to its name. "Truly Rotterdam chic in an appropriate way." Trust in your own strength, remain original and modern. These are the core values of GOUD, the restaurant owned by Herman den Blijker and Nick de Kousemaeker in Rotterdam. The interior exudes Rotterdam chic with gold, brass, and green velvet. The team combines years of experience with creativity to create a unique dining experience. Restaurant GOUD offers delicious food, excellent service, and a warm atmosphere. The kitchen team uses fresh, local, organic ingredients for the four-course home menu. Discover Rotterdam flair at home now.

Nina is a chef and author of several best-selling cookbooks. Nina is known for her unique yet authentic style; pure dishes with a touch of power. Her books are written in the same style, which makes them very enjoyable to read. She has been working creatively with dishes for magazines and culinary brands for over 15 years and is an award-winning creative director, photographer, stylist, and designer. She is convinced that conscious and delicious food go hand in hand. Nina's style of eating has always been accessible, allowing everyone to enjoy it. She combines cheerful colors, diverse ingredients, and different eating styles.

Discover Belgium's first non-alcoholic drink reminiscent of gin, the world's first non-alcoholic Spritz, and the first ginger-based non-alcoholic spirit: NONA June, NONA Spritz, and NONA Ginger! I'm Charlotte, passionate about nature and product innovation. As a little girl, I enjoyed making my own drinks from the herbs I found in the charming fields of a nature reserve close to Ghent. Growing older, my love for nature and interest in food technology led me to finish my academic studies as a bio-science engineer in 2017. On a midsummer Friday night during an after-work drink with friends, I was looking for a non-alcoholic alternative to my favorite cocktails. The bartender served me a drink that was much too sweet for my liking. From that moment, I started experimenting with herbs and botanicals to create NONA June, NONA Spritz, and NONA Ginger. No Alcohol, No Compromises 🤝 Cheers! 🍸

Constanza founded NonnaPepa in Amsterdam 15 years ago. It was her dream to bring her memories and flavors from her beloved Buenos Aires to the Netherlands. Drawing on her artistic background—she studied Fine Arts in Argentina—Constanza creates and recreates dishes from her childhood with a modern and local twist, offering an excellent blend of old and new. Thanks to the collaboration between NonnaPepa and sous, you can enjoy the flavors and colors of the Mediterranean at your table to share with family and friends—an explosion of the senses!

Marleen (1987) and Jeroen Brouwer (1990) worked as chefs in the kitchens of Michelin-starred restaurants in the Netherlands and abroad before opening their first restaurant. Marleen worked at De Librije in Zwolle, among other places, and Jeroen at 't Schulten Hues in Zutphen. In 2016, they became the owners of Restaurant & Hotel De Loohoeve in Schoonloo, Drenthe. After receiving awards and a Michelin star, they decided to sell the hotel and focus entirely on their culinary ambitions. In February 2022, they opened Restaurant Noor in the Theresiakapel in Groningen, a cosmopolitan and contemporary restaurant. The gastronomic experience at Restaurant Noor constantly evolves with the seasons and focuses on Dutch products with global techniques and herbs. Characteristic is the use of citrus, fresh acids, vegetables, fish, (sometimes) a little meat, and seasonal fresh products.

Onno Kokmeijer developed a passion for the culinary world at a young age. He gained valuable knowledge by working with leading chefs and their restaurants, which he still uses as the basis for his dishes. In 2003, he began his career at Ciel Bleu**, where he developed his own culinary signature. His interest in Dutch products evolved into a passion for international ingredients from various regions around the world. He led the kitchen at Ciel Bleu** with a strong focus on mentoring young aspiring chefs. After working at Ciel Bleu** for almost 20 years, Onno decided to end his career there and continue his culinary development. Onno has brought all this knowledge together in a delicious menu for your home.

Restaurant Parkheuvel, led by Erik van Loo, stands for quality, style, and personality. It offers an intimate atmosphere with a beautiful view of the water. Anja van Loo describes it as a place of emotion and dedication, where guests are welcomed and bid farewell with satisfaction.In the kitchen, everything revolves around authentic flavors and quality, with his son Juliën recently taking the helm, combining classic and modern styles with an eye for the latest trends. Erik van Loo, born in South Limburg, has forged his own successful path after years of experience. As Patron Cuisinier and owner of Restaurant Parkheuvel, awarded two Michelin stars, he has also distinguished himself as an author and expert in the field of taste, with his well-known nickname 'Master of Sauce'.

Ordinary cakes no longer have the "wow!" effect we hope for. We want to bring that excitement back to your special occasion. Raised eyebrows, tingling taste buds, enthusiasm, and an impressive atmosphere as soon as you open the box!

Peter and Marieke started their first restaurant in Ouderkerk aan de Amstel over 20 years ago. Before that, Peter worked in various restaurants, from brasseries and hotels to Michelin-starred establishments, developing his own unique style.LUTE currently consists of the restaurants De Kruidfabriek in Ouderkerk aan de Amstel and GREEN on 26floor floor of the striking Valley building in Amsterdam. We are quite proud of what we have achieved. We chart our own course with our restaurants and organize events. In addition to the restaurants, you can also find us at companies, at home with LUTE Lekker Thuis, in the Johan Cruijff ArenA, and even on ships in the canals of Amsterdam. Over the next two years, we will be building a new restaurant with a unique B&B in the Noordoostpolder. This will be combined with a sustainable and self-sufficient modern farm where we will grow a large part of the ingredients for our restaurants. Through sous, you can now enjoy our delicious dishes at home.

Gerrit-Jan Slotboom and Marco Meuwsen have been the Roaming Chefs for many years. Together, they create menus, dinners, and catering that make your taste buds dance. With their extensive restaurant and catering experience, they provide delicious food at any location. From fully catered barbecues and beautifully decorated buffets to sparkling walking dinners and haute cuisine fine dining.

Ron Blaauw, owner and head chef of Ron Gastrobar At Home, started cooking at an early age. When he was 16, he realized he had to make a decision about his future. This led him to culinary school: "In the end, I chose Amsterdam, which was always my preference. Away from Hoorn, where I was born and raised. This was it. I discovered that you could make apple pie from an apple and gravlax from salmon. That you could be creative, that you could surprise people, that you could make people happy. Ron is now an exclusive partner and available on sous.

Discover Rum Baba, Amsterdam's coffee gem. Welcome to Rum Baba, the cozy coffee shop in Amsterdam. Here you can enjoy really good coffee, homemade delicacies, and a relaxed atmosphere. Whether you're a coffee connoisseur or just want to relax, Rum Baba is the perfect place for you. So order now to try it at home and experience for yourself why this Amsterdam gem is so beloved!

Robert J.K. Kranenborg (1950) has an impressive track record in the culinary world. He enjoyed a privileged education as a traditional chef, with a focus on both French and international Dutch cuisine. This education lasted no less than 12 years. It underlines his dedication and passion for his profession. After completing his training, Kranenborg took charge of six restaurants in both Belgium and the Netherlands in 1977. His mission was always focused on achieving Michelin star status. And with great success. He has managed to earn six Michelin stars. In 2008, Kranenborg chose a new path. He put his knowledge and experience to use as a restaurant consultant in a wide variety of areas. Once again, he was successful. This time with five restaurants in the Netherlands and Germany that earned a total of six Michelin stars. Kranenborg's culinary career is an inspiration to many, and his achievements have left a lasting mark on the gastronomic world.

From renowned chefs and trendy restaurants to the supermarket on the corner and cruise ships. Everyone wants fish from Schmidt Zeevis! That's why we have no fewer than twenty refrigerated trucks driving all over the country. To you too!

In 2019, we opened Gastrobar STER on Jericholaan in Rotterdam Kralingen. The joy was immediate, as Michelin's critical inspectors quickly awarded this modern restaurant a Bib Gourmand, a coveted recognition for excellent value for money. Now, a second STER shines in Rotterdam-Kralingen. Our fine-dining restaurant, located on the former site of restaurant Fred. The atmosphere remains cool, but we serve more refined dishes, richer ingredients, amuse-bouches, varied menus, and an enhanced experience.

We, Alphons and Max, are two friends from Amsterdam who share a passion for cooking. After years of experimenting with recipes from family and friends, we have finally perfected our favorite dish: shakshuka. This homemade dish, full of fresh ingredients and prepared with love, is our pride and joy. It is a feast of flavors, carefully composed to offer you an unforgettable experience at home. With our menu, we bring not only delicious food to your table, but also a piece of our kitchen and our love of cooking. Easy to prepare, even for those who are not stars in the kitchen! We were already available in the Amsterdam region, but after many requests, we can now be ordered throughout the Netherlands and Flanders via sous.

Soenil Bahadoer is a 2-Michelin-star chef known for his bold and innovative approach to Surinamese cuisine. He has his own restaurant called De Lindehof in the Dutch village of Nuenen, where he has maintained 2 Michelin stars for several years. Bahadoer has an extensive culinary background and worked in various restaurants before opening his own. In recent years, he has received much recognition for his innovative dishes, which combine traditional Surinamese flavors with modern cooking techniques and ingredients. Bahadoer is an inspiring and passionate chef who is constantly searching for new flavors and textures to surprise and delight his guests. Now a proud partner and available on sous.

Han Group, led by Han Ji, consists of more than 10 different brands, ranging from Michelin-starred and Bib Gourmand-awarded restaurants to fast, healthy express food concepts. Streetfood by Han is one of them. A healthy and casual all-day concept, where you can enjoy the most delicious authentic Asian street food dishes. Restaurant Zheng is also part of the group, with traditional Peking duck on the menu. Chef Han lets you experience a special side of Asia with an innovative twist. Han Ji's culinary journey is an in-depth exploration of the treasures of China's rich culinary history. With passion and dedication, he builds a bridge between East and West. His high-quality menus not only bring flavorful dishes to the table, but also a deeper understanding and appreciation for the art of Chinese gastronomy fused with a healthy lifestyle. Each dish tells a story, imbued with the refinement of a master chef. Every bite creates an unforgettable culinary experience, all in the comfort of your own home.

Due to its success in recent years, Stories is offering a NEW 4-course Christmas dinner. Fine dining and sharing at the same time; a unique menu at SOUS. Our chefs have prepared an extensive Christmas dinner for you. With just 1 hour of preparation, you can serve a restaurant-quality Christmas dinner! The included instructions make it super easy to prepare. This allows you to effortlessly present a beautiful Christmas dinner; the whole table full of delicious dishes to share. You can skip the busy supermarket. Be the star of the evening and enjoy this modern Christmas dinner for young and old together with your guests this holiday season!

Sinne was founded in 2013 and opened its doors for its first dinner on October 10, 2013. The old building on Ceintuurbaan, formerly known as Café Stigter, was thoroughly renovated and transformed into the gem that is Sinne. The interplay between the best fresh products and various spices makes it a daily challenge for Sinne to prepare the best dishes possible. Always searching for 'umami' in every dish.

Sidney Schutte; known from the two-star restaurant Spectrum. After years of experience at De Librije and abroad, Sidney has been running Spectrum since 2019. From the Cooklikeachef collection.

The ultimate taste experience for anyone who takes spirits seriously. Exclusive Premium and Super Premium spirits samplers compiled in a collection of tasting boxes from the 'Taster Series'. Choose from our Whiskeys and Bourbons, Tequilas and Mezcals, or an exclusive selection of Rums. Can't choose? Combine them in our 'Around the World' boxes. Experience the sweet, flavorful profiles of English, Spanish, and French Rums. Taste Scottish, Irish, Japanese, and American whiskeys and their pure, fruity elegance. Join us on a journey of discovery to the best spirits in the world!

The traditional spice trade is based on long chains that start with anonymous farmers. The result: powerful companies that dominate the market, little money for farmers, little attention to sustainability, and only a fraction of the flavor in your kitchen. It doesn't have to be this way! The Good Spice wants to change the spice trade by setting up a parallel economy. Short, transparent chains and sustainably grown spices. And you can taste the difference. In terms of flavor, these spices are incomparable to the jars you find in the supermarket.

Carlo, Marjo, and their team set the bar high. As a team, we are extremely passionate about tea, coffee, and everything that goes with it. We came second in the competition for the best specialty store in the Netherlands. Service is our top priority, both in our physical store and via our webshop. Our shop, Sins 2018, is called Thee Zusje Koffie & More and is located in Culemborg. We have more than 150 types of tea in various flavors and from different countries, as well as blends that we make ourselves. People from far and wide know where to find us because of the diversity of our varied range.

THULL’S | DELI is a food shop, caterer, lunch delicatessen, wine shop, fermentation & preserving shop all in one. In addition to lunch and fresh meals, we also make our own pickles and fermented vegetables such as sauerkraut and kimchi, and brew water kefir and kombucha.

Toscanini opened its doors in 1985 on Goudsbloemstraat in the lively Jordaan neighborhood. The restaurant moved to Lindengracht in 1990, where it is still located today. Since 1999, Toscanini's kitchen has been under the leadership of the headstrong chef Leonardo Pacenti, a South African with an Italian father. Leonardo cooks intuitively and passionately, using whatever ingredients are available at the time. The dishes are inspired by regional Italian cuisine, often prepared in a classic style, but frequently with his own unique twist. Toscanini is now exclusively available on sous.

The Christmas menu by Dick Middelweerd, the two Michelin star-awarded chef of Restaurant De Treeswijkhoeve.

Want to enjoy a cozy, extensive, and classic three-course dinner at home during the festive season? Following last year's success, we at Two Chefs are going to do it all over again this year! From Christmas to New Year's Eve, our chefs will work with you to ensure that you have another fantastic dinner on the table. A full dinner with a whole turkey as the highlight, accompanied by delicious side dishes and dessert. All this can be prepared at home in less than an hour! Get your warm wool sweater out of the closet, uncork the bottle of wine, and light the candles, because we will be serving you a delicious Roasted Turkey Dinner. Being together with friends and family feels more important than ever this year. December is the month for a cozy dinner with your loved ones, something we have to do at home at the moment. We are here to help you with that! We have prepared a fantastic dinner that can be served for four people in just a few simple steps. Think of that well-stocked table from your favorite Christmas movie, or like in the old days with the whole family at grandma's house.

At Umami by Han, we strive to offer a culinary journey, where the vibrant flavors of Asian cuisine come together in a delicious fusion that will tantalize your taste buds. Our restaurant is dedicated to creating a unique dining experience that combines the best of both worlds, showcasing the art of umami flavors and fostering a sense of community through social dining. Step into our world of culinary excellence and embark on a gastronomic adventure like no other.

Since its foundation in 1995, Vanilla Venture has been the market leader and leading supplier of high-quality gourmet products. Vanilla Venture offers delicacies and fresh products for the quality-conscious restaurateur. In the Netherlands, the company is one of the most specialized suppliers in the field of truffles, foie gras, vanilla, spices, charcuterie, and oils. Vanilla Venture is constantly searching for undiscovered delicacies, preferably products with a special story. It sources its products worldwide, mostly from small, authentic producers. And the search continues, in all corners of the world. The focus is always on delicacies of an exceptionally high standard, to create a unique impression and taste experience every time.

At Vegan Sushi Bar, we make the tastiest and freshest sushi and ramen, but 100% vegan. With our experience and years of developing these dishes, we are convinced that as a vegan, you no longer have to compromise on taste and texture. We use creative combinations of vegetables, tofu, mushrooms, fruit, and other plant-based ingredients to create delicious and healthy vegan sushi and side dishes. From miso soups to edamame beans and gyoza, and even ramen. This ramen can now also be found at SOUS. Chef Nodoka: "The ramen menu is based on recipes from my Japanese family. With these dishes, I would like to take you on a culinary journey through the region where I come from."

Restaurant Zheng is a refined Chinese restaurant located in The Hague, Netherlands. It is part of the Han Group, led by chef and entrepreneur Han Ji. Restaurant Zheng focuses on traditional Chinese cuisine with a modern interpretation. The emphasis is on taste, presentation, and high-quality ingredients. Zheng offers a unique culinary experience where guests can enjoy carefully prepared dishes in a stylish and welcoming environment. With the Zheng Iconic Peking Duck, you can now enjoy a delicious and authentic tradition with family and friends: Peking duck. With simple instructions, the included Chinese pancakes, various vegetables, garnishes, and sauces, you can serve one of Restaurant Zheng's best dishes at your own dining table in no time. Other menus from the Han Group are also available to enjoy at home.

At the age of 15, Waldo became fascinated by the pastry chef profession. "The diversity and possibilities that the profession offers intrigued me, but above all, it motivated me. Endless variations in flavors and finishes—my dream was born." WALDO's bakery is the breeding ground for all new creations. Continuously innovating and refining to achieve the perfect balance between taste and texture. Every season, new and surprising products are added to the range. WALDO is always looking for new flavors; that's what he loves to do and where he can express his creativity.