Chefs and Cellars by Dutch Wine Apprentice

In this episode of Chefs & Cellars, we travel to the heart of Amsterdam’s Jordaan to visit Restaurant Roux, where we sit down with co-owners Allon Niesen and Roos Bierhoff. Roux has quickly established itself as one of the city’s most exciting dining destinations — combining creative French-inspiredcuisine, a serious wine program, and an atmosphere built around warmth, comfort, and accessibility.
We explore how Allon and Roos first met while working together in hospitality, and how a professional partnership evolved into both friendship and a shared vision for opening their own restaurant. Their concept was clear from the beginning: create a place they themselves would want to return to regularly — one where high quality does not come at the expense of comfort or flexibility.
A major part of that philosophy is Roux’s decision to work entirely à la carte, allowing guests to shape their own dining experience without the structure of fixed tasting menus. During the conversation, we discuss how dining culture is changing, why guests increasingly value freedom and accessibility, and how Roux has positioned itself within Amsterdam’s ever-evolving restaurant scene.
In the kitchen, chefs Sebastiano Guglielmucci and Teun Daemen build on classical French foundations while embracing creativity and unexpected flavour combinations. Dishes such as squid “tagliatelle” carbonara, cod with ginger beurre blanc, and fermented carrot with burnt chocolate showcase a style of cooking that balances technical precision with playful originality.
Wine plays an equally important role at Roux. With more than 350 references and a cellar holding thousands of bottles, Allon has created a list rooted in Burgundy, Champagne, and Germany, while also embracing lesser-known regions and Dutch producers such as Apostelhoeve. We also discuss the challenges of building a wine list in Amsterdam, working with allocations, and the philosophy behind making great wine accessible across different price points.
You can discover more about Restaurant Roux in the full article and lunch review on our website, featuring the dishes and wine pairings we enjoyed during our visit.
Join us as we uncover how Roux blends modern hospitality, creative cuisine, and a deeply personal approach to wine into an experience that feels both contemporary and genuinely welcoming.

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.