All that we see, feel, taste and experience in the Veluwe influences what we do. Our natural environment thus forms the basis of all the products we use. This is where the love for our profession begins.
We are happy to practise our profession in a place where no two days are the same. In the restaurant every day is unique. The changing seasons mean that the light changes, giving each day a new decor. But the atmosphere depends on our guests. Every guest makes a difference to how we experience the restaurant. This, above all, is what our profession is all about.
This philosophy is not new. It was present at the birth of Restaurant De Leest in the summer of 2002, from the very first day that Jacob Jan Boerma and Kim Veldman began to convert an old shoe factory in rural Vaassen into their restaurant.
In 2003 we received our first Michelin star. The second followed in November 2007, and since 2014 Restaurant De Leest has had three Michelin stars. On various other culinary lists—those of Lekker and of Gault & Millau, for example—Restaurant De Leest is found in the top ranks.
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