Chefs & Cellars: Dining at Hotel Gastronomique De Echoput

Chefs & Cellars: Dining at Hotel Gastronomique De Echoput.

A Living Laboratory of Nature, Wine, and Gastronomic Education.

In the heart of the royal forests of de Veluwe, where tall pines filter soft daylight and silence becomes part of the landscape, stands Hotel Gastronomique De Echoput—a place that has shaped Dutch gastronomy for seventy years.

For Season 2 of our Culinary Podcast Chefs & Cellars, we visited this iconic house to speak with Peter Klosse, second-generation owner and pioneering thinker in the science of taste, and his son Boudewijn, who is one of the representing members of the third generation, carrying the legacy forward. Based on seven decades of evolution, De Echoput today is not simply a restaurant or hotel—it is a complete gastronomic ecosystem.

Where Nature Defines the Cuisine

De Echoput’s origins lie in the forest itself. Founded by Peter’s father as a restaurant specializing in the products of the Veluwe—game, mushrooms, berries, and botanicals—the house embraced local terroir long before “local cuisine” became industry vocabulary. From the start, the forest was not just a backdrop, but a source of identity.

This philosophy still guides the cuisine today. Rather than chasing trends or unnecessary complexity, De Echoput continues to focus on purity, authenticity, and craftsmanship. The surroundings shape the plate, and the seasons determine the rhythm.

From Woodland Restaurant to Gastronomic Hotel

A major leap came in 2007, when the Echoput transformed from a celebrated restaurant into a gastronomic hotel. The idea was simple: true enjoyment of food and wine requires time, rest, and immersion. By allowing guests to stay overnight in the middle of nature, the experience becomes complete.

The hotel now serves as the central hub of the Echoput ecosystem—housing its two restaurants, its wine boutique, and its educational activities. For many guests, arriving at the Echoput feels like stepping into a calmer, more contemplative world.

A Third Generation that Builds on

While the Echoput is deeply rooted in tradition, it continues to evolve thanks to a new generation of family members. Boudewijn, who grew up next door to the restaurant, initially explored a path outside hospitality. With studies in biotechnology, food technology, and sensory science, he developed a strong foundation in flavor research before returning to the family business.

He now works across multiple pillars:

• wine import and curation,
• education and training,
• sensory analysis,
• guest experience & wine service,
• and the development of new gastronomic concepts.

This blend of science and hospitality strengthens the Echoput’s direction moving forward.

Alongside Boudewijn is his brother Lodewijk, who also plays a central role in the third generation. After building experience as an entrepreneur outside hospitality, he returned to take on the position of director at De Echoput. His focus is on strengthening the house’s identity and restoring its position as a true culinary destination. He oversees the broader guest experience and helped drive new developments such as Het Wild Atelier, ensuring that the Echoput continues to evolve while remaining true to its roots.

The Academie voor Gastronomie: A School That Shaped an Industry

Among the Echoput’s most influential contributions is the Academie voor Gastronomie, founded by Peter in 1991. At a time when Dutch culinary education focused mainly on kitchen technique, the Academy introduced a new, science-based understanding of taste and wine–food pairing.

Its approach is distinctive in several ways:

A Scientific Foundation

The Academy trains students in the mechanics of taste—how textures, flavors, temperatures, and structures interact, and why some combinations succeed while others fail.

Chefs and Sommeliers Learn Together

Unlike most training programs, the Academy brings kitchen and service staff into the same classroom. This shared learning environment strengthens communication and improves the guest experience.

Focus on Experience and Evaluation

Participants learn not only to describe flavor, but to evaluate dishes and wines objectively and match them with greater precision.

Over the years, the Academy has become a cornerstone for many professionals in the Dutch hospitality world. Countless chefs, sommeliers, and wine merchants point to their time at the Echoput as formative in their careers.

Het Wild Atelier: A New Direction in Fine Dining

The newest chapter in the Echoput story is Het Wild Atelier, a fine-dining restaurant in collaboration with Chef Jonathan Zandbergen. While the Grand Bistro continues as the hotel’s classic, broader dining option, Het Wild Atelier is a more intimate space focused on craftsmanship, interaction, and education.

A Stage for the Chef

Instead of a kitchen hidden away or partially visible, the Atelier places the chef at the center. Guests experience cooking up close—seeing techniques, hearing explanations, and understanding decisions as they unfold.

Guides, Not Just Cooks and Sommeliers

The team’s role expands beyond execution. They become storytellers and guides, helping guests grasp the origin of ingredients, the purpose behind pairings, and the philosophy behind the menu.

A Connection to Nature

As its name suggests, wild products—from the forest, the season, and the regional landscape—play an essential role. Het Wild Atelier continues the Echoput tradition of letting ingredients speak while framing them in a more modern, immersive format.

A Wine Culture Built on Relationships and Discovery

Wine has been part of the Echoput’s DNA since the 1970s, when the family began importing directly from small French estates long before such practices were common in the Netherlands. The focus has always been on relationship, authenticity, and early recognition of talent rather than chasing big names.

Today, Klosse Wines, led by Boudewijn and Lodewijk, continues that philosophy. Many producers in their portfolio are long-term partners whose stories are as important as their bottles. The collaboration with Domaine La Colombette on the Camaraderie wines—a project focused on sustainable PIWI grape varieties—is a recent example of this forward-looking mindset.

Lunch at De Echoput: Honest, Seasonal, and Thoughtfully Paired

Our visit included a lunch that showcased the Echoput philosophy in a straightforward, enjoyable way. The dishes were seasonal, balanced, and crafted with respect for each ingredient. The wine pairings complemented the menu without overshadowing it.

Starter – Mackerel, Young Legumes, Smoked Yogurt & Garden Herbs

A fresh and lively beginning: delicate mackerel paired with crisp legumes and lightly smoked yogurt. Garden herbs added brightness and brought the dish firmly into the local landscape.

Wine: Domaine Hering “Les Authentiques” Pinot Blanc 2023 — clean, refreshing, and a natural match for the dish’s freshness.

Entrée – Pike-Perch, Yellow Beetroot, Crayfish & Passion Fruit

More richness in the second course, yet still light on its feet. The pike-perch was precise and flaky, supported by sweet beetroot and tender crayfish. A touch of passion fruit gave a gentle lift.

Wine: Weingut Schätzle Pino Magma 2022 — rounded, quietly mineral, and well-suited to both land and sea elements.

Main – Deer Leg, Chanterelles, Cherries, Summer Purslane & Almonds

A return to the forest: flavorful deer, earthy chanterelles, cherries for contrast, and summer purslane for freshness. Almonds tied the dish together.

Wine: Deóbriga Selección Familiar 2019 – Ramón de Ayala — warm, structured Rioja that paired comfortably with the game.

Dessert – Poached Rhubarb, Lemon-Thyme Panna Cotta, Kefir Sorbet & Strawberries

A bright finish: tart rhubarb balanced by creamy panna cotta, refreshing kefir sorbet, and seasonal strawberries.

Wine: Domaine Chiroulet Soleil d’Automne 2022 — gently sweet with enough freshness to keep the pairing light.

A Place Where Everything Connects

What distinguishes De Echoput is not any single component—restaurant, hotel, wine program, or academy—but the coherence between them. The Klosse family has built a house where:

• nature defines the ingredients,
• science deepens understanding,
• hospitality shapes the experience,
• and education ensures continuity.

It is this interconnectedness that has allowed the Echoput not only to endure, but to continually reinvent itself while staying true to its origin.

As Het Wild Atelier now opened its doors and a new generation steps forward, the Echoput remains one of the most influential gastronomic institutions in the Netherlands—a place where the past and future of Dutch gastronomy meet, surrounded by the calm of the forest.

Chefs & Cellars

Peter and Boudewijn Klosse will be our guests in the first episode of season 2 of our podcast Chefs & Cellars, with a conversation about legacy, craftsmanship, innovation, and the long-term impact of education in hospitality. Stay tuned for the release!

This article is written by our own Niels Aarts. Picture credits: De Echoput and Dutch Wine Apprentice. We would like to thank the Klosse family, and staff of De Echoput, for their support and hospitality during our visit. Whether you are a food or wine lover, hospitality professional or both, we advise you to check in at De Echoput, to create a memory that lasts!