De Kromme Dissel: A Michelin Star Legacy That Continues to Shine.
For an unprecedented 53 years, De Kromme Dissel in Heelsum has held a Michelin star, making it the longest consecutive Michelin-starred restaurant in the Netherlands. This enduring accolade is a testament to the restaurant’s unwavering commitment to excellence in fine dining, led by Chef Tonny Berentsen, Maître-Sommelier Ronnie Brouwer, and their dedicated teams. Located in a historic Saxon farmhouse on the grounds of Fletcher Hotel-Restaurant Klein Zwitserland, De Kromme Dissel is not just a culinary destination but an all-encompassing experience for lovers of exceptional gastronomy and hospitality.
A Legacy Built on Craftsmanship and Innovation
De Kromme Dissel’s reputation is rooted in its ability to innovate while staying true to its culinary philosophy: a blend of honest, seasonal ingredients presented with a touch of creative flair. Chef Tonny Berentsen is known for combining classic French techniques with unexpected modern touches, always aiming to surprise and delight his guests. The team’s dedication to excellence is reflected in every dish, carefully crafted to showcase the natural beauty and flavor of the ingredients.
According to Maître-Sommelier Ronnie Brouwer, team spirit is a key ingredient in De Kromme Dissel’s success. “The strength of this restaurant is that it doesn’t rely on one or two people. Everyone contributes, from the kitchen staff to the service team, and together, we create something extraordinary,” he shares. Brouwer’s philosophy of purity in the glass perfectly complements the refined dishes served at the restaurant, with thoughtfully curated wine pairings designed to elevate the dining experience.
Elevating the Experience: The Garden Room and De Kromme Dissel Suites
To enhance the iconic Kromme Dissel experience, the restaurant has recently expanded its offerings. The addition of the Garden Room, a light-filled conservatory, brings a connection to nature into the dining space. Surrounded by greenery, guests can enjoy an intimate yet vibrant setting that harmonizes perfectly with the restaurant’s focus on seasonal cuisine. As Chef Berentsen puts it, “In the Garden Room, we bring nature closer, reflecting our focus on seasonal products. It’s a space where guests can truly savor the flavors of the moment.”
But the innovations don’t end there. With the opening of De Kromme Dissel Suites in the adjacent Fletcher Hotel-Restaurant Klein Zwitserland, the restaurant now offers guests the opportunity to extend their visit beyond dinner. These 18 newly renovated luxury suites are designed with an eye for detail, featuring high-quality furnishings, contemporary touches, and culinary elements such as art inspired by the restaurant’s rich history. Guests can now indulge in an all-encompassing package that includes a 6-course dinner, an overnight stay in one of the suites, and a 5-course breakfast served in the Garden Room.
“Our aim is to provide a complete experience,” says Chef Berentsen. “From dining to staying and breakfasting at star level, everything is designed to pamper our guests in luxury and comfort.”
The Essence of De Kromme Dissel
Dining at De Kromme Dissel is more than just a meal—it’s an encounter with a restaurant where tradition meets innovation, and where every team member plays an integral role in crafting an unforgettable experience. The restaurant’s enduring legacy and focus on quality have made it a symbol of excellence in Dutch gastronomy.
For sommelier Ronnie Brouwer, this sense of excellence is deeply personal. Born into a hospitality family on Ameland, Brouwer’s journey into fine dining was shaped by a love for storytelling and a deep respect for craftsmanship. “Wine should tell a story,” Brouwer explains. “It should be pure, authentic, and a natural companion to the dishes on the table.”
The unique synergy between kitchen and service at De Kromme Dissel ensures that every guest feels cared for, whether savoring a creative dish in the historic dining room or enjoying a tailored wine pairing from Brouwer’s carefully selected cellar. This philosophy is part of what has kept the restaurant thriving for more than five decades.
Our Experience
We had the pleasure of indulging in the complete De Kromme Dissel package, including a sumptuous 6-course dinner, an overnight stay in the new suites, and a refined 5-course breakfast. Here’s an inside look at the dining experience and the new offerings.
An Evening of Culinary Excellence
The 6-course menu curated by Chef Tonny Berentsen highlighted the team’s masterful balance of tradition and innovation. Each course was thoughtfully paired with wines by Maître-Sommelier Ronnie Brouwer, who brought a global perspective to the table, perfectly matching each dish’s flavor profile with wines from renowned regions worldwide.
The Menu & Pairings:
Aperitif:
We began the evening with a glass of Champagne Roederer Collection 244, a refreshing blend with fine bubbles and notes of citrus and brioche. A sparkling start that set the tone for the meal ahead.
1st Course: Hamachi | Lardo | Spring Onion
The delicate, buttery Hamachi crudo wrapped in the richness of Lardo was brightened by the herbal freshness of spring onion. Paired with a 2023 Gavi di Gavi ‘Minaia’ Nicola Bergaglio from Piedmont, Italy, the wine’s crisp acidity and floral notes elevated the dish’s complexity while maintaining its light, fresh character.
2nd Course: John Dory | Jerusalem Artichoke | Imperial Caviar
Perfectly seared John Dory accompanied by the earthy creaminess of Jerusalem artichoke and the salty elegance of imperial caviar was paired with the 2018 Pinot Gris Reserve by Trimbach from Alsace, France. The wine’s full body and slight spice harmonized beautifully with the flavors, providing depth without overpowering the delicate fish.
3rd Course: Pike-Perch | Sauerkraut | Cumin
This course took an unexpected turn with the pairing of a 2022 Chardonnay from La Masia, Marimar Estate, Russian River Valley, USA. The sauerkraut’s tang and cumin’s warmth were balanced by the wine’s rich, oaky notes and vibrant acidity, creating an intriguing interplay of flavors.
4th Course: Quail | Foie Gras | Truffle
Rich, indulgent, and aromatic, the quail was perfectly complemented by La Bota de Fino no. 124 from Equipo Navazos, Montilla-Moriles, Spain. This fino sherry’s nutty, saline character cut through the dish’s richness, offering a palate-cleansing contrast that brought out the dish’s earthy truffle undertones.
5th Course: Venison Fillet | Porcini Mushrooms | 5 Spices
The tender venison fillet and its spiced, umami-rich accompaniments were paired with a 2023 Cinsault ‘Diasalmata’ by Angus Paul from Stellenbosch, South Africa. This wine, with its bright red fruit and silky tannins, highlighted the dish’s heartiness while adding a layer of freshness.
6th Course: Mandarin | Hokkaido Pumpkin | Cinnamon
The dessert was a stunning conclusion, balancing sweet and tangy with the warmth of cinnamon. Paired with the 2024 Kyokuko Kijoshu Sake by Watanebe Shuzo from Tochigi, Japan, the sake’s velvety texture and honeyed complexity underscored the dessert’s subtle spice, leaving a lasting impression.
A Night in the New Suites
After dinner, we retired to one of the De Kromme Dissel Suites, located in the adjacent Fletcher Hotel-Restaurant Klein Zwitserland. Designed with both luxury and comfort in mind, the suites feature high-end furnishings, warm finishes, and thoughtful details that nod to the restaurant’s rich history.
Our suite included a welcome tray with delicacies from the kitchen—a thoughtful touch that extended the dining experience. The bed was plush, ensuring a restful night, and the modern bathroom offered all the amenities one would expect from a luxury stay.
The Morning After: A Five-Course Breakfast
The next morning, we were treated to a 5-course breakfast in the newly opened Garden Room, a light-filled conservatory overlooking the lush surroundings. The breakfast began with fresh pastries and preserves, followed by a series of delicate, seasonally inspired dishes, including a poached egg with truffle, house-cured salmon, and a refreshing fruit course to finish.
The Garden Room’s tranquil ambiance and attentive service made this the perfect way to start the day, adding a relaxed elegance to the overall experience.
A Culinary Journey Worth Taking
De Kromme Dissel’s new culinary package encapsulates everything that makes this restaurant extraordinary. From the moment guests arrive, they are personally welcomed by a butler and guided through a journey of fine dining and luxurious relaxation. Whether it’s enjoying the delicate balance of flavors in a 6-course dinner, unwinding in a thoughtfully designed suite, or waking up to a refined breakfast, every detail reflects the restaurant’s commitment to excellence.
For those seeking an unparalleled culinary experience, De Kromme Dissel offers a taste of history, innovation, and impeccable hospitality—all set against the backdrop of the picturesque Heelsum countryside.
Reservations for De Kromme Dissel and the new suite packages are highly recommended for those looking to immerse themselves in this unique Michelin-starred experience.
We would like to thank Fletcher Hotels (Hotel Klein Zwitserland), Restaurant De Kromme Dissel (in particular Ronnie Brouwer) and their PR Agency, Today’s Specials, for the wonderful experience. Picture credits: De Kromme Dissel and Sierk Buwelda (Creative Chef). We hope to see you again soon!
