Aan de Poel

The cuisine pricing sits at the leading bracket, reflecting a kitchen operating at a level where a typical two-course meal without drinks runs above €66.enprimeurclub.com/restaurants/brut172-reijmerstok-restaurant">Brut172 in Reijmerstok, De Groene Lantaarn in Staphorst, and De Lindenhof in Giethoorn. The format runs both lunch and dinner services, which is useful to know: Tuesday through Friday lunches run from noon to 4:30 pm, and dinner service begins at 6 pm most evenings, shifting to 6:30 pm on Fridays. Saturday is dinner-only, from 6 pm. The restaurant is closed on Sundays and Mondays.

Van Sprang co-owns the restaurant alongside wine director Robbert Veuger, a dual ownership structure that keeps both the kitchen and the cellar under the same roof-level of accountability. The sommelier team of Marcel Ng and Rens Morshuis handles service, which at this calibre of operation means the wine conversation at the table is a substantive one rather than a transactional one.

A Wine Programme Built Around Burgundy

The cellar at Aan de Poel is one of its most quantifiable strengths. At 4,000 bottles across 700 selections, it sits well above the functional minimum for a restaurant at this price point. The list leans toward France, with Burgundy as the declared emphasis, a sensible axis given how well classical Burgundian whites and reds track against French-rooted creative cooking. Wine pricing sits at the top tier, with many bottles above €100; corkage is set at €50 for those who arrive with something specific in mind.

Wine-programme depth at this level is not merely about bottle count. It signals the investment horizon of the owners and the seriousness with which the pairing is treated as a parallel track to the food. The wine programme alone places it in a different category from the city's wider dining offer, which includes addresses like De Treeswijkhoeve in Waalre, which operates in a similarly deliberate suburban context.enprimeurclub. The restaurant opens Tuesday through Friday for both lunch (noon to 4:30 pm) and dinner (6 pm, or 6:30 pm on Fridays), and on Saturdays for dinner only from 6 pm. It is closed Sundays and Mondays. At the €€€€ price tier, the full experience including wine pairing represents a meaningful spend; planning around the lunch service on a weekday is often the most practical way to access a two-star kitchen at this level without extending into a full evening commitment. The wine list's corkage policy of €50 is worth factoring in if you are considering bringing a specific bottle, given that the cellar runs to 700 selections, the more likely scenario is finding something on the list that does the job.

For those who want more from the surrounding neighbourhood,