Restaurant in Beetsterzwaag, Netherlands
Destination dining that earns the detour.
De Heeren van Harinxma holds a Michelin Star (2024) inside Landgoed Lauswolt, a country estate hotel in Beetsterzwaag. Chef Seb Smit's Modern French kitchen applies serious technique to local produce with global seasonings — turbot with katsuobushi and dashi is a confirmed signature. At €€€ pricing in a peer group that mostly charges €€€€, it is one of the better-value starred restaurants in the northern Netherlands.
De Heeren van Harinxma is a Michelin-starred restaurant inside Landgoed Lauswolt, a country estate hotel in Beetsterzwaag, Friesland. If you think this is a quiet rural retreat where dining is an afterthought, correct that assumption before you book: this is one of the more technically serious Modern French restaurants in the northern Netherlands, and chef Seb Smit's cooking justifies the journey from anywhere in the region. At €€€ pricing in a €€€€-dominated peer group, it also represents genuine value for the level of execution on offer. Book it for a special occasion dinner, a long weekend at the hotel, or as a deliberate destination meal. Do not show up without a reservation and expect a table.
The most common misconception about De Heeren van Harinxma is that the estate setting is the main event. It is not. The rolling grounds, the stately mansion façade, the marble fireplace and the chandelier are all real, and arriving by car along the estate driveway does set a strong tone. But the dining room earns its Michelin star on the plate, not on atmosphere alone. The setting is a bonus, not the substance.
Smit's cooking sits firmly in a Modern French tradition but reaches further than that label suggests. The Michelin inspectors specifically called out a turbot fillet preparation that pairs the fish with sweet-and-sour marinated fennel, a seaweed-enriched mousseline, katsuobushi, and a floral dashi finish. That combination, French technique meeting Japanese umami with local produce as the anchor, tells you everything about the kitchen's ambition. This is not classical French cooking in a conservative sense. The sourcing of seasonings is deliberately global; the technique remains precise and European. If you want a direct three-course bistro dinner, this is not the room for you. If you want a kitchen that treats every component as a decision rather than a default, book here.
The dessert course has been noted by Michelin inspectors as a cheesecake-based construction with contrasting textures and unexpected flavour combinations. Sensory detail beyond what is in the verified record is not something Pearl will invent, but the pattern across the menu is clear: nothing on this plate arrives without a reason. The sommelier pairs each course with what the Michelin entry describes as a selection of perfectly matched wines. For food and wine explorers making a deliberate evening of it, that pairing service is worth using rather than ordering à la carte by the glass.
The terrace overlooking the golf greens is a practical consideration for warmer months. If you are booking a summer dinner, request terrace seating when you make your reservation. The estate also operates as a hotel, which makes De Heeren van Harinxma one of the stronger arguments for an overnight stay in this part of Friesland. Arriving as a hotel guest also softens the logistical challenge of getting to Beetsterzwaag, which has no train station and is not conveniently served by public transport.
On the question of late-evening use: the hotel context matters here. Unlike a standalone city restaurant that closes its kitchen and sends everyone home, Landgoed Lauswolt functions as a full country house hotel. That means the experience extends beyond the dining room. Aperitifs before dinner, cheese and wine after, and a degree of unhurried pacing that a standalone restaurant cannot replicate are all on the table. For guests staying the night, the evening does not end when dessert is cleared. That is a genuine advantage over comparable Michelin-starred restaurants in the Netherlands that operate purely as restaurants without hotel infrastructure.
The Google rating sits at 4.8 from 16 reviews, which is a small sample size but consistent in direction. The Michelin Star awarded in 2024 is the more meaningful credential here. For context, the northern Netherlands has a thinner concentration of starred restaurants than the Randstad, which means Smit's kitchen faces less direct local competition but also receives fewer spontaneous visitors. Most diners here are making a deliberate choice, which tends to produce a more focused and well-prepared clientele in the room.
For food and wine explorers coming specifically for the cooking, the combination of estate setting, serious Modern French technique, and €€€ pricing in a category where most peers charge €€€€ makes De Heeren van Harinxma a strong booking. Compare it to De Groene Lantaarn in Staphorst or 't Ganzenest in Rijswijk if you want Modern French at a comparable price point, or look at 't Raedthuys in Duiven as another €€€ Modern French option in the Netherlands. None of those venues offer the estate hotel dimension.
If you are already in Beetsterzwaag and looking for alternatives at a lower price point, Bistro Nijeholt and Lyf's are both €€ farm-to-table options in the village. They are a different proposition entirely, appropriate for a casual lunch before or after a serious dinner at De Heeren van Harinxma rather than as a direct alternative.
Booking difficulty is high. This is a Michelin-starred restaurant inside a country house hotel in a small Friesland village. Demand from destination diners and hotel guests combined means tables are not available at short notice, particularly on weekends and during the summer terrace season. Plan at least four to six weeks ahead for a weekend booking; weekday availability may be better but is not guaranteed. No phone number or direct booking link is in our current database; check the Landgoed Lauswolt hotel website directly to reserve.
Yes, based on what Michelin verified: the kitchen applies genuine technical precision to every course, from a turbot fillet with katsuobushi and dashi through to a textured cheesecake dessert. At €€€ pricing in a peer group that mostly charges €€€€, the value case is direct. For comparison, De Librije in Zwolle and Ciel Bleu in Amsterdam are both €€€€ and two-starred. De Heeren van Harinxma is a one-star at a lower price tier , if you want serious cooking without the top-tier price, this is a well-priced entry point.
It is one of the stronger special occasion choices in the northern Netherlands. The estate setting, Michelin-starred kitchen, sommelier pairing service, and hotel infrastructure combine in a way that few standalone restaurants can match. For a milestone birthday or anniversary where you want the full evening rather than just a dinner, booking a room at Landgoed Lauswolt and dining here the same night is a practical and well-considered plan. If the budget stretches to €€€€ and you want more urban energy, Aan de Poel in Amstelveen or FG in Rotterdam are alternative considerations.
The kitchen works with local produce and constructs dishes with multiple components, which suggests a degree of flexibility , but no specific dietary accommodation policy is in our current database. Contact Landgoed Lauswolt directly when booking and state your requirements clearly. Given the complexity of the tasting menu format, early notice is more important here than at a simpler restaurant.
Arrive via the estate driveway , the approach through the grounds is the intended arrival experience. Dress appropriately for a Michelin-starred country house; smart casual is the minimum. Expect a multi-course menu with wine pairing available from the sommelier. If you are driving from outside Friesland, staying at the hotel overnight is the most sensible plan. Budget for €€€ per head for food, with wine pairings additional. The Google rating of 4.8 from current reviews is positive, but the Michelin Star is the credential that matters most for assessing kitchen quality.
Four to six weeks minimum for weekends; slightly less for weekday tables, though availability is not guaranteed. The Michelin Star awarded in 2024 has increased demand, and the estate hotel means tables compete with in-house guests as well as outside reservations. Summer weekends with terrace demand book fastest. Do not plan a spontaneous visit and expect a table. Check availability on the Landgoed Lauswolt website directly.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| De Heeren van Harinxma | €€€ · Modern French | Drive onto the sprawling estate, follow the driveway through the rolling countryside and admire the stately mansion that houses Landgoed Lauswolt hotel. What a first impression! Inside, the high ceilings, marble fireplace, large chandelier and period features are enchanting. The terrace affords fantastic views over the golf greens. Everything is perfect down to the last detail, and that goes for the food, too. Each ingredient receives meticulous attention, with sauces, creams and marinades elevating every dish. French influences meet local produce, often accompanied by surprising trimmings. Seb Smit delights in using seasonings from far-flung places to make his dishes sing. For instance, he pairs turbot fillet with sweet-and-sour marinated fennel, a silky mousseline enriched with briny seaweed, katsuobushi and a dashi finished with floral notes. The cheesecake-based dessert, with its delicate harmony of textures and exotic flavours, is simply irresistible. The sommelier meets this culinary whirlwind with a selection of perfectly matched gems. A top-flight dining experience awaits you here. Even at teatime, this luxurious hotel has plenty of surprises in store!; Michelin 1 Star (2024) | Hard | — |
| De Librije | €€€€ · Modern Cuisine | Michelin 3 Star, World's 50 Best | Unknown | — |
| Aan de Poel | €€€€ · Creative | Michelin 2 Star | Unknown | — |
| De Nieuwe Winkel | €€€€ · Organic | Michelin 2 Star | Unknown | — |
| Fred | €€€€ · Creative French | Michelin 2 Star | Unknown | — |
| De Lindehof | Contemporary Dutch, Creative | Michelin 2 Star | Unknown | — |
How De Heeren van Harinxma stacks up against the competition.
Yes, if destination dining is what you are after. Chef Seb Smit holds a Michelin star (2024) and builds menus around local produce pulled in unexpected directions with international seasonings. The format rewards guests who want a full composed experience rather than à la carte flexibility. At the €€€ price point, this sits in the same tier as De Librije or De Lindehof, but the estate setting adds a dimension those urban restaurants cannot match.
It is one of the stronger cases in the Netherlands for a celebration that needs more than just a good meal. The Michelin-starred kitchen inside Landgoed Lauswolt delivers on the cooking, and the stately mansion, terrace views over the golf grounds, and period interior give the occasion genuine weight. If you can secure a table, the setting and food together justify the trip from outside Friesland.
No specific dietary policy is documented for this venue. That said, a Michelin-starred kitchen operating at the €€€ level is generally equipped to accommodate restrictions when notified in advance. check the venue's official channels at the time of booking and confirm any requirements then, rather than assuming on arrival.
The drive into the Landgoed Lauswolt estate is part of the experience, but the cooking is the reason to come. Chef Seb Smit pairs classical French technique with local Frisian produce and seasonings from well outside European tradition, so expect dishes that move beyond safe fine-dining convention. Plan for a full evening: this is not a quick dinner, and arriving without time to settle into the estate undercuts the format.
Book at least four to six weeks out, more if you have a fixed date in mind. A Michelin-starred restaurant inside a country house hotel draws destination diners from across the Netherlands and beyond, which means tables fill well in advance, particularly on weekends. Last-minute availability does occasionally open up, but at €€€ per head this is not a venue to leave to chance.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
