Restaurant in Duiven, Netherlands
Classical French cooking, Michelin star, provincial price.
A Michelin-starred Modern French kitchen in a 19th-century building in Duiven, 't Raedthuys delivers classical French cooking with contemporary plating at €€€ — a strong-value position for a starred meal in the Netherlands. The cheese trolley, kitchen window, and sommelier-led wine programme make this the right choice for food and wine enthusiasts in Gelderland. Book six to eight weeks out for weekend sittings.
A Michelin-starred Modern French restaurant in Duiven — a small town between Arnhem and the German border — is not what most diners expect to find. Book 't Raedthuys if you want technically precise, classical French cooking with a contemporary edge, served inside a 19th-century building that earns its setting. The kitchen window, the cheese trolley with around 30 varieties, and a wine list curated by a dedicated sommelier give this enough depth to justify the €€€ price tier. If you are driving from the Randstad for dinner, the round trip is worth it. If you are already in Gelderland, this should be your first call.
The building dates to 1863 and the interior does not ignore that fact. Contemporary art hangs on walls that carry genuine historical weight, and the effect is more considered than the usual tension between old architecture and modern decoration. A kitchen window runs along one side of the dining room, giving you a direct line of sight to the chefs working the pass. For food-focused diners, this is not a gimmick , it grounds the meal in process and gives you something specific to watch between courses. On sunny days, the front terrace is available and works particularly well for two people who want a quieter setting than the main dining room.
The visual experience extends to the plates. Chefs Tom Lamers and Hans den Engelsen plate with clear artistic intent: expect composed, precise presentations that signal the kitchen's modern sensibility even when the cooking itself is anchored in classical French technique. Dishes like savoury crème brûlée and Jerusalem artichoke prepared as chips, cream, raw and pickled with smoked eel are documented examples of that dual register , classical foundations, contemporary plating and texture contrasts. The cheese trolley, arriving with approximately 30 cheeses, is one of the more substantive fromage offerings you will find at this price tier in the Netherlands.
Kitchen window at 't Raedthuys functions as the closest thing to counter seating this format allows. You are not eating at the pass, but the sightline into the kitchen is deliberate and changes the texture of the meal. For explorers who want to see technique rather than simply experience the outcome, request a table positioned toward the kitchen-facing side of the room when you book. This is particularly relevant if you are ordering the multi-course menu , watching the kitchen's rhythm during a longer sequence of dishes adds context that a closed kitchen cannot provide.
Front-of-house team reinforces this transparency. Hostess Anouska Lamers and sommelier Karina van der Kolk handle introductions to the wine list personally, which means the pairing conversation happens at your table rather than through a menu card. The wine programme draws from imported selections and is positioned as a genuine point of difference rather than a supporting element. If wine matters to you, factor this into your decision: the sommelier engagement here is more hands-on than you typically get at comparable price points in the region.
Book well in advance. 't Raedthuys holds a Michelin star and operates in a market , provincial Netherlands , where starred restaurants draw from a wide geographic catchment. Diners travel from Arnhem, Nijmegen, and further afield specifically for this address. Saturday evenings fill earliest; if your schedule is flexible, Wednesday through Friday lunch service (noon to 4 PM) is your leading chance at a nearer-term reservation. The restaurant is closed Monday and Tuesday. Sunday runs both a lunch service and an evening sitting. Treat this as a hard booking rather than a walk-in option , the kitchen's scale and the format make spontaneous visits a poor strategy.
For special occasions with a fixed date, book six to eight weeks out to be safe. For a weekday lunch in the quieter months, four weeks may be enough, but do not rely on it. There is no booking method listed in public data, so contact the restaurant directly via their address at Rijksweg 51, 6921 AC Duiven to confirm current reservation channels.
Book 't Raedthuys if you want classical French cooking , tournedos Rossini, Dutch lamb , executed at a level that earned a Michelin star, with enough modern technique in the plating and menu composition to prevent it feeling dated. It suits couples and small groups who want a full evening: the format, the cheese trolley, and the sommelier-led wine programme are structured for a long, unhurried meal rather than a quick dinner. It is a credible special-occasion choice without the four-euro-sign pricing of the Netherlands' upper tier. If you want plant-forward or avant-garde cooking, look elsewhere , this kitchen's identity is classical French with modern presentation, not reinvention of the form.
For food and wine enthusiasts visiting Gelderland specifically, this is the address in the area. Pair it with a hotel night in Arnhem rather than attempting a long drive home after a multi-course dinner with wine pairings. See our full Duiven hotels guide for nearby options, and our full Duiven restaurants guide if you are planning a longer stay in the region.
Against the wider Gelderland and Dutch starred scene, 't Raedthuys sits at a distinct price advantage. De Nieuwe Winkel in Nijmegen is approximately 20 kilometres away and operates at €€€€ with a plant-based, organic focus , a fundamentally different proposition if classical meat-based French cooking is what you want. For that style at this price tier in the region, 't Raedthuys has few direct competitors. Further afield, De Librije in Zwolle and Ciel Bleu in Amsterdam operate at higher price points and with greater international profiles, but 't Raedthuys does not try to compete on those terms. It is a precise, classical restaurant doing what it does well at a price that makes the star feel like good value. If you want a comparable Modern French experience in a different part of the Netherlands, De Bloemenbeek in De Lutte and 't Ganzenest in Rijswijk sit in the same €€€ tier and style bracket.
Google reviewers rate 't Raedthuys 4.4 from 394 reviews, which is a credible signal of consistent delivery rather than a single exceptional season. At €€€ with a Michelin star and that review volume, the value case is solid.
Practical summary: Michelin 1 Star (2024) · €€€ Modern French · Rijksweg 51, Duiven · Wed–Fri 12–4 PM & 6 PM–midnight, Sat 6 PM–midnight, Sun 12–4 PM & 6 PM–midnight · Closed Mon–Tue · Book 6–8 weeks out for weekends.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| 't Raedthuys | €€€ | Hard | — |
| De Librije | €€€€ | Unknown | — |
| Aan de Poel | €€€€ | Unknown | — |
| De Nieuwe Winkel | €€€€ | Unknown | — |
| Fred | €€€€ | Unknown | — |
| De Lindehof | €€€€ | Unknown | — |
Comparing your options in Duiven for this tier.
Yes, at €€€ pricing with a Michelin star, 't Raedthuys sits at a meaningful value point relative to starred restaurants in Amsterdam or Zwolle. Chefs Tom Lamers and Hans den Engelsen execute classical French dishes — tournedos Rossini, Dutch lamb — at a level the Michelin Guide validated in 2024. For the cooking quality and the setting in a building dating to 1863, the price holds up.
The tournedos Rossini and Dutch lamb are the kitchen's benchmark dishes — both classically grounded and the kind of thing these chefs have built a reputation on. The cheese trolley runs to around 30 selections, so leave room for it. The kitchen also shows a modern edge through dishes like savoury crème brûlée and Jerusalem artichoke prepared multiple ways with smoked eel, so do not skip the more contemporary courses if offered.
There are no directly comparable starred restaurants in Duiven itself. The nearest Michelin-starred alternative in the region is De Nieuwe Winkel in Nijmegen, roughly 25 kilometres away, though it operates at a higher price point and focuses on plant-based tasting menus rather than classical French. For like-for-like French fine dining in the Netherlands, 't Raedthuys is your clearest regional option at this price level.
't Raedthuys does not operate a bar counter format — this is a seated dining restaurant. The kitchen window gives visibility into the pass, which provides some of the open-kitchen energy without the counter format. Book a table; walk-in bar dining is not the model here.
Book at least three to four weeks ahead, and further for weekends. 't Raedthuys holds a Michelin star and draws from a wide catchment across Gelderland and beyond — demand consistently outpaces local supply for starred dining in this region. Note the restaurant is closed Monday and Tuesday, and Saturday service is dinner only from 6 PM.
The kitchen's strength is in classical execution with a modern plating sensibility — a format that suits a multi-course tasting structure. Dishes like the Jerusalem artichoke with smoked eel and the cheese trolley at 30 selections are built for a progressive meal rather than à la carte. If you are going to 't Raedthuys for the full experience, the tasting menu is the right way to see what Lamers and Den Engelsen do.
Yes, and it is well set up for it. The 1863 building with contemporary art creates a setting that reads as occasion-appropriate without being stiff. The terrace works for a more relaxed romantic dinner when weather allows, while the dining room suits formal celebrations. Hostess Anouska Lamers and sommelier Karina van der Kolk handle the front of house, and the imported wine collection is built around pairing — both details matter for a special-occasion meal.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
