Restaurant in Gramsbergen, Netherlands
One-star cooking, zero pretension.
De Woage holds a 2024 Michelin star in the small Overijssel town of Gramsbergen, delivering farm-to-table cooking at €€€ that punches well above its price tier. Chef Jelle Jansen's à la carte is the format to book, Sunday lunch is the session to prioritise, and maître d' Corine makes the room feel warm rather than formal. Reserve 4–6 weeks ahead minimum.
Book De Woage if you want Michelin-starred cooking without the stiffness that usually comes with it. This is a one-star restaurant that feels like a neighbourhood favourite — generous, warm, and entirely free of performance anxiety. If you've been once, come back for the à la carte: chef Jelle Jansen changes the menu regularly, and the depth of his sauces alone is reason enough to return. For first-timers and regulars alike, Sunday is the session to prioritise.
De Woage occupies a listed building on Meiboomsplein in Gramsbergen, a small town in the Overijssel province of the Netherlands. The space carries a certain romantic weight — old bones, warm light, the kind of room that doesn't need to try hard. Maître d' Corine runs the front of house with the kind of ease that makes guests feel at home rather than managed. The atmosphere is the opposite of hushed reverence: this is a place where people actually talk, and the ambient energy stays consistently convivial without tipping into noise. For a conversation-driven dinner, it holds up well across the whole service.
The kitchen's philosophy is direct: quality ingredients, honest technique, sauces built with real depth. Michelin awarded De Woage one star in 2024, a recognition that reflects the consistency of execution rather than any theatrical ambition. The inspector's notes single out roasted quail stuffed with courgette and pepper mousse, finished with chicken stock sauce and pepper coulis , a dish that shows exactly how Jansen works. Nothing on the plate is there to impress on sight alone; everything is there because it tastes better for being there. Desserts follow the same logic: a crisp meringue with candied apricot, vanilla ice cream, mint-and-pink-peppercorn whipped cream, and advocaat is the kind of ending that earns the walk home.
Google reviewers back this up at 4.8 from 273 ratings , a score that holds across a meaningful sample size and suggests consistency rather than a handful of euphoric one-offs. For a restaurant in a town this size, that level of sustained approval matters.
De Woage's drinks offer is worth noting in the context of farm-to-table cooking at this price point. The kitchen's orientation toward ingredient integrity and depth of flavour typically extends to how a restaurant curates its wine list, and at €€€ pricing you should expect something considered rather than perfunctory. The absence of specific list details in our data means we can't make granular recommendations on bottles or producers , but Jansen's approach in the kitchen suggests a cellar that prioritises substance over label recognition. Ask Corine for a pairing suggestion: a maître d' of her calibre will give you a direct answer rather than a sales pitch. If you're driving from outside the region, the non-alcoholic options at Dutch Michelin-level restaurants have improved considerably over recent years, and it's worth asking what's available.
The bar programme is not the main reason to book De Woage , the à la carte is , but it should be treated as part of the experience rather than an afterthought. At €€€, the wine-to-food pairing is where the value is. For a dedicated cocktail-first evening in the region, this is not your venue; for a meal where the drinks serve the food, it will do the job well.
De Woage is closed Monday and Tuesday, and runs dinner-only on Thursday, Friday, and Saturday (6 PM to midnight). Sunday is the exception: lunch runs from noon to 4:30 PM, followed by a second sitting from 6 PM to midnight. Michelin's own write-up calls out the "Special Sundays" explicitly , that signal is worth taking seriously. Sunday lunch at a one-star that makes a point of its Sunday format is a different proposition from a standard weekday dinner, and at this price tier it's usually the more relaxed and often more interesting session. Book Sunday if your schedule allows.
Book at least 4–6 weeks out for a Thursday-to-Saturday dinner slot. Sunday sessions, especially the Special Sundays format that Michelin flags, fill faster , 6–8 weeks is safer. De Woage holds a 2024 Michelin star in a small town with limited comparable alternatives nearby, which means demand consistently outpaces supply. Don't leave it to the week before and expect a table.
Sunday lunch is the better call if your schedule allows. De Woage only serves lunch on Sundays (noon to 4:30 PM), and Michelin's own write-up specifically highlights the Special Sundays format as worth seeking out. Sunday lunch at a one-star tends to be more relaxed in pace and, in many cases, offers a more accessible entry point than a Friday or Saturday dinner sitting. Dinner Thursday through Saturday is the alternative if Sunday doesn't work, but Sunday is the session that distinguishes this restaurant from a standard evening-only destination.
De Woage runs an à la carte format rather than a fixed tasting menu, which is part of what makes it worth returning to. At €€€ pricing with a Michelin star behind it, the à la carte delivers strong value compared to multi-course tasting menus at Dutch €€€€ restaurants like De Librije or Aan de Poel. The kitchen's strength is in ingredient quality and sauce depth , both of which come through on individual dishes without needing a ten-course framework to justify the price. Order what appeals; the flexibility is the point.
Yes, and specifically for occasions where warmth matters more than formality. The listed building gives the room genuine character, maître d' Corine runs a front of house that puts people at ease, and the one-star kitchen delivers the kind of cooking that makes a meal feel considered without demanding that guests perform appreciation. For a milestone dinner in the region, this is a better fit than a stiffer €€€€ room. If you want pure spectacle and a longer tasting format, look at De Nieuwe Winkel in Nijmegen instead.
Smart casual is the right call. De Woage is a Michelin one-star in a listed building , the room has occasion about it , but nothing in its character or write-up suggests a jacket requirement. Dress as if you're going somewhere that deserves the effort, but don't overthink it. Jeans with a good shirt or a simple dress will be entirely comfortable here.
No specific group capacity data is available for De Woage. Given the intimate character of the venue , a listed building in a small town with a warm, personal atmosphere , large group bookings are likely to require direct contact and advance planning. Contact the restaurant well ahead if you're coming with more than four or five people. For larger private dining requirements in the region, check options in nearby cities with dedicated private room facilities.
De Woage is the only Michelin-starred restaurant in Gramsbergen. For comparable farm-to-table cooking at €€€ in the broader region, Spetters in Breskens and Buitenplaats Slangevegt in Breukelen are the closest like-for-like options on price and cuisine style. If you're willing to travel further for a step up in ambition, De Groene Lantaarn in Staphorst is the nearest geographical alternative worth considering. For the Netherlands' top-end Michelin bracket, De Librije in Zwolle is the regional anchor.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| De Woage | €€€ · Farm to table | Succulent roasted quail, stuffed with a courgette and pepper mousse, accompanied by a wonderfully rich chicken stock sauce, a pepper coulis and a herb-infused oil. And the exquisite dessert of crisp meringue filled with candied apricot, served with silky vanilla ice cream, whipped cream with mint and pink peppercorn, and velvety advocaat. These dishes are typical of De Woage: seemingly simple creations that are generous, without any unnecessary frills and packed with flavour – the use of luxury food items is not necessarily required to achieve this. Jelle Jansen spares no effort, as shown by his inspired à la carte menu – he pulls out all the stops for his diners. The quality of the ingredients and depth of the sauces is what counts. At De Woage there's no fuss, just the pleasure of authentic flavours. Elegant and warm, this listed building has a certain romantic charm. Diners can feel totally at ease here, which is in no small part down to your charming maître d', Corine. Be sure to check out their "Special Sundays" – you won't regret it!; 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 | — |
What to weigh when choosing between De Woage and alternatives.
De Woage is a listed building in a small Overijssel town, so capacity is finite. For groups larger than four, check the venue's official channels well in advance, particularly if you're targeting a Friday or Saturday dinner when demand is highest. Sunday lunch may offer more flexibility for group bookings than weekend evenings.
There are no comparable Michelin-starred alternatives within Gramsbergen itself. If you're willing to travel within the Netherlands, De Librije in Zwolle operates at three-star level for a significantly higher price point, while De Lindehof in Nuenen offers a similar one-star farm-focused approach. De Woage is the only option of this calibre in the immediate area.
Book at least three to four weeks out for a Thursday or Friday dinner, and further ahead for Saturday. Michelin recognition drives demand even to smaller towns, and De Woage operates on limited hours: dinner only Thursday through Saturday, with Sunday being the sole day offering both lunch and dinner.
The Michelin inspector's description of the space as 'elegant and warm' with diners feeling 'totally at ease' suggests the atmosphere leans relaxed rather than formal. A neat, polished casual approach fits the room; a suit is not required, but the €€€ price point means overly casual dress would be out of place.
Sunday lunch is worth prioritising if your schedule allows. The restaurant specifically highlights its 'Special Sundays,' and it is the only day when a midday service runs (12 PM to 4:30 PM). Dinner Thursday through Saturday is the default option for most visitors, but Sunday offers a distinct experience the kitchen clearly invests in.
De Woage runs an à la carte menu rather than a fixed tasting format, which is relatively uncommon at the one-star level and gives you more control over spend and pacing. The Michelin citation calls out the depth of sauces and ingredient quality as the kitchen's real strength, so ordering generously from the à la carte is the way to experience what chef Jelle Jansen does well.
Yes, particularly if your group wants Michelin-starred cooking in a setting that does not feel ceremonial. The listed building has what the Michelin guide calls 'romantic charm,' the service under maître d' Corine is noted for warmth, and the €€€ price point is more accessible than many one-star peers. For a milestone dinner in the eastern Netherlands, it is a strong choice.
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