Restaurant in Woudrichem, Netherlands
Michelin-noted farm dining outside the city crowd.
A Michelin Plate farm-to-table restaurant in Woudrichem, recognised in both 2024 and 2025, with a 4.6 Google score across 206 reviews. At €€€ pricing, it offers credentialled seasonal cooking at a more accessible level than the Netherlands' starred options. Book for the warmer growing months if the herb-forward, produce-led menu is the draw.
If you are planning a considered dinner in the Dutch countryside — an anniversary, a slow weekend away, or a meal where the kitchen's relationship with the seasons is the actual point — Kruiden & Jasmijn in Woudrichem is worth the detour. This is a Michelin Plate restaurant (recognised in both 2024 and 2025) operating at the €€€ price tier, which makes it meaningfully more accessible than the €€€€ starred alternatives scattered across the Netherlands. For food and travel enthusiasts who want serious cooking without the formality or cost of a full Michelin-starred room, this is a genuinely strong option in a region where that combination is not easy to find.
Kruiden & Jasmijn sits at Kerkstraat 43 in Woudrichem, a small fortified town in Noord-Brabant. The cuisine is described as farm to table, and the name itself , translating roughly as Herbs & Jasmine , signals where the kitchen's priorities lie: aromatic, plant-forward cooking that draws from what is growing close by. That framing matters when you are deciding when to visit. A farm-to-table kitchen at this level is not the same experience in February as it is in June or October. The menu rotates with the seasons, which means the composition of what reaches your table , the herbs, the vegetables, the supporting flavours , shifts substantially across the year. Spring and summer visits will likely lean into fresh garden produce; autumn into more root-forward, earthy combinations. If you want the kitchen at its most expressive, the warmer growing months tend to reward farm-to-table formats the most, though a winter visit offers its own coherence if the kitchen is working preserved and fermented ingredients well.
The Google review score sits at 4.6 across 206 reviews, which is a credible signal at that volume. Scores above 4.5 at 200+ reviews tend to indicate consistency rather than a single memorable outlier evening. Paired with back-to-back Michelin Plate recognition in 2024 and 2025, there is enough third-party validation here to book with reasonable confidence. The Michelin Plate is not a star, but it does indicate that Michelin's inspectors found the cooking worth flagging , quality ingredients handled with care and technique. At €€€ pricing, that is a favourable ratio.
For context within the Netherlands' farm-to-table category, Kruiden & Jasmijn occupies a different register than De Nieuwe Winkel in Nijmegen , which operates at €€€€ and has full Michelin recognition for its plant-based approach , or De Woage in Gramsbergen and Spetters in Breskens, which share the farm-to-table orientation at a similar price point. Kruiden & Jasmijn's Michelin Plate gives it a clear edge in credentialled recognition among €€€ farm-to-table options in the country.
Booking here is rated Easy. Woudrichem is a small town, not a major dining destination, which works in your favour when planning. You are unlikely to need to reserve months in advance the way you would for a starred restaurant in Amsterdam or Zwolle. That said, the Michelin Plate recognition in consecutive years does mean the restaurant is on the radar of the kind of travellers who seek out exactly this type of cooking, so booking a week or two ahead for a weekend table is sensible. No specific booking method is listed in the available data, so checking directly via the restaurant's contact channels is the right approach. Hours, phone, and website details are not confirmed in our current data , the full Woudrichem restaurants guide is the leading place to check for updates.
If you are travelling specifically for this dinner, Woudrichem itself is a compact historic town worth the visit independent of the meal. For accommodation planning, the Woudrichem hotels guide will give you the leading current options nearby. The bars, wineries, and experiences guides for Woudrichem are also worth reviewing if you are building a longer visit around the meal.
For a different style at a similar price point in the region, Cellar Door (€€€, Modern Cuisine) in Woudrichem offers a comparison if you are weighing your options locally before committing.
The farm-to-table format makes timing a genuine decision variable here. If the kitchen is working closely with regional growers , which the name and positioning strongly suggest , then late spring through early autumn is when the raw material is at its peak. Herbs are central to the concept, and the growing season for fresh aromatics in the Netherlands runs from roughly April through October. A visit during this window gives the kitchen its widest palette. Winter visits are not a reason to avoid the restaurant, but you should expect a menu that works with storage crops, preserved ingredients, and whatever the season offers rather than the full range of garden produce. If your primary interest is the herb-forward, aromatic side of the cooking, plan for the warmer half of the year.
If Woudrichem does not work logistically, the broader region and the Netherlands more widely offer strong comparisons. Inter Scaldes in Kruiningen and Ciel Bleu in Amsterdam are at a higher price and formality tier. Tribeca in Heeze, FG – François Geurds in Rotterdam, De Groene Lantaarn in Staphorst, and Brut172 in Reijmerstok cover a range of regional options worth comparing depending on where you are based and what style of cooking you are after. For the farm-to-table format specifically, De Woage in Gramsbergen is the closest peer in terms of format and price positioning.
| Venue | Price | Value |
|---|---|---|
| Kruiden & Jasmijn | €€€ | — |
| De Librije | €€€€ | — |
| Aan de Poel | €€€€ | — |
| De Nieuwe Winkel | €€€€ | — |
| Fred | €€€€ | — |
| De Lindehof | €€€€ | — |
Comparing your options in Woudrichem for this tier.
Yes — it's a strong choice for anniversaries or considered celebrations. The €€€ price point and Michelin Plate recognition (2024 and 2025) signal a kitchen operating at a level above the casual end, and the farm-to-table format gives the meal a sense of intention. Woudrichem's small-town setting amplifies the occasion rather than distracting from it.
It's workable but not the obvious solo pick. Farm-to-table restaurants at the €€€ level typically lean toward tasting formats designed for a shared pace, and without confirmed counter seating in the venue data, solo diners should check the venue's official channels before booking. If solo dining flexibility matters most, a larger city venue with a documented bar or counter is a safer call.
There are no documented direct competitors in Woudrichem itself — it's a small fortified town, not a restaurant cluster. For comparable or higher-level farm-to-table dining in the Netherlands, De Nieuwe Winkel in Nijmegen (two Michelin stars) is the benchmark. Inter Scaldes in Kruiningen is also worth considering if you're travelling through Zeeland.
At €€€ with two consecutive Michelin Plate years, the kitchen is producing food the guide considers worth flagging — that's a meaningful bar in a country with high competition. The value case is stronger if you're already spending time in Noord-Brabant or the Biesbosch area; if you're travelling specifically from Amsterdam or Rotterdam, factor in the journey time against what you'd get from a city alternative.
Bar seating is not documented in the available venue data, so this can change. Given Woudrichem's scale and the restaurant's farm-to-table positioning, a formal dining room setup is more likely than a walk-up bar. check the venue's official channels at Kerkstraat 43 if this matters for your booking.
Farm-to-table kitchens typically build menus around what's seasonal and available, which can make strict dietary restrictions a more active conversation than at à la carte restaurants. Nothing in the venue data confirms specific dietary accommodation policies, so notify the restaurant at booking and confirm directly — don't assume flexibility on the night.
The farm-to-table format and Michelin Plate recognition suggest the kitchen is most compelling when allowed to cook across multiple courses rather than in a single dish. If the restaurant offers a tasting menu, that's almost certainly the format the kitchen is built around. At €€€, it's priced for the occasion rather than a casual weeknight, so go in with that expectation.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
