De Gieser Wildeman

De Gieser Wildeman is a cherished institution that has been given a new lease of life by Marco van der Wijngaard, who has taken it over from René Tichelaar and is forging his own path while respecting its past. Dining in this converted farmhouse with a thatched roof, stylish interior design and pleasing decorative details is still a cosy affair. From the conservatory overlooking the lovely garden, you can watch the brook gently babbling by. In this alluring setting, the chef brings together youthful dynamism and sophisticated flavours to the table.His meticulous cooking style is marked by contemporary versatility and lightness. The intense sauces with which he likes to finish his dishes tableside demonstrate his fondness for depth of character. Take, for instance, his cuttlefish roulade filled with a prawn farce and crowned with slivers of pata negra and marinated tomatoes. A prawn-head mousseline and gazpacho with oregano deliver the intensity the dish demands. The handsomely presented plates fully live up to expectations.Be sure to peruse the wine list and don't be shy about asking for recommendations – it will only make your meal even more enjoyable. One thing is certain: De Gieser Wildeman is ready for the future.