Restaurant Staphorst, tucked away in Overijssel’s bucolic center, is subtly elevating casual dining into an art form. It’s a sensory conversation between the past and present, not just a meal. This restaurant creates an experience that is both gastronomically sophisticated and emotionally impactful by fusing old-world craftsmanship with a notably modern flair. Each course orchestrated here is inspired by local roots while speaking in a distinctively global dialect, much like a symphony that strikes a balance between tradition and improvisation.
For both locals and tourists, eating in Staphorst has become something of a pilgrimage in recent years. Chef Jarno Eggen, whose talent is fusing the poetic with the pragmatic, is at the heart of this subtly elegant operation. Together with his partner and hostess Cindy Borger, Eggen has transformed an ostentatiously grand venue into a highly successful exhibition of culinary innovation. The design itself is remarkably reminiscent of a well-curated gallery: crisp lines, colorful canvases, and a fun assortment of skateboards that highlight the team’s unique edge.
Restaurant Staphorst Overview
| Category | Details |
|---|---|
| Restaurant Name | Restaurant Staphorst |
| Founders | Chef Jarno Eggen & Hostess Cindy Borger |
| Cuisine Style | Modern Dutch, French-influenced, with international elements |
| House Specialties | Wagyu terrine with citrus-green pepper sauce, seasonal amuses |
| Ambience | Art-filled interiors, garden-view terrace, windmill backdrop |
| Signature Philosophy | Farm-to-table, flavor fusion, creative presentation |
| Notable Techniques | Hand-milled flour from on-site windmill, house fermentation |
| Service Approach | Personable, highly attentive, pairing-focused |
| Price Range | $$$$ – Premium but surprisingly accessible given the quality |
| Official Website | Visit Waanders Staphorst , Instagram |
A Menu Stemming from Reality, Enhanced by Creativity
Through the combination of hyper-local ingredients and globally informed techniques, Eggen creates dishes that are both familiar and thought-provoking. For example, the grain used to make his bread is milled a few meters away in the old windmill that can be seen from the garden terrace. Wagyu beef terrine, which is quickly crusted for texture, marbled like fine marble, and served with a citrusy yuzu-pepper sauce that enlivens the whole dish, might be served with that same bread.
The end product is more than just food; it’s layered, textured, and purposefully alive with narrative. The way each course strikes the ideal balance between rustic and refined is especially inventive. The amuses are tiny displays of Eggen’s creativity, expertly portioned and beautifully plated. They function as overtures—tiny, intricate preludes to a culinary concerto—when served at the ideal time.
Personal Hospitality That Is Never Provided
Cindy Borger views hospitality as a shared ritual rather than a show. She provides diners with a unique blend of accuracy and familiarity through her refined and affectionate service style. She enhances the subtleties of each course by creating wine lists that complement the chef’s dishes exceptionally well. Her knowledge flows organically—never invasive, always illuminating—and her presence is comforting.
She improves the rhythm of the meal by paying careful attention to the palette and pace. She might suggest a robust regional red that complements the richness of a beef dish in the winter. A cool floral white frequently makes its way to the table on summer evenings, elevating delicate seafood dishes. In each case, the pairings are not only well-informed but also emotionally impactful, elevating flavor, mood, and memory.
A Theory That Develops from the Ground Up
Fine dining has progressively reverted to its origins over the last ten years, both literally and figuratively. Sustainable practices, local sourcing, and reestablishing ties to the community are being prioritized by restaurants throughout Europe, and Restaurant Staphorst is noticeably ahead of the curve. Eggen has created more than just a garden; he has fostered a closed-loop system that is incredibly transparent and efficient, with seasonal produce influencing menu choices and vegetables grown on-site.
Notable Restaurants in Staphorst
| Restaurant Name | Cuisine Type | Description | Address | Contact Information |
|---|---|---|---|---|
| De Groene Lantaarn | French, Dutch | A Michelin-starred restaurant known for its innovative dishes and elegant ambiance. | Gemeenteweg 364, 7951 PG Staphorst | Website |
| Restaurant De Molenmeester | Dutch, Seafood | Offers a menu rich in regional and organic produce, set in a traditional village atmosphere. | Gemeenteweg 364, 7951 PG Staphorst | Website |
| Eetcafe Het Vergulde Ros | Dutch, Seafood | Known for its cozy setting and a menu that features local favorites and hearty meals. | Gemeenteweg 392, 7951 PH Staphorst | Website |
| Stien | Dutch, Seafood | Located in a historic farmhouse, offering a relaxed dining experience with traditional dishes. | Middenwolderweg 2, 7951 EC Staphorst | Website |
| Sun Palace | Chinese, Cantonese | A family-friendly restaurant serving a wide range of Chinese and Cantonese specialties. | Oude Rijksweg 13, 7951 DX Staphorst | Website |
| Waanders Staphorst | French, International | Combines traditional flavors with modern techniques in a stylish setting. | Gemeenteweg 11, 7951 CE Staphorst | Website |
This strategy is especially advantageous when it comes to culinary sustainability. It shortens the distance between soil and plate, promotes biodiversity, and lowers carbon footprint. More significantly, it establishes a sensory connection between the setting and the experience, serving as a reminder that delicious food doesn’t need to be transported great distances to feel exceptional. All that is required is respect for it.
A Local Treasure with Worldwide Significance
Restaurant Staphorst has become a shining example of how small towns can accommodate big ideas thanks to their vision. Eggen and Borger provide something more grounded—intimate, expressive, and purpose-driven—in an era when many fine dining experiences can feel cold or disjointed. Their example demonstrates that grandeur is not necessary for great hospitality. It calls for bravery, consistency, and clarity.
