Restaurant De Nieuwe Winkel

What Restaurant De Nieuwe Winkel does

Restaurant De Nieuwe Winkel is a privately held, single-location fine dining establishment located at Gebroeders van Limburgplein 7 in the historic city center of Nijmegen, Netherlands. The restaurant employs 25 people and is operated by chef/owner Emile van der Staak. Its defining concept is "botanical gastronomy" — a culinary philosophy that transforms ordinary, everyday plants into elevated fine dining dishes. Sourcing is differentiated through food forest relationships, where ingredients are allowed to grow naturally rather than forced, reinforcing a "trust nature" brand position.

The restaurant operates as a seated tasting-menu dinner service open Tuesday through Saturday from 18:00, requiring advance reservations made via the website or phone. Revenue is generated through three streams: (1) core fine dining dinner service, (2) Private Dining experiences for groups and special occasions, and (3) ancillary retail income from a plant-based cookbook (Kookboek Plant) and plant products sold through a separate online store and the Plant Lab venture at dnwlab.com. The restaurant maintains a trilingual web presence (Dutch, English, German) and runs a seasonal newsletter. Pricing is not publicly disclosed, consistent with reservation-based fine dining conventions.

The company holds several industry-level recognitions relevant to its category: Michelin Guide listing for Gelderland/Nijmegen, World's 50 Best Discovery selection, Star Wine List Gold award for wine program, and We Are Smart Green Guide sustainability recognition. No venture capital, private equity, or parent company relationship has been identified. Distribution is overwhelmingly concentrated at the single Nijmegen site; the cookbook and Plant Lab e-commerce operations represent small ancillary revenue diversification rather than a distinct scale business.

Name

Restaurant De Nieuwe Winkel

Legal name

Restaurant De Nieuwe Winkel

Website

https://denieuwewinkel.com

Company type

Private

Operating status

Operating

Headcount range

11–50 employees

Short description

Restaurant De Nieuwe Winkel is a privately held, single-location fine dining restaurant in Nijmegen, Netherlands, specializing in "botanical gastronomy" — transforming ordinary plants into elevated tasting-menu dishes, serving affluent diners seeking plant-forward cuisine and recognized by Michelin, 50 Best Discovery, and Star Wine List.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

akta.pro secondary industry

Farm-to-Table & Agritourism Dining Experiences (Farm Visits, Harvest Meals) (THAJAGAK)

Keywords

• Fine dining restaurant
• Botanical gastronomy
• Plant-based cuisine
• Private dining events
• Culinary tasting menus

Headquarters

HQ city

Nijmegen

HQ country

Netherlands

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales

Revenue model

1. Fine Dining Restaurant Service: Restaurant operates as a seated fine dining establishment with dinner service Tuesday through Saturday. Customers make reservations in advance. The restaurant serves tasting menus focused on botanical gastronomy.
2. Private Dining: Exclusive private dining experiences available for special occasions and groups.
3. Cookbook and Plant Products: Sale of cookbooks (kookboek plant/plant cookbook) and plant-based products through the Plant Lab website (dnwlab.com).

Go-to-market motion1 record

Distribution channels3 records

Marketing channels4 records

Core offering

Restaurant De Nieuwe Winkel operates a fine dining restaurant in Nijmegen, Netherlands, serving tasting menus based on a botanical gastronomy philosophy that transforms ordinary plants into elevated dishes using food-forest sourced ingredients. The business supplements its seated dinner service (Tuesday-Saturday, 18:00) with Private Dining experiences for groups, a Plant Cookbook (Kookboek Plant), and operates a separate Plant Lab (dnwlab.com) for plant-based research and product development.

Product overview

Restaurant De Nieuwe Winkel operates as a fine dining restaurant specializing in botanical gastronomy, transforming ordinary plants into finger-licking dishes. The offering consists of the core restaurant service at their Nijmegen location, supplemented by Private Dining experiences, a Plant Cookbook merchandise product, and a newsletter subscription for seasonal updates. The company also maintains a separate 'Plant Lab' venture (dnwlab.com) for plant-based research and innovation.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurant Services (Botanical Gastronomy)

Segments1 record

Ideal customer profiles1 record

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Pure C: Michelin-recognized fine dining restaurant in Cadzand, Netherlands, focused on modern, ingredient-driven tasting menus. Comparable as a single-location Dutch Michelin fine-dining venue with seasonal, ingredient-led cuisine.
• The Jane: Michelin-starred fine dining restaurant in Antwerp, Belgium, operating from a converted chapel with a chef-driven tasting menu. Comparable as a destination tasting-menu restaurant with strong design and culinary-identity positioning.
• Eleven Madison Park: Three-Michelin-star fine dining restaurant in New York with a plant-based tasting menu concept. Comparable for its plant-forward fine-dining philosophy and globally recognized destination positioning.
• De Librije: Three-Michelin-star fine dining restaurant in Zwolle, Netherlands, operating a chef-led multi-course tasting menu in a single location. Closely comparable as a Dutch Michelin-level destination tasting-menu restaurant with a strong chef-owner identity.
• Restaurant Geranium: Three-Michelin-star fine dining restaurant in Copenhagen offering a modern, produce-led tasting menu. Comparable as a Michelin-level destination tasting-menu venue with strong ingredient-driven identity.
• Bord'Eau: Two-Michelin-star fine dining restaurant at Hotel Amsterdam American. Comparable as a Michelin-recognized tasting-menu destination in the Netherlands with a refined, chef-driven concept.
• Mirazur: Three-Michelin-star restaurant in Menton, France, with a garden- and produce-led tasting menu. Comparable for its plant-forward, garden-driven philosophy and Michelin-recognized destination status.
• Noma: Three-Michelin-star restaurant in Copenhagen built around foraging, seasonality, and a nature-led ingredient philosophy. Comparable for its nature-first sourcing philosophy and globally recognized culinary innovation.
• Restaurant Spectrum: Two-Michelin-star restaurant in Amsterdam operated by chef Sidney Schutte. Comparable as a chef-led, ingredient-driven Michelin fine-dining concept with tasting-menu service.

Regional players

• Atelier Am Lindenplatz: Two-Michelin-star vegetarian fine dining restaurant in Germany. Comparable as a Michelin-level plant-based tasting-menu concept operating in a neighboring German-speaking market.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/restaurant-de-nieuwe-winkel

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Restaurant De Nieuwe Winkel