Herberg Onder de Linden in Aduard

What Herberg Onder de Linden in Aduard does

Herberg Onder de Linden is a privately held fine dining restaurant with on-site accommodation, founded in 1992 in Aduard, a village near Groningen in the northern Netherlands. The establishment is owned and operated by chef Steven Klein Nijenhuis, who from April 2026 will work in partnership with chef Bjorn Snijder in the kitchen. The restaurant operates on a direct-to-consumer model, accepting reservations through its own website (powered by Formitable/ZenChef), by phone, and by email, and serves both individual diners and overnight guests from the Groningen region and beyond.

The core offering is a creative, sustainability-driven tasting menu format built around local, seasonal sourcing: produce from the on-site garden, honey from the restaurant's own bees, vegetables from the Tuin voor Zwaantje permaculture garden, local wild game, fish from nearby waters, and bread from local grains, with no dairy and no beef or pork. The menu is structured in two tiers (the Herbergmenu 4-course at €79 and the Onder de Lindenu menu at 6, 7, or 8 courses for €120-€155), with vegetarian and vegan options. A separate Chef's Table ('Keukentafel') offers an intimate 8-course experience for up to six guests on Friday and Saturday.

Revenue is generated through per-cover restaurant dining, overnight stays in four guest rooms (€150/night including breakfast) and two newly built luxury suites (Suite 1 at €235/night, Suite 2 at €300-€375/night), and gift certificates sold in person or online. The business holds a Michelin 1 Star for 2025, is listed by Gault Millau, and is recognized in the We Are Smart Green Guide. The team comprises eight staff including front-of-house, the owner-chef, and the incoming chef partner, with active hiring for additional service and back-of-house roles.

Name

Herberg Onder de Linden in Aduard

Legal name

Herberg Onder de Linden

Website

https://herbergonderdelinden.com

Company type

Private

Founded year

1992

Operating status

Operating

Headcount range

1–10 employees

Short description

Herberg Onder de Linden is a Michelin-starred fine dining restaurant with six on-site rooms and suites in Aduard, Netherlands, serving sustainable, locally sourced multi-course menus to individual diners and overnight guests from the Groningen region.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810), Hotels, Rooming Houses, Camps & Other Lodging Places (7000)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industries

Chef’s Table & Tasting Menu Restaurants (THAFACAG), Farm-to-Table & Agritourism Dining Experiences (Farm Visits, Harvest Meals) (THAJAGAK), Hotel & Resort Restaurants (THAFACAH)

Keywords

• Fine dining restaurant
• Tasting menu cuisine
• Hotel accommodation
• Michelin star dining
• Sustainable gastronomy

Headquarters

HQ city

Aduard

HQ country

Netherlands

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Restaurant Dining: Fine dining restaurant offering multiple course menus (4-8 courses) with aperitif bites, amuse-bouche, and fresh bread. Herberg menu available Wed-Thu dinner and Sat-Sun lunch. Onder de Linden menu available all days with 6-8 course options.
2. Accommodation - Rooms: Four comfortable guest rooms on first floor with kingsize Auping beds and modern bathrooms with walk-in showers. Room rate: €150 per night including breakfast.
3. Accommodation - Suites: Two luxury suites (2024-2025) with rain showers, Auping boxspring beds, flat-screen TVs, minibars, and artwork by Roos Vink. Suite 1 (ground floor, freestanding bath) €235/night for two. Suite 2 (split-level, sauna, bar) €300-375/night depending on occupancy.
4. Gift Cards: Gift vouchers available for purchase in-person (handwritten bon) or online via Formitable/ZenChef with various amounts, delivered via email.
5. Chef's Table Experience: Intimate dining experience at the kitchen table with 8-course menu, live cooking demonstrations by Chef Steven Klein Nijenhuis, maximum 6 persons. Available Friday and Saturday, minimum 2 persons.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels6 records

Core offering

Herberg Onder de Linden is a fine dining restaurant offering multi-course tasting menus (4-course Herberg menu and 6-8 course Onder de Linden menu) alongside a Chef's Table experience, supplemented by six on-site guest rooms and luxury suites for overnight stays. The kitchen emphasizes sustainable, hyper-local sourcing from its own garden, beehives, and regional suppliers, and serves a creative, dairy-free menu that excludes beef and pork. Gift certificates are sold for both dining and accommodation experiences.

Product overview

Herberg Onder de Linden is a fine dining restaurant with accommodation in Aduard, Netherlands, located a few kilometers from Groningen. The establishment offers creative culinary experiences through its Herbergmenu (4 courses) and Onder de Lindenmenu (6-8 courses), both available in vegetarian/vegan options. A unique Chef's Table experience provides intimate dining with live cooking demonstrations. For overnight stays, the property features four guest rooms and two newly built luxury suites (Suite 1 and Suite 2), all equipped with Auping beds. Gift certificates are available for purchase. The restaurant holds a Michelin star and emphasizes sustainable, local sourcing from its own gardens and nearby suppliers.

Differentiator

Problem solved

Functional benefit

Products and services

• Herbergmenu (4-course menu) A 4-course fine dining menu including aperitif bites, amuse-bouche, and fresh sourdough bread. Priced at €79 per person. Available Wednesday and Thursday evenings during dinner, and Saturday and Sunday during lunch. Vegetarian/vegan options available.
• Onder de Lindenmenu (6-8 course menu) Multi-course fine dining tasting menu available in 6, 7, or 8 course options (€120, €137.50, €155 respectively). Includes aperitif bites, amuse-bouche, and fresh sourdough bread. Available all days; on Friday and Saturday only from 6 courses. Vegetarian/vegan options available.
• Chef's Table (Keukentafel) Experience An intimate dining experience at two wooden tables in the former lounge where chef Steven Klein Nijenhuis prepares and presents an 8-course menu live, combining regular menu items with other creations. Available Friday and Saturday, seating up to 6 persons per table, minimum 2 persons.
• Guest Rooms (Kamers) Four guest rooms on the first floor, each with unique decor and atmosphere, featuring kingsize Auping beds and modern bathrooms with walk-in showers. Priced at €150 per night per room (max 2 persons). Breakfast available at €30 per person.
• Suite 1 Spacious ground-floor luxury suite for up to two persons featuring a freestanding bath, rain shower, Auping boxspring bed, seating area, flatscreen TV, and luxury pantry with minibar. Decorated with murals by artist Roos Vink. Priced at €235 per night for two persons; breakfast not included.
• Suite 2 Split-level luxury suite for up to four persons with ground floor bedroom, staircase to upper floor with second bedroom, bar with high stools, second toilet, bathroom with rain shower and bath, and sauna. Styled by Flory Verasdonck. Priced at €300 per night for 2 persons or €375 per night for 4 persons.
• Gift Certificates (Dinerbon/Cadeaubon) Gift vouchers for dining and accommodation experiences, available for purchase in-person (handwritten note with logo) or online via Formitable/ZenChef in various amounts. Certificates are delivered via email with unique redemption codes for online reservations.

Named customers1 record

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration2 records

Partnerships

One partnership is on record.

• Formitable/ZenChefcoreTechnology or IntegrationOnline reservation and booking system provider for restaurant tables and accommodation bookings. Also provides gift card/voucher sales platform with unique redemption codes for online reservations.

Scale indicators2 records

Recent moves6 records

Expansion highlights4 records

Direct peers

• Slagmolen: Michelin-starred destination restaurant with rooms in Opheusden. Comparable as a heritage property combining intimate fine dining with overnight stays, a similar upscale but rural Dutch concept.
• De Groene Lantaarn: One-Michelin-star restaurant in Zuidwolde, Drenthe, with a similar sustainability-driven philosophy and intimate scale. Closely comparable in geography (northern Netherlands), ethos, and Michelin positioning to Herberg Onder de Linden.
• De Zwethheul: Michelin 1-star restaurant near Delft with luxury suites and a chef-driven tasting menu. Direct comparable on the restaurant-plus-rooms model and the premium Dutch fine dining positioning.
• Tribeca: Michelin-recognized fine dining restaurant in Heeze. Comparable as a small, chef-driven, independent Dutch fine dining operator at a similar Michelin tier to Herberg Onder de Linden.
• De Treeswijkhoeve: Michelin 1-star restaurant in Waalre with luxury suites set in a historic farm estate. Highly comparable concept combining a Michelin kitchen, on-site luxury lodging, and destination appeal.
• De Lindenhof: Michelin-recognized fine dining restaurant in Giethoorn with on-site accommodation, mirroring Herberg's 'restaurant met kamers' model and destination-dining positioning in a small Dutch village.
• De Plasmolense Watermolen: Michelin-recognized restaurant and hotel located in a restored watermill. Direct peer on the heritage-property, fine-dining-with-lodging model that anchors Herberg's positioning.
• Restaurant Pit: Michelin-starred chef-led restaurant in Rhenen offering multi-course tasting menus. Comparable in scale, philosophy, and creative fine-dining orientation, though without the lodging component.

Broad incumbents

• Bord'Eau: 2-Michelin-star restaurant inside Hotel De l'Europe in Amsterdam. Higher-tier fine dining with strong sustainability and provenance focus, illustrating the scaled end of the Dutch Michelin segment Herberg aspires toward.
• De Librije: Iconic 3-Michelin-star restaurant (with Librije aan de Waal) in Zwolle, also with hotel rooms. Tier above Herberg but the most established Dutch reference point for Michelin fine dining paired with accommodation.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• LinkedInlinkedin.com/company/herberg-onder-de-linden-in-aduard

Compliance3 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles5 records

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 Herberg Onder de Linden in Aduard