Vroeg
Bunnik, Netherlands
The read// why locals go
Vroeg cooks seasonal Dutch food in a monumental 1599 farmhouse on the Achterdijk, on the edge of the Amelisweerd woods outside Utrecht. The building served as a wayside inn until 1735, and the restaurant has kept something of that function: people arrive on foot or by bike from the woods and stay for a long lunch on the terrace. Ingredients come from farmers the kitchen knows by name, which is what sets the menu rather than any fixed repertoire. A sourdough bakery on site turns out bread daily and supplies the farm shop alongside local produce. There is parking on the grounds, with orchards and green space between the terraces.
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Opening hours
Achterdijk 1, 3981 HA — Bunnik
The read// why locals go
Vroeg cooks seasonal Dutch food in a monumental 1599 farmhouse on the Achterdijk, on the edge of the Amelisweerd woods outside Utrecht. The building served as a wayside inn until 1735, and the restaurant has kept something of that function: people arrive on foot or by bike from the woods and stay for a long lunch on the terrace. Ingredients come from farmers the kitchen knows by name, which is what sets the menu rather than any fixed repertoire. A sourdough bakery on site turns out bread daily and supplies the farm shop alongside local produce. There is parking on the grounds, with orchards and green space between the terraces.