Restaurant Vinkeles

When a chef and sommelier join forces, expert wine pairing elevates each dish, creating a dining experience that is greater than the sum of its parts.

Reserve your seat in our serre and enjoy the bright summer nights at Vinkeles.

LANGOUSTINE | a l’Américaine, lavender, nashi pear, crispy potato

Cellar pick by our F&B Manager, Natasja Noorlander: Chi Riesling from Saurwein estate. "I have a deep love for Riesling, South Africa, and female winemakers. So, when I had to choose a wine to be photographed with, this one immediately came to mind—a wine that brings all of these passions together. It’s a beautifully fragrant Riesling with a touch of residual sugar and some nice acidity, very well balanced."

Indulge and enjoy your culinary evening in Vinkeles.

MACKEREL | 'Zeeland' oyster, goat yoghurt, hibiscus, coriander

We congratulate Jasper van Amerongen on his promotion to Sommelier of Restaurant Vinkeles! Congratulations, Jasper!

Take your seat and indulge in an exciting, modest and refined dining experience.

GUISSANTE LÁGRIMA

Teardrop Peas, often referred to as ''green caviar'', are among the world's most time-sensitive and precious produce. Why are these pearls so special? What use does Executive Chef give them? Read it in The Dylan Mag! Link in bio.

Our F&B manager, Natasja Noorlander helping out with the harvest in Château Punyard. Read about it in The Dylan Mag via the link in our bio.

Feel the brightness of our serre.
Book your table now.
Link in bio.

One of the dishes that continues to evolve: Anjou pigeon.

Coming soon: a reflection of Vinkeles’ philosophy through the eyes of Executive Chef Jurgen van der Zalm. Launching May 1st.

Immerse in the bright ambiance of our serre.

SEA BREAM
‘Zeeland’ oysters, white radish, elderflower myoga ginger

We congratulate Natasja Noorlander, on her promotion to F&B Manager of The Dylan!

Serviettes are folded, and the glasses are polished. A table in Restaurant Vinkeles is all set for your arrival.

EUROPEAN LOBSTER
L’Américaine, lavender, nashi pear,
crispy potato.

The festive season has started, we are ready for a gastronomic end to the year.

ANJOU PIGEON
Ponzu, red onion, sour cherry, rose, Cusco Chunco 100%

Have a look at our current menu via the link in the bio.

Chateau Puynard. Chef Jurgen van der Zalm helping out with picking the grapes to make delectable wines.

Enjoy a one-of-a-kind gastronomic and candle-lit experience at Restaurant Vinkeles.

PORCINI MUSHROOMS
chestnut, nasturtium, molasses, dry Sherry

Let Jasper, our assistant sommelier, surprise you with his exciting wine pairing.

Indulge in an enchanting ambiance at Vinkeles.

YELLOW WAX BEANS
preserved wild garlic capers, nutmeg, Beemster garlic

Meet Bart our Sous-chef.
Link in bio!

Indulge in the modern and light ambiance of our serre.

ARTICHOKE - crispy potato, roasted onion, mustard,
smoked lemon