The idea for 'Bohiem' arose on the dike of Uitdam around a campfire when neighbors Freek van Noortwijk, Diane Schaub and Laura Luikens dreamed about opening an outdoor restaurant in the heart of the forest. And when this concept proved to be a success in Scandinavia and Canada, it was high time to make their dream come true. Picture this: dining in an enchanting piece of forest in the Flevopolder. Chef Sam van Berkel and team prepare delicious dishes on an open fire, cook vegetables in the ground and pickle (marinate in salt water). You have never seen fermentation up close. The menu is determined by the supply of wild ingredients in the area, and is sometimes even taken directly from the forest. Bohiem also wants to contribute to the food chain of the future by wasting as few ingredients as possible. What cannot be reused is converted into fertile compost for their own herb garden. Kudos.