Behind the concrete walls of the Bijlmer prison lies a special story. But which ingredients really make this traveling restaurant successful? In any case, a mindset that shouts: 'Love (for beautiful locations) goes through the stomach'.  That is precisely the connecting ethos between founders Robbert Maas and Lubbert de Boer. The men have one mission: to transform every location, which in most cases is far from a restaurant in itself, into an attractive culinary setting. Not always easy, if you consider that many of these places initially do not even have electricity or a kitchen. Obstacles? They know what to do with that. Whether dealing with limited facilities or embracing sustainable solutions, their dedication to creating unforgettable evenings is second to none.

And as in any prison, the following applies: eat what is available. Replace 'the pot' with the culinary delights of chef Paul Oldenmenger and we can sit down to dinner. There is no shortage of experience: before he became a permanent chef at De Maaltuin, Paul always maneuvered through the kitchens of various star restaurants. You can blindly trust that the stars of heaven are being cooked. With various dishes made from seasonal and local products, they always manage to conjure up a surprising menu that highlights the story of the location (again that creativity), sometimes with an ingredient, other times with the presentation of the (always difficult) dish. Goat rendang with carrot ice cream? We don't want anything else anymore.

Dining at De Maaltuin is, we can say, a pearl of an evening out for those who are ready for a culinary journey through the history of a special location. For the thrill seekers and gourmets among us, the latest Bijlmerbajes edition you really don't want to miss it.

Price tag? You can experience a fully catered evening with music, stories, a five-course dinner including wine/mocktails for €124.95 per person.

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