In 2026, they will again be guests at an organic farm in Hilvarenbeek (Netherlands, North Brabant). Using products from the farm, they challenge chefs to showcase their skills over an open fire.

The concept of restaurant Erloom? Every weekend, a new chef from both home and abroad prepares delicious dishes over an open fire. Where exactly in Hilvarenbeek? At organic farm 't Schop, and then you know: all ingredients will be fresher than fresh and, of course, everything seasonal. The dishes are creative and never the same. Oh, and when it's Erloom time, it's summer, so naturally we sit outside (or in/under a tent) at long tables.

At Erloom, you can sit down for an all-inclusive experience. You can come here for both lunch and dinner. So, how much does that cost? Well, that’s the beauty of it: for €129 per person, you get a multi-course menu, water service, and wine. pairing. Lunch is €99.

Can we reveal anything about the chefs yet? Well, they have gathered some impressive names. A different star every week. And so it could very well be that you find yourself dining with Margot Janse of Le Quartier Français, Franschhoek (South Africa). Born in the Netherlands and having worked in South Africa for many years, she became known as the chef of Le Quartier Français, where she developed the kitchen into one of the country's leading establishments. She cooks with refinement and thoughtfulness, with a strong focus on product, flavor, and balance. She combines classic techniques with influences from her surroundings and cooks with attention and precision. No excess, no gimmickry, but dishes that work and leave a lasting impression. A few weeks earlier, Bill Allison, chef at Grus Grus, who is simultaneously working on his own concept, Patois. With roots in Canada and Jamaica, he cooks from taste, fire, and personality. Raw, spicy, and always full of energy. He gained experience in London at BAO and XU and subsequently worked at kitchens such as 101Gowrie and Public Space in Amsterdam. You can taste that mix of places and cultures in his style: deep in flavor, intuitive and playful, with room for spices, warmth, and rhythm.

If you have a reservation this summer, we would recommend Erloom.

Restaurant Erloom