A word from the Chef
To be in the restaurant business for over 20 years and still enjoy every day means you’re in the right spot. Eendracht is my first experience as a restaurant owner, and I look upon the first 15 years in hospitality as training for this restaurant. I started in restaurants humble at a tender age of 17, to quickly realize that this was my craft. The Hotelschool The Hague was a logical choice to lay a foundation and from the start the kitchen had my preference. I worked under various masterchefs before I decided to leave Holland. To learn the business side of the trade I spent 7 years in the United States.
Back in the Netherlands I had a clear plan for my own place, and as I reflect on those early sketches, there is a lot that changed however the basis is still the same; a small sincere restaurant with honest food and a well made glass of wine.
Born and raised by citydwellers in the countryside, this contradictory fact became one of the guiding principles in my professional life. We try to bring the senses of the Dutch farm within the most urban city of Holland.
A restaurant where you sit close to the kitchen, the lay-out is that of a Japanese restaurant: a long counter with the kitchen and woodoven on one side and the guests on the other. The interaction with our guests is essential and one of my favorite elements of eendracht. Aside from that I enjoy my tight-knit team and that I am allowed to work with all the amazing bounty from local land and sea.
Eendracht is constantly moving forward, we added a professional production kitchen in 2010, and here we develop new items for the menu on a daily basis. We visit with local farmers to get a feel what excites them and is going to end up on your plate. And I am often asked for advice on sustainable nose-to-tail cooking.
Nothing is better than to work at a place where there is ample room to grow, after all it’s the journey that counts not the destination.
We look forward to greet you in eendracht!
Pepijn