Restaurant Holsterhof

Kaj Landman’s cooking balances precision and warmth. With a French foundation and influences from Asia and South America, he builds dishes around the main ingredient, using subtle contrasts and refined sauces to complete the experience. His signature sweetbread with cabernet sauvignon glaze and smoked bacon sauce reflects his focus on depth and detail. Whenever possible, he sources from nearby; asparagus from the village, honey from local beekeepers and game from the Eifel. That's how he creates plates that feel both contemporary and connected to place.

Holsterhof connects with its community. Kaj and Lissa sponsor local events, work with regional producers and employ asylum seekers in the kitchen. Their goal is to build something lasting. A restaurant that grows together with the people around it. Guests can also look forward to seasonal events and tastings that highlight the best produce from Limburg and beyond.

Holsterhof sits on the edge of the Central Limburg countryside, surrounded by fields and quiet woodland. Just a few kilometres from the German border, the restaurant offers the feeling of escape without distance. The setting adds to its charm. Tranquil, green and full of local life. Guests arrive along a dirt road and find a calm, rural atmosphere that perfectly matches the honest and thoughtful cooking inside.

From its energy use to its menu, Holsterhof runs with care. The restaurant operates entirely off gas, powered by 160 solar panels and a pellet stove. Waste is kept to a minimum, and the focus stays on seasonal ingredients. This sustainable approach is part of Kaj’s wider ambition: to keep improving, year by year, without losing touch with what matters most; flavour, atmosphere and genuine hospitality.