What a delightful surprise Lutum is! Hidden away in a courtyard beneath a medieval castle, three young and daring talents have created a restaurant that sources almost exclusively from the area around Wijk bij Duurstede. The cooking style of chefs Rik Veen and Roy Schipper is modern, wholesome and deeply rooted in local produce. Pure plants take centre stage, sometimes complemented by local crayfish or zander. Ingredients and traditional cooking techniques are explored through imaginative preparations and creative presentations, resulting in dishes that are both thoughtful and exciting. Sommelier and front-of-house host Toby Saddetan combines French flair with sincere hospitality. Around 80% of the overall offering is Pure Plant. The restaurant works exclusively with a set menu, and the chefs strongly believe in their philosophy of using locally sourced dairy. As a result, a 100% Pure Plant experience is not yet possible. We do hope they’ll explore this further, because we have every confidence that they can create spectacular dishes without cream and eggs. We’ll be following these rising stars closely!
