About

At The Dylan and Restaurant Vinkeles, exceptional service comes naturally. It is an unspoken understanding that flows through every touchpoint of the guest experience. It is this tailormade service and acute attention to detail that sets us apart and that keeps guests coming back. Experience it for yourself – we look forward to welcoming you.

Echoing the refined décor of the hotel, the menu of Restaurant Vinkeles couples tradition with modern French cuisine. Maître Natasja Noorlander and her team offer personalised service and effortless wine pairings. To ensure the utmost comfort for all of our guests, Restaurant Vinkeles can accommodate up to 8 persons at one table.

Private dining with the same level of personal attention is available for up to 14 guests in a private dining room. The entire restaurant is also available for privatization. Discover more and book your private event through the link below.

Since the restaurant’s 2006 beginning, Executive Chef Dennis Kuipers and Chef de Cuisine Jurgen van der Zalm have each shaped Restaurant Vinkeles in their own way. On a never-ending quest to bring out the flavors, pureness and character of premium ingredients, both have elevated their kitchen to the highest level of cuisine imaginable.

Executive Chef

Dennis Kuipers

Chef de Cuisine

Jurgen van der Zalm

“I’ve been with The Dylan for 11 years and I take care of everything that has to do with Vinkeles. I am in charge of the team and I develop the dishes that go on our menu. I discuss everything with Dennis, he has to approve of the dishes I come up with. Creating the menus and tasting the food is something we do together.”

Jurgen van der Zalm

‘’I can just stand there cooking and thinking: I love my job. But I do need the dynamics of both managing and being in the kitchen. Still – there is always a bit of a tension between those two. And also; who teaches you to be a manager? You often just become one.’’

Dennis Kuipers

Natasya Noorlander

In June 2016 Natasja started as Sommelier of Restaurant Vinkeles, where she is now known as Maître. She treats all her guests to an unforgettable evening with her sincere enthusiasm and impressive knowledge about wine and gastronomy.