Jarno Eggen DE GROENE LANTAARN

Going with the grain

“We bought this property, which includes a windmill, in 2018. At first, I thought what am I going to do with this, but fortunately we’ve been working with a nearby miller for years, and he was able to advise us. The mill has been restored and is working again, so when the wind is right, we mill our own grain, which is harvested just around the corner. We use this to make our own bread and patisserie. It’s a wonderful traditional process. Since then, our sous-chef Allan has really got into it, and makes the most amazing bonbons to go with the coffee.”

Modern and innovative

“We don’t use any particular techniques or equipment in the kitchen. It’s the pure products and flavour combinations that make the dishes unique. For example we have an appetizer with goose liver and liquorice, and a dessert with French beans and sorrel. These have both been big hits, and their flavour and form evolves a little each year.

“We’re near the very traditional and conservative village of Staphorst, but you absolutely won’t find that traditional side here. We’re modern and innovative, with a strong emphasis on quality and respect for our beautiful surroundings.”

In 2009, after seven and a half years at the two-Michelin-star De Lindenhof, in Giethoorn, Jarno Eggen (b. 1978) took over De Groene Lantaarn in Zuidwolde, in the province of Drenthe. He won his first star a year later and his second in 2015, and fulfilled a lifelong dream by joining the Gilde van Meesterkoks.