Discover Benelux, Issue 34, October2016

Page 57

Discover Benelux | Highlights of Utrecht | The Beating Heart of the Netherlands

Brewing togetherness What is better than exceptional beer? Exceptional beer served alongside delicious food and a welcoming atmosphere, naturally. Brewery Oproer combines all these wonderful luxuries. Formed by the two breweries Rooie Dop and RUIG bier, Oproer opened its doors in early 2016. The brewpub is helmed by Mark Strooker, Bart-Jan Hoeijmakers, Carlos Kok and Eelco Bosman – all sharing a passion for beer. “The brewery business is a friendly one. We know we can learn from each other and inspire each other,” Strooker enthuses. Oproer continuously serves three of its own beers alongside beers from other breweries and various of their ‘one-off beers’, of which some make it into the permanent collection. “We constantly experiment with flavours. Our Cascadian Dark Ale Black Flag started out as a one-off, but is now a permanent member of the family.” In the short term, Oproer will expand its brewery to fulfil the growing demand.


So how does a new beer come to life? “We always start with an idea of how a beer should taste. The style and name automatically follow after experiencing the taste, smell, and heaviness.” Collaborations with other (international) breweries are frequent, to gain fresh inspiration or brainstorm interesting approaches together. Oproer loves good food. From the pub food to their three-course menu, all dishes are vegan and reflect the chefs’ varied background. “People often think that vegan food is plain vegetables - that is definitely not true! Our menu changes monthly: Mexican, French, Asian...” Oproer’s cuisine perfectly complements its welcoming and non-exclusive atmosphere. The tables in the brewpub invite strangers to sit together, resulting in sharing beer, food, and conversation. Strooker: “Oproer is a spot where people come together. We brew and cook with respect for humans and the environment. We know our priorities: society, environment, beer, and beer!”

Photo: Vuk Begovic Photo: Carlijn Bakker

Photo: Vuk Begovic

A delicious and sustainable experience in the heart of Utrecht


There may be many fish restaurants in the Netherlands, but with its own oyster and lobster bar, extensive fish and meat menu and delicious, sustainable products from the region, one of the oldest fish restaurants in Utrecht promises to be the best. No other restaurant in the Netherlands chooses fish and meat more carefully than Restaurant Het Zuiden in Utrecht: “Everything that is served here, meat or fish, is sustainable,” owner of the restaurant, Fikret Geldi explains. Having worked in exclusive and luxurious hotels for more than 20 years, Geldi developed a passion for the hospitality branch and an eye for quality. It became an important part of his work ethic, and therefore of Restaurant Het Zuiden. The restaurant offers an exclusive menu of Italian and French wine, furthermore guests can choose between 15 different beer types. All the delicious dishes on the menu are prepared with products from the region.

Geldi: “Our restaurant is well known for our exquisite fish dishes but recently also for our côte de boeuf dry-aged beef and tomahawk steak. This special meat has been dried on the bone for a minimum of 21 days. Dry-aging helps to tenderise and increase the flavour of the meat.” Situated in the beautiful and booming heart of the lively city of Utrecht, Restaurant Het Zuiden promises to be the perfect place for a lovely night out.

Issue 34 | October 2016 | 57