Proeflokaal d'Ouwe Smisse
At Proeflokaal d’Ouwe Smisse, a former blacksmith’s workshop, you can enjoy honest, well-prepared dishes and warm, knowledgeable service. Regional and organic products take center stage here, and chef Evert van Dilst creates beautiful combinations with them.
Local
Schouwen-Duiveland offers an abundance of possibilities! In our dishes, 80% consists of plant-based ingredients, while the remaining 20% comes from animals that are plentiful in the Netherlands, such as goose, lobster, venison, and mussels. With our own vegetable gardens and fruit trees, herb plants, and vegetables surrounding the restaurant, we strive for optimal local engagement!
Homemade
We produce as much as possible in-house, includin…
At Proeflokaal d’Ouwe Smisse, a former blacksmith’s workshop, you can enjoy honest, well-prepared dishes and warm, knowledgeable service. Regional and organic products take center stage here, and chef Evert van Dilst creates beautiful combinations with them.
Local
Schouwen-Duiveland offers an abundance of possibilities! In our dishes, 80% consists of plant-based ingredients, while the remaining 20% comes from animals that are plentiful in the Netherlands, such as goose, lobster, venison, and mussels. With our own vegetable gardens and fruit trees, herb plants, and vegetables surrounding the restaurant, we strive for optimal local engagement!
Homemade
We produce as much as possible in-house, including beer, kombucha, and various other drinks. We also make products such as jam, herbal tea, fermented vegetables, and our own bread for the restaurant. This way, we not only influence the taste but also have complete control over the origin of the ingredients, ensuring they are produced sustainably.
Sustainability
A thoughtful approach to our environment is deeply embedded in our business culture. We focus on reuse, waste reduction, and minimizing our energy consumption. Special attention is given to serving homegrown products as well as organic and regional ingredients. This commitment to sustainability extends to our relationships with suppliers, employees, and, of course, our guests.
Contact
Opening times
- Every monday at 12:00
- Every tuesday closed
- Every wednesday closed
- Every thursday at 12:00
- Every friday at 12:00
- Every saturday at 12:00
- Every sunday at 12:00
