Hendrickje Stoffels - Hoorn

Nice restaurant that has its roots in Amsterdam and is still pleasant to visit after all these years. Food is honest and tasty. Atmosphere is friendly and welcoming. Food: 4 Service: 4 Atmosphere: 4

Service: 5 Atmosphere: 5

Nice and tasty meal. We did find that there were a lot of different flavors and dishes on the plate. It seemed as if the board was not allowed to have any empty spots. By serving less and more attuning the flavors to each other, the quality will increase. Food: 4 Service: 4 Atmosphere: 4

Delicious food (4 people). No unnecessary waiting times between the excellently served dishes. The 'wet ' person does not become dry in the meantime. Main meals are served on hot plates. Open kitchen with visible chef. It all worked out for us. Thanks team Hendrickje Stoffels! Food: 5 Service: 5 Atmosphere: 5

If you are vegetarian, love gastronomy and appreciate a warm welcome, don 't go here. Ate here last night with the 2 of us, service was understaffed, kitchen seemed to be run by 2 teenagers. We had a friendly lady at the table who tried to fix what went wrong, for which kudos. Her colleague, tall lady, with reddish curls, looked a bit like an icicle. After being in for fifteen minutes, we stopped her for a glass of bubbles. She seemed surprised, which surprises me when you 're guests at a table in a restaurant. Well. can happen. Second time was bringing the menu. There were literally 0 vegan options. 3/4 meat, 1/4 fish. So I asked for the vegan options. A surprise from the chef. So I said, Fine, but please without goat cheese. 'We don 't have that here. For vegetarians we have a tasty oriental vegetable mix with a bit of tempeh. Honesty commands me to say that the garlic soup beforehand was delicious. But the vegetarian main course seemed to be made by someone who hates vegetarians. A bag of 'Thai wok vegetables ' seemed to have tipped over with Conimex 'Mix for wok ' sauce. Plus a load of rice. With artichoke leaves with a dollop of sun-dried tomato paste, some black olives and capers. I asked the waiter what the idea is of this dish. 'A lot of different flavors on one plate '. I said: 'To me it comes across as unlovingly throwing everything that does not contain meat or fish on a plate '. So left with another bowl of garlic soup. The wine was good though. Thank God. Food: 2 Service: 2 Atmosphere: 3