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Restaurant Vannu
Modern European
A farm-driven, plant-based restaurant outside Bavel where the chef runs a multi-course set menu built on fermentation, pickling, and zero-waste thinking. Seaweed nudges beetroot somewhere more interesting; millet polenta cake gets tied together by a chanterelle sauce that does more work than it has any right to. Natural wines and house juices keep pace with the ethos. The Michelin Guide has it selected, and the cooking has the confidence to back that up quietly.
The awards strongest first
- Lekker 500 2026 · Lekker 500
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Chanterelle sauce
“He also whisks up an intensely flavoursome chanterelle sauce to tie together al dente vegetables and a millet polenta cake.”
Michelin Guide -
Millet polenta cake
“He also whisks up an intensely flavoursome chanterelle sauce to tie together al dente vegetables and a millet polenta cake.”
Michelin Guide
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The neighbors closest first
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