Jarno Eggen

At De Lindenhof in Giethoorn, the work took shape through kitchen discipline and pace, the kind of training that teaches how to hold line under service. Jarno Eggen’s route after that was steady rather than abrupt: owner and chef at De Groene Lantaarn in Zuidwolde until 2019, then former owner-chef of De Groene Lantaarn in Staphorst, which is permanently closed. Read that sequence as craft history: responsibility increasing with each room, and with it a wider control of flavor and operation.

Jarno Eggen names the position plainly: “I am the Drenthe ambassador in Overijssel.” The phrase fits the work on the plate—regional in its base, but not confined by it, using local ingredients, exotic influences, and unexpected pairings without losing structure.

Menu Floraal is one of Jarno Eggen’s signatures, alongside dessert with snijboontjes and boerenveldzuring, and Sorrel Dessert with raw string beans and an almond cream. The naming tells you the direction: vegetal elements used with precision, sweetness kept in check, and combinations that rely on contrast rather than excess.

Chef of the Year (2018) and SVH Meesterkok sit on Jarno Eggen’s record as formal recognition of standards already visible in the work. The honors point to consistency under pressure: kitchens where quality has to be maintained, not merely announced.