Restaurant ONE
Fine dining restaurant · Roerzicht-Voorstad ·
New Dutch Cuisine in industrial loft, river terrace, urban garden
New Dutch Cuisine in industrial loft, river terrace, urban garden
"If you had to choose one word to describe ONE, it would be fascinating! Edwin Soumang’s restaurant is situated in an impressive industrial building comprising a loft-style interior and outdoor terrace. Front of house, the charming Canadian hostess will guide you through the chef’s creative dishes, which include surprising garnishes from the restaurants’ 1 000m2 urban garden." - Michelin Inspector
"In 2007, chef Soumang opened Restaurant ONE with his partner and sommelier Bethany DeLong. They moved to their current premises, the former ECI factory on the edge of Roermond city centre, in 2012. The restaurant features a proper vegetable garden, which is located behind the former factory building, and it follows a sustainable vision." - Le Guide MICHELIN
"Opened in 2007 by chef Edwin Soumang and sommelier Bethany DeLong, this Roermond restaurant moved in 2012 into the former ECI factory, where a few herb boxes grew into a full kitchen garden behind the building. After early struggles with rabbits and drainage, and with help from renowned grower Jacques Nijskens, the garden now anchors a produce-first philosophy: what’s grown goes on the plate in a single set menu with a flexible number of courses and weekly changes, with waste kept to a minimum. Bees were introduced, a gardener and volunteers maintain the plots, and the kitchen and service team harvest daily; the place now opens four days a week in the name of well-being. A thorough refurbishment made the philosophy tangible through natural materials, tables by a local craftsman, recycled leather instead of table linen, and a central “Vertical Garden” by artist Claudy Jongstra in the listed building. Sustainability runs through every fibre here, supported by a community that brings surplus fruit and proposes forest-garden collaborations. Soumang starts his day by mixing sourdough and making coffee, chooses illycaffè for quality, and threads coffee into the experience via cocktails like a fantastic Espresso Martini and occasional desserts such as a coffee soufflé, with spent grounds returned to the garden to deter slugs, all while the team refines the kitchen’s signature style and evolving story." - Le Guide MICHELIN
"In Roermond, Edwin Soumang expresses a sustainable vision at One both in the dishes he serves and in the experiences the restaurant creates." - Le Guide MICHELIN
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