De Boule De Boule

The country's first ice and wine salon, pouring natural wine next to plant-based boules at the Stopera.

Opened in June 2026 by hospitality entrepreneur Kirsi Rautiainen and sommelier Dominique, De Boule De Boule is the first ijs- en wijnsalon in the Netherlands, which sounds like a gimmick until you sit down. Two pastry chefs make a dozen fully plant-based flavours in house, and the combinations read like someone enjoying themselves: saffron and orange, olive oil and basil, coconut and lime. The wine list runs organic and natural with serious alcohol-free options, the room at the Stopera has a long bar, a lounge corner and a covered terrace, and vinyl or a DJ carries the sound from afternoon into evening. The pitch is that ice cream deserves a place in hospitality beyond the after-dinner shrug, and the trade press bit hard, with RestaurantKrant, Misset Horeca and Talkies all covering the opening. Too new for institution status, scored accordingly, but the craft is real. Closed Sundays, oddly.

Go for the pairing: a boule of olive oil and basil next to a glass of natural white is the order that explains the whole concept. Weekday afternoons are calmest.

Photo: De Boule De Boule