Gebr. Hartering
Paul Hartering cooks a different shared-starter menu every day, and Het Parool called his rib unequalled in April 2026.
Brothers Paul and Niek Hartering opened Gebr. Hartering on a corner of Peperstraat in 2011. Paul, who started out at Van der Valk, cooks. Niek, who had barely worked in restaurants when they began, runs the floor and chooses the wines. The kitchen decides the menu daily: five courses with three shared starters, a main and dessert, or seven courses with four starters, the rib, cheese and dessert. There is a vegetarian version and a short à la carte. Het Parool's Mara Grimm gave it an 8.5 in April 2026. She wrote that fifteen years on the brothers have mellowed and the wine list has only improved, under a headline calling the rib and the wines unequalled. Gault&Millau scores it 15/20 and named it Artisan of the Year in 2019. Guests praise staff who explain each dish and wine, and single out the rib. They put the bill at €70 to €90 a head and agree the place is always full.
Book well ahead. Dinner is served daily from 18:00.
What to order
Full menu- Five-course menu
Three shared starters, a main and dessert; the kitchen decides daily. Vegetarian version available.
- Rib
The dish guests single out; Het Parool called it unequalled in April 2026.
- Seven-course menu
Four shared starters, the rib, cheese and dessert; the kitchen decides daily.
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