Well-known catering man André Dokter opens a new challenge after 35 years of experience: André Dokter's sister. The doors of the already popular restaurant at Oosterstraat 8 in Groningen opened on Tuesday 24 March. What is the success? Owner André Dokter explains.
For about two years, Dokter had been looking for a suitable location in the center of Groningen for his new restaurant. He learned that the building of the former café De Zwaaf was being released and took a look, one thing did not escape his mind: "If this is my tent, then we will do something with that large bar." According to the owner. No sooner said than done. In addition to the eye-catchers such as the Big Green Egg and the Dry Aging cupboard, the breakfast bar is a unique aspect of The sister† At the bar, eighteen people can enjoy a bit of atmosphere and good food in combination with a nice wine or a special beer, says Pepijn Tjio, Chef of the restaurant. sit down.”
Meat and fish
The meat or fish of the day is not announced grandly, but simply, at the guest's table. Doctor has four places where his meat is aged, including in the shop itself but also in the Butchery of the Hanos; meat is aged here for about 50 days. Quality comes first, just like with his fish. He gets it from a fishmonger in Rotterdam, “Those fish swam in the sea yesterday, they are being prepared today, you can't get better quality.”
Team
A remarkable aspect is the closeness and the entertaining interaction between the staff. Everyone is very involved and enthusiastic. The relationship with his employees is good and Dokter creates career opportunities for them by offering courses and training. The modest owner says he is always present, but now has two addresses and therefore has to divide his attention. He's not going to lose grip, "I've got good guys around me." To work at (Het Zusje of) André Dokter, one has to be a little crazy and fit well within the group, not to mention passion.
Succes
How is it possible that this man has to refuse 400 guests a week in his Steak house in Briltil because there is no more room? What is his success? “When I go out on my own, the most important thing to me is that I have eaten well and have been served well, I don't care how much I pay.” For him, there are four important points within the hospitality industry: entourage, service, food and only then the price. A lot of attention has therefore been paid to all these aspects and every guest is therefore welcome. “You feel at home and warm, we are accessible to everyone. Whether you come in a crazy costume or an overall, you're welcome." According to the owner.
Visit and experience
Horecagroningen.nl was invited by André Dokter to taste the atmosphere and the experience up close. On March 10, the evening started with a glass of Cava, no mystery to the guest why, because this is explained with love. The welcome is warm, the guest is noticed and service is fast. The Spanish Cava is supported by a subtle snack: chips from the truffle potato with an aioli dip.
Shortly after, the first course of the surprise menu follows: the starter of a tartar of silky mackerel, completed with flavors of cucumber, radish, sesame and oyster leaf. In addition, a German Riesling from 2007 with beautiful anecdotes from the waiter.
The entremet consists of tender veal cheek with various preparations and aspects of pumpkin, furthermore a chilled red Tempranillo from Valencia; very smooth and slightly more powerful than the Riesling. In this way, not only do the dishes build up slowly, but the matching wines also go from soft to stronger, says waiter Peter.
The quantity of each dish is well thought out, which is also apparent from the main course. The Black Angus sirloin steak is wonderfully soft and well-flavoured and is assisted by a combination of simple yet tasty side dishes. Again a tasty wine alongside the dish, this time a Californian one.
Finally, a classy dessert: various almond-flavoured preparations with flavors of mango and raspberry. In addition, a pear cognac that excels in aroma and taste.
Horecagroningen.nl has observed and experienced the story of (The sister of) André Dokter up close. The attention to the whole is remarkable: the attentiveness, the speed, the knowledge, but also the hospitality of the staff; it radiates pleasure which flows through on the guests. Let alone the food that produces beautiful taste and structure combinations, excels in layout and presents well-controlled cooking techniques.
View the website here and for reservations, call 050 – 553 5500 (available daily from 13.00 p.m.).
Opening hours Tuesday to Friday: 17.00 – 00.00
Opening hours Saturday: 16.30 pm – 01.00 am
