In a charming building on the Carolieweg in the heart of the city you will find Brasserie Groen. For thirteen years this has been the domain of Michel Wu. Where he once started as an apprentice and then took over the business to create his own restaurant with his dedication. Something he dreamed of as a 12-year-old boy.
No fuss, just good food
At Groen you won't find frills or complicated stuff on your plate, but dishes that really nourish you. The keywords for Wu's business are fresh, generous and accessible.
For many new guests, the name 'Green' sometimes gives the impression that this is a vegetarian restaurant, but that is not true, says Wu. 'We certainly have vegetarian dishes, but we also serve good meat and fish of fair origin. Green here stands for seasonal, artisanal and without unnecessary additives. Everything here is homemade.'
No concessions
The early years of Brasserie Groen were sometimes a challenge for Wu. 'There was little traffic, we bought everything fresh so we had to throw something away sometimes, because yes, you have to have stock.' Still, Wu stuck to his principle of cooking with fresh products. 'We never made concessions. No frozen, no ready-made products. That cost us in the beginning, but it paid for itself,' he says.
Generous portions for a fair price
Brasserie Groen is accessible, but with quality. 'We want people to be able to eat well without paying through the nose. Three courses with a few drinks? That will cost you around fifty euros,' says Wu. The kitchen is run by a small and efficient team, which keeps costs low and the price-quality ratio strong.
Classics on the map
Three dishes have become an indispensable part of the menu: the carpaccio, the trio of chocolate and the signature dish: the trio of Groningen pasture beef. 'The latter consists of home-smoked rib-eye, tartare with Amsterdam onion and a bitterbal of dried sausage.'
Renewal
Groen's interior will soon get a fresh update. 'That's been a while now', says Wu. 'We'll start with a new terrace, then the furniture will be next. And we're trying to keep up with the times more and more, like with TikTok for example. We're also trying to put new coffees or new lemonades on the menu. Maybe we'll change the lunch menu a bit too, and put some less classic dishes on that menu.
Furthermore, Wu keeps things to himself with Brasserie Groen. 'We are not making a radical switch to vegan or fusion. 80% of our guests eat meat or fish. You play into that, without losing your vision.'
For more information on www.brasseriegroen.nl
