Restaurant Greetje opened in 2005. “It is named after my mother”, says owner René van Loven. We use some of her and her mother’s recipes and prepare them with a modern twist. Take the veal for instance: the recipe is traditional, but we use modern, slow cooking techniques to prepare it to perfection.” Menus at restaurant Greetje are composed of specialties, cooked with fresh daily and organic ingredients from Dutch soil. “We prepare our dishes with love and respect for their ingredients and the environment. We make no concessions concerning the quality. I would rather say ‘no’, then sell poor quality,” stresses René.