Building on Bartje’s success. This was Bert Klomp’s plan when he started selling plates of brown beans at his museum farm in Westerbork in the 1970s. Fifty years later, the third generation still has beans and bacon on the menu.
Tournedos, quiche with spinach, crunchy ice cream. Maybe Bartje would have folded his hands for this. But the one dish he didn’t want to pray for is still on Westerbork’s menu: brown beans. “I don’t think it represents even ten percent of the annual turnover,” says John Lubbinge, who recently owned the restaurant together with his partner Gerda Lubbinge-Schokker. “But it’s definitely still on the menu,” his wife adds.
In 1970 Bert Klomp and Gerritje Hogeweg bought the farm on Hoofdstraat in Westerbork. They’re turning it into a farm museum with an antiques business. Not exactly a fat guy. Klomp sees that the TV series about Drenthe Bartje’s boy is unprecedentedly popular. With a farm in the middle of the Drenthe countryside, he decides to try to capitalize on the success. He turns the front of the house into a brown bean restaurant.
In 2005, Lubbinge’s in-laws took over the business, the restaurant modernized, but the brown beans didn’t disappear. And even now that the third generation is at the helm, the bean continues to sell. But it is not food for the poor like in Bartje’s time, for a plate of beans you pay more than 20 euros.
The text continues below the video
2024-01-15 19:31:40
#Bartje #put #brown #beans #menu #thirdgeneration #Westerbork #restaurant #owners #menu