Puur Sanh
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About
Tucked away in the Gelderland village of Berg en Dal, Puur Sanh has established itself as one of the region's most celebrated restaurants. The kitchen revolves around a creative, waste-conscious approach in which vegetables take centre stage, while fish and meat play a supporting role. Local and organic produce, supplemented by herbs and vegetables from the restaurant's own garden, form the backbone of everything that reaches the table.
The team behind Puur Sanh — Sarah Norris, Stijn Hinke, and chef Jean Paul Witte — brings a warmth and precision that has earned the restaurant an impressive set of accolades. Gault&Millau awarded a score of 14/20, Michelin included it in its official selection, and We're Smart recognised the vegetable-led philosophy with four radishes. A place in the Lekker Top 500 of 2026 rounds out a remarkable collection of honours.
With a Google rating of 4.9 from 420 reviews, guests consistently leave delighted. The restaurant opens Wednesday through Sunday, with Saturday lunch service and an outdoor terrace for fine-weather dining. Reservations are accepted and strongly recommended.
Four radishes, a Michelin selection, and a near-perfect Google score — reserve your table at Puur Sanh today.
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Frequently asked questions
What type of cuisine does Puur Sanh serve?
Puur Sanh serves creative cuisine with a strong focus on vegetables, using local, organic produce and herbs from their own garden, complemented by fish or meat where appropriate.
When is Puur Sanh open?
Puur Sanh is open Wednesday 5:30–10:00 PM, Thursday and Friday 5:30 PM–midnight, Saturday noon–midnight, and Sunday noon–6:00 PM. The restaurant is closed on Mondays and Tuesdays.
Can I make a reservation at Puur Sanh?
Yes, Puur Sanh accepts reservations. Given its popularity and high ratings, booking ahead is highly recommended.
What is the price level at Puur Sanh?
Puur Sanh is classified as a moderately priced restaurant.
Does Puur Sanh cater to vegetarians?
Yes, vegetarian options are available — a natural fit given the restaurant's vegetable-forward cooking philosophy.