Orangerie De Pol is located in the forest in the region "De Achterhoek", just outside the centre of Doetinchem. The restaurant is located in a glass greenhouse on a spot overlooking a beautiful garden with apple trees. The restaurant does not have a menu. Chef Mark Captein mainly works with products that are produced on a small scale and in the vicinity. He combines products from the Achterhoek region with international cooking techniques. The wine list curated by hostess Marjolein makes a perfect match, with international wines and wines from the region. Orangerie De Pol is an attractive location for every occasion, as every moment is turned into a unique experience.
|Tuesday||-||18:00 - 22:00|
|Wednesday||-||18:00 - 22:00|
|Thursday||-||18:00 - 22:00|
|Friday||-||18:00 - 22:00|
|Saturday||-||18:00 - 22:00|
At a young age, Mark Captein works in his parents' cheese specialty shop. As a teenager, he already dreams of having his own business. In secondary school, as a dishwasher at Restaurant 't Stille Water, he first comes into contact with the classical cuisine. He decides he wants to deepen his knowledge, and goes to the culinary school. He gains experience in several brasseries. Captein wants more and especially higher up. As chef de partie at Tante Kee, he tastes the classical cuisine with an Indian twist by chef Raymond Reeb. That tastes like more. He leaves for Bonaire and goes to work at Restaurant At Sea from chef Rick van den Broek. In 2016 he returns to Tante Kee. Yet he is once again seduced, partly by the internship of his partner Marjolein, for the position of pastry chef on Curaçao. They return and Captein continues his career at Restaurant De Nederlanden. In 2018 he helps Van den Broek at Orangerie De Pol where he will become the sous-chef in May 2018. Suddenly Captein's teenage dream comes true. Together with his partner Marjolein, he becomes owner of Orangerie De Pol in Doetinchem on December 1, 2018.
Sommelier: Marjolein van der Ham
“As a chef, I am constantly looking for the most beautiful products from the Achterhoek. Known and unknown gems are the driving force behind my search. I work closely with farmers and producers. Central to this cooperation are the product and the no-waste idea. Every part of a product can lead to an irresistible creation. In addition to regional products, we use herbs, fruits and nuts from our own orchard. We look around us and let ourselves be seduced by the four seasons, so that we can let our guests taste the beauty that the Achterhoek has to offer in a surprising way throughout the year.”
Especially for MasterCard card holders we serve an extra course with our JRE-Menu (only on reservation)