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, 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,with both international and local wines, is composed by hostess Marjolein. Orangerie De Pol is the perfect place 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 restaurant. 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 Culinary School. He gains experience in several brasseries. Captein wants more and, more importantly, he wants to get higher up. As chef de partie at Tante Kee, he gets a taste of the classical cuisine with an Indian twist by chef Raymond Reeb. Later, he leaves for Bonaire to join chef Rick van den Broek's team at Restaurant At Sea from chef Rick van den Broek. In 2016, he returns to Tante Kee. Yet, he is once again seduced to go abroad, partly by the internship of his partner Marjolein. He takes on the position of pastry chef on the island of Curaçao. They return and Captein continues his career at Restaurant De Nederlanden. In 2018, he helps out Van den Broek at Orangerie De Pol, where he will become the sous-chef in May 2018. This is also the year that Captein's teenage dream comes true. Together with his partner Marjolein, he becomes the proud 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 together 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 inspirired and seduced by the four seasons. This way, we can let our guests taste the beauty that the Achterhoek has to offer in a surprising way, all throughout the year.”
Tour of the Achterhoek vineyards with the chef incl. 5-course dinner accompanied by the Achterhoek wines (only on reservation via secretariat)€200