GEM. – A new culinary chapter by Soenil Bahadoer
What happens when a two-star chef with visionary flair moves into a listed gatehouse? That’s exactly what happened in Gemert in the Netherlands: With GEM., Soenil Bahadoer and Annu Bachu have not only opened a restaurant, but also created a new culinary concept – rooted in its own history, radically open to the future.
The renaissance of a place - and an idea
Embedded in the majestic ensemble of Gemert Castle, GEM. focuses on conscious luxury that is defined by quality and tranquillity - not ostentation. The design by Studio Piet Boon combines warm restraint with high-quality materials, round table islands and a sculptural light installation by Frederik Molenschot, which creates an atmospheric connection across two floors.
The first floor houses a charming cheese and wine room as well as the new PALUX show kitchen, which is seamlessly connected to the Chef's Table. From the upper gallery, guests can enjoy a view of the open patisserie, where work is both precise and playful.
Soenil Bahadoer: The chef with attitude
Soenil Bahadoer, born in Helmond to Surinamese parents, is a pioneer of modern aromatic cuisine. With his former restaurant De Lindehof in Nuenen, he has not only cooked up two MICHELIN stars, but has also set new standards for culinary identity. In an interview with Genusspunkt, he emphasized: "I don't cook trends, I cook memories. And I tell them with taste."
GEM. is now the natural next step for him: an even more personal signature, more focus on sustainability, on regionality in dialog with his roots, on lightness - and on the interaction with host Annu Bachu, who gives the place its rhythm.
Gastronomy as a cycle
In the immediate vicinity of the castle, the team runs its own vegetable and herb garden, which is harvested daily. The project is supported by VELT-Gemert and the organic gardens of Heerlijck Hopveld. The aim is to create an intelligent, ecological kitchen ecosystem in which the use of leftovers, seasonality and freshness are not ideological, but enjoyment-oriented.
This results in dishes that are down-to-earth, full of flavor and modern at the same time. The menus bear Soenil's signature: boldly seasoned, technically precise, culturally interwoven.
Menu with a mission: A look at the first dinner
The compositions are a perfect example of how GEM. Storytelling is lived through taste:
Amuse-bouches
- “Bouquet Garden” as a floral prelude
- Bonbon with Pornstar Martini filling and champagne foam - playful and decadent
- Courgette flower with perch farce and vadouvan - vegetables & spices in perfect balance
- Tempeh with peanut cream and red cabbage pickle - a vegan greeting with depth
- Brioche with eel - soft, salty, subtle
- Oyster with shiso and citrus gel - umami meets freshness
Langoustine - hamachi - turmeric
An elegantly composed double plate:
- Hamachi tartare with Granny Smith and caviar-spiced dressing
- Langoustine, flamed, with turmeric foam, puffed wild rice and fresh kaffir lime
Tarbot - Pak Choi - Masala
- Tarbot fillet with prawn pakora, grilled pak choi, masala sauce and wild garlic cream
- A dish like a dance between India, BBQ and botanicals
Lamb - Chokha - Medina
- Lamb fillet and braised neck, accompanied by peas, beans, chutney and medina-inspired sauce
- Side dish: pita with lamb ragout - comfort food that doesn't hide
Mango - coconut - passion fruit
A dessert in stages:
- Coconut ice cream with lemongrass and passion fruit caramel
- Mango foam, coconut crumble, chili compote and white chocolate mousse
Gemert Castle as a complete culinary experience
With the opening of the Curio by Hilton in the main castle (70 rooms, spa, event space, second restaurant) planned for 2026, GEM. will become part of a larger whole. Glass cubes with a mirrored look, a romantic tower suite and exclusive dining areas are already available in the historic ensemble.
Schloss Gemert is thus positioning itself as a destination for style-conscious leisure and business guests who want to combine experience, discretion and sophistication.
Conclusion: The future of gastronomy is hybrid, emotional and earthy
GEM. is not a place of noise. It is a place of nuances, of conscious experience - and a manifesto for what the top cuisine of tomorrow can feel like:
- Refined, but not elitist
- Cosmopolitan, but deeply rooted
- Technical, but never cold
- Radically personal
GEM. is a pioneering model for the international hospitality scene: it shows how to harmonize space, product, people and attitude - and set new standards in the process. Not through volume, but through depth.
© Tony Perez
