March 11, 2016 · Team HG
Renowned restaurateur André Dokter is opening a new challenge after 35 years of experience: Het zusje van André Dokter. On Tuesday, March 8, the doors of the already popular restaurant at Oosterstraat 24 in Groningen opened. What is the secret to its success? Owner André Dokter shares.
For a year or two, Dokter had been looking for a suitable location in the city center of Groningen for his new restaurant. He heard that the premises of former café De Zwaaf were becoming available and went to take a look; one thing did not escape him then: “If this is my place, then we are going to do something with that big bar.” Said the owner. No sooner said than done. Besides eye-catchers such as the Big Green Egg and the Dry Aging cabinet, the dining bar is a unique aspect of The Little SisterAt the bar, eighteen people can enjoy a bit of atmosphere and good food paired with a fine wine or a craft beer, says Pepijn Tjio, the restaurant's Head Chef. “I think the dining bar is really great; I would sit there myself too.”
Meat and fish
The meat or fish of the day is not announced with great fanfare, but simply at the guest's table. Dokter has four places where his meat is aged, including in the restaurant itself as well as in the Hanos butcher shop; the meat is aged here for approximately 50 days. Quality comes first, just as with his fish. He sources it from a fishmonger in Rotterdam: “Those fish were swimming in the sea yesterday, and today they are being prepared; you won't find better quality.”
Team
A remarkable aspect is the close-knit nature and the entertaining interaction among the staff. Everyone is very committed and enthusiastic. The bond with his employees is good, and Dokter creates opportunities for advancement for them by offering courses and training. The modest owner claims to always be present, but now has two locations and therefore has to divide his attention. He won't lose his grip, “I have good guys around me.” To work at (Het Zusje van) André Dokter, one has to be a bit crazy and fit well within the group, not to mention passion.
Success
How is it possible that this man has to turn away 400 guests a week in his Steakhouse in Briltil because there is no more room? What is his secret to success? “When I go out myself, the most important thing to me is that I have eaten well and been served well; then I don't care how much I pay.” For him, there are four key points in the hospitality industry: ambiance, service, food, and only then the price. Therefore, a great deal of attention has been paid to all these aspects, ensuring that every guest is welcome. “You feel at home and warm; we are accessible to everyone. Whether you come in wearing a crazy costume or overalls, you are welcome.” Says the owner.
Visit and experience
Horecagroningen.nl was invited by André Dokter to get a real taste of the atmosphere and experience up close. On March 10, the evening started with a glass of Cava—no mystery to the guest as to why, as this is explained with pleasure. The welcome is warm, the guest is noticed, and the service is prompt. The Spanish Cava is accompanied by a subtle bite: truffle potato chips with an aioli dip.
Shortly afterwards, the first course of the surprise menu follows: a starter of silky mackerel tartare, finished with flavors of cucumber, radish, sesame, and oyster leaf, among others. Accompanied by a 2007 German Riesling with lovely anecdotes from the waiter.
The intermediate course consists of tender veal cheek with various preparations and aspects of pumpkin, accompanied by a chilled red Tempranillo from Valencia; very smooth and slightly more powerful than the Riesling. In this way, not only do the dishes build up slowly, but the accompanying wines also progress from soft to stronger, waiter Peter explains.
The portion sizes of each dish are well thought out, and this is evident once again with the main course. The Black Angus sirloin is deliciously tender and well-seasoned, accompanied by a combination of simple yet flavorful side dishes. Once again, a flavorful wine paired with the dish, this time a Californian.
Finally, a dessert with class: various almond-flavored preparations garnished with flavors of mango and raspberry. Accompanied by a pear cognac that excels in aroma and taste.
Horecagroningen.nl has witnessed and experienced the story of (The Sister of) André Dokter up close. The attention to the whole is remarkable: the attentiveness, the speed, the knowledge, but certainly also the hospitality of the staff; it radiates joy that flows through to the guests. Not to mention the food, which produces beautiful combinations of flavors and textures, excels in presentation, and showcases well-mastered cooking techniques.
View the website here and for reservations, call 050 – 553 5500 (available daily from 1:00 PM).
Opening hours Tuesday to Friday: 17:00 – 00:00
Opening hours Saturday: 16:30 – 01:00
