July 4, 2025 · Culinary Journalist
‘Over there by that mill, that beautiful mill’, on the main road in Ten Post, is it restaurant Bij de Molen by Daan Vogelaar and his partner Linda Heuker. At the foot of the De Olde Widde windmill, you can enjoy honest food in a welcoming environment. What started seven years ago as an ambitious adventure has since grown into a beloved spot for both villagers and visitors from the region.
‘We are open six days a week from twelve o’clock,’ says Daan. ‘We start with lunch, followed by drinks for those interested, and of course dinner in the evening. In addition, we have a large hall for meetings, anniversaries, or weddings for up to 250 people.’
The menu features familiar classics such as satay, spareribs, and mixed grill, but also seasonal fish and vegetarian dishes. ‘Our guests love a good plate of food. So no frills here, just taste and quality,’ explains Daan. That quality comes in part from the Vleesgilde in Assen, their regular butcher. ‘They have been supplying meat consistently for years, and you can taste it. Our satay is famous here in the region.’
What stands out, and certainly sets them apart in the region, is the attention paid to special dietary requirements. Virtually the entire menu is gluten-free and lactose-free, without compromising on taste. ‘We want to avoid stress in the kitchen during peak times. By taking this into account when drawing up the menu, we can relieve both the guest and the team in advance,’ says Daan. And for vegetarians, or their friends, there is always something to choose from. ‘We know that vegetarians often decide where a group goes to eat. So we make sure they feel welcome here right away.’
Next to the restaurant stands the pride of the village: the windmill. This privately owned mill (one of only two in the province) is still turning, but no longer for flour production. That wouldn't be profitable, say the two owners. ‘The mill is our calling card, though,’ says Daan. ‘Others have a neon sign, we have a windmill,’ he laughs. During Windmill and Heritage Days, it is open to the public, thanks to the efforts of volunteers.
The future of Bij de Molen is on the eve of a major change. After years of preparation, both the restaurant and the mill will soon be part of the reinforcement program due to the earthquakes in the area. The building will be completely stripped, reinforced, and renovated. ‘We hope for mid-2026
to reopen, with the same concept in a new guise,’ says Daan. ‘Above all, we want to continue as we are: warm, accessible, and honest. That is what people come back for.’
For more information, see Restaurant Bij de Molen.
