April 7, 2025 · Culinary Journalist
In a charming building on Carolieweg in the heart of the city, you will find Brasserie Groen. For thirteen years, this has been the domain of Michel Wu, where he once started as an apprentice and subsequently took over the business, turning it into his own restaurant with his dedication—something he had dreamed of since he was a 12-year-old boy.
At Groen, you won't find frills or complicated fuss on your plate, but dishes that truly nourish you. The keywords for Wu's establishment are fresh, generous, and accessible.
For many new guests, the name ‘Groen’ sometimes gives the impression that this is a vegetarian restaurant, but that is not correct, says Wu. ‘We certainly have vegetarian dishes, but we also serve good meat and fish from honest sources. Here, Groen stands for seasonal, artisanal, and without unnecessary additives. Everything here is homemade.’
The early years of Brasserie Groen were quite a challenge for Wu. ‘There wasn’t much foot traffic, and although we bought everything fresh, we sometimes had to throw things away—because, well, you have to have stock.’ Yet Wu stuck to his principle of cooking with fresh products. ‘We never made compromises. No frozen food, no ready-made products. That cost us in the beginning, but it paid off,’ he says.
Brasserie Groen is accessible, yet high-quality. ‘We want people to be able to eat well without breaking the bank. Three courses with a few drinks? That puts you around fifty euros,’ says Wu. The kitchen is run by a small and efficient team, keeping costs low and ensuring a strong price-quality ratio.
Three dishes have become indispensable to the menu: the carpaccio, the chocolate trio, and the signature dish: the trio of Groningen pasture-raised beef. ‘The latter consists of home-smoked rib-eye, tartare with Amsterdam onion, and a dry sausage croquette.’
Groen’s interior is getting a fresh update soon. ‘It’s been a while since that last happened,’ says Wu. ‘We’re starting with a new terrace, then it’s the furniture’s turn. And we’re trying to keep up with the times more and more, for example with TikTok. We’re also trying to add new coffees or new lemonades to the menu. We might change the lunch menu a bit soon as well, and put some fewer classic dishes on it.’
Furthermore, with Brasserie Groen, Wu largely keeps it true to himself. ‘We are not making a radical switch to vegan or fusion. 80% of our guests eat meat or fish. You cater to that, without losing your vision.’
For more information, see www.brasseriegroen.nl
