October 23, 2023 · Culinary Journalist
On the Boterdiep in idyllic Zuidwolde, a stone's throw from the city of Groningen, lies the widely known eatery Moeke VaatstraIn an old rectory that used to belong to the church next door. Over the past decades, the building has served various functions: a shop, a liquor store, and for quite some time now, hospitality. It was also a traditional pub for a very long time, and the building still exudes that atmosphere.
Robert Wolters has been the owner of Moeke Vaatstra for nine years now. But the name Vaatstra wasn't his idea. ‘The Vaatstra family were once the owners and then attached their name to it,’ says Wolters. ‘Just like with Cafe Hammingh, this has also become a household name in our province,’ he continues. ‘The son of the Vaatstra family ran the business, and his mother also used to hang around there. She was a small woman, and everyone always called her Moeke. When she passed away, it became Moeke Vaatstra. We have kept that name ever since, and we are not going to change it now.’
At Moeke Vaatstra, you can come for just about anything. A high tea, lunch, or drinks, and then on to dinner. ‘The menu is very diverse,’ says Wolters. ‘Where a ready-made culture used to prevail here, we have taken a completely different approach. We make everything ourselves. The pastries, the cookies, the soups and sauces. Everything. And that is the fun part, because when you walk in, you don’t expect that. It’s not haute cuisine, but we do like to surprise guests with nice, tasty dishes that are affordable too.’
In the summer, Moeke Vaatstra has a busy terrace and they often have to handle mass orders. ‘Think of satay, spareribs, and hamburgers,’ says Wolters. ‘But really good, fresh, and, of course, homemade. In the winter, when it is a bit quieter, we can cook something more elaborate, such as a beautiful venison stew. We have direct lines of communication with a local hunter who supplies us with the venison.’
But there is more, because they also smoke their own pork belly and fish. ‘Right now, there is a large ham marinating; it will be on the menu in January as house-dried ham. We are very proud of that. That is something you don’t see very often in a pub. When you walk in here, it really feels like a traditional pub. So when you can be surprised with house-smoked pork belly and restaurant-worthy dishes, that is really great. That’s what I cook for.’
‘Our strength is the conviviality, the easygoing atmosphere, and down-to-earth nature. Anything is always possible, at least within the possibilities,’ says Wolters. ‘Even if you are having a party or something similar, there is always a lot open for discussion.’
Moeke Vaatstra is open from Wednesday to Sunday for lunch and dinner.
For more information, see: www.moekevaatstra.nl
