How Michelin Restaurants Reinvent Themselves to Survive

Michelin-starred restaurants are facing a new reality: guests are looking for authenticity, not luxury. The Dutch restaurant Onder de Linden in Aduard shows how a Michelin star and accessibility can go hand in hand. It’s a story many Algarve restaurants could learn from.

From luxury to local love

Chef Steven Klein Nijenhuis decided to change course. Instead of importing truffle, caviar, or lobster, he now works with regional fish, wild meat, and seasonal vegetables. The result? A three-course menu for €65 — elegant, but not elitist. It’s fine dining that feels honest and local, just like the Algarve’s best restaurants could offer using regional olive oil, citrus, and fresh Atlantic produce.

Sustainability meets soul

The new “Herbergmenu” includes aperitifs, amuse-bouche, and homemade bread, showing that quality doesn’t need to disappear with lower prices. By removing red meat and focusing on wild and plant-based options, Onder de Linden proves that sustainability and creativity can go together.

Experiences beyond the plate

To diversify, the restaurant added new suites and a “Chef’s Room” where guests enjoy live cooking. It’s not just dining anymore — it’s an experience. For Algarve chefs, combining gastronomy with boutique stays or interactive dining could be the next step in staying relevant and profitable.

Cheaper, Greener, Closer to Home

Michelin restaurant Onder de Linden in Aduard shows that survival in fine dining is about courage and connection — not excess. By making its concept cheaper, more sustainable, and more local, the restaurant found a new balance between quality and conscience. A direction that could very well inspire Michelin-level restaurants in the Algarve to rethink what true luxury means today.