Vroeg ('early' in English) in Bunnik has been developed in close collaboration with the owner Hans Kempers. His wish was to create an ambitious new food concept open for a broad variety of audiences.
The trendsetting restaurant and retail concept was built in 2009 and developed into an icon during the years. With high quality preparation and some of the best bread and oliebollen (Dutch doughnuts at New Year's eve) in Holland, we are still proudly involved in keeping this concept new and relevant in a fast changing world.
Before Vroeg became a restaurant, it was a farm.
A clear strategy
Vroeg is centrally located in the vicinity of Utrecht, just off the A12 by the Hollandse Waterlinie, the Uithof, and nature reserve Amelisweerd. This location, both rural and urban, demands a concept that is equally attractive to both business and private clients. Vroeg’s success is based on its concept: focusing on the needs of the future, and constantly in motion.
The restaurant concept
Vroeg is a melting pot of both food services and activities. It’s a restaurant, store, gathering place, bakery and learning establishment in one. Vroeg stands for simplicity, authenticity, and craftsmanship. Everything that happens at Vroeg, must be in harmony with the uniqueness and singularity of what Vroeg is. The authentically baked bread and wide range of artisanal products play a leading role. It is a relaxed and dynamic gathering place for guests to enjoy. Vroeg is a winner in the province of Utrecht, a beloved spot for young and old alike.