We proudly present the culinary ‘rockers’ of the second restaurant within the design and hospitality concept of Kazerne: Rasmus Olander, Nik Tonglet, Mark Groenendaal and Maître/sommelier Alexander van der Voort. In Restaurant Benz at Kazerne they offer a unique gastronomic experience with Nordic touch.

As home of design, Kazerne considers experimentation to be of the paramount importance. After all, that is precisely how innovation comes about. Olander: “I look forward to rethinking familiar tastes, textures and techniques with the new crew and to creating new dishes together. We are taking the time to develop our own signature. Based on Nordic tradition, we are inspired by seasonal, local ingredients and authentic preparation methods”.




Table d’hôte, five courses 74
Matching wines from 49



More than 10 people?
Then we would like to discuss your wishes and our options up front. Please call +31 40 207 37 30 or mail reservations@kazerne.com
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Eindhoven’s first motorized fire engine

The fine dining restaurant is opening in the recently renovated coach house of the former military police barracks. From 1923 to 1952 the fire brigade was based here. Where an impressive stainless steel kitchen has recently been installed, Eindhoven used to put away it’s first motorized fire engine spray, nicknamed ‘D’n Benz’. Led by founders Annemoon Geurts and Koen Rijnbeek, the coach house was recently transformed into an intimate, luxurious design space with soft earthy colours, rich materials and leading design, with great attention to its original beauty.


Similar to a rock band in which the lead singer and guitarist excel at working together with the drummer, this new restaurant is all about the synergy of the team. Each person has their own, indispensable, role in achieving an optimal culinary experience.
Only 23 years of age, Swedish talent Rasmus Olander previously worked at Kommilfoo* in Antwerp and Geranium*** in Copenhagen. He has been a part of leading international cooking competitions as a member of the Swedish Junior Culinary Team. 
Nik Tonglet acquired both a Bib Gourmand and a mention in the leading magazine ‘top 100 Lekker’ within one year of working as the chef of De Houtloods. He gained experience at, among others, The Fat Duck*** in Bray, England, and Noma** in Copenhagen.
Mark Groenendaal has been part of the Kazerne team before and is known to be a curious cook. He forms the lynchpin between the new kitchen and the industrial restaurant, which was opened in 2014. Maître/Sommelier Alexander van der Voort has more than earned his stripes in Eindhoven. He is known for his refined choice of excellent wines and surprising wine/food pairings.

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