Kleine Campus Café bij Guun

Kleine Campus Café at Guun is located at Statenlaan 8 in Arnhem. The location is on the edge of the Spijkerkwartier and is part of De Kleine Campus. This work community is housed in the former Stedelijk Gymnasium. The café serves various functions for users of the building and other visitors.

Chef Gunter Paffendorf took over the existing campus café and launched it on January 1, 2026, under the name Kleine Campus Café bij Guun. Prior to this move, he worked as a chef at Dining 56 in Arnhem. He also served as sous-chef at The Hunting Lodge in Rozendaal.

Paffendorf is also active with Guun Kookt. Under this name, he provides private dining, catering for events, and other culinary services. His partner Judith was involved in the launch and daily operations of the café. She also runs the ceramics studio Atelier Aards. For the location, she created, among other things, table vases and tableware for private dining events.

The concept combines hospitality with working, meetings, and organized activities. According to public statements, the entrepreneur aims to provide space for personal contact, creativity, and collaboration. As a result, the café is not exclusively focused on casual dining visits. It also functions as a shared facility within the broader work community.

Public profiles mention lunch, flexible working, meetings, workshops, and training. In addition, plans and possibilities are described for cooking workshops, pop-up restaurants, and book presentations. A separate space can be used for activities such as yoga and photography. Two meeting rooms are intended for gatherings, training, and lectures, potentially with catering.

Stean’s Beans from Amsterdam is named as the coffee supplier. The roaster works, according to its own statement, with direct-trade coffee from East Africa. The company mentions relationships with small-scale farmers in Kenya, Rwanda, Uganda, and Tanzania. However, the café has not disclosed which countries, regions, or individual coffee lots are served on site.

Little public information is available regarding the practical preparation of coffee. The official page lists coffee as part of the regular service, meetings, and catering. A current coffee menu is missing. Therefore, it is not established which espresso-based drinks are available.

Information about equipment and brewing methods has also not been published. It is unknown which espresso machine or grinders are used. It is also not documented whether the café offers filter coffee, batch brew, pour-over, AeroPress, or French press. For enthusiasts who compare coffee bars based on bean selection and brewing method, the profile remains limited.

The kitchen works, according to its own description, with fresh and local products. Where possible, seasonal ingredients and regional products are used. On the grounds of De Kleine Campus, there are apple, pear, and nut trees. The yield from these is used by the café, according to the organization.

In addition to Stean’s Beans, Bakkerista Graangeluk and Wilder Land are named as suppliers. Bakkerista Graangeluk supplies sourdough bread, and Wilder Land supplies tea. A café-specific sustainability certification or public audit of the entire supply chain is not documented. Statements about origin must therefore be distinguished from independently tested certification.

The programming is still partly in development. In January 2026, Gunter and Judith spoke about occasional clay cafés on Saturdays. These sessions would combine a ceramics workshop by Judith with a lunch by Gunter. The available information describes this as an intention and not as a fixed or completed program.

Furthermore, gastronomic evenings, cooking workshops, and private dining moments are mentioned. These activities align with the dual role of the location: a café with lunch service and a place for business or creative gatherings. The presence of independent professionals and creative companies in De Kleine Campus forms the immediate environment.

The opening under Paffendorf’s leadership received attention from local media in January 2026. The same report appeared on two Arnhem platforms and does not count as two separate reviews. There are no documented prices, competition results, or mentions in formal rankings for coffee bars.

The available imagery primarily depicts a multifunctional hospitality concept within a work community. There is relatively extensive information regarding lunch, meetings, catering, and events. However, substantive details about the coffee itself remain limited to the supplier's name. Specifics about beans, branding, recipes, and brewing methods are not publicly documented.