Goesting

Goesting is widely known as Restaurant Goesting, located at Veeartsenijpad 150 in Utrecht. The venue is situated in the Noordoost district, in the Wittevrouwen neighborhood, on the grounds of the former Veterinary School. The location is described as the former dog kennel of the veterinary faculty. This gives the business a distinct place within an area where old educational buildings have been repurposed for new hospitality functions.

The development of Goesting is linked to Ron Okhuijsen, Katy Elst, and chef Remco van de Weert. Ron Okhuijsen grew up in Bunnik, studied communication at the HEAO, and worked in the hospitality industry at ’t Oude Tolhuys. There, he met Katy Elst, who was studying law at the time and also working in the hospitality sector.

From 1996, Ron Okhuijsen and Katy Elst operated Het Oude Stadhuis in Montfoort. Later, they took over the former location of Bougainville in Utrecht. This venue was renamed Goesting and further developed into a restaurant. In 2001, Ron, Katy, and Remco van de Weert joined forces at Goesting. According to public business records, Goesting began as a restaurant that year, and the venue has been open all day since 2010.

The current concept combines lunch, drinks, coffee, dinner, a terrace, and a garden. The kitchen is described as artisanal and French-Belgian in orientation. Additionally, the business emphasizes hospitality and conscious sourcing, preferably from local suppliers. This positioning places Goesting in a broader hospitality category than just a coffee bar, though coffee is indeed a named part of the offering.

For coffee enthusiasts, it is particularly important to know what information is publicly documented. Goesting explicitly mentions coffee in its own public information. Boot Koffie is also listed on the official suppliers page. This documents the coffee supplier, without providing further technical details about beans, branding, or blends.

There are several concrete references to coffee drinks. A public Instagram mention uses the name “Goesting Coffee Bar” and lists cappuccinos, lattes, and matcha. An older article from 2012 describes that Irish Coffee and cappuccino were served at Goesting at the time. The dinner menu also features Espresso Martini tiramisu and drink options such as Sgroppino or Espresso Martini.

Specific brewing methods are not publicly documented in the available material. There is no confirmed data regarding filter coffee, pour-over, batch brew, AeroPress, or details of the espresso machine. As a result, public information about coffee remains largely limited to the presence of coffee in the daily offering, a few named drinks, and the mention of Boot Koffie as a supplier.

Goesting’s supplier information describes a commitment to working as sustainably as possible. The company mentions local and organic sourcing where possible. “No waste” is also cited as a goal. The explanation states that almost everything is used, waste is kept to a minimum, and as much as possible is returned to circular loops.

The supplier list includes, in addition to Boot Koffie, names such as Twisted Jams, Buitengewone Varkens, Dutch Wasabi, Tomasu, Peterse kaas, Oudwijker kazen, Remeker, Moestuin Vollenhoven, Roze Bunker, Oproer Brouwerij, and vandeStreek bier. Furthermore, collaborations or involvement are mentioned with Oscar Circulair – De Clique, Stichting Vis & Seizoen, Slow Food Nederland, and North Sea Farmers.

For the coffee sector, the waste stream of coffee grounds is particularly relevant. Goesting states that waste is separated and that potential food residues, including coffee grounds, orange peels, and trimmings, can be processed into new products via Oscar Circulair and De Clique. This provides insight into how coffee fits into the restaurant’s broader waste and sourcing policy.

Goesting also uses its garden for group bookings. Official group information states that the garden can be reserved exclusively for lunch, a reception, or dinner. Larger groups are encouraged to contact the venue to discuss options. This information pertains to general hospitality services rather than coffee specifically.

There are also public references to events. A Facebook mention highlights a live event featuring Sandra St. Victor at Veeartsenijpad. Goesting has also been mentioned in connection with neighborhood activities around Wittevrouwen. “Proef de Wijk” was previously held in the Dressuurpark next to Goesting. Later, Festival Wittevrouwen was described as its successor, featuring food and drinks from Goesting, Concours, and other local businesses.

For 2026, Festival Wittevrouwen is described as a neighborhood event featuring hospitality, entertainment, local entrepreneurs, and various activities. Katy Elst of Restaurant Goesting B.V. is listed in the schedule. Coffee workshops, tastings, or exhibitions at Goesting are not publicly documented in the available materials.

Goesting appears in various public mentions. Gault&Millau Netherlands lists Goesting at Veeartsenijpad 150 and names Remco van de Weert as the chef, with a score of 12/20. A LinkedIn post from Goesting refers to the presentation of a Gault&Millau plaque by Jaap Stoelinga of Sligro Food Group.

Furthermore, DUIC published a review in 2012 that also mentioned the regional AD Gouden Pollepel 2011. The Nuk featured a kitchen profile of Goesting, Ron Okhuijsen, Katy Elst, and Remco van de Weert in 2019. Discover Utrecht describes the location and the former dog kennel building. Vogue Netherlands included Restaurant Goesting in a 2026 article about terraces in Utrecht.

Based on available data, Goesting is not a purely documented specialty coffee bar. The business is primarily described as a restaurant with a broad daily offering. Coffee is visibly part of this, with Boot Koffie listed as a supplier and several coffee drinks mentioned. For readers following the specialty coffee sector, the connection between coffee, the restaurant business, local sourcing, and waste stream processing is particularly relevant.