Owners Jonnie and Therese Boer of the De Librije gourmet restaurant in Zwolle: “Our business is established in a beautiful monumental building. This building has not, of course, been designed for a standard restaurant kitchen. Kampri was capable of designing a kitchen with which our team again makes good our stars day in, day out.”

Chef Yves Mattagne of the 5-star Radisson Sas Hotel in Brussels: “We have to deal with great culinary challenges every day in our international hotel that vary from large banquets to exclusive dinners in our Sea Grill gourmet restaurant. In part due to our kitchen, we can succeed in meeting these challenges.”

Chef Ton van Scheppingen of De Grië Restaurant aan Zee in Hotel Paal 8 on Terschelling: “We welcome tourists as well as business guests in our hotel. Our challenge is to pamper each and every guest. Kampri designed a kitchen for us with which we can offer our guests a true culinary feast.”

Patron Cuisinier Robert Kranenborg of the Le Cirque gourmet restaurant in Scheveningen: “The best moments are at the tables. You need a top kitchen team that can work with top equipment to ensure you make this good.”