"The Echoput".

On a special location in Crown Estate Het Loo, the woods of Palace Het Loo on the Veluwe, the Klosse family came to the Echoput in 1955. Teahouse ‘The Echo’ has since grown into a 5-star hotel-restaurant where everything revolves around the gastronomic experience in harmony with nature.


Restaurant the Echoput has been known for years for its natural (game) preparations and wine-food combinations. This started in the 1950s with the vision of grandfather Klosse, who specialised in the products found around the house, such as game, mushrooms and berries. Although ‘local’ is a big trend now, this way of working was unique back then. Son Peter Klosse then specialised further in flavour and pairing wines and dishes. We love gastronomy and pay great attention to the combination of wines and dishes every day.


The third generation of Klosse is now active in the company. Together with current chef Kevin Schlaman, they still draw inspiration from tradition. In addition, de Echoput is ambitious in sustainability: “We see it as our responsibility to add value to our environment. For people, animals and nature. We only call something waste after we have tried to get everything out of the ingredient. From head to tail and blossom to root.”


The hotel has 42 generously furnished rooms and several exclusive meeting rooms, a hotel bar, indoor heated swimming pool, fitness and small sauna.



About Chef Kevin Schlaman

“As a little boy, I always came home with mushrooms after a walk or roadside plants after a boat trip. I would then spend hours in the kitchen with my mother to make something tasty with them. Now I still regularly go into the woods for inspiration, but now with our kitchen team. We look for the most beautiful products from the region at local suppliers. Love for nature and the beauty of the seasons form the basis for the dishes we cook at de Echoput. I like to convey my passion and enthusiasm in the dishes we serve and I hope to inspire you with this too.”


The thing I was taught from a young age by my parents is that if you want something you have to work for it. In fact, this has always been my life motto and I am a firm believer that if you do something with complete enthusiasm and give it your all, the impossible is possible.


For example, sometimes I would find that I couldn’t do something very well or didn’t quite manage to do it, then I would go to my mother’s house at night after work and raid the refrigerator to practice until I could do it, and then I would make sure I could do it the next day.


In my personality and cuisine, honest and pure are central. Pure in the standards and values but also in the flavors and honest as in the products should speak for themselves and everyone should be able to say and think what they want.



This is the reason that The Echoput choose Annoncer

With Annoncer, we are always in control of the service. Annoncer is giving us more time and attention to our guests.

De Echoput
De Echoput
Restaurant The Echoput
Hoog Soeren, The Netherlands
Chef Kevin Schlaman
Kevin Schlaman - Echoput

3 questions to Kevin about Annoncer.

What is your favorite functionality regarding Annoncer and why?

My favourite functionality of Annoncer is the timeline on the chefs screen. So we can always see when the previous course has gone along. And in collaboration with the maître and sommelier, we can ensure the ‘perfect’ evening for guests, with a nice break between courses.


What has Annoncer done for you?

Annoncer provides a lot of calm and overview in the kitchen. Also a fine communication between the kitchen and the service team. When we have almost finished dishes, we check one more time whether the guests are also seated at the table, the matching wine has been poured and the table is set. These tools ensure that there is no more chaos during service. Customers will have a better experience and we love to serve them.


What would you like to tell someone who is thinking about purchasing Annoncer for his/her restaurant?

Annoncer provides a lot of calm and overview in the kitchen. And fine communication between the kitchen and the service team. When we are almost done with dishes, we check one last time that the guests are also seated at the table, the matching wine is poured and the table is set. These tools eliminate chaos during serving.

About the collaboration.

We will be happy to inform you about what Annoncer could do for you.