Thull’s Deli is a multi-purpose food destination blending traiteur, lunch deli, fermentation atelier and wine shop in one atmospheric space. Founded in 2015 by fermentation specialist Simone van Thull, the deli has grown into a local landmark celebrated for its house‑made pickles, kombucha, water kefir and creative meals.
The menu includes sourdough sandwich and flatbread creations — such as kimchi flatbreads, pastrami with sauerkraut and seasonal salads — all crafted around Thull’s signature fermented vegetables. Also available are freshly prepared meals like lasagne, vegetarian sauerkraut gratin, chicken tagine and North Sea white fish burger — often showcased with their pickled side dishes.
A curated range of quality wines, craft charcuterie, cheeses and pantry goods line the bespoke shelves, emphasising biodynamic and small-producer labels. Everything reflects Simone’s philosophy of simple, ingredient-led cooking elevated through fermentation and preserving.
Thull’s Deli serves as both neighbourhood lunch spot and culinary retreat, welcoming guests daily. Whether dining in or stocking up for home or work, visitors always find inventive, flavour-rich food with a fermented twist.
