Our DAILY experience with Caveman Grill
For our kitchen, we were looking for a grill with character — and the Caveman Grill Pro XL has delivered on that completely.
We use it daily for both lunch and dinner, for meat as well as fish. Once it’s up to temperature, it works quickly and offers a great deal of control. The result: a deeper grilled flavour and a more attractive finish on the plate.
The grill is user-friendly, reliable, and requires little maintenance. It’s straightforward for the team to work with, needing no complex training. In practice, we also notice gains in speed, consistency, and reduced waste.
In short: a sound long-term investment that pays for itself every day in quality and efficiency.
An absolute recommendation!
Control and consistency in the kitchen
What truly makes the difference for us at Ron Gastrobar is the control over heat. Thanks to the height-adjustable grate, we can determine to the millimetre precisely how close the product sits to the heat source. This gives us maximum precision: from powerful searing to controlled cooking through, everything can be managed perfectly. It ensures we can consistently deliver the same high standard, seven days a week.
Extended use is equally essential in our kitchen. We light the grill each morning at around 11:00 and work with it effortlessly throughout the entire day and evening until 23:00. Combined with the use of hexagon — our alternative to binchotan — the heat remains exceptionally stable. In practice, a single lighting is sufficient for the whole day; at most, we top it up once or twice with a small amount of charcoal to keep performance at its best.
From Pro XL to Gastro: versatility in use
We have now been working with Caveman grills for many years. We started with the Pro XL around five years ago, and for approximately the past year we have also been using the compact ‘Gastro’ model (1/1 gastronorm) in our kitchen. This smaller model is used primarily for more refined preparations, such as fish dishes or adding a subtle smoky touch to specific vegetables on the plate.
Easy integration in the kitchen
Something else we value highly is how straightforward these grills are to integrate into the kitchen. They are essentially plug and play, requiring no major modifications or building work. We simply place them on a sturdy stainless-steel worktop and can get started straight away. The ‘Gastro’ model in particular is especially practical in this regard: compact, flexible, and easy to move when we temporarily need more space in the kitchen.
Widely applicable: meat, fish, and vegetables
The versatility of the grill fits perfectly with our way of working. We prepare not only cuts of meat on it, but also vegetables and, of course, fish. That flexibility makes it an indispensable part of our kitchen.
Collaboration and vision
Our collaboration with Caveman Grill began at the initiative of Ron Blaauw himself, who was deliberately searching for a grill with greater character and control. Today, this approach is continued within our kitchen by head chef Marcel Bonda, with the Caveman Grill serving as a reliable and integral part of our daily service.
About Ron Gastrobar Sophialaan
With the Ron Gastrobar concept, Ron Blaauw turned the Dutch hospitality industry on its head years ago. Shared dining became a defining idea, and within just one year this accessible style was awarded a Michelin star.
The restaurant on the Sophialaan in Amsterdam was given a refreshed look and concept in October 2025. Still approachable, but more dynamic and personal, with dishes inspired by the seasons, the market, and world cuisines.
Curious about what the Caveman Grill brings to Ron Gastrobar? Click here to explore the restaurant or book your table!