The best Restaurant in the area

It was a beautiful spring day and many people were sitting in the cafes' and Restaurant's. Spring was certainly in the air here today.

Even if want times, I am gladly gone and have a lunch. We arrived at the restaurant in early day at noon, after a short curvy ride up and down the mountain road that leads to Overveen, and offers a striking view out to sea. A tiny parking lot, a small (and a bit scruffy) beach, a handsome tiled-roof house -- we walked up the stairs and were greeted by the staff, who gave us a short tour of the kitchen and led us to our table by the window, nicely isolated from the rest of the room: the arrival of each dish offers a bit of a dramatic thrill, so we were happy not to get any spoilers from the other tables. And more important, joyful, as I'd hoped it to be. Exactly something too late has there I am look to came. My waiter course already and had been rightly sea ten oneself on the charming terrace. Pleasant linen, beautiful glaze, fine specifications and services. The reception was pleasant to the chef-cook himself. We started white wine Sauvignon Blanc dry, which pleased, however. Butter, oil and sea salt stood already on table. Bread was brought. At studying the restricted card we got a number of amuses. Five dishes: small snacks that you eat with your fingers, larger-sized tapes. Which directly gave a fine impression of what we could expect here? Then we get marshmallow with parmesans; tabular with herring and oblate with raw mackerel and ice of anchovy. Absolutely delicious. Recognizable tasting and separate structures exactly. It continued with cappuccino of bospeen, yoghourt, cardamom and Mandarin, what called also already an enormous taste explosion and we concluded the amuses with gazpacho with Rosen and ice of white perzik.

Therefore I was particularly satisfied concerning the amuses. It is a fast-paced dining rollercoaster, with explosive flavors and textural surprises that await you at every turn like a Granny Smith apple a beautiful piece crab lay. The dish had been prepared on the risotto Mainer with crab bouillon and that was taste also clearly. For me the sea-abstract appeared. it is thus a good idea to take a break on the terrace every now and then. Each dish, or group of dishes, is brought to the table by a small squadron of waiters dressed in black, and while you are busy taking pictures of the new dishes' that has just landed, the head waiter explains what it is in our case, in excellent French, and how to eat it: start with this end or that, gobble it up in just one bite, or hurry before it melts.

There were recurring themes within the meal seaweed, seeds, Parmesan, Thai flavors, Clementine, peach, the cotton candy texture, and Chef Moshik famous spherification technique, in which liquids are trapped in a thin alginate casing that bursts open on your tongue. Not everything was successful, and not everything sent shivers of pure pleasure down your spine: some of the flavors were quite strong, and it took stamina to take them all in with fresh taste buds. But every single item managed to amaze and entertain, making the whole experience quite dazzling, both on an intellectual and sensory level.

The next dish is a combination of octopus, see-gel, anchovy (ice), sardines, tuna, oysters and whose. Everything prepared with several cook technical (neatly explained Chef- M.Roth) we gave carte blanche to the sommelier, who selected third different wines for us -- let us take a moment to consider how challenging it is to come up with pairings for such a wacky menu.

The next dish was a large piece beautiful flesh (30 hours geared) with risotto, corn ear asparagus and natural gravy. Again appearing. Enameled mixed with plink tvisextract and capsule peas with grapefruit and mint what particular leaked combination are.

The parmesan air was perfectly. And entirely well' he was more like snow, really in a Styrofoam box, on which you sprinkled freeze-dried berry muesli this was our favorite dish: the texture wasn't particularly enjoyable.

Now we got Tomato soup with virtual ham-thin slivers of tomato-flavored jelly, and croutons topped with ham-flavored jelly and basil seeds.

Next a dish call" Sea inspiration " a discovery trail of twelve different types of seaweed, some mild, some extremely bold in flavor, umps of crab meat in a mandarin flower broth, with bulgur on the side.befor the least favorite dish, " Mussel Spheres" in a potato and bacon soup, with dots of double cream, and cubes of apple jelly. . We concluded with- tiny lumps and piles of various vegetable and herb seeds.

To fins the meal we get a placard with 5 pieces simply good cheese. On the fine terrace was it enormously enjoys therefore. The final locking was espresso.

It took us six hours to go through the entire meal -- from 8pm to 2am -- but we were in such a state of elation that it was hard to tell if it had been two minutes or two days since we had first sat down. I would like to stress here how pleased we were with the service: the ballet of dishes coming and going was perfectly choreographed, and the wait staff was exceptionally warm and attentive, making us feel as if we were the only guests in the restaurant.

So, do I think that T' Brouwerskolkje is onus the best restaurant in the Nederland? First of all, I'm sure I'm not the only one to whom the idea of one single "best restaurant in the Holland" seems ludicrous: depending on my mood, my appetite. But dining at T' Brouwerskolkje is certainly a one-of-a-kind experience, and I wish it upon anyone who's passionate about food, who has broad tastes, who is tickled by the discovery of new flavors, and who is happy to be whisked away on a flying carpet driven by a mad scientist, even if the ride leaves him a bit dizzy.

In the end I where still what friend dishes came; among other things marshmallow with olive oil and almond, bonbons and nougat. Very satisfied I left this pleasant restaurant. That there what is criticism on the reroute in itself can I, however, present itself, on the other hand: here at top level it is absolutely cooked, the service is excellent and the spot is all erschattigst. I return here certainly. Internet site: http://www.brouwerskolkje.nl/