De Nederlanden

High quality cooking

In 2012, owner-chef Wilco Berends and his wife Caroline took over the charming restaurant De Nederlanden, and it has certainly been a highly successful venture for them. This comes as no surprise when you consider Wilco’s track record before the takeover. Prestigious establishments such as Merlet, De Hoefslag, the Belgian Scholteshof, and L’Escargot (Marco Pierre White) were his internship locations and training programs, and that influence is still evident in his gastronomic fine dining cuisine today. Wilco was steeped in traditional Dutch cooking from childhood, which clearly shines through in his dishes where local seasonal produce takes center stage. The menu features set options available per table alongside an à la carte selection. The wine list has been curated by SVH Master Host and SVH Wine Master Johan Kragtwijk, and you can be assured it is excellent. It boasts many fine classics alongside a restrained selection of New World wines. We start with two amuse-bouches: a blackcurrant macaron with hazelnut and poultry pâté, and a Thai chicken salad. Truly photogenic and delightfully flavorful. The aperitif, Parés Baltà Cava Brut, proves to be a perfect match. Thanks to the impeccably synchronized service, we receive two langoustine preparations as a starter: raw langoustine tartare with a clarified tomato broth, and a Thai curry with prawn crackers, langoustine, and sweet-and-sour radish. Pleasantly stimulating, creamy with soft acidity. The main courses feature gently poached cod fillet with an Irish Mór oyster and codium seaweed, oyster sauce, glasswort, and tender lamb cuts, alongside medium-rare roe deer slices from the Veluwe region served with chanterelles, beetroot, and a potato tarte tatin. At the table, it is finished with a concentrated game jus poured over it. And yes! The little jug stays on the table. We just love that. The score rises to 54.

With a view of the traffic on the Vecht and the characterful bridge of Vreeland, the surroundings of Hotel and Restaurant De Nederlanden can be described as relaxing, unique, beautiful, and distinctive. In this setting, hostess Caroli...

Those who follow the winding Vecht River by boat and sail into the village of Vreeland will immediately notice the striking building of Hotel-Restaurant de Nederlanden. Chef Wilco Berends aims to run the coziest top-tier restaurant, and the interior certainly radiates those very qualities. Beneath the glass dome in the dining room, we are served, upon request, an alcohol-free aperitif of sparkling rhubarb juice from Van Nahmen. With a smile, sommelier Sami Boutartour hands us the wine list. Nearly all of the several hundred selections can be poured by the glass using the Coravin system, a perk we gladly take advantage of. Chef Wilco personally brings out one of his signature dishes: we savor oysters, followed by a preparation featuring North Sea crab, citrus fruits, and sesame crisp. Both are beautifully balanced, showcasing the skilled craftsmanship of Berends’ team. We also feast on preparations of asparagus with eel and peas, as well as an asparagus velouté, an asparagus salad, and a dish featuring potato foam and garlic chive cream, luxuriously topped with caviar. For the main course, a flawlessly executed Tournedos Rossini. Perfectly cooked, accompanied by a beautiful jus, rich duck liver, and black truffle shaved tableside, it is a true feast for the senses. Paired with it, on the sommelier’s recommendation, is a 2015 Brane-Cantenac from Margaux. It truly makes the proverbial angels dance on your tongue. The dessert consists of an inventive ice cream paired with a whisky and coffee mousse, pistachio, and white chocolate. What a treat. It ranks number 62 once again this year.

A visit to De Nederlanden is worthwhile solely for its beautiful location on the Vecht river. But that would do injustice to the passionate kitchen crew led by SVH Master Chef Wilco Berends. Not to mention hostess Caroline Berends-Proot, who operates with quiet modesty and high professionalism, expertly leading her kitchen brigade. The dining room exudes a cosy atmosphere, both chic and relaxed at the same time. The predominantly round tables are dressed in white linen, a large table at the rear accommodates groups of ten, and the open kitchen serves as a true focal point. Wilco prepares French cuisine without unnecessary frills, relying instead on the finest seasonal ingredients available. Sommelier Sami Boutartour pours a refined and crisp Royale Réserve Brut champagne from Philipponnat, accompanied by exquisite amuse-bouches such as a tartelette with muhammara and pomegranate, and a walnut adorned with gold leaf. The first course is grey mullet fillet ceviche with coconut and red pepper sorbet, served with a Thai basil dressing poured tableside. Delicate in flavour and beautifully presented. The second course features sea bass topped with a sourdough croquant and garnished with lamb testicles and sea beet. Presented like a miniature artwork, it showcases a wavy 'ribbon' of ratatouille cream with rocket sauce beneath. In the glass, a personal discovery by the chef from Mallorca: Giró Ros Ecològic 2021. Our verdict: the find of the year. Following butter-soft calf fillet with calf cheek, crispy sweetbread, and meaty chanterelles, we conclude with a sorbet of strawberries, verbena, white chocolate, pecans, and rhubarb juice. The Monzinger Frühlingsplätzchen Riesling pairs perfectly. Want to stay overnight after dinner? You can book one of the luxuriously appointed suites. Price rises to 62.

The fantastic location on the Vecht, the historic building dating back to 1680, and the classically chic, tasteful décor all contribute to an exceptional dining experience. While De Nederlanden embraces a classic style, it is never dull or staid. The kitchen brigade, led by chef-owner Wilco Berends, ensures just that. Dishes featuring fish take center stage and are consistently of high quality. We enjoy amuse-bouches such as pomegranate sorbet, buttermilk and mint foam, and muhammara cream, paired with a fine glass of white wine. This is a fresh blend of Sauvignon Blanc and Riesling from the Pflüger estate in the Pfalz region, specifically crafted for De Nederlanden. Next comes a beautifully slow-cooked cod fillet, accompanied by a minestrone of delicate vegetables such as white asparagus, and chunks of eel in a broth made from eel and kombu. Simply outstanding, and wonderfully complemented by the unoaked 2019 Chardonnay from Château de Gaure. Chef Berends frequently makes table appearances, for instance to serve oysters and desserts. He does so not because his kitchen brigade lacks control, but rather because the young service staff is highly skilled, welcoming, and relaxed in their approach to guests, serving exquisite wines under the guidance of the new head sommelier, Sami Boutartour. A wonderful spot!

This is one of those restaurants where style, reputation, and prices almost compel you to exercise restraint. In 2012, SVH Master Chef Wilco Berends and his partner Caroline Berends-Proot took ownership of this renowned establishment on the Vecht, continuing the towering culinary standards set by its illustrious predecessors, and have since welcomed a steady stream of loyal guests from near and far. We embrace the palpable allure, sip on a refreshing aperitif wine, and sample a series of welcome canapés that leave us craving more. Take, for instance, a small bowl containing carrot cream, red pepper sorbet, coconut foam, crispy chicken skin, and peanuts. What a harmonious blend of subtle flavors. Equally stunning is the view from the sunroom onto the river, with its drawbridges, quayside cottages, and antique lanterns. We begin our meal with a classic fruits de mer. Chopped oyster, razor clam, and mussel, served alongside Dutch prawns and radish rolls stuffed with sea bass farce. Delicious, as is the glass of Rheinhessen Grauburgunder (Winter) paired with butter-fried scallops presented on various pumpkin textures and a tandoori and goat yogurt vinaigrette. Ghislain Hermus, who has succeeded Nicole Oosthoek as sommelier, then pours a beautiful South Spanish white wine made from sherry grapes Palomino and PX El Muelle, served with baked turbot. Two juicy, perfectly cooked fillets in a mild curry and coconut beurre blanc, accompanied by fried dumplings with shrimp, enoki mushrooms, krupuk, and sugar snap peas. Pure class!

The kitchen brigade, led by patron-chef and SVH Master Chef Wilco Berends, adheres to a clear philosophy: ingredients must be of the highest quality and sourced from honest origins, such as a vegetable garden right here in Vreeland. Seasonal and regional products are preferred, and dishes are prepared with minimal fuss. This results in plates featuring recognizable, limited ingredients while preserving pure flavors. The presentation is picturesquely elegant. His wife Caroline says: “Wilco is a chef who cooks for flavor, purely and honestly.” Since 2012, Wilco and Caroline Berends have owned De Nederlanden, after Wilco began working there in 2006. Before that, he gained experience at renowned restaurants including l’Escargot in London, famous for Marco Pierre White, who was also the mentor to legendary chef Gordon Ramsay. It is very comfortable in this charming restaurant along the Vecht River, and it is a nice touch that you can see into the kitchen from various spots throughout the dining area. If you take a seat in the sunroom, you will enjoy a stunning view of the river. After dinner, guests can stay in one of the eleven rooms attached to the restaurant; special packages are available for booking. Wilco and Caroline did not stand idle during the pandemic. Shortly after the lockdown, they began offering three starters and three main courses so customers could enjoy De Nederlanden at home. Now that the restaurant has reopened, Wilco’s pure flavors can only be enjoyed on-site.

A charming building along the Vecht, next to a picturesque drawbridge with boats constantly passing by. Set within this scenery is De Nederlanden, run by owner-chef Wilco Berends. The interior is modern, featuring a checkered black-and-white floor, with sightlines to the kitchen from every table, and terrace seating overlooking the river. The atmosphere is relaxed. We begin with a crispy pastry filled with eggplant mousse, tomato, cucumber, and a hint of curry, followed by sea bass ceviche. The fish is wrapped around watermelon that has been infused with tonic, tomato, avocado, and dashi. Cleverly conceived and beautifully presented, but unfortunately the melon overpowers the flavor of the fish. The cod fares better afterward. Served with garlic chive oil in a white wine sauce, bread croutons, and preserved lemon. Well cooked, elegantly plated with split broad beans, and deliciously flavorful. Sommelier Nicole Oosthoek pairs it with a decent Verdicchio (Andrea Felici, 2018). Host Benjamin den Boer then serves a flawless dish: saddle of lamb with a smoked lamb sausage. Accompanied by asparagus, ravioli stuffed with lamb hash, and (once again) eggplant mousse. Also served with split broad beans. It is tasty and expertly prepared, while the accompanying wine is excellent: a rustic Fitou made from Carignan and Syrah from Sous la Montagne, 2016. After a charming and tasty dessert amuse, a soufflé with calamansi cream ice cream, the main dessert arrives: a chocolate apple filled with Granny Smith mousse flavored with smoked Earl Grey and drops of eucalyptus. Delicious. Areas for improvement: the service alternates between experienced and mechanical, then enthusiastic, young, and inexperienced. It is also unfortunate that unsolicited extra water is opened and added to the bill. De Nederlanden drops to 58.

This beautiful historic hotel-restaurant on the Vecht has long been the domain of Caroline and SVH Master Chef Wilco Berends. Popular, because even on the weekday evening of our visit, the place is full. The kitchen is clearly well-appreciated. We begin our evening out in the lounge by the fireplace with a glass of Australian Chardonnay and several amuse-bouches. In particular, a delicious crispy nori sheet with a fresh yogurt flavor stands out above the rest. Host Benjamin de Boer escorts us to our table where we enjoy the signature dish of crab and oyster. The briny flavor of the shellfish, the slight bitterness of grapefruit, the sweetness of a cylinder of kletskop cheese, and the salty-creamy richness of the crab create a flavor explosion. Exquisite. The accompanying Moselle Riesling Reverchon, 2014 provides extra balance, despite a strong 'petrol note'. What wonderful pairings! For my dining companion, there is a butter-fried scallop with cauliflower, piccalilli, and a curry sauce. The shellfish is mild in flavor and perfectly cooked, while the piccalilli gives the cauliflower an exotic touch. In the glass: an Australian Riesling from Pikes, Clare Valley, 2016, which is full-bodied and powerful. We continue with lobster, served with baby carrots, lobster broth, and Thai basil. The crustacean is pure in flavor, the broth slightly too bland, but the oriental herb lifts the taste. The accompanying Joostenberg Chenin Blanc is smooth and pairs excellently. A selection of five cheeses rounds off the dinner, accompanied by a nice glass of tawny port. De Nederlanden drops two places to 53.

Enjoy a refined dining experience in a stately and stylishly furnished building along the Vecht River, whether in the atmospheric dining room or on the charming terrace. This is the domain of Wilco and Caroline Berends, who have successfully shaped the ambiance, cuisine, and hospitality to their liking over five years. We begin in the contemporary lounge with a glass of Sicilian Greganico Dorato made from Garganega grapes (Sibiliana, 2015), accompanied by a varied and exciting tasting assortment: an amuse-bouche of crab and wasabi crisp. The owner-chef’s love for the sea is unmistakably evident. These are followed by grey mullet and sea urchin, served in a delightfully neat presentation atop a collection of seashells. As we sit by the gently rippling water, our craving for seafood grows: we order mackerel with shrimp, cockles with aioli, marinated watermelon, and avocado. The fragrant Picpoul de Pinet Mas Saint Laurent from the Languedoc region has been excellently paired by master sommelier Teun IJff. The Spanish Rueda Verdejo (Cantayano, 2014) also pairs well with the dish of sea bass and eel in pea sauce. Everything is delicious, though not entirely stunning. For the main course, there is roasted lamb rack with ratatouille, gnocchi, basil, and lamb stew. The meat is cooked perfectly and flavorful, but unfortunately, the accompanying pesto is too cold. A fine wine choice as well: Escapade from the Corbières (Faillec, 2011). We end the evening with pandan leaf cream, carrot sorbet, meringue, and djeroek poeroet ice cream. In the glass: a moelleux from Côteaux-de-la-Loire by Domaine Musset-Roullier (2014). Top location, pricey, and with a kitchen that isn’t always consistent. It drops one place to 51.