Pieters Restaurant

High quality cooking

Pieter and Paula de Ronde have formed an exceptionally well-oiled hospitality team for years on end. SVH Master Chef Pieter cooks purely and in a classic French style, while Paula reads her guests effortlessly and charmingly describes each dish. She also selects excellent wines to accompany the meals, both alcoholic and non-alcoholic. Everything that reaches the table is of exceptional quality. It begins with a glass of Heidsieck Silver Top Brut champagne. Fine bubbles and a delightful taste of soft white fruit. The accompanying amuse-bouches are highly promising, such as a tartlet with avocado mousse and smelt, and a cream puff filled with goat cheese and cranberry compote. The portions are generous. House-smoked Scottish salmon arrives as a substantial fillet with diced celery, herb cream, and a dollop of Oscietra caviar, served alongside a rosemary olive bread roll. Great care is taken with the locally sourced dairy. The mouthwatering butter from the Perkouw farm is salted by Pieter himself. Wild sea bass rests on tips of green asparagus seasoned with wild garlic oil. The mushroom sauce pairs perfectly with it, and the Spanish bomba rice, traditionally used for paella, does not absorb the sauce, allowing the grains to retain their structure and shape. The accompanying non-alcoholic beverages come from Jörg Geiger. The selection of dealcoholized drinks has been excellently curated by Paula. Try the Pinot Noir with raspberry and cherry notes and a deep red hue. The flavor is impressive, rich and full, and delicious alongside the main course of tender free-range chicken with a seared top, peas, samphire, and porcini bread, accompanied by a gravy enriched with beetroot. The price-to-quality ratio is ultimately exemplary. A restaurant you will want to return to often. Rises to 96.

An intimate and stylish restaurant of the De Ronde family where you are pampered as a guest. The attentive service, led by hostess Paula, is certainly part of that. Father Pieter and daughter Julia serve a classic cuisine that continues...

Since 2014, SVH Master Chef Pieter de Ronde and his wife and hostess, Laura, have been operating a highly accomplished fine-dining restaurant with a homely atmosphere in the charming village of Bergambacht. The welcome upon arrival is warm, and we are led into an intimate dining room where soft background music plays. It is clear from every detail that the team works with passion and joy to give guests an unforgettable experience. Pieter’s cooking employs a rich, largely classic technique, yet he surprises with creative and unexpected pairings, all prepared using top-quality ingredients sourced locally whenever possible. The keywords here are 'pure enjoyment', and Pieters Restaurant delivers on that promise exceptionally well. The cuisine leans Mediterranean, and the wine list complements it seamlessly, featuring exclusively French and Italian selections. The menu changes regularly. We will be returning tomorrow just for the homemade baked bread served with freshly churned, salted Perkouwse farm butter. Simply divine! The super-fresh Gillardeau oyster, accompanied by passion fruit, cucumber, and oyster leaf, arrives shortly after and immediately sets the tone. Salty and sweet, fresh and crisp. We then sample a masterful main course. A signature dish of melt-in-your-mouth Ibérico pork neck with hand-picked elderflower blossoms, soybean sprouts, and wild watercress. And a generous portion of turbot, accompanied by a rich, aromatic beurre blanc enriched with curry and saffron. Life is good at Pieters. Welcome to the Top 100 of this guide. Entering at number 97.

In this cozy restaurant in Bergambacht by SVH Master Chef Pieter and Paula de Ronde, where you enter by ringing the bell, food is prepared with artisanal craftsmanship and passion. And what makes it even better: daughter Julia is now just as actively involved in the kitchen. The atmospheric dining room, featuring comfortable armchairs and rotating artwork, gives you a relaxed vibe. Pieter cooks Mediterranean cuisine, which is perfectly complemented by the wine list, consisting exclusively of French and Italian labels. Guests can choose between two menus, featuring five or seven courses. Before dinner, we indulge in delicious bites and amuse-bouches including royal foie gras with date and pear syrup, potato mousseline with crispy chicken skin served alongside soy vinaigrette, and a small bowl of 'bacon & egg', which is a light egg cream with diced bacon. Fine starters. The Pantaleone Pecorino 2021 from the Marche region proves to be an excellent companion to the delightful, velvety-smooth smoked Scottish Balik salmon with dill quark and caviar. This is followed by a perfectly cooked North Sea monkfish tail (monkfish), served with Bombay rice, Taggiasca olives, and wild watercress. The twelve-hour marinated and subsequently fourteen-hour slow-cooked Iberico pork neck, glazed with elderflower from the local Loet forest, accompanied by shiitake mushrooms and roasted pistachios, showcases the chef's craftsmanship. Buttery soft, beautifully seasoned. The pièce de résistance is no exception. The free-range French chicken is accompanied by al dente green Pertuis asparagus and tarragon, celery root cream, and legumes served in a separate bowl, along with a lamb chop and white asparagus. Paired with an exceptionally refined, fruity, and saline-dry rosé from Château Henri Bonnaud 2021 from Provence. Pure class. Pieter secures place 00 in the Top 100 of this guide.

A beautiful restaurant on the long shopping street in Bergambacht, featuring spacious table settings, a natural stone floor, art on the walls, and a summer garden. SVH Master Chef Pieter de Ronde serves award-winning classical cuisine here, while his wife Paula acts as hostess and sommelier. The menu concept remains unchanged: a fixed multi-course menu from which guests can choose. After several delicious amuse-bouches, including a Gillardeau oyster with passion fruit, cucumber, and garlic, we taste scallops with a briny salad and asparagus, followed by Oosterschelde prawns with VOC spices and sea beans. Two seemingly simple dishes, yet packed with incredible flavor intensity. So too the turbot: a fillet, perfectly cooked, accompanied by celeriac, seaweed, and oyster liquor. What a wonderful balance. Paula pairs it with a lovely Marsanne from Yves Cuilleron. The farmer's egg with asparagus fondant, petit peas, and a rich hollandaise sauce also deserves applause. Everything here exudes artisanal craftsmanship, love for the product, and calmness: the kitchen knows no rush. A veal sweetbread cassoulet with Breton carrots precedes the main course, premium Angus beef tenderloin, served with beetroot, a caper topping, and delicious meat jus. Tender, savory, and elegant. Finally, Dutch and French farmhouse cheeses with quince paste, shepherd's bread, and figs, and for my dining companion a sweet dessert featuring dairy from Perkouwe (the regional dialect for 'Berkenwoude', the chef's hometown), rum, raspberries, and hazelnut. Delicious! Pieters Restaurant is an oasis in the Krimpenerwaard, albeit an expensive one.

For years, owners Pieter and Paula de Ronde have guaranteed a wonderful culinary experience in their intimate, atmospherically furnished living-room restaurant. Pieter, impeccably trained as an experienced SVH Master Chef, leads the kitchen, while Paula, in her role as hostess and sommelier, ensures that every guest’s needs are perfectly met. Pieter’s menu is concise and changes with the seasons. The dishes are rooted in Dutch and French traditions, sharing a common approach of pure, straightforward preparation without unnecessary frills. We choose the Prestige menu and are pleasantly surprised by a sequence of exceptional dishes. The lobster arrives with melon, rosemary, and ginger foam, providing a deliciously light start. This is followed by expertly pan-seared scallops on smashed potatoes with a refined zucchini brunoise and a sublime saffron sauce, offering a sophisticated flavor profile. It pairs beautifully with a glass of Domaine Yves Cuilleron Marsanne, characterized by its ripe finish and abundant juiciness. The Anjou pheasant is simply outstanding. The tender breast is served beautifully pink, accompanied by ravioli stuffed with leg meat, a delicate beetroot cream, and a separate serving of rich pheasant broth perfumed with lapsang souchong. Simply superb! Add to this the exemplary plating on elegant crockery and a well-balanced price-to-quality ratio. Given all this, one can only conclude that Pieter’s Restaurant truly deserves its place in the Top 100.

An intimate living-room-style restaurant located in the heart of the beautiful Krimpenerwaard region. The restaurant boasts a cozy ambiance, featuring Persian rugs on dark tiled floors, plush armchairs, meticulously set tables, and exquisite modern tableware. The kitchen, helmed by SVH Master Chef Pieter de Ronde—who counts an internship at the renowned Marco Pierre White’s The Restaurant in London among his credentials—is defined by simplicity, grounded in absolute freshness and top-tier quality. He practices the art of restraint, respecting the pure flavor of each ingredient. Vegetables take center stage, drawing on the rich produce available in the immediate vicinity. The menu is concise and continuously evolving, as the dishes are closely tailored to the seasons. The wine list features exclusively Italian and French selections that harmonize with his clean, ingredient-focused cooking style. Hostess and sommelier Paula de Ronde-Rook curates this exceptional wine collection. Pieter's Restaurant is simply outstanding.

The tile panel featuring Vermeer’s Milkmaid has been replaced by The Lamb of God by Spanish painter Francisco de Zurbarán, which also serves as a striking focal point in this charming restaurant. SVH Master Chef Pieter de Ronde, originally from the Zaan area but now fully acclimatized to the Krimpenerwaard, certainly appreciates the iconic status of such a work of art. He and his wife Paula likewise understand that the beautiful Tiffany lamp on the ceiling, the rugs on the tiled floor, and the crackling fireplace are now inseparable from their restaurant. Tables dressed in white linen further enhance the warm ambiance. We sample spelt, rosemary, and brioche bread from their in-house bakery, served with Perkouw farm butter, before indulging in an asparagus parfait with lobster and salmon roe as a starter. Paired with an excellent glass of Louis Jadot Couvent des Jacobins Chardonnay 2017. This is followed by an endive salad with pan-fried scallops—a lovely pairing—and shredded beef with mustard and meat jus. Paula pours a straw-yellow Viognier from the Pays d’Oc, Camplazens 2017, which is rich, elegant, and carries distinct apricot notes. A jewel of a wine that effortlessly complements the other dishes as well. Such as the ‘rookvleesch’ made from Black Angus, a kind of steak tartare with watermelon, quark, and Sichuan pepper. Delightful in both flavor and texture. Next comes roasted veal loin. Tender, savory, and juicy, served with a garnish of morels, nuts, beetroot, and pea pods. Finally, Madagascan chocolate with mango ice cream. Excellent.

Pieter de Ronde works as an SVH Master Chef behind the stove, while his wife Paula serves as hostess and sommelier up front. The atmosphere is still quiet when we arrive at the modernly decorated restaurant, featuring plenty of white and gray tones and comfortable armchairs. We begin with a glass of Brut champagne from Michel Genet, a winemaker from Chouilly. They are accompanied by three amuse-bouches: grissini with Parma ham, bacon and egg toast, and lightly smoked salmon with herb quark, salmon roe, and chervil. We opt for the five-course menu, starting with bavette steak tartare served with button mushrooms, crispy chicken skin, garlic, and a briny oyster, followed by lightly pan-seared turbot with shiitake mushrooms, shellfish, and a light champagne sauce. It’s so good we nearly lick our fingers clean. Paired with it is a Scaia Veneto white wine, a blend of Garganega and Chardonnay grapes. For the third course, we enjoy roasted pork neck with chives, elderflower, and pistachios. The highlight of the evening is the gently braised veal shank served with (once again) shiitake mushrooms, alongside perfectly cooked ravioli filled with shredded meat. The dessert features two red fruit combinations: Belgian berries with sweetened tomato, meringue, and strawberry ice cream, alongside a crumble served with Madagascar vanilla ice cream and berries. We would gladly return.