Noor

For years now, Michel Magielse has been preparing an uncomplicated and accessible cuisine using fresh regional produce, earning him a loyal following. Noor is located in the center of Bloemendaal. The interior is homey, and in the open kitchen, the team works with focused concentration. The menu features à la carte options, sharing dishes, and a regularly changing set menu paired with complementary wines. We dig into the salmon tartare with Limburg asparagus, a perfectly poached egg yolk, and truffle mayonnaise. In the glass, an elegant Livio Felluga Pinot Grigio pairs beautifully. The pan-seared scallops, accompanied by beurre noisette, parsnip, and Ibérico ham, also win over the table. The naturally sweet scallops are nicely caramelized, with the ham providing a delicious salty counterpoint. For the main course, there’s juicy black angus bavette, grilled on a Kamado, served with Roseval potatoes, béarnaise sauce, and once again, Limburg asparagus cooked to a lovely al dente. But then again, it’s the season for it. Kudos to the service, which is professional, friendly, and always open to a chat. Last but not least: the bill for such offerings is a steal. And that’s in Bloemendaal. Bravo!

A few years ago, Noor relocated to Bloemendaal, where chef Michel Magielse runs a solid, no-frills kitchen in the village center. “What you see is what you get.” This straightforward approach appeals to diners, as the restaurant is consistently full. The value for money is exemplary, just like the friendly service, which radiates infectious enthusiasm. There’s simply a great vibe. The menu features both a set course with a matching wine pairing and à la carte options, alongside a selection of shared dishes available for parties of two or more. We start with those. A seafood tasting platter of tuna tataki, house-smoked salmon, Dutch prawns, a prawn croquette, shellfish bisque, a Fin de Claire oyster, dorade fillet, and scallop is quickly served. Everything is incredibly fresh, perfectly temperature-controlled, and beautifully seasoned. Next, we choose al dente ravioli stuffed with eggplant and pecorino, served with an aromatic truffle cream and mushrooms. In our glass, a Spanish Rioja from Vallobera. Although we’re already quite full, we can’t resist the classic dessert, a dame blanche. And we have no regrets. It’s wonderfully creamy vanilla ice cream with warm chocolate sauce, almonds, and chocolate chunks. Absolutely perfect!

Verwacht hier geen verfijnde keuken, maar liefde voor seizoensgebonden producten en gastvrijheid, dát kenmerkt restaurant Noor in Bloemendaal. Gelegen in de gezellige dorpskern waar chef Michel Magielse de culinaire scepter zwaait samen met een enthousiaste brigade. Al vroeg in de avond zit het restaurant bomvol. Wij starten ons diner met een glas Jaume Serra-cava. Een goede allemansvriend die wordt vergezeld door groene olijven en brood met roomboter van het huis. De menukaart is uitgebreid en voorzien van vele klassiekers. Er bestaat ook een mogelijkheid voor een vier- of vijfgangenmenu van de chef. Ons vooraf van papadum met verse rauwe, flinterdungesneden tonijn, wasabi-mayonaise, zwarte knoflook en wakame is een voltreffer. Deze Indiase knapperige hap van linzenmeel laat zich lastig delen met vork en mes, maar bij restaurant Noor voel je je direct thuis om met je handen te eten. En ja, in dit geval ook om de vingers erbij af te likken. Het hoofdgerecht is de dagspecial: runderribeye van de barbecue. Sappigheid, rijke smaak en malse textuur zijn kenmerken van dit heerlijke stuk vlees dat samen met stukken pastinaak en een bearnaisesaus wordt geserveerd. Het vlees laat zich begeleiden door een royaal gevuld glas Spaanse rioja van wijnhuis Vallobera. Om de lijn van klassieke gerechten voort te zetten kiezen we voor de altijd favoriete 'dame blanche'. Een topkeuze. Warme chocoladesaus, ruim twee bollen vanille-ijs en verse slagroom maken ons diner compleet. Koken zonder poespas is wat restaurant Noor biedt en maakt haar geen doorsnee-meisje, maar een fijne vertrouwde vriendin om altijd weer naar terug te keren.

Nestled in the heart of the picturesque Bloemendaal is Noor, a cozy and welcoming restaurant. The interior features a warm, modern design with a spacious bar and walls adorned with large paintings. Owner Michel Magielse runs the kitchen. It was bustling on the weekday evening of our visit. The menu offers plenty of choices of meat, fish, and vegetarian dishes, and if you're grabbing a bite at the bar, a delicious burger is also on offer. A small bowl of olives accompanies the aperitif, though there are no other amuse-bouches. We started with a duck liver terrine served with freshly baked, slightly warm brioche and fig compote—a nicely classic dish. Following the recommendation, we ordered a Chainier Pineau des Charentes 'Blanc', which proved to be a perfect pairing. Next came the monkfish with parsnip purée and an orange-saffron sauce. The monkfish was slightly overcooked, but the lightly tangy sauce helped keep it moist. The generous portions mean the plating isn't particularly refined. For dessert, we had crème brûlée with cherry mascarpone ice cream, which disappeared quickly. Don't come here for cutting-edge innovative cuisine, but everything you get on your plate is excellent in every way.

In the heart of Bloemendaal, owner-chef Michel Magielse prepares exquisite classic French dishes at an affordable price. After years in Haarlem, Noor relocated to this chic village a few years ago. Locals and visitors alike enjoy the relaxed atmosphere in the warmly appointed dining room, featuring wood-effect tables, long wall benches, stone strip wall accents, and a semi-open kitchen. Host Stephan pours a lovely glass of Verdejo from Tresolmes Lias to accompany the 'shared seafood' platter, which includes shrimp bisque, pan-seared skin-on sea bass, tuna tataki, Dutch prawns, salmon tartare, and a selection of fine Claire oysters. It’s a delightful spread with generous portions and everything incredibly fresh. The same applies to the pan-fried plaice served with butter sauce, sauerkraut, and grilled green asparagus. Beyond the wine list, Noor keeps several excellent bottles open that are well worth requesting. For example, the bold South African Shiraz from The Forgotten Vineyards pairs beautifully with the Black Angus steak cooked in the Green Egg, served with both red wine jus and béarnaise sauce, alongside homemade fries. The meat is superb, though the portions are so substantial that the plating appears somewhat heavy. Coffee is served with crème brûlée accompanied by lemon cheesecake ice cream. Bon!

It started in Haarlem in 2006, and ten years later, we moved to the center of Bloemendaal. The new location is more spacious, thoroughly renovated, and thankfully retains the same relaxed atmosphere. The built-in benches and chairs are upholstered and comfortable. Linen napkins and gleaming crockery and cutlery rest on the small wooden tables. Executive Chef Michel Machielse prepares excellent French and international cuisine and frequently grills on the kamado. “Pure and authentic flavors, without frills” is the motto. And we can confirm that this is spot on. What comes out of the kitchen may not be groundbreaking in its innovation, but it is beautifully and solidly prepared, full of flavor, with precisely perfect doneness, and everything fresher than fresh. “We prefer to cook with regional products,” Machielse explains. “The herbs come from our own garden and we work with local suppliers, out of love for their products.” The wine list is international, with an emphasis on French and Italian wines. Many wines are also available by the glass. The service staff is knowledgeable, offers great wine recommendations, and is friendly and attentive. Machielse: “Since the pandemic, we want to engage even more with our guests so they quickly feel at ease with us.” All in all: a lovely establishment with excellent value for money.

The kamado is clearly the centerpiece of the open kitchen at Noor by Michel Magielse. A lightly smoky barbecue aroma greets you. Pure, authentic flavors without any frills is the motto. We are curious. As an extra treat, we order Fine de Claire oysters. They are nicely firm and super fresh, served on the half shell. Accompanied by a classic vinaigrette made from red wine vinegar and chopped shallots. The menu lists the dishes using keywords. That is surprising on one hand, but also a bit irritating on the other. For the starter, lightly seared tuna, sliced on the plate with sesame, soy sauce, and edamame beans. The scallops that follow are firm and sautéed, accompanied by a parsnip cream and a delicious spicy butter sauce. The fresh Pinot Grigio from Veneto wins us over. The grilled dorade and sea bass from the kamado are both expertly grilled to the perfect doneness. Accompanying the smoky, beautifully white fish meat is a delicious dark fish jus and vegetable ratatouille. We order homemade fries with truffle mayonnaise on the side. Delicious! We finish off with a trifle featuring strawberries and lime cheesecake ice cream. Do not come here for creative innovations, but do come for excellent, pure, and flavorful cuisine that is also very reasonably priced.

Chef-owner Michel Magielse now feels completely at home at his new location in Bloemendaal, after spending high-quality years in Haarlem. Initial teething problems have long been resolved, and everything now runs smoothly. Passionate host-sommelier Peter Schuurman ensures you lack nothing. And even though the wine list is comprehensive, let yourself be pleasantly surprised by his excellent wine recommendations beyond the list, perfectly matched with Michel's well-executed dishes. The duck liver terrine with fig jam is elevated by the Pineau des Charentes in your glass. Scallops on the half shell are incredibly fresh and served with scallions, oyster mushrooms, green asparagus, bean sprouts, tom yum, and grated ginger, accompanied by an exquisite Chablis 2015 from Habelin. A delicious combination. The pièce de résistance is a roast chicken on the bone with cabbage salad and oven-roasted potatoes. Not particularly thrilling but excellently prepared. The Dolcetto d'Alba by Massolino is a perfect pairing, partly thanks to the ideal serving temperature. This is followed by a classic crème brûlée, but given a modern twist with coffee bean crumble, chocolate shards, chocolate sauce, and vanilla ice cream. Delicious, Noor!