Kaatje bij de Sluis

High quality cooking

Kaatje bij de Sluis ligt in het pittoreske Blokzijl. Vanuit het charmante niet al te grote restaurant is er uitzicht op de sluis en de typische bakstenen huisjes. Ook de met cartoons van vele bekende cartoonisten gedecoreerde muur trekt aandacht en is verrassend. Wat minder verrassend is het menu. Patron-cuisinier Thomas Deli speelt op safe en er lijkt al jaren ongeveer hetzelfde op het menu te staan. Op zich zijn het allemaal mooie gerechten die prachtig geserveerd op tafel komen en met veel vakmanschap zijn bereid. Zo is er rauwe makreel met peterseliewortel en yuzu, kabeljauw op een perfecte risotto met een saus van verveine waarbij een witte Tokaji Furmint van het huis Carpinius uit Hongarije wordt geschonken en het mooi roze gebakken Weerribbenree met reepeper en saus met Madeira. Helemaal niets op aan te merken, maar bij al dat vakmanschap verlang je er wel naar meer verrast te worden. Dit vakmanschap zit ook in de bediening onder leiding van gastvrouw Lotte Veldman. Kortom, als je bij Kaatje bij de Sluis gaat eten, krijg je waar voor je geld en kom je niet voor verrassingen te staan. Maar zijn het juist niet de verrassingen die het ware entertainment zijn tijdens een avondje fine dining? Mocht je blijven slapen bij Residence Kaatje dan wacht je de volgende ochtend nog een ontbijt met maar liefst vijftien verschillende lokale lekkernijen, waaronder een panna cotta met vanille, hangop met aardbeitjes, worst van gans, rillette van gans en een mooie paté. Het vakmanschap liegt er niet om, nu nog iets meer durf. Zakt een paar plaatsjes naar 89.

Kaatje bij de Sluis is a lovely restaurant located in a picturesque setting. We receive a warm welcome from hostess Lotte Veldman and are pampered throughout the evening. The dishes from Thomas Deli are surprisingly flavorful, creative and...

It has now been over fifty years since Fons and Anneke van Groeningen opened Kaatje bij de Sluis, located in the former Zuiderzee town of Blokzijl. They turned it into a thriving gastronomic enterprise that gained both national and international recognition. At the time, top chef Sergio Herman remarked that he had “seen the light” at Kaatje. After Harald Hovenkamp and Peter Postma took over Kaatje and operated it for over eighteen years, this picturesque setting has been in the hands of owner-chef Thomas Deli (formerly of restaurant Bolenius in Amsterdam, among others) and maître d’ Lotte Veldman since 2022. Thomas’s cooking style focuses on a pure cuisine with modern influences, making extensive use of local ingredients, particularly from the Weerribben-Wieden National Park. Guests can choose from various menus such as the ‘Menu Spektakel’ and ‘Menu Evergreen’, which have remained virtually unchanged since last year. The wine list offers an extensive selection: something for every taste. We sample raw mackerel on parsley root cream, topped with a Chinese radish salad and a refined parsley and yuzu dressing. Poached egg yolk on homemade pasta with spinach, spring onions, and Kaatje’s bouillabaisse sauce is another standout dish, refined and bursting with flavor. The cheese trolley offers selections from Fromagerie Abraham Kef, served at the ideal temperature and in generous portions. This year, Kaatje drops to number 84.

For years a staple in the former Zuiderzee town of Blokzijl. In 2022, the restaurant and the small-scale hotel across the street were taken over by former sous chef and owner-chef Thomas Deli and maître d' Lotte Veldman. These young and enthusiastic entrepreneurs are dedicated to maintaining the high standards of Kaatje, and they do so exceptionally well. Thomas enjoys cooking with ingredients sourced from the Weerribben-Wieden National Park and the Noordoostpolder. The dishes are pure in flavor and prepared using French techniques with modern influences. The seating is comfortable in the classically decorated dining room. Both the menu and wine list offer ample choice. A generous portion of juicy Canadian lobster rests on a freshly prepared artichoke base and is presented tableside with a foam of shellfish broth infused with lavender and dry sherry. A perfect hit. Next comes a fried quail egg with a crispy coating atop homemade pasta with basil pesto, an aged goat cheese sauce, and a separate small bowl of celery salt. When sliced open, the yolk flows out beautifully. A lovely combination of creamy and spicy. We pair it with a glass of harmonizing Domaine Schoffit 2020, Sylvaner Tradition, Colmar from Alsace. A generous piece of pike perch with cured pork belly – accompanied by celeriac mousse, fried mushrooms, and a foam with pine needle extract – is cooked succulently, but the pork belly is a bit on the dry side, making the overall dish somewhat heavy. The accompanying German red wine, Martin Wassmer 2019 Spätburgunder from Baden, is light in flavor and pairs well with the various elements of the fish course. Polder pear stewed in red wine with walnuts on a brownie is served alongside a scoop of vanilla ice cream and drizzled with caramel sauce at the table. Although few new dishes are featured, the quality of what is offered is excellent, and the diners clearly agree, as the restaurant is packed. It drops two places to position 80.

At the lock in the heart of Blokzijl, we find Kaatje, a long-standing and respected restaurant founded by Harald Hovenkamp and Peter Postma, which was recently taken over by sous-chef Thomas Deli and maître Lotte Veldman. The interior has remained unchanged for years, as has the culinary style. Dishes such as goose liver pâté with Sauternes and citrus, cod, artichokes, snails, morels and silver onions, along with lobster lasagna made with Blokzijl cabbage, bay leaf and lobster jus, are prepared to exemplary standards and are highly flavorful. Yet we do miss some excitement in the dishes; everything feels familiar and safe. The wine pairings are, incidentally, very well chosen. The Weerribbenree fillet with pepper, served with a madeira and shallot jus, is robust and flavorful. The accompanying Château du Ferrand Côtes du Rhône is an excellent match. As the evening wears on, we notice that alongside the interior, the chairs are also in need of replacement; we sit increasingly uncomfortably and begin to sink. The dessert featuring green apple, basil, tomato and cucumber delivers velvety textures and a lovely harmony. That dining here is excellent is beyond doubt. But a touch less caution and a bit more innovation would suit Kaatje well. Then it could thrive for many more years. Who knows, perhaps that will happen under the inspiring leadership of the new owners. We will be following its journey with keen interest.

Located in the center of the picturesque Zuiderzee town of Blokzijl. The monumental building features understated furnishings, fostering a relaxed and cozy atmosphere. The restaurant is fully occupied both upstairs and downstairs. Owner-chef Peter Postma prepares classic French cuisine with contemporary twists. Specialties include reed bream and lobster. Accompanying the aperitif are house-marinated olives, horn-shaped crackers with avocado cream, 'Kaatjes eitje', and macadamia nuts. Tasty yet familiar. The foie gras starter is perfectly prepared and exquisite in flavor, accompanied by a glass of Eduardo Peña’s Treixadura 'Maria Andrea' from Ourense, Galicia. SVH Master Host and sommelier Harald Hovenkamp, who is also a co-owner, excels at pairing wine with food. The pike perch unfortunately slipped past chef Peter’s attention and arrives somewhat dry on the plate. The generous portion of lobster is served with lasagna, Zuiderzee asparagus, and a shellfish foam. Delicious. Prominently positioned in the center of the dining room is the generously stocked cheese trolley, from which our hostess presents an excellent selection on slate. The recommended Muret 2019, a 100% Syrah from Castelnau de Guers in the Pays d'Oc, proves to be another perfect match. A dessert of raspberries with sabayon, a quenelle of vanilla ice cream, and toasted pistachios provides a lovely conclusion. Kaatje delivers solid craftsmanship, though there is room for a touch more creativity.

Kaatje bij de Sluis. For over forty-five years, a well-known institution in the historic Zuiderzee town of Blokzijl and far beyond. Within this charming, quietly furnished historic building, distinguished by its purple armchairs, Chef Peter Post and SVH Master Host and Sommelier Harald Hovenkamp serve as the proprietors. Alongside a warm and highly skilled team, they curate a culinary experience where gastronomy and hospitality hold pride of place in a relaxed setting. You won’t find innovative extravagances here; rather, every dish is flawlessly seasoned, of exceptional quality, and each course is presented with picture-perfect elegance. Hovenkamp complements the menu with fine, expertly paired wines. Across the drawbridge and lock lies Kaatje’s Residence, a luxury hotel featuring seven tastefully and comfortably appointed rooms. Bookable packages include Royaal or Vegustation (vegetarian), both offering accommodation and an extensive organic breakfast made up of no fewer than fifteen delightful surprise bites.

A quiet and tastefully appointed restaurant housed in a historic building in the picturesque Zuiderzee town of Blokzijl. Partners Peter Postma and Harald Hovenkamp lead the operation, with Postma commanding the kitchen (laser-focused on his craft) and Hovenkamp overseeing the floor (knowledgeable, youthful, attentive, and impeccably dressed). We start with macadamia nuts and spicy olives, a horn-shaped pastry filled with carrot and yellow beet mousse, and a stuffed egg served alongside a cup of tomato broth with shallots. A flavorful beginning. Hovenkamp pairs it with a 2016 New Zealand Chardonnay from the celebrated Cloudy Bay estate. Next comes a stunning piece of Canadian lobster with avocado, tomato, dill curry, and quinoa, elegantly finished with a single blue flower. Also featured are pike perch in a light cream sauce with string beans and spicy peppers, and foie gras with hazelnuts, basil, endive, and cucumber. Three exceptional dishes, perfectly portioned. This is cuisine executed at a high level. The menu also features roe deer sourced from the nearby De Weerribben nature reserve, served with carrot and apple syrup and a pepper sauce. A standout dish: the pepper sauce is exquisite, and the syrup provides a unique richness. Paired with it is a 2017 Chilean Carmenère Tarapacá. Rich and full-bodied with an outstanding finish. For dessert, a cherry accompanies white chocolate mousse and cherry sorbet brightened with a touch of ginger. A harmonious presentation, neither too sweet nor cloying, with the ginger adding a welcome spark. The second plate offers regional cheeses, including goat, blue, hard cow’s milk, and aged varieties, accompanied by a handful of pecans and raisins. A little modest, especially without toast or crackers to round it out. Kaasje slips one position to 63.

We are greeted with a firm handshake by the cheerful host-sommelier Harald Hovenkamp. It’s pleasantly bustling in the predominantly white restaurant with a wall of framed cartoons. The purple chairs add color, as do the small paintings on the wall; the light wood tables have no tablecloths, save for one napkin. The black-clad brigade consists of young women who are well-groomed and highly skilled. After the amuse-bouche, a tasty Zuiderzee asparagus soup with chives and nutmeg, head chef Peter Postma immediately steps it up: goose liver pâté with fennel, sea buckthorn berry cream, caramelized walnut, and smoked wild goose foam. Delicious, crisply plated, and meticulously prepared. A nice combination of flavors, but somewhat safe, not particularly exciting. The glass of Alsace Pinot Gris Reserve Trimbach 2014 pairs excellently with the goose liver. Also delightful is the Zuiderzee asparagus dish served with a poached egg, foamy bouillabaisse, rouille, and Parmesan. The accompanying wine, a Danieli Soave 2016, is a well-chosen match. Another lovely dish is quail with barley groats, spring onions, eggplant cream, caramelized endive, and thyme jus. Pleasant flavors, well-selected accompaniments, and proper portioning. The tasty accompanying Tuscan Bolgheri wine is a B.S.T. made from Sangiovese and Cabernet Sauvignon, with a beautiful, full flavor. Strawberries with buttermilk, jasmine, dandelion parfait, and horseradish make up the dessert. Meticulously crafted and delicious. Kaatje remains an excellent establishment that meets expectations, though it could be more innovative. Kaatje drops two places to 62.

In the picturesque and water-rich town of Blokzijl, it always feels like coming home to a place of culinary tranquility. Head chef Peter Postma and host-sommelier Harald Hovenkamp make deliberate choices; they are and remain unmistakably 'Kaatje', which is commendable. The renowned political cartoons have found a beautiful permanent spot on a dedicated wall in the restaurant, thereby underscoring its lovely 40-year history (and sense of nostalgia) and capturing part of the establishment's soul. After two simple yet flavor-rich amuse-bouches, we enjoy a cylinder of goose liver pâté accompanied by a fennel salad, sea buckthorn berries, caramelized walnuts, and a foam of softly smoked goose. A 2012 Pinot Gris from Trimbach confirms the sommelier's talent and the value of their collaborative tasting sessions beforehand in the kitchen. We agree with the head chef that nothing surpasses the Oosterschelde shrimp, served here with striking contrasts of endive and a crayfish jus (which could have been slightly more aerated). The 2014 Chardonnay by Vincent Latour brings the experience to perfection. Following the main course of local wigeon with shallot compote and eggplant (excellent), we simply cannot resist revisiting one of Kaatje's classics: marinated red grapefruit with white and dark chocolate mousse, crisp caramel layers, mint, and pink peppercorns. A magnificent, thrilling pairing complemented by a 2009 Semillon from Château Simon in Sauternes. At Kaatje, everything is meticulously thought out and balanced, whether referring to the white and black brigades, the layout from front to back, the design from interior to exterior, or the progression from amuse-bouche to Kaatje chocolate. Well done! Moves up three places to number 60.