De Ertepeller

Chef Arjan Kuipers and maître sommelier Mark van den Berg are the pillars of this contemporary restaurant. Their expertise is reflected in carefully selected wines that provide support for three set menus where...

good quality, good value cooking

A menu card bearing the guest’s name inside a gold-colored envelope: that’s a special welcome. But that’s only the beginning, as you are truly treated like royalty here, plus you enjoy a sweeping view of the three-river confluence at Beneden Wetering, Oude Maas, and the Noord—one of the busiest waterways in the Netherlands. Adjacent to the restaurant is a bistro offering a slightly more casual menu and corresponding prices. The restaurant’s base menu features four courses and can be expanded to seven. It also includes three finger-food bites, three amuse-bouches, and a soup, along with delicious bread served with four types of butter. Chef Arjen Kuipers and host and sommelier Mark van den Berg delight their guests with exquisite dishes showcasing original preparations and flavors, outstanding wines, and a pleasant, relaxed atmosphere. The three “pre-amuses” arrive promptly at the table alongside a good glass of Grüner Veltliner from Kurt Angerer, Austria. Next come three amuse-bouches: all excellent, though particularly noteworthy are the small morsels of eel in crème fraîche with citrus and an elderflower mousse. The eel’s distinctive flavor truly shines through. We then move on to seared langoustines in a cucumber and sea lettuce broth, accompanied by marinated green apple and an oil made from green tomato and green herbs. Here, Arjen Kuipers demonstrates his mastery at a high gastronomic level. The service team operates in flawless harmony, and you can tell they take genuine pleasure in their work. A standout discovery is the mango with red pepper tartare, served alongside two veal preparations (rose-roasted veal loin and stew)—an exciting combination. The wine from Tulbagh, South Africa, is a velvety Pinotage from Rijk’s. Wine and food pairing is a hobby here. Score rises to 77.

The view over the three-river confluence, where the Beneden Merwede, the Noord, and the Oude Maas meet, remains fabulous, but that is not the only reason to travel to the charming restaurant of chef Arjan Kuipers and host and sommelier Mark van den Berg. De Ertepeller (formerly a colloquial nickname for residents of Papendrecht, stemming from the local pea trade) guarantees an afternoon or evening lunch or dinner on a gastronomic level. Guests sit comfortably in the atmospheric, modernly furnished space, which features plush chairs and soft carpeting. Arjan, who honed his skills in top restaurants both domestically and internationally, prepares Dutch cuisine rooted in classic techniques, relying primarily on local and seasonal ingredients while making sure the flavors remain distinctly recognizable. Wine is his passion, and alongside Mark, he constantly strives for the most perfect food-and-wine pairings. Fish dishes are a particular favorite here, and the duo’s expertise shines through in the monkfish served with mussels, wild rice, carrots, peanuts, and green curry, paired with a Soave from Tenuta Sant’Antonio—a true match made in heaven. Also highly recommended is the starter of razor-thin carpaccio with pea pesto, pine nuts, and arugula. Recently, a Fish & Chips counter has opened in the barge section, serving the finest fish dishes four days a week and, frankly, a selection of meat plates as well, all at very reasonable prices. De Ertepeller rules. It drops a few spots to take place 89.

The terrace overlooking the heavily navigated Three Rivers Point is unfortunately no longer there. But the view from the warm and atmospheric restaurant makes up for it. Chef Arjan Kuipers continues to deliver excellent results, and we taste that immediately in the lineup of amuse-bouches. Corn tortilla with avocado mousse and popped corn, crispy roasted pork belly with Korean kimchi, freshly diced tuna with a mild curry sauce, tuna tataki with watermelon and a light yuzu sauce, and finally eel with refreshing elderflower ice cream. A better signature from the chef hardly exists. Paired with a 2021 Blanc de Noir Spätburgunder Trocken from Mayschoss Altenahr, goose liver with amarena cherries and tarragon is served. The addition of chocolate gives it a sweet finish. Next comes red mullet with cherry tomatoes, mussel kings, and small shrimp in a fresh foamy basil sauce. Beautifully refined flavors. The following course features perfectly cooked scallops with paper-thin slices of raw cauliflower and a Japanese dashi sauce. Extra caviar is an option, but we pass. Time for a refreshing intermezzo: coconut ice cream with cold matcha broth. That the atmosphere at the Ertepeller (a local nickname for the pea-selling residents of Papendrecht) is excellent is evident in the kitchen. The 75-year-old chef and sauce expert Jan Klein still works there two days a week, passing on his knowledge to the kitchen team under the leadership of Chef Arjan. We taste the master’s touch in the perfect hollandaise that forms a golden pairing with the generous portion of pan-fried North Sea turbot, accompanied by surprising endive garnishes. To finish, fresh preparations of melon, goat yogurt, white strawberries, cucumber, kaffir lime gel, and delicate white chocolate mousse swirls. Simply class. The Ertepeller climbs a few places to 86.

People in their thirties Arjan Kuipers (executive chef) and Mark van den Berg (host-sommelier) from Papendrecht chose the village's collective name for their restaurant, which sits right on the Merwede river, directly opposite the historic and photogenic harbor front of Dordrecht. Inside, everything is meticulously curated: spotless table linen, suede-like armchairs, and sound-absorbing flooring. The space has been expanded by incorporating the adjacent upper-level brasserie. We are once again struck by the offerings. Chef Kuipers masters the art of integrating the flavors of classic French cuisine into contemporary compositions using modern ingredients, working alongside veteran cook Jan Klein. The result is a light, surprising, and highly flavorful cuisine. Mark van den Berg serves a beautiful 2020 Belgian Chardonnay from Petrushoeve in Leuven alongside welcome bites such as burrata caprese and gyoza with prawns. Simply delicious. This is followed by the starter: medium-rare roasted veal loin with tuna and tuna cream, accompanied by preparations of onion, pearl onion, capers, artichoke, and sourdough. Alongside endive with veal tartare and a crisp made from aged cheese. What flavors! On the other plate, langoustines with a crunch of pine nuts, peanuts, and wild rice. Prepared with pumpkin and Sardinian fregola pasta, plus an airy foam featuring crustaceans and shellfish. Equally refined. Meanwhile, a creamy white Rhône wine from Roussanne and Marsanne grapes from Domaine de Grangeneuve 2018 sparkles in the glass, perfectly paired with expertly prepared Dutch lamb served with peas, asparagus, potato gratin, and lamb jus. And grilled turbot with cabbage varieties, green curry, and a frothy beurre blanc infused with lemongrass and cockles. To finish, a memorable fennel dish featuring white chocolate, Pernod, orange, and tarragon. Top class. De Ertepeller ranks 90th in the Lekker Top 100.

The view over the busy three-river confluence at the Drechtsteden, where De Ertepeller is located, remains breathtaking. We sit comfortably behind the glass facade in the beautifully spacious restaurant of owner-chef Arjan Kuipers and host Mark van den Berg. The tables are generously proportioned, the upholstered armchairs are highly comfortable, and the floor is covered with a spotless-looking carpet. Here you can dine in total relaxation for hours, and on Sunday afternoons many guests take great pleasure in doing just that. The menu offers several options, optionally complemented with wines, water, coffee, and tea. During the aperitif, we watch a young female chef carry a pair of scissors outside to a flower bed, and shortly after, we notice edible flowers used as decoration on a perfectly fresh oyster with tangy apple jus. We savor sushi with king crab rolled in mango, followed by homemade paper-thin pancakes with silky Peking duck featuring a delightfully crispy skin, accompanied by a palate-cleansing sorbet of strawberry with licorice sprouts and verbena, and we are thoroughly impressed by the beef cheek preparations—braised, grilled, and minced inside a spring roll, enriched with its own jus spiked with ras el hanout. In the glass, a full-bodied South African red, De Toren Private Cellar Diversity 2019, is expertly presented by Mark. Applause for the cherry dessert that isn't quite what it seems: a chocolate cherry, complete with stem, filled with cherry mousse, served on a cherry coulis alongside house-churned Iranian pistachio ice cream. We want to return for more tomorrow! Such an abundance of culinary beauty in such a pleasant ambiance deserves to be recognized. De Ertepeller enters our Top 100 at position 00.

This charming restaurant, helmed by owner-chef Arjan Kuipers and host Mark van den Berg in the Drechtsteden region, offers a phenomenal view: directly facing Dordrecht’s historic harbor front, with sweeping vistas of the intersecting Oude Maas, Noord, and Merwede rivers. And that is before we’ve even begun to experience the culinary spectacle that Arjan crafts for his guests. Diners sit at impeccably set tables draped in pristine white linens, nestled in plush suede armchairs on sound-absorbing flooring within a cosmopolitan and atmospheric setting. De Ertepeller (named after the local nickname for Papendrecht residents) truly excels. One high-quality dish after another graces the table. Rooted in international cuisine—with accents from the Middle East, Asia, and Scandinavia—each plate delivers unexpectedly vibrant flavors. Since the lockdown, the restaurant has shifted its format and now offers four distinct tasting menus: Bronze, Silver, Gold, and Platinum. Their joy in crafting beautiful food leaps from every plate. The entire team matches that passion perfectly. The approach is warm yet understated, devoid of any pretension, driven purely by a genuine love for the craft. That is exactly what we appreciate. So too is their extensively curated wine list. Arjan Kuipers notes, “Much like our menu, the wine list is classically French, but infused with influences from across the globe.” De Ertepeller has firmly established itself as a permanent fixture in our culinary landscape.

Chef-owner Arjan Kuipers and host Mark van den Berg rightly note that their restaurant, Ertepeller (named after the nickname for residents of Papendrecht), offers the finest view in the Drechtsteden region: directly opposite Dordrecht’s historic waterfront, with a sweeping vista of the intersecting Oude Maas, Noord, and Merwede rivers. The interior is just as striking: spotless white table linen, suede-like armchairs, and sound-dampening carpeting. The menu features highly enticing dishes complemented by an extensive wine list. We sample amuse-bouches such as Oosterschelde eel with lemon balm and mini stinging nettle, cherry tomato, broth encapsulated in alginate with tabasco and basil, and foie gras crème brûlée with hazelnut—pure elegance! These concentrated flavors showcase the kitchen’s skill and promise much for the course to follow. Take the Oosterschelde prawn with red curry, peanuts, bok choy, bean sprouts, and asparagus, or the goose liver with red fruit, pistachio, and mango. Though they may seem like conventional starters, they are exquisite in flavor and surprising in both presentation and texture. The main courses are equally superb. The langoustine with apple, apple syrup, May potato, and foamy langoustine sauce is a visual masterpiece, while the skate wing on the neighboring plate arrives with Dutch shrimp, caper preparations, and celery root. Simply outstanding. We pair it with a fresh, aromatic Lirac made from Roussanne and Marsanne grapes (Château St. Roch, 2016), followed by a glass of elegant sweet Rosa Monte di Torre from Veneto alongside a dessert of red fruit, beetroot, and vanilla ice cream. Truly top class.

The young owners of De Ertepeller, Arjan Kuipers and Mark van den Berg, want to put Papendrecht on the culinary map with their restaurant and the adjacent bistro and wine bar. And they are doing a good job of it in the village where residents used to shell peas as domestic work. The restaurant is located on the ground floor of an apartment building along the quay. The service, led by host Mark, welcomes us warmly, and we are guided to our table from which we can enjoy the expansive view of the Three Rivers Point all the way to Dordrecht. Owner-chef Arjan and head chef Jan Klein cook modern French cuisine, preferably using local produce. Guests can choose from à la carte options or a four- to eight-course menu. One of the amuse-bouches, a lollipop made of gorgonzola and white chocolate, is a resounding success. It turns out to be a harbinger of a wonderful evening. For the starter, scallops and ox sausage served in a leek beurre blanc. Topped with ash from roasted leeks, alongside a celery root mousse. Paired with a lovely crisp 2015 Tedeschi Soave in the glass. This is followed by veal prepared three ways—brisket, sweetbread, and entrecôte—with peas in a salted lemon sauce. All three perfectly harmonize with the saltiness of crispy capers, the tang of the salted lemon, and the sweetness of the peas. This dish is also impeccably matched with the complex red Dao Reserva from Quinta do Ribero Santo 2013, recommended by sommelier Denise Choufoer. But then! Pasta and eggplant in a dessert? The daring combination of vanilla pasta, eggplant ice cream, mint, candied peaches, and a moscato d'asti jelly hits all the right notes. Special compliments go to the pastry chef, as his sorbet ice cream is truly for connoisseurs. Welcome back to Lekker!