Ratatouille Food & Wine

High quality cooking

We step into Ratatouille Food & Wine in a former warehouse along the Spaarne. The modern interior, with its beam ceiling, large pendant lights, dark floor tiles, and spacious open kitchen, exudes warmth and elegance. Photos of dishes on the walls and an impressive wine climate cabinet at the back complete the setting. It feels chic, yet simultaneously accessible and inviting. The kitchen features a French-international signature, offering a choice of a four-, five-, or six-course chef's menu, a vegetarian version, and an à la carte menu. There is also a striking 'Menu du Foie' featuring three preparations of liver. The evening begins with a glass of Parés Baltà Cava Brut, accompanied by Iberico ham and butter with beurre noisette. Amuse-bouches follow one another in quick succession: a potato cylinder with prawns, a crispy bite with goat cheese mousse and apple, and a surprising Ferrero Rocher made of foie gras and dark chocolate. This is followed by a sea bass tartare with puffed wild rice, ice, and a gin and cucumber vinaigrette. The combination of freshness and texture is convincing. Shortly after, white asparagus arrives with egg yolk flan and crispy guanciale, topped with a spiced fenugreek sauce. Both are excellently paired with the rich yet fresh Chardonnay L’envolée 2023. The main course centers around Texel lamb prepared in various ways. The saddle is silky soft, the stew rich and flavorful, though parts of the neck and sweetbreads fall slightly short. Les Fontanilles 2022 from the Minervois adds power and freshness without overpowering. To finish, a pre-dessert of magnolia sorbet, followed by a classic tarte tatin, prepared à la minute. Coffee is served alongside house-made confections: ranging from madeleines to refined bonbons. Service is led by sommelier Paul Geerts, who presents the wines with experience and attentiveness, suggesting alternatives where appropriate. The team works seamlessly together and elevates the evening. Ratatouille Food & Wine delivers a total experience: a stylish setting, high-caliber cuisine with creative accents, and a welcoming brigade. Everything clicks here.

Ratatouille Food & Wine is located in an old building in Haarlem and is the brainchild of chef Jozua Jaring. The national monument along the Spaarne was built in 1612 as a warehouse and has served various functions over the centuries, from brewery ...

The warm welcome awaits you in a former large warehouse along the Spaarne, seating 55 guests. This is a deliberate choice made by chef-owner Jozua Jaring, ensuring ample space, privacy, and plenty of time for every guest. The inviting tables are arranged across three distinct sections, with the rear area overlooking the open kitchen and a floor-to-ceiling wine cabinet boasting an impressive selection of 750 different wines. Hues of honey, gold, and silver lend Ratatouille a warm, atmospheric, and sophisticated ambiance. The attentive, smartly dressed staff ensure the atmosphere remains relaxed and unpretentious. As we enjoy a glass of Parés Baltà’s Cava Reserva Brut Nature from Catalonia, we order the classic Oyster Rockefeller from the bites menu. First, however, comes a house specialty: a tribute to the cucumber presented in three variations—a gazpacho, a cumin-infused ice cream, and an olive mousse topped with crumble. Following this refreshing start, three more enticing amuse-bouches arrive, including a crisp sweet potato roll stuffed with mackerel mousse and finished with a bastogne and rye bread crumb topping. At the table, caviar and crème fraîche are added as a finishing touch. Next comes sea bass tartare bound together by a sesame cracker and chili-oil escabeche, accompanied by jalapeño cream, kefir-lime mayonnaise, melon, caviar, sea cucumber, and samphire. A visual delight, perfectly paired with the Riesling Lieu-Dit Harth 'Tradition' by Schoffit, poured by sommelier Paul Geerts. For the main course, it’s all about meat. We have our choice between veal tenderloin larded with rich ham for extra flavor and crispy-fried sweetbread, or (for an additional charge) a Japanese Wagyu entrecôte. We decide to order both. The accompaniments are nearly identical for both dishes: green asparagus, potatoes prepared two ways—as a terrine and as light pommes soufflé—alongside eggplant compote, a velvety foam, and a smoked garlic jus. The veal tenderloin is served with its own rich jus. We round off the meal with verbena tea and delicate pastries. Inspired by the film Ratatouille, chef and owner Jozua Jaring and his team deliver a truly memorable evening right here in Haarlem—you certainly don’t need to travel to Paris for it.

You won't easily walk past the stately building on the Spaarne, as it is instantly recognizable by the many blood-red shutters adorning its facade. Once inside the stylishly appointed dining room, where warm tones of honey and gold are balanced by black-and-white upholstered furniture and numerous round tables, a soothing tranquility settles over you. The focal points are the enormous hand-blown lamps suspended in the center of the restaurant. Chef-owner Jozua Jaring prepares French cuisine infused with contemporary innovations. He dares to step outside the beaten path, crafting sophisticated flavors and unexpected structures. The playfulness you taste in the dishes is also evident in their presentation, ranging from amuse-bouches served on a chessboard to aerated ice cream in a cone and embroidered napkins featuring smileys. Every dish boasts vibrant colors and is prepared using premium ingredients. Alongside an à la carte menu that also features set menus, there is an extraordinary wine list with no fewer than over 450 labels. Conversely, there is limited choice for guests avoiding alcohol. Besides an alcohol-free Sparkling Tea BLÅ, blended from thirteen different teas and offering a complex, Riesling-like profile, only soft drinks are available. The starter blows us right off our seats: beneath a delicate sugar sculpture of sour lemon spheres rests a delightfully bright and subtly sweet dish of finely sliced tender North Sea crab paired with crisp apple, aromatic celery, and a hint of citrus that ties into the sugar work. A sublime beginning. We continue with perfectly butter-seared scallops, golden-brown on the outside with a tender interior. They are served alongside a spiced celeriac cream and a fenugreek sauce that lends a subtle bitterness to the dish, topped with yellow basmati rice prawn crackers. The sea bass is accompanied by grilled green asparagus and pommes dauphine—crispy potato puffs with a soft, creamy core—alongside a foamy beurre blanc. The sweets served with coffee are plentiful and all equally delightful. Kudos to the service team, who are highly professional, thoroughly knowledgeable about both food and wine, and make you feel like a truly welcome guest. Welcome to the Top 100 of this guide. Ranked at number 00.

Beautifully situated on the Spaarne in Haarlem, the chic Ratatouille Food & Wine by Jozua Jaring and Marit Oudendijk, housed in a former warehouse, is a top-class restaurant where everything runs as it should. The service is formal and highly professional, the dishes are innovative, the crockery is exquisite, and the plates look like little works of art. There is also a substantial wine list divided into three sections, featuring wines priced over a thousand euros. What stands out is that, alongside a few à la carte options, there are two set menus and a fully vegetarian menu. Tonight we opt for the five-course menu featuring several standout dishes. Such as the chawanmushi (savory steamed custard) with langoustine, king oyster mushroom, mushroom broth, and argan oil. Jaring’s kitchen has a subtle Asian-Japanese touch, and it works beautifully. The flavors are full, rich, and excellent. The marinated crab with tiny cubes of cucumber and apple, a fresh mayonnaise, fermented celeriac sauce, and crispy laver is also a jewel of a starter: fresh, briny, creamy, and beautifully presented. One thing that does stand out: the portions are small. The emphasis here is clearly on innovation rather than ensuring dishes have a bit more substance. This is also evident in the main courses: both the well-cooked duck and the ratatouille for non-meat eaters are beautifully prepared but fall short in portion size. Furthermore, the duck comes with a rather meager accompaniment of a single asparagus spear and some mushroom shavings. In the glass, a light red Tuscan Rocca d’Orcia that matches seamlessly. The dessert is simply delightful: blanc manger with strawberry sorbet and meringue. One point of note: while we are enjoying dessert, all the tablecloths are meticulously changed and pressed with an iron. It would be better to do that after the guests have left.

Chef Jozua Jaring’s kitchen is – much like ratatouille itself – a blend of French cuisine reimagined in a contemporary style, delivering excellent value in an unpretentious setting. Housed in a historic building along the Spaarne, the venue boasts a high beamed ceiling, tiled floors, plastered walls, and life-sized culinary photographs. A smooth jazz track plays softly in the background. The atmosphere is informal and the vibe is effortlessly cool. Many millennials frequent the spot to enjoy a relaxed evening out over dinner. Dishes coming from the impressive open kitchen pleasantly delight the palate. The wine list is spectacular, featuring nearly 400 different labels. Rest assured: the highly skilled and exceptionally amiable sommelier, Boudewijn Böhre, is always happy to advise and will expertly select a perfect wine pairing for your meal. Jaring says: “Like our culinary approach, the wine list is French with international influences. A large portion of the selection features classic wines from Burgundy and Bordeaux, but we also stock highly exclusive bottles from the New World.” Ratatouille serves both lunch and dinner, and private dining is also available. As for the bill? It offers outstanding value across the board for everything you receive. A fantastic spot!

Once past the sturdy red front door, the sliding glass panels, and the thick velvet draught curtain, this monumental building unfolds into a stunning space featuring a high-beamed ceiling, exposed trusses, tiled floors, chamfered walls, and knee-high photographs of celebrated chefs. Also striking: jazz playing from the speakers and an impressive open kitchen, from which exquisite appetizers emerge—such as a tartelette with cèpes, grape, and Beemster cheese; beet macaroni with duck liver, rosewater, and blackcurrant; and avocado tartare with popcorn foam and chili pepper. From the spectacular wine list boasting nearly 500 global top wines, sommelier Boudewijn Börhe selects for us a lovely Alsatian Gewürztraminer with ample residual sugar and a rich, full finish (Jean Sipp 2016). It accompanies the foie gras duo. First, a whole-muscle portion served with PX reduction, amarena cherries, beet chips, and hazelnut. Meanwhile, goose liver bakes in a sugar crust infused with cassia and cardamom. It is tapped out of its mold at the table and lightly seared in the kitchen before being plated on celery root purée, poultry jus, and Buddha’s hand zest. Simply sublime. The joy of cooking also shines through in the main course: perfectly roasted turbot, resting on green asparagus and crowned with a giant disc of basmati krupuk, adorned with yuzu salve, briny herbs, and za’atar powder. Served alongside is a small jug of delicious fenugreek beurre blanc, plus a glass of full-bodied Marsanne (Louis Chèze 2013). Chef Jozua Jaring concludes the meal with a crémeux of apple, Jopen beer, fennel, and yeast ice cream. Simply superb!

In this former garage on the Spaarne, adorned with authentic elements, you will be wonderfully surprised. At generously spaced tables with comfortable chairs, the tone is already set by four highly flavorful amuse-bouches: a dried sweet potato cylinder with smoked bacon mousse, a verbena ice bonbon, langoustine soup with curry foam, and a macaron with marinated watermelon. The menu is concise, with each course presented at the table. The starter features MRIJ beef tartare served in a choux pastry shell, accompanied by parmesan crisps, sweet and sour cauliflower roses, and herring caviar mayonnaise. We pair it with an Avalos Pecorino from 2017. What a perfectly matched combination! Simply delicious. Next comes tender goat meat—neck, chop, and a piece of loin—served with various preparations of green asparagus and a terrine of sweet and Nicola potatoes, all finished with an aromatic jus. Beautifully presented with an exceptionally refined balance of flavors. You can truly taste the craftsmanship of owner-chef Jozua Jaring and head chef Adriaan van der Zwaard. Paired with a 100% Mencía from 2015 produced in Bierzo. Sommelier Boudewijn Böhre consistently makes excellent choices. The dessert features a chocolate petit gâteau with apricot, buttermilk ice cream, and rhubarb compote. A glass of Annie Darras Loupiac 2014 (showcasing beautiful botrytis) brings the meal to a perfect close. Food and drink that will leave you utterly delighted.

You can choose between two wine pairings here, 'regular' and 'superior', which is nice because you can decide for yourself whether you want to enjoy more expensive wines or not. Ratatouille Food & Wine is doing well—let's put it mildly, exceptionally well. From the kitchen of owner-chef Jozua Jaring come balanced dishes that are so beautifully presented that it's almost a shame to eat them. To start, there's luscious foie gras served in a cylinder of dried and caramelized apple and fermented grapes, topped with a sheet of rice paper adorned with gold leaf. What an explosion of flavor. A Pinot Gris from Jean Sipp is poured alongside, drawn from the 'superior' pairing, and it forms a perfect match. The main course features tender entrecote with a crispy cauliflower waffle, accompanied by fried shallots with mustard seeds and a red wine jus. Pure in flavor and once again visually stunning in presentation. We would have liked to add some cheese, but even though a cheese trolley is available, the choice is made for us. Not a problem, though, as the Italian Ubriaco di Amarone will remain with us for a long time. The only drawback is that a hefty surcharge is requested for it. We are served professionally, and the knowledge of food and wine is outstanding. Cooking here is done with passion and craftsmanship. First-class.