Ratatouille

At Ratatouille on the picturesque Vischmarkt in Harderwijk, you are not only seated in a special location, but the menus served by chef Gerwin Dooijeweerd and hostess and sommelier Cindy Berkenbosch are equally remarkable. Here, French cuisine is infused with Nordic touches. What stands out is the strong focus on vegetables. This means that not only do all dishes come with a beautiful vegetable garnish, but it is also possible to order a fully vegetable-based menu. On weekdays, guests can choose à la carte from both the regular and vegetable menus. After a Balvenie whisky and an alcohol-free rosé from Disfrutand made from tempranillo and syrah, we sample a coarsely cut sea bass ceviche with creamy lavender mayonnaise, pomegranate arils, a fresh herb salad, and herring roe. A beautifully balanced dish. From the vegetable menu comes a zucchini terrine with buffalo burrata and the same accompaniments as the ceviche. The house riesling by Claes pairs perfectly. Next, there is perfectly cooked turbot, surprisingly paired with warm cucumber cubes, cockles, sea aster, and grapes. Accompanied by a distinctive local wine, a biodynamic pinot gris from Zavel in Tegelen. The vegetable dish pleases less due to the decision to serve a piece of softly cooked celeriac on brioche bread (which quickly turns soggy), finished with mango chutney. It lacks bite. The side of grilled pak choi with crispy onion bits is delicious. The saffron risotto that follows in the vegetable menu is perfect, as are the grilled artichokes. Served with roasted bell pepper and a tomato and olive salsa. Our table companion receives rosemary-roasted duck breast with grilled pak choi, which we have already seen pass by. The jus enriched with orange liqueur rounds it off, alongside glazed carrots and a flavorful carrot purée. As a worthy finale, a thoughtfully composed cheese board follows, featuring an Ossenkop, a bunker cheese from South Tyrol, and Spanish calabrese. Class!

On the Vischmarkt, the gastronomic heart of Harderwijk, lies Ratatouille. A welcoming restaurant with a pleasant terrace, where chef Gerwin Dooijeweerd serves surprising menus at reasonable prices. Hostess Cindy guides...

Chef-owner Gerwin Dooijeweerd and his partner, hostess and sommelier Cindy Berkenbosch, have really settled into their roles since taking over Ratatouille in 2023. They infuse this beautiful restaurant with genuine hospitality and professionalism. Ratatouille spans two floors. Downstairs offers a view of the open kitchen, while upstairs overlooks the Vischmarkt, the Vischpoort gate, and the spacious terrace. The place was completely full on the evening of our visit. We understand why. The establishment radiates passion and warmth. Every dish from Gerwin’s kitchen is balanced, refined in flavor, beautifully presented, and served by friendly, expert staff. Guests can choose from an à la carte menu or opt for surprise tasting menus. Vegetarian and plant-based options receive ample attention. The wine list features excellent selections ranging from light to robust, with plenty of wines available by the glass. Taste buds are pampered with an amuse-bouche featuring a tartelette filled with three preparations of beetroot, a chicory soup, and a mini tarte tatin with apple and pancetta. Coarsely hand-cut sea bass tartare with smoked hangop, kohlrabi, sweet-and-sour radish, herring roe, and thyme vinaigrette is an elegant and refreshing starter. The al dente ravioli filled with spinach and freshwater crayfish, served in a creamy bisque alongside a lobster tartelette, also pleased, though the bisque could have used a bit more depth. For the wine, we enjoyed a glass of organic 2021 Sancerre Jean Paul Balland et Fils from France. A classic Sauvignon Blanc, elegant with notes of citrus and minerals on the nose, and soft acidity. The pièce de résistance is succulently cooked duck magret accompanied by kale, Jerusalem artichoke, endive, and roasted beetroot, along with a deliciously well-reduced red wine jus. A refined overall experience with generous portions. To finish, a classic éclair—essentially an elongated cream puff—filled with Swiss cream, stewed white pear, and caramel ice cream. A restaurant we will gladly return to often.

Since January 2023, Gerwin Dooijeweerd and Cindy Berkenbosch have been the proud owners of Ratatouille, located behind the boulevard in Harderwijk. After eighteen years, Wim and Tina Zwaart have passed the culinary torch to the young couple (Gerwin was already working as head chef there). The dining room looks impeccably maintained, and on sunny days it is a pleasure to linger on the spacious and atmospheric terrace. Accompanying an elegant house champagne from Jean Moutardier, one of the oldest grape-growing families in the Champagne region, comes a greeting from the kitchen. Roasted pita with yogurt dip and herb oil, immediately followed by two palate-awakening amuse-bouches: fresh watermelon with burrata and creamy gazpacho with celery. The first course is a ceviche of sea bass served at the perfect temperature, featuring sweet-and-sour cucumber, kohlrabi, pomegranate, green apple, and basil mayonnaise. In the glass, a Hungarian wine: Irsai Olivér from Dubicz. A refreshing yet excellent companion—what a lovely discovery. The main course features juicy Veluwe duck breast with roasted purple carrots, shallots, lamb's lettuce, Chioggia beet, and red wine sauce. The lightly chilled Primitivo from La Traversata pairs harmoniously. Following a generously filled cheese plate with walnuts and apple chutney comes the dessert. The lemon meringue with elderflower jelly and raspberry sorbet is delightful, but the accompanying Austrian Spätlese rosé from Kracher cannot hold its own against the flavors, being too light and flat. This kitchen is rock solid. One point of attention concerns the kitchen brigade. The very young team could still use some positive support from the hostess.

From the wide boulevard of Harderwijk, you walk through the historic Vischpoort and immediately turn right around the corner to Ratatouille. The venue consists of two buildings with a spacious terrace. On the left is a somewhat elongated, atmospherically designed restaurant; on the right, a gourmet store with a wine cellar. SVH Master Chef Wim and hostess-sommelier Tina Zwaart have built a culinary empire here dedicated to delivering top quality. They offer surprise menus ranging from three to seven courses, and an all-inclusive dining package is also available. Guests who prefer to choose their own dishes can opt for à la carte. Vegetables play a prominent role, and the fish selection outweighs the meat offerings. For an aperitif, we enjoy a bright and fruity Ribeton Côtes de Gascogne Colombard-Sauvignon Blanc, featuring notes of citrus and passion fruit. It is accompanied by four delicious amuse-bouches. Next come expertly pan-fried langoustines served with perfectly cooked tortellini, basil, vadouvan oil, bisque, and kaffir lime. Truly mouth-watering! The full-bodied Hermana Macabeu-Muscat 2020 from Spain proves to be the ideal pairing. Following perfectly prepared Hierden lamb, braised lamb neck, and rose-roasted rack, a selection of five fine Dutch cheeses is brought to the table—a trend we notice more frequently now that more French-style cheeses are being crafted in our own country. The sweet dessert featuring strawberries, raspberries, and vanilla ice cream is, in one word, delightful.

SVH Master Chef Wim Zwaart and his wife, oenologist and hostess Tina, offer a wide array of culinary delights. Besides their restaurant, they also operate a tasting room, a culinary shop, and, if they can handle it all, a city lodging. They work with love and dedication on all these ventures, and you can literally taste it. Together with a close-knit team, including sous chef Gerwin Dooijeweerd and host-sommelier Bertus de Ridder, they guarantee top quality. The atmospheric Ratatouille is spread across two historic buildings, on the ground floor and the first floor. From the open kitchen come dishes where vegetables take center stage, whether or not paired with a piece of meat or fish. Edible flowers and herbs are cultivated on their own rooftop terrace. The surprising summer salad features fresh lobster with peach, edible flowers, and rose and lavender jelly. The turbot with fennel, cucumber, green herbs, and yogurt with kefir is equally delightful. The rich sauce with herb oil is truly exquisite. In the glass, a mineral-driven Misty Cove Sauvignon Blanc. Alongside the free-range farm duck with spices, summer beetroot, purple carrot, melon, and mushrooms, a Bulgarian wine is poured. Contemplations is a lovely blend of Merlot and Malbec, bursting with red and black fruit. A juice pairing is also available upon request with the menus. Kudos to the young kitchen brigade, who are excellently well-informed about what is being served. A wonderful establishment!

Ratatouille is spread across two floors. Downstairs, you have a view of the open kitchen. Upstairs, you look out over the Vischmarkt, the Vischpoort, and the spacious terrace. SVH Master Chef Wim and his wife, oenologist and hostess Tina Zwaart, are remarkably versatile; in addition to the restaurant, they operate a cooking school, a city guesthouse, and, to round things off, a culinary shop featuring wines, gourmet gifts, and gift vouchers. Together with sous-chef Gerwin Dooijeweerd in the kitchen and sommelier Bertus van de Ridder at the front of house, they ensure that guests lack absolutely nothing. And the warm, friendly service plays a major role in this. Zwaart beautifully enhances flavors using organic produce from the surrounding area. Flowers, cress, and herbs are cultivated on their own rooftop terrace. Everything here is homemade, from the sourdough bread right down to the little dessert cakes. Here you will find pure artisanal cuisine with a strong focus on vegetables. The menu follows the Dutch seasonal calendar, allowing ingredients to shine according to the principles of Dutch Cuisine. Restaurant owners Wim and Tina Zwaart: “Our profession is truly our hobby. It was an uncertain time, but also one that made you more conscious. It was wonderful to see so many guests supporting us during the lockdown and visiting us again as soon as restrictions were lifted. Due to the 1.5-meter social distancing rules, there are significantly fewer tables in the restaurant, which has turned out to be very pleasant. The calm atmosphere benefits both the guests and us and the team, creating a highly enjoyable environment that enhances the experience of a lovely evening out. Additionally, we developed Rttll at Home during the lockdown, a takeaway menu that we still offer today. We also sold a lot of wines online and through our Culinary Shop. We now work with just one menu concept: a modest à la carte selection alongside a grand seven-course tasting menu, Meesterlijke Smaken. Additionally, we have an extra shift offering an Early Dinner.” The wine list here is extensive. While Ratatouille is fundamentally French, the wine list reflects this foundation with classics from France, complemented by flavors from around the world. The team is always on the lookout for something special, which is certainly reflected in their wine pairings. There is also an increasing number of Dutch wines featured on the list. And would you prefer not to drink alcohol? No problem, a matching juice pairing is served. Top class!

In the culinary heart of Harderwijk, SVH Master Chef Wim Zwaart and his wife, oenologist and hostess Tina, welcome their guests in a beautiful restaurant spread across two floors. Downstairs you have a view of the open kitchen, and upstairs you look out over the old Vischmarkt. The service staff, clad in stylish sneakers, are constantly darting up and down the open staircase between the floors. You can dine privately in the salon or the wine cellar. And next to the restaurant is a cooking venue, a gourmet shop, and a city lodge. From Wim’s kitchen comes an amuse-bouche of beetroot with pomegranate seeds and a parmesan crisp, followed by warm-smoked mackerel with sauerkraut and white wine sauce. It's off to a great start. Here you get plenty of (seasonal) vegetables. You can even opt for a vegetable menu and order vegetable juices with your dishes. For the starter, crushed langoustine with serrano ham, curry cream, boiled kohlrabi, and green apple. The flavors become exciting with the Argentine Lorca Torrontés, which has a slight sweetness that pairs beautifully with the langoustine. This is followed by poached cod loin with cockles, saffron, briny vegetables, oyster leaf, and a generous white wine foam. Paired with a lovely Gris Grenache from the Languedoc region by Vignes Perdues by Jeff Carell. A compliment goes to Tina Zwaart, who makes sophisticated wine-and-food pairings and ensures her team is excellently informed and provides perfect explanations. The main course features baked beef tenderloin accompanied by an aromatic stew of glazed beef shoulder, generously seasoned with cloves and pepper, served with roasted celeriac, braised onion, winter truffle, and endive chips. We’d happily nibble our way through a whole bowl of those! A wonderful spot!

Owner-chef Wim and hostess-sommelier Tina Zwaart have completely renovated their Ratatouille. Once launched as a modest bistro, it has since transformed into a culinary paradise that features – alongside a restaurant – a cooking studio, a gourmet shop, and a city guesthouse. Dishes from the brand-new kitchen are built on three core principles: seasonality, craftsmanship, and purity. We’re ready for it. Accompanied by a glass of Portuguese spumante, we are served an asparagus soup and a cod croquette with lemon mayonnaise. It leaves us wanting more. We decide to order the all-inclusive menu. For the starter, we have veal tartare accompanied by asparagus crudité, a fried onion ring, mustard vinaigrette, and saffron mayonnaise. The plate delivers pure, clean flavors. To drink, an elegant Falanghina from Terre Stregate in Italy. The dorade served on smoked asparagus with turnip tops, béarnaise sauce, and herb oil is exceptionally flavorful, and the accompanying Morillon Blanc by Jeff Carrel pairs perfectly. Moving on to the main course: beef fillet served with a spinach mash, a crispy sage leaf, potato crisps, and a red wine sauce. Another absolute hit. And the recommended Blaufränkisch Hochäcker from Weingut Bauer in Austria proves to be an excellent choice. To finish, a minimalist cheese board featuring three varieties: goat cheese, aged cheese, and a blue-veined cheese, served with quince compote, walnuts, and brioche. That coffee fudge with black sea salt alone has us planning to return tomorrow! But honestly, we’d want to come back regardless. What a wonderful establishment, located on the outskirts of Harderwijk, where you can even park for free.

Located on the charming Vischmarkt in Harderwijk, Ratatouille lives up to its name to some extent, as the restaurant consists of several centuries-old buildings and is spread across two floors. The decor is romantic, and the partially open kitchen is at the back. The tables are nicely set but placed quite close together. Owner-chef Wim Zwaart’s menu is classically French, focusing on set menus with a modest à la carte selection. The amuse-bouches taste promising. The asparagus soup is aromatic, and the cod bitterbal with ras el hanout mayonnaise is generously filled. Two classics for starters. Perfectly cooked langoustine with turnip tops, shiitake, beetroot chips, and langoustine cream sits alongside a hearty portion of crispy-fried veal escalope with a crudité of asparagus, mushrooms, and crunchy Serrano ham. It pairs beautifully with the Spanish white wine from Catalonia, made from the Macabeo grape, recommended by wine expert Tina Zwaart. Kudos to her extensive wine knowledge and the passion with which she explains her selections. We continue with a dry-aged ribeye that delivers beautifully marbled, succulent meat. Thin slices of bone marrow in the red wine jus bring the dish to perfection. The host is assisted by a novice in the trade, and since every beginner needs time to grow into a seasoned professional, we readily excuse his initial hesitations in every respect. Just be sure to bring a full wallet, as the bill is quite steep.