't Havenmantsje

Located at the harbor in Harlingen, directly opposite the ferry terminal for Vlieland and Terschelling, in a former stately courthouse dating from 1886. The two modern dining rooms and conservatory seat plenty of guests, and on the day of our visit the restaurant was completely full. SVH Master Chef Marco Poldervaart makes extensive use of local ingredients, and the sea and polders provide beautiful produce that we encounter throughout the surprise menu. The amuse-bouches take a little time to arrive, but the shellfish course with yellow beet salad and Amsterdam onion, served alongside avocado cream with coconut milk and pickled cucumber, more than makes up for it. Marco incorporates a wide array of ingredients into his dishes, as also seen in the starter: a celeriac star accompanied by leek, pickled cucumber, radish, and piccalilli mousse, all resting in a romaine lettuce sauce. Delicious and surprising. This is followed by a juicy piece of skin-on pan-seared red bream with ponzu-marinated puffed kohlrabi, tomato salsa, miso cream, and a mussel and tomato beurre blanc. Once again, a beautifully complex creation from the kitchen, served by a relaxed yet attentive black brigade. The pièce de résistance features rosé-seared veal loin with pommes Anna, potato mousseline, puffed sweet potato, French beans glazed with balsamic gel, and a madeira and morel sauce. We pair it with Quinta do Conde Galodoro 10 Barricas Reserva, a Portuguese blend. With its striking dark hue and lovely aromas of ripe red fruit, it is a perfect match. For dessert, a combination of strawberry and basil mousse takes center stage, complete with a green ring of basil bavarois, pickled strawberries, strawberry gel and ice cream, and a star anise crèmeux. A solid establishment.

An established institution for adventurous fine dining with a view of Harlingen's harbor. Marco Poldervaart and his team set the tone with refined amuse-bouches and then pull out all the stops. The dishes are rich in flavors and preparations, m...

't Havenmantsje, owned by Marco and Inez Poldervaart, boasts a beautiful location on the harbor of Harlingen. There is plenty of activity with boats frequently passing by this lovely restaurant. On the opposite side, tourists with rolling suitcases are catching the ferry to Vlieland or Terschelling. Plenty to see, then. It takes a while before we receive our aperitif, which, surprisingly, isn't poured at the table but behind the bar. We are served a delicious amuse-bouche of watermelon with basil mayonnaise, tomato salsa, and goat cheese. Hostess Marjolijn van Wijk exudes a natural calm, knows her craft, and manages to describe the wine pairing beautifully and engagingly. The first course consists of a modest portion of lightly smoked salmon with a cucumber cream, marinated cucumber, vadouvan mayonnaise, and a yogurt-cucumber dressing. Delicious when paired with the fresh and herbaceous Grüner Veltliner from Schlosskellerei Gobelsburg 2023. This is followed by pan-fried veal ribeye in its own jus with truffle-enriched hollandaise sauce, a crispy element filled with celeriac, celeriac fondant, and pea purée. Beautifully tender meat with surprising accompaniments. Everything is highly flavorful and the plate is presented beautifully. The cheese board features five fine domestic and foreign cheeses, among which the Stokâlde Fryske turns out to be a regional gem. The waitstaff still need a bit of practice with the names, as not all varieties are identified correctly. They taste no less for it, however. A solid establishment.

’t Havenmantsje is housed in a stately courthouse building dating from the late 1800s, situated at the harbor of Harlingen. A few years ago, a modern glass conservatory was added, offering a beautiful view of the inner harbor and the ferry terminal to Vlieland and Terschelling. In this setting, SVH Master Chef Marco Polderman wields the culinary scepter, while his wife Inez acts as a radiant hostess. ’t Havenmantsje is a highly versatile establishment. You can visit every day of the week for coffee with a sweet treat, a substantial lunch, or a varied dinner. The door is also open daily for high tea, bites, and street food. And perhaps that is where the shoe pinches. For what is served is good, but it does not deliver a true wow factor. During the aperitif, we are presented with a parade of amuse-bouches, including a delightful beetroot taco filled with baba ganoush, alongside a tasteless asparagus bonbon. The first course is dorade ceviche with a chive emulsion, beurre blanc, lime leaf, and apple jelly. The latter, however, is noticeably absent from the plate. This is followed by a modest portion of pan-fried red mullet with celeriac, fish ragout, and sauce royale based on herring roe and shrimp. We have to wait (too) long for the main course, well over an hour. Beef tenderloin with lardo is served with a jus made from smoked bacon, parmesan crunch, white asparagus with hollandaise, and potato mousseline. Paired with a 2021 Le Chemin des Géants Merlot from the Languedoc. The beef tenderloin is of good quality, cooked medium-rare and tender, though the wine could have been slightly more robust. A beautiful finale is the dessert featuring a 'lemon' crafted from white chocolate, filled with a rum and mint mixture on citrus crumble, mint crèmeux with hung yogurt, and a twier (cookie). Given that competition in the hospitality industry is fierce and relentless, Polderman will truly need to stay on top of his game when it comes to quality and creativity.

't Havenmantsje by SVH master chef Marco Poldervaart and his partner, hostess and sommelier Inez, is open seven days a week for lunch and dinner. It is completely understandable that you are not always on-site as an owner, and during our visit, the hosting duties were excellently managed by chef Thomas Dotinga and the friendly, highly skilled back-of-house team, Marjolijn van Wijk and Marijke Klijnstra. The ambiance is pleasant in the modern dining room, which overlooks the Wadden Sea and the ferry departing for Vlieland and Terschelling. Following a delightful amuse-bouche of various carrot preparations served with a curry sauce and crispy lotus root, we move on to a starter that is a true feast for the eyes and palate. Celeriac presented as both a mousse and a broth, accompanied by gherkin, egg yolk, smoked paprika cream, and grated, dried, and pickled octopus. The Grauburgunder trocken 2021 from Weingut Manz in Rheinhessen handles the umami notes in this dish beautifully. We then enjoy butter-tender veal shank with potato mousseline, asparagus, and a truffle port jus that is savored to the very last drop. The dessert is equally delicious: white chocolate bavarois, sabayon, rhubarb ice cream, stewed rhubarb, citrus gel, and mint-flavored sponge cake. A refreshing dessert that is rich but not overpowering. The exquisite Château du Fresne Coteaux du Layon Les Onillonnes 2020, made from chenin blanc grapes, pairs seamlessly with it. The bill arrives promptly, and the value for money is outstanding.

Since 2012, SVH Master Chef Marco Poldervaart and his wife Inez have been running a fine establishment in the former 1884 courthouse. Guests can enjoy a cup of coffee on the terrace, lunch is served in the conservatory, and dinner takes place on the ground or first floor with views of the Harlingen harbor. The interior is atmospheric, featuring numerous shades of gray and colorful artwork on the walls. Poldervaart cooks extensively with locally sourced ingredients that are readily available. The sea and salt marshes are close at hand, along with plenty of fertile land behind the Wadden Sea dike. After no fewer than four delightful amuse-bouches, we move on to salmon tataki with kalamansi broth, sesame clams, beech mushrooms, miso jelly, pickled radishes, and sea bananas. Extremely refined and beautifully balanced in flavor. The main course is also excellent: tender veal loin and neck served with a red port jus, potato galettes, potato mousseline, onion marmalade, leek cream, and little gem lettuce. Host Joeri Breek is someone to keep an eye on, especially alongside Marjolijn van Wijk, who expertly guides guests through the wine and food pairings. This duo goes above and beyond to ensure a wonderful evening for their guests. Bravo! We finish with a strawberry and lime bavarois accompanied by cantaloupe sorbet ice cream and gin-and-tonic-marinated watermelon. The Château Laffitte-Teston Cuvée Ericka Pacherenc du Vic-Bilh 2017 pairs exceptionally well with it. The cheese board is somewhat basic and could certainly benefit from more attention. But otherwise? Simply outstanding!

Harlingen (known as Harns in West Lauwers Frisian) is renowned for its connection to the Frisian Eleven Cities Tour. Restaurant 't Haven-mantsje is situated between the Wadden Sea and the Waddenstad district, where traditional fishing boats once moored to unload their catch. In this former courthouse, SVH Master Chef Marco Poldervaart has been running the kitchen for many years now, alongside his wife, sommelier Inez Poldervaart. Taking a seat in the sunroom reveals a stunning view of the main harbor. Here you can enjoy coffee with homemade pastries and other treats, a light lunch featuring dayboat-fresh Wadden Sea fish, or an elaborate dinner showcasing local produce, all tailored to your preferences. Leave the wine selections to Inez, as every pairing is expertly chosen to elevate the meal into a true culinary celebration. Kudos also go to the service team: warm, attentive, and highly knowledgeable. Marco Poldervaart, an avid sailor himself, shares: “Despite the significant revenue losses during the pandemic, our team stayed intact, and business is now exceeding expectations. We’re now open seven days a week instead of five, and we’re simply carrying on doing what we do best.” Overnight stays are available in the surrounding area, with special accommodation packages that can be booked directly. Another useful detail: parking in the vicinity is free after 5 p.m. and on Sundays.

The conservatory of this atmospheric and modernly designed restaurant offers views of the large harbor situated on the Wadden Sea. SVH Master Chef Marco Poldervaart has successfully transformed the former courthouse into a culinary port of call. His wife and sommelier, Inez Poldervaart, along with her expert team, ensures a flawless evening. For the aperitif, we are served as an amuse-bouche a glass containing cucumber jelly and foam, alongside mackerel garnished with puffed potato, and three tomato variations: dried, confit, and foamed, accompanied by a scoop of avocado, anchovies, and bell pepper mousse. A promising start. The menu kicks off with a duck liver terrine served with paper-thin slices of smoked meat and sweet carrot preparations in both jelly and pickled forms. Inez pairs it with an Alsatian Pinot Blanc (Schoffit, 2016). Crisp and fresh, it complements the rich, unctuous flavor of the duck liver perfectly. Next comes a super-tender beef entrecôte. Beautifully cooked to a pink center, it is served with crisp green vegetables, a lightly sweet onion cream, and a rich hollandaise sauce. This is paired with a deep red Australian Shiraz, Terra Barossa (Thorn-Clarke 2016), which blends perfectly with the dish's various flavors. The second main course features slow-braised lamb neck atop a sweet-and-sour zucchini preparation, accompanied by crisp green vegetables and a hazelnut crunch. Once again, the wine pairing—a robust Italian Passo del Sud (Lorusso, 2016)—seamlessly complements the dish. The desserts—a refreshing red fruit tartlet, sorbet with Italian-style foam, and passion fruit parfait with fresh fruit—are flawlessly executed and provide a delightful conclusion. 't Havenmantsje is a reasonably priced restaurant that prides itself on craftsmanship. 't Havenmantsje climbs to number 79.

'T Havenmantsje is located at the Harlingen harbor in a renovated historic building. At this restaurant, you have several options: join the chef’s table run by SVH Master Chef Marco Poldervaart, who manages the establishment with his wife Inez, or dine in the main restaurant under chef Ivo van der Molen. We opt for the latter. The amuse-bouches are surprising: classic Dutch hachee served on a mini pancake with red cabbage mousse and dried apples, and a tomato-pepper soup with chorizo foam. Both are perfectly seasoned and pair well with the aperitif wine, the Portuguese Terras d'Uva Alentejo 2016. It's nice that you can opt for small bites: scallop ceviche with salty vegetables such as iceberg lettuce and sea beans. This pairs beautifully with the Languedoc white Les Romanes Blanc by Vignerons des Sommiérois 2015, made from Roussanne and Grenache grapes. Though rather robust for the delicate ceviche. And then there's the lacquered sweetbread with mango, peanut sauce, and crispy truffle potato. Slightly too dry for the peanut sauce, but still delicious, accompanied by the New Zealand Wairau River Riesling 2015. The starter course consists of goose liver with oyster, salty vegetables, and sun-dried tomatoes. After that come fairly traditional main courses: pan-fried salmon on mashed potatoes with carrots and haricots verts, sauerkraut, and excellent hollandaise sauce. And veal loin on a coarse mash of white beans and potatoes, braised pork cheek and veal shank, veal jus, and an herb crisp. Hostess and sommelier Inez surprises us with the Figure Libre Freestyle Gayda 2015, an organic blend of Languedoc grapes Grenache Blanc, Macabeo, Marsanne, and Roussanne, which 'embraces' the salmon. The bill comes in at a reasonable amount: excellent value for money. Drops a few places to 80.

From the new sunroom, we enjoy the view of the ships in the harbor making their way out to the Wadden Sea. The open kitchen is abuzz with activity. Owner-chef and SVH Master Chef Marco Poldervaart has completely revamped the approach: 't Havenmantsje now offers far more than before. Whether you want tapas, bites, high tea, or house specialties, all are available. The amuse-bouches are elegantly presented and delicious, just as we expect. We begin with goose liver mousse accompanied by briny sea vegetables. On the other plate, homemade pastrami with a spicy twist: surprisingly flavorful. The generous portion of cod on pearl couscous with ginger and lemongrass foam delivers a refreshing tasting experience. We were less impressed by the other starter: the overly dry monkfish with beurre blanc foam and charred chanterelles. That said, the recommended organic Figure Libre Freestyle (Domaine Gayda, Languedoc 2014), a blend of five grape varieties, pairs excellently with both fish plates. The main courses, beautifully rosé-seared Dutch Angus beef and lamb tenderloin, are served with crisp seasonal vegetables. The Chilean Leyda from Single Vineyard Canelo complements the steak well, while the Languedoc wine Les Romanes (Vignerons du Sommiérois, 2015) matches perfectly with the lamb. Unfortunately, we miss the attentive guidance of hostess Inez: several waitresses seem poorly briefed on what is being served, forgetting to ask whether we would like wine with dessert and petits fours with coffee. While we appreciate the new concept, there are still a few points that could use improvement. The value for money is solid. 't Havenmantsje slips to 76th place.