HAVN

good quality, good value cooking

Restaurant HAVN in Hoorn serves a modern, international cuisine that blends influences from various countries such as Spain and Thailand. Upon entering, two elements immediately stand out: the view of the historic harbor and the open kitchen, which create a lively and dynamic atmosphere. Chef Robin Blaauw is the owner and creative force, and together with his friendly team, he has made HAVN into a place where you feel welcome from the moment you arrive. The menu features a varied selection of meat, fish, and vegetarian dishes, along with barbecue options. Diners are encouraged to order several smaller plates to build a complete meal. This approach is embodied in the 'Robin's Route' concept. We begin with three vibrant snacks: an eclair filled with egg salad, a flavorful salmon pita, and a crispy brioche roll with tender Wagyu beef. For the starter, we have a super-fresh raw scallop with radish and a curry dressing, served with a norivel crisp. The selected wine is a Le Pinada Chardonnay (2022), which pairs effortlessly with the burst of rich flavors. Next comes beautifully fried cod as an intermezzo, accompanied by a creamy truffle sauce. The main course is a perfectly cooked braised beef, garnished with soft potato mousseline. The evening concludes with a refreshing rhubarb compote and vanilla ice cream. The dining experience is exceptionally pleasant, and the waitstaff is supremely attentive. An evening of bold flavor combinations in a welcoming harbor-side setting in Hoorn. Chapeau.

HAVN (Norwegian for harbor) is located at the historic inner harbor of Hoorn. In this spacious, Scandinavian-style restaurant, the atmosphere is bustling and cheerful. Guests range from young to old, from hip to staid, with couples and families alike. The chef is Robin Blaauw, indeed: Ron's nephew. Right in the center of the dining room sits a large open kitchen, where a young team works hard and with great passion. The à la carte menu features several smaller dishes, of which you should order at least three for a proper meal. We opt for Robin's Route, a four-course dinner preceded by amuse-bouches, as they are called here. And they are a hit! There is a modern take on the classic shrimp cocktail and a delicious churro stuffed with chorizo. For the first course, a beautifully presented plate of skrei on potato and leek puree. Perfectly cooked fish with a lovely accompaniment. As an intermezzo comes a plain veal schnitzel, which feels somewhat out of place: not particularly flavorful and served with absolutely nothing alongside it. The main courses are excellent: gurnard with roasted Brussels sprouts and sprout cream, herring roe, and a beurre blanc with capers. The Le Pinada Chardonnay pairs ideally with this rich, creamy dish. The vegetarian mushroom risotto with fried mushrooms, chimichurri gel, and green pepper also wins us over: rich, creamy, and savory, with the herb gel adding a nice kick. The accompanying glass of Nero d'Avola is bold yet smooth. To finish, a date tartelette with crispy meringue, cherry bavarois, and chocolate cream. Delicious, both classic and contemporary. No wonder it's so busy here.

New to this guide last year. Owner and chef Robin Blaauw, born and raised in Hoorn, gained experience working for his uncle Ron Blaauw and spent several years working in Spain. He also drew plenty of inspiration from trips to Mexico, the US, and Thailand. This melting pot of flavors is reflected on his menu. The barbecue plays a central role, with meat, fish, and vegetarian dishes all prepared on it. HAVN is located in the city center on the quayside of historic Hoorn. The spacious dining room features a modern design with warm tones. At the back lies a massive open kitchen and a bar where you can enjoy a light snack while marveling at the large cuts of meat in the dry-aging cabinet. The atmosphere is unpretentious, cozy, and highly welcoming. Dishes are generally small-portioned, and it is recommended to choose three items for a complete meal. We begin with a glass of ruby port from Quinta de la Rosa, a winery in the heart of the Douro. There are no amuse-bouches here; you can, however, order snacks from the menu, along with bread. We start with sirloin that is beautifully executed—crispy on the outside with a soft, juicy interior. The accompanying jus is enhanced with bay leaf. Next comes squab, served whole, with the fillets partially sliced away and the legs roasted separately. A rich house jus is poured over it at the table, and the jug remains on the table so we can serve ourselves more. The accompanying Hasselback potato unfortunately misses out on the beauty prize, as it is somewhat dried out. Applause goes to the tender piece of Livar pork from the grill, seasoned with Sichuan pepper and served with pea tapenade and puree. We order extra fries to accompany it, fried in brown butter and dusted with Parmesan. In the glass, a 2021 Pinot Grigio delle Venezie Terre di Marca. Aromatic, fragrant, full-bodied, and spicy, with honeyed notes of ripe exotic fruit. The friendly young waitstaff could still use some additional training; the explanations of the food and wine are quite minimal.

Promising! And that’s the least you can say about chef Robin Blaauw (yes, the nephew of hospitality tycoon Ron Blaauw). He and his young, passionate team have settled into the historic harbor of Hoorn, where he launched HAVN at the end of 2021. Located in the building where the late Lucas Rive cooked up a storm. The space has been renovated, the walls painted in earthy tones, and beautiful artwork adorns the walls. A substantial bar has been added alongside the large open kitchen. The menu offers starter-sized selections from various regions and cuisines, ranging from dim sum to a classic portion of fish with beurre blanc and spicy octopus. We order three dishes per person plus a dessert and are pleasantly surprised by outstanding flavors, inventive combinations, and beautifully presented plates. The delicately prepared scallop is among the best we’ve ever tasted, and the dim sum with king bolete is a fantastic vegetarian dish. The beurre blanc accompanying the turbot is top-tier, and a splash of Japanese vinegar gives it a refreshing brightness. The crisply fried sweetbread speaks volumes about the chef’s craftsmanship. We continue our meal with two delightful desserts, especially the mille-feuille with Swiss cream, banana, and wild strawberries—a true pastry masterpiece. The wine list is original and fairly priced; we choose a bottle of Chardonnay from La Pinada, and for the heartier dishes, a glass of Sangiovese from the Costamare Piceno winery. Both wines pair beautifully with the diverse menu. The service team is young and enthusiastic. At HAVN, you’ll find a pleasant, informal atmosphere fueled by culinary expertise. Welcome to Lekker!