Het Oude Dykhuys

Located on the Ringvaart canal in Lisserbroek is Het Oude Dykhuys, the restaurant of owner and chef Alfred van Dijk. The interior looks smart and well-kept, featuring a patterned brick floor, a white ceiling with spotlights, dark grey curtains, and artificial flowers in vases. The tables are classically set with linen, a candle, and a single flower. The side terrace is enclosed and equipped with large parasols and planters, making it a lovely spot in good weather. The kitchen is French with international influences, with Van Dijk working with seasonal regional produce. The menu offers both chef's menus and à la carte dishes, complemented by a wine pairing. We start with a glass of Mistinguett Cava from Penedès, which has fine bubbles. An amuse-bouche of wasabi panna cotta with carrot ice cream and fermented carrot cream follows. Small, but particularly successful. The starter opens with pickled salmon tartare served with sweet and sour vegetables, yuzu cream, a crispy tuile, and herring roe. Fresh, although the aroma of brine dominates and the yuzu remains too subtle. The duck liver and leg pâté with grapes, orange, agave syrup, and brioche also falls somewhat short; the strong liver flavor takes over. The accompanying Radford Dale Vinum Chardonnay 2022 from South Africa is pleasant on its own, but does not save the dish. The main course brings lamb rack with asparagus, broad beans, and thyme jus, a beautiful dish where the tender meat truly shines. The roasted mullet fillet with asparagus, morels, and white wine sauce boasts a fine doneness, but the sauce is too watery and the morels are underwhelming. For dessert, a creation appears featuring cinnamon chiboust, cherry sorbet, beetroot jelly, and kriek beer espuma. Bold in presentation, yet exceptionally flavorful. We conclude with an espresso and small pastries. Service is overseen by maître-sommelier Daan Kruik. He is enthusiastic and happy to talk about wine. The young kitchen brigade could use a bit more dynamism, which would elevate the experience even further. Het Oude Dykhuys is a charmingly situated restaurant serving classic French cuisine. A delightful spot. Just needs a few finishing touches now.

For half a century, Het Oude Dykhuys has proven that you do not need to constantly reinvent yourself to cater to your guests' every culinary desire. Owner-chef Alfred van Dijk has been behind the stove for twenty-five years now. He holds fast to...

Owner and head chef Alfred van Dijk boasts a long career, and this is clearly reflected in his dishes, which – to get straight to the point – are of a consistently high standard. Building on a foundation of French cuisine, he is unafraid of modern interpretations, yielding surprisingly creative results. The historic Dykhuys is situated along the Lisserbroek Ringvaart canal, and on fine days you can enjoy comfortable seating on the patio terrace. The well-appointed dining rooms (on both the ground and first floors) offer a pleasant atmosphere, featuring linen-tabled settings, gleaming glassware, and polished cutlery. Alfred cooks according to what the season provides in terms of local produce, offering a selection of set menus alongside à la carte options. For starters, there is marinated salmon served on butter lettuce with green asparagus tips, a perfectly poached egg, a creamy white wine dressing, and crisp potato chips. Maître and knowledgeable sommelier Daan Kruik pairs it with the 2023 Chardonnay ‘Les Plos’ by Stephanie & Olivier Ramé. A delightful beginning. Next come perfectly cooked lamb racks and loin, accompanied by ratatouille, a baked sweet potato, and an aromatic vadouvan jus. It’s so delicious we’re just about licking our plates clean. Served alongside is a generous portion of freshly made fries using potatoes from the Haarlemmermeer region. To finish, we enjoy a refreshing dessert of marinated strawberries with lightly sweetened crème fraîche, accompanied by a tuile and homemade vanilla ice cream. No wonder this place is practically always packed!

The Old Dykhuys, located on a busy waterway, invites you to dock at its own private pier by boat. On fine weather days, there is a lovely sheltered terrace where you can dine. The restaurant, where maître and sommelier Daan Kruik holds sway, is classically furnished with comfortable chairs, spacious tables adorned with beautiful white linen, silver cutlery, and quality glassware. Owner and chef Alfred van Dijk is classically trained, but his dishes are creative and bold, very much of 2023. Fresh seasonal vegetables from land and sea feature prominently. There are no heavy dishes here, just light fare full of concentrated flavors. We feast on delicious swordfish tartare with soy gel, wasabi mayonnaise, red meat radish, seaweed salad, algae powder, and a crispy squid ink tuile. Daan recommends a bright, lively 2021 Gales Rivaner Côtes de Remich A.O.P. to accompany it—a perfect pairing. The sea bream with prawns and mussels, served with tagliatelle, sea vegetables, and lobster sauce, is equally captivating, just like the Domaine Saint Andrieu Côtes de Provence rosé. Summer in a glass. Panna cotta with strawberries and yogurt ice cream is the dessert. Nothing more to add. A wonderful establishment where you are greeted warmly and attentively, and truly get your money’s worth.

Newly added to this guide last year and still featured this year as well. Owner-chef Alfred van Dijk is steadily building his reputation. Step by step, the premises are being modernized, the restroom area has been renovated, and further updates will follow. Meanwhile, Van Dijk beams from behind his pans as perfectly balanced plates leave the kitchen. The menu offers both à la carte choices and set menus. It is busy again tonight. We are seated by friendly, attentive staff with varying levels of experience. We begin with a glass of Simonsig Kaapse Vonkel, a South African sparkling wine. The starter is goose liver pâté with red port, apple syrup, balsamic vinegar, star anise, and hearty brioche. Classic, yet absolutely delicious. Next comes beautifully cooked cod topped with lobster under lardo, served with Chioggia beet, yellow and red beet, opperdoe potatoes, and a sherry sauce. The tournedos of beef tenderloin is the pièce de résistance and is served with pata negra, summer vegetables, onions with sukade, a mashed potato tartlet, and a veal jus with madeira. Sommelier Daan Kruik pairs it with a 2020 Argentine Malbec from Mendoza. We finish with a refreshingly tart dessert: a lemon tart with toasted meringue, raspberries, and yogurt ice cream, drizzled with limoncello sabayon. The price-to-quality ratio here is excellent.

After many years, Chef Alfred van Dijk has taken over the business from André Geerlings and plans to make it sleeker and more modern. The floors and walls have already been renovated, with further updates to follow. For now, however, the chef seems too busy for renovations, as the restaurant is nicely packed and the three young waitresses are moving briskly through the square dining room with full plates. The welcoming venue along the Ringvaart remains the place where 'the entire Bollenstreek region' likes to be pampered. We sample delicious tuna tartare with tempura shrimp, squid krupuk, radish, wakame, and wasabi mayo, alongside roasted scallops and briny salmon marinated in gin and lime. Butter lettuce and fennel accompany the dishes, along with tips of green asparagus and cucumber. Master sommelier Daan Kruik pours the delightful Viognier 'V' from Domaine de Grangeneuve (2019) to pair with them. Next comes red mullet with mango chutney and rice prepared in the style of tom kha kai. Delicious fish, flavorful accompaniments. On the other plate, 'triple pata negra' features thinly sliced Spanish ham with arugula and balsamic, beef cheek bitterballen, and ham soup garnished with salami. Savory and delicious. To finish, a raspberry filled with balsamic, elderberry gel, red fruit bavarois, and yogurt and mint ice cream. Oude Dykhuys is a keeper.