De Watergeus

good quality, good value cooking

For a classic evening of fine dining with a stunning view of the water, you should visit De Watergeus, located in Noorden by the beautiful Nieuwkoopse Plassen lakes. Here, chef Bas Roelofs not only prepares excellent food, but guests are also enveloped in hospitality that feels almost cheerfully uplifting. The young service team, guided by hostess Annemarike Pieterse, ensures everything runs smoothly. We choose the Plaisier menu and begin with roasted veal sweetbreads and, for the non-meat eater, sea bass ceviche. The slices of veal sweetbread are rolled into small towers and served atop a fresh salad of watercress, green asparagus, and salsa verde. The ceviche is fresh and briny, exactly as it should be, with the langoustines offering a pleasing flavor contrast. Both main courses are well-portioned and highly flavorful. The cod rests on creamy pasta accompanied by a chamomile beurre blanc, while the antipasto brings a refreshing touch. Both dishes are also visually stunning: the presentation is exemplary. The kitchen could push itself further with the vegetarian main: the open ravioli with eggplant is tasty, but ultimately feels more like a side dish than a substantial pasta course. Following a cheese board with five excellent Dutch cheeses comes a delightfully light dessert: blackberry hangop with farmer’s yogurt ice cream and fresh blackberries. Our young, serious sommelier has also excelled: throughout the pairing, he pours glass after glass of carefully matched wines, notably the Portuguese white Pomares made from three indigenous grape varieties, which complements the ceviche perfectly, and the Friulian white from the Balancines estate, both of which truly elevate the dishes. Delicious food at a reasonable price, pleasant service, and excellent wines—all wrapped in genuine hospitality. In short: De Watergeus secures a firm place in Lekker.

We hit the jackpot. During our visit to De Watergeus by Annemarike Pieterse, it happens to be a beautiful summer evening, so we get to take a seat at a table on the terrace. With a view of the lovely garden and the Nieuwkoopse Plassen, where boats glide across the water and birds fly overhead. The young but attentive staff is incredibly welcoming, and from the very beginning we feel like royalty. This is especially true as we enjoy a delicious meal: the Plaisir set menu by Chef Bas Roelofs, featuring an appetizer, main course, and dessert. Each course also offers a vegetarian alternative. Both starters are excellent: the cod terrine served in a pasta shell is inventive and flavorful, while the fried savoy cabbage with onion and miso is delightfully savory. The generous portion of turbot in the main course is perfectly pan-fried and served alongside a flavorful black rice risotto with sea beans. The veal loin with beech mushrooms and a delightful ratatouille of fresh green beans demonstrates that Chef Bas can master both classic techniques and light cooking. The dessert is, as they say, a perfect summer treat, albeit prepared with a quirky twist: Haagse bluf (whipped egg whites with fruit juice) paired with cherries and luscious vanilla ice cream, beautifully plated to boot. The wines included in the pairing are all excellently selected, with the Toro 'Prima' red from Bodegas y Viñedos San Román Castilla y León being the standout match for the veal: lightly chilled, not heavy, yet possessing enough character to hold its own against the mushrooms. The value for money is quite reasonable. A wonderful spot.

Het bestaat nog, goed en lekker eten voor een acceptabel bedrag. De Watergeus van Annemarike Pieterse, die het hotel en restaurant heeft overgenomen van haar moeder Sjanie de Geus, is er een treffend voorbeeld van. Het jaar rond is het hier goed toeven. Enerzijds komt het omdat er altijd gekookt wordt met ingrediënten uit het seizoen en uit de streek, anderzijds omdat het zicht op de prachtige tuin en het water erachter blijvend boeiend is. Chef Bas Roelofs weet met zijn team verrukkelijke creaties op de borden te toveren die zijn geïnspireerd zijn op de Franse keuken. Naast een wisselende menukaart (Menu Plaisir) is er een verrassingsmenu van de chef. En dan zijn er nog klassiekers als de Caroussel Watergeus met zes kleine gerechtjes, gebakken Nieuwkoopse paling en Bawykov-zalm. Vooraf gemarineerde sappige scampi op salade van wilde rijst met brunoise-gesneden groenten en saffraanmayonaise. Een smakelijk begin. De Rosé Fleur de l'Amourigue, een Côtes de Provence van de Nederlandse familie De Groot, past er uitstekend bij. Het pièce is royaal geserveerde op de huid gebakken heek met antiboise en romige bulgur met een vleug knoflook. We bestellen er frietjes bij die geserveerd worden in een gloeiend heet porseleinen schaaltje, zodat ze lekker lang warm blijven. De gemengde salade is verrijkt met venkel en versgebakken croutons. We sluiten af met een kaasbord waarop uitsluitend Hollandse kaasjes als Leidse Sleutel (volle komijnekaas), Brabants Blauw (een krachtige blauwader geitenkaas) en frisse Paolkes van rauwe koemelk uit Zevenaar. Feestje!

A restaurant like this that everyone would want nearby: De Watergeus, originally founded by Sjanie de Geus, now run by her daughter Annemarike. Nestled in the green polder landscape and for years a reliable and steadfast presence in the Plassengebied region. Everything is excellent here: the spotless ambiance featuring comfortable armchairs and white-clothed tables on sound-absorbing flooring, the cheerful service, the fair pricing, the spacious terrace at the Nieuwkoopse Plas, the large parking lot, and the tasty cuisine from head chef Bas Roelofs. He continues to feel supported by the founding chef, Cor van Schayk. Annemarike serves Saint-Véran ‘Les Climats’ from Domaine des Poncetys, 2020. A fine Chardonnay from Burgundy, paired with a turbot terrine accompanied by Little Gem lettuce and paprika mayonnaise. Juicy, savory, tender, and beautifully plated. On the other plate, once the most popular starter in the Netherlands: smoked salmon. A selection of baby mussels with potato-salmon salad, mayonnaise, and mixed greens. Delicious, traditional starters. The main course from our three-course set menu is braised veal shank. Slow-cooked until meltingly tender and served with pommes dauphines, glossy spinach, and a sauce made with Limburg coarse mustard. As well as traditional asparagus with ham and new potatoes. To finish, an extensive cheese dessert. A delightful establishment! Tip: overnight stays are also available here.

A restaurant-hotel situated in the polder landscape that has stood strong for well over three decades. When you see that, you know: quality reigns here. From welcome to farewell, from wine list to kitchen, from ambiance to service. Sjanie de Geus took over De Watergeus from her father in 1976 and, together with her daughter Annemarike Pieterse, has long since secured the future of the family business. It’s a charming establishment. Complete with fine flooring, a fireplace, floral arrangements, and comfortable wicker chairs at generously sized tables dressed in linen. Plus, the Nieuwkoop Lakes are right outside the door. On sunny days, punts rest at the jetty while diners savor their meals on the expansive terrace, captivated by the velvety mirror-like surface, squabbling waterbirds, and envious passing boats. Chef Bas Roelofs prepares a king crab cocktail with radish, apple, wild rice, and butter lettuce, alongside marbled salmon with pickled vegetables and herb cream. This isn’t haute cuisine, but rather delicious, flawlessly executed dishes. The same goes for the vegetarian pièce de résistance: risotto with barbecued green asparagus, spring onion, and chanterelles. Sommelier Roos Pietersen pairs it with a lovely Pinot Noir from Languedoc, Des Montarels. A glass of Primitivo Tormaresca complements the pan-fried veal chop beautifully. It’s a generous cut, juicy, tender, pink, and served with airy béarnaise sauce and fries. A truly fine spot!

Just for the stunning view over the Nieuwkoopse Plassen, a visit to De Watergeus is well worth it. Especially on summer days when you can take a seat on the beautifully situated terrace. But that would not do justice to the expertise of head chef Bas Roelofs. He has been working in the kitchen for quite some years now, serving a balanced, classic cuisine made with seasonal produce predominantly sourced from Dutch farms. Owner Annemarike Pieterse says: “We prefer working with regional and seasonal ingredients. Whenever possible, our vegetables and herbs come straight from our own garden. The meat, fish, and cheeses are all sourced locally.” Guests feel right at home in Annemarike’s stylishly designed hotel-restaurant, which exudes a light and spacious atmosphere. The tables are beautifully and carefully set, the rattan chairs are comfortable to sit on, and fresh flowers are placed throughout. The friendly staff move with ease through the dining room, ensuring that guests lack nothing. Hostess and sommelier Roos Pietersen gladly pours a European wine at your table. “And of course, we never forget the Dutch wines!” De Watergeus is an establishment where hospitality is paramount and where you never leave dissatisfied. These are the kind of assurances that truly bring you joy.

Accessible via narrow polder roads, Annemarike Pieterse’s Hotel Restaurant De Watergeus pleasantly surprises visitors with a stunning, expansive view over the Nieuwkoopse Plassen. The restaurant’s interior has since been stylishly updated and exudes a light, spacious atmosphere. Executive Chef Cor van Schaik has been at the helm here for many years, preparing classic cuisine featuring seasonal produce predominantly sourced from Dutch soil, ideally straight from the nearby polders. To start, there’s a hearty duck leg terrine – which perhaps could have been served slightly warmer – accompanied by a garnish of sweet-and-sour kohlrabi and a sherry-date dressing. The classic Dutch shrimp cocktail and tournedos Béarnaise are indispensable to the Watergeus kitchen and remain consistently excellent. The Veluwe trout fillet, sustainably and artisan-cultivated, is served atop black rice with creamed leeks. No expense was spared when it comes to using real butter. For dessert, the Lambada strawberries with vanilla foam are truly delightful. The cheese selection is also highly praised. Zwaluwgekwetter from the Achterhoek and Oude Meije from North Holland are served at the proper temperature, accompanied by crisp, warm nut-and-fig bread and a rhubarb coulis. Annemarike and her service team work in disciplined harmony, expertly pairing suitable wines with each course. The five-year Banyuls from Domaine de Baillaury, with its notes of sweet, ripe fruit, pairs wonderfully with the cheese board. A fine establishment.

It’s rare to see this: a head chef who has stood behind the same stove for well over three decades. Defying the cliché that a cook needs to spread their wings after just five years. Cor van Schaik is thoroughly content at Restaurant De Watergeus. A stunning venue with a terrace and jetty on the Nieuwkoopse Plassen, placing it right in the middle of the Green Heart. Accessible via polder roads winding past lush pastures with grazing cows, past ditches and streams, alder trees, pollard willows, and small drawbridges. Sjanie de Geus took over the restaurant from her father in 1976 and now co-owns it with her daughter, Annemarike Pieterse. The latter pairs eel from the 'backyard' with Esporão, a full-bodied Alentejo made from indigenous grapes like Antão Vaz, Roupeiro, and Arinto. The smoked fish is served as fillets and tartare on a bed of rocket, cucumber ribbons, and crème fraîche. Rich and briny: absolutely delicious. Just like the paper-thin veal carpaccio served on cauliflower couscous with pepper mayonnaise. Main courses feature sea bass and duck. Van Schaik plates the perfectly cooked fish atop a velvet-smooth hollandaise, accompanied by rice croquettes, lamb testicles, and onion chutney. He slices the succulent duck breast over a mash of turnip stems, duck confit, and a delicate rhubarb jus. Paired with a glass of the 2016 white Crozes-Hermitage by Yann Chave, an elegant white Rhône wine composed mainly of Marsanne. To finish: a waffle with melted Weijde cheese, walnuts, and raisin marmalade. Excellent!