The story
DYLANS in Noordwijk-Binnen is a restaurant where meat takes centre stage, and the story behind it runs deep. The founder’s grandfather grew up as the son of a renowned butcher in the Bollenstreek region, and that love for craftsmanship has been passed down through three generations. Today, chef Nils van Werkhoven and his team channel that same dedication into every dish.
The kitchen relies on a Josper Grill – a hybrid charcoal grill and oven that seals in natural juices while imparting an intense, smoky flavour. From the DYLANS Steak and the Tenderloin in Salt Crust to the Porterhouse for two, the meat selection is designed for those who appreciate precision and depth of flavour. The Josper also handles fish and vegetables with equal care, turning out grilled dorade, sole, and sides like cauliflower steak with the same controlled heat.
The menu extends beyond beef. Starters include Wagyu Japan A5 carpaccio, duck liver with brioche and amarena cherry, and a scallop dish with pata negra and oxtail nage. For mains, there is guinea fowl with truffle ravioli, sea bass with risotto and sage beurre blanc, and a celeriac steak for those who prefer a plant-based option. Desserts range from a dark chocolate and mango mousse to a crème brûlée with apple pie and cinnamon sorbet.
The lounge bar offers a more relaxed setting, with cocktails, wines, and bar bites such as Black Angus bitterballen, chicken gyoza, and Gillardeau oysters. Whether seated in the restaurant or at the bar, the atmosphere is refined but unhurried.
DYLANS has held a place in the Michelin Guide for eight consecutive years, a recognition of the consistency and skill that define the kitchen. It is a restaurant built on heritage, not hype – and the proof is on the plate.
Recognition
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