Bravoure

In the middle of the Dorpsstraat in the only village on Vlieland lies the Badhotel Bruin hotel complex, which includes the Bravoure restaurant. One of the better addresses for culinary enjoyment. The kitchen is now led by a new chef, the young Max Grootendorst from Leidschendam. He has replaced the former Italian menu with a limited à la carte list featuring mainly French and modern Dutch dishes, alongside a multi-course tasting menu. The dishes are surprisingly good across the board, boasting beautiful flavors and structures. Following the refreshing starter of zucchini ribbons with goat cheese cream and crunchy pistachios comes a risotto with carrot broth and a prominent orange note, creamy stracciatella, and pine nuts that add a pleasant crunch to the dish. A unique take on a classic Italian recipe. For the main course, the fish lover is served pan-seared sea bass with pommes Anna, mushrooms and mushroom sauce, plus carrot cream, while the other option features beef cheek. The two generous portions are braised until incredibly tender, reminiscent of old-fashioned pulled meat. The accompaniments mirror those served with the fish. The strawberry variation of the tiramisu for dessert is surprisingly fruity and creamy simultaneously, whereas the crème catalana could improve: it currently suffers from lumps and an overly hard sugar crust. Host Mostafa Baidouri pairs the dishes with excellent wines: particularly the Nebbiolo from Langhe with the beef, and the Chenin Blanc Vouvray from Marc Brédif with the starter, both of which are outstanding. The bill is substantial, but well-deserved for the quality offered. It is a shame, however, that bread and water incur an additional charge even on an all-in menu. Fortunately, the service is exceptionally warm and welcoming. A highly recommended spot!

Restaurant Bravoure is part of Badhotel Bruin and is inextricably linked to the charming Wadden island of Vlieland. From ten in the morning, you can come here for coffee and pastries, continuing through to lunch, afternoon drinks with bites, or a platter of super-fresh oysters. In the evening, you can sit down in the stylish and modernly furnished dining room, where chef Francesco Pirone prepares the most delightful Italian dishes for you. The menu features aged beef from Belgium, homemade fries, excellent fish, shellfish and crustacean dishes, as well as vegetarian and vegan options. And, good to know; there is a special children’s menu. The kitchen offers a blend of classic Italian recipes combined with modern cooking techniques. We sample a well-chilled gazpacho with strawberries and cherry tomatoes, basil, and crunchy croutons. And a generous antipasto platter with various cured meats, seafood, cheese, grilled vegetables, olives, plus crispy fresh bruschetta. Perfectly cooked beef tenderloin with creamy Madeira sauce, oyster mushrooms, spinach, and romanesco is the main course. The meat is prepared to perfection. In the glass, a deep red Barbera d’Alba by Alberto Voerzio with notes of dark fruit and soft tannins. Don’t forget to order the homemade fries, as they are worth the bike ride. We finish off with an authentic affogato of creamy vanilla ice cream, poured over piping hot espresso and finished with cinnamon. And all of this for a very reasonable price. Bravo Bravoure!

Francesco Pirone, who has gained experience both domestically and internationally, was promoted from sous-chef to head chef at the end of 2022 at restaurant Bravoure, which is part of Badhotel Bruin. He has updated and expanded the menu with 'Italian Food', more fish and meat dishes, and sushi. Vegetarians can also make a good choice. The chic dining room is spacious and furnished with stylish furniture. The wooden tables are set without tablecloths, but adorned with linen napkins, wine and water glasses, and cutlery. They don't serve amuse-bouches here; instead, a small bread roll is brought to the table that, frankly, doesn't win any beauty contests. The first course is marinated salmon tartare on a bulgur tartlet with Japanese seaweed salad. A cleverly composed yet flavorful bite, accompanied by a glass of Australian Falling Rock, a delightful blend of Chardonnay, Viognier, and Sauvignon Blanc. We continue with black al dente pasta, served on a soft tomato sauce with finely sliced seafood. Beautifully presented and well-balanced in flavor. The main course consists of a generous portion of well-cooked Argentine beef with Madeira jus, polenta, and plenty of vegetables such as grilled romaine lettuce, bimi, cauliflower, and carrots. A glass of Chilean Aymara Carmenère Grand Reserva 2017 completes the picture. The dessert of chocolate cake with red berry ice cream is delicious, as is the accompanying dessert wine, a Yalumba Antique Muscat. A cup of strong coffee goes down perfectly. A lovely spot.

Restaurant Bravoure is part of Badhotel Bruin and is managed by Annelies van der Vorm. In an atmospheric and serenely designed dining room featuring numerous soft materials, such as a tufted wall, hotel guests and casual diners alike can savor the high-quality cuisine of Raymond Venmans. The menu at Bravoure covers two distinct extremes. On one end, there is a steak selection featuring four-week-aged organic Spanish beef, which explains why impressive cuts of meat are prominently displayed in the dry-aging cabinet. On the other end, the menu offers a wide variety of vegetarian dishes, some vegan, which can optionally be paired with fish. A surprise menu is also available. We choose the four-course meal, complete with a wine pairing. We are blown away by the balanced flavors of the raw sea bass with wasabi and the slow-cooked celeriac, served alongside a glass of Verdejo, Palacio de Bornos 2021. The picanha is equally superbly executed, and the accompanying glass of Diemersdal Estate Pinotage Reserve 2020 from South Africa is a spot-on choice. Host and sommelier René Röfekamp clearly knows his craft. The passion for cooking and the chef's professionalism, the restaurant's decor and atmosphere, the quality of the dishes, and the excellent service all make Restaurant Bravoure a delightful place to be.

That's great. Chef Raymond Venmans features numerous vegetarian and vegan options on the menu that have been crafted with considerable care. Some of these can be supplemented with fish. Beyond that, there is a steak menu showcasing beef from Spanish Asturian cows, dry-aged for four weeks in a meat cabinet, alongside several surprise menus. His cooking style embraces surprising elements, relying on contemporary techniques and the finest ingredients. Restaurant manager and sommelier René Röfekamp gladly pairs suitable wines with each course. Bravoure is the luxury restaurant at Badhotel Bruin, managed by Annelies van der Worm. The ambiance is luxurious, atmospheric, and calming, while the liver-colored upholstered wall not only exudes warmth but also enhances the acoustics. We indulge in softly cooked celeriac with black truffle, crisp elements, parmesan cheese mousse, and a potato crunch. In the glass, a Spanish white Palacio de Bornos from 2020. And a wood-aged Verdejo Rueda, which proves to be a top-tier pairing for the dish. With juicy entrecôte steaks comes a modest vegetable garnish and a rich, full-bodied Madeira jus. The dishes are served generously, and the two attentive hosts are equally generous with their pleasant attention. A wonderful place to enjoy yourself.

Bravoure is the luxury brasserie restaurant belonging to Badhotel Bruin by Annelies van der Vorm, located on the beautiful Wadden Island of Vlieland. The historic building sits right in the middle of the charming Dorpsstraat, centrally positioned between the mudflats and the dunes, and just a five-minute walk from the ferry terminal. The interior is inviting and stylish, furnished with sustainable materials and accented with modern elements. The kitchen is led by chef Raymond Venmans, who is also a talented Flamenco guitarist. He prepares seasonal French classics given a modern twist, drawing on international inspiration. And he certainly pulls it off. The dishes are well-balanced, the portions are generous, and the quality-to-price ratio is excellent. General Manager Corinne de Groot: “The corn crisis has fostered greater team spirit and a sense of community. We are all in the same boat after all. We all live here on the island as well, which makes us highly dependent on one another. We are completely reliant on tourists and their visits to the island, so it was incredibly tense wondering how we would get through it. The hotel reopened on April 28, along with the restaurant for staying guests. That brought a great sense of gratitude.” In good weather, you can enjoy lunch or dinner in peace in the sheltered inner courtyard, or – slightly more lively – on the restaurant’s front terrace. Also worth noting: child-friendly menus can be served upon request.

Bravoure is the restaurant of Badhotel Bruin in the heart of Oost-Vlieland. The boutique hotel is a well-known institution on the island. Raymond Venmans holds court in the kitchen, and he does so masterfully. The culinary foundation is French, but the chef is clearly open to international inspiration. The three-course menu offers two choices per course. We opt for the smoked eel in green company: cucumber rolls, pureed fresh spinach, and a citrus-herb mousse. It is served with white citrus foam, thin slices of radish, and lamb's ear. The Mure Pinot Blanc 2016 Signature stands up surprisingly well to the smoked eel. Three preparations of lamb – cutlet, fillet, and stewed – share the plate with pumpkin, couscous, za'atar, hippo tops (spicy watercress), and lamb jus. Everything is perfectly seasoned and skillfully paired with a glass of Jean-Luc Colombo Côtes du Rhône 2015 'Les Forots'. The other option features an entrecôte with chimichurri, green asparagus, oven-baked potato, zucchini, and bean cress. Absolutely delicious! Chocolate lovers will be delighted with the chocolate dessert featuring truffle with cream, garnache, chocolate parfait, a piece of dark chocolate, chocolate pearls, caramel bits, and Earl Grey ice cream. A refreshing alternative is the citrus dessert with grapefruit, blood orange, lemon, and Italian foam. When the weather is nice, you can enjoy an aperitif and/or coffee afterwards on the lovely terrace.

Restaurant Bravoure is part of Badhotel Bruin by Annelies van der Vorm. The oldest hotel on Vlieland is situated right in the middle of Hoofdstraat, featuring a prominent and highly enjoyable terrace. After an aperitif outside, we step into the restaurant, where the starter of smoked and marinated salmon is promptly served in a large cocktail glass. Accompanied by a variety of distinctive grilled vegetables and avocado cream, it is an excellent and flavorful dish, enhanced by a glass of Chardonnay Séduction 2016 from the Pays d’Oc. Both main courses stand out for their generous portions of unique and flawlessly prepared vegetables. The pollock is cooked to sublime perfection, while the tenderloin has absorbed the distinct flavors of the kamado grill and remains beautifully pink. The cheesecake dessert evokes summer and vacation with every garnish. The cheese board features international varieties served alongside toasted Frisian sugar bread. Delicious! There is still just enough room for a slice of moist lemon-flavored butter cake, paired with a cup of strong coffee served at the ideal temperature. Bravoure is a restaurant that serves well-crafted, generous, and affordable dishes from the kitchen of head chef Raymond Venmans. Bravo, and welcome to Lekker.