Plantage 87

Over the past few years, owner-chef Stephan Möllers and his partner and hostess, Wendie, have invested significantly. Alongside a completely new interior, the exterior has also been upgraded, allowing guests to dine on a lush terrace overlooking the Braassemermeer when the weather is nice. From Stephan’s open kitchen, alongside his young team, come rich dishes that excel in pure flavors and sophisticated combinations. Möllers works extensively with vegetables and herbs from his own garden and is now a certified hunter. The goose meat bitterballen served as an amuse-bouche are utterly unforgettable. A seasonal multi-course menu is on offer, and we begin with a refined North Sea crab salad mixed with apple and small quenelles of verbena cream, topped generously with Oscietra caviar. A true discovery is the tempura of hare with wakame, garden-pickled radish, a tosa dashi beurre blanc, and roasted kombu. What ingenuity in flavor and texture. Host and sommelier Danny Huigsloot pairs it flawlessly with a Wachenheimer Altenburg 3 P.n.ts from Georg Mosbacher, featuring mild spiciness, almond, pear, and white fruit notes in the finish. The pièce de résistance features various preparations of lamb from Leimuiden, including silky sweetbread, crispy caramelized pork belly, and vadouvan-spiced kofta. Accompanied by pea cream, fresh peas, garden beans, mint, and a lamb jus with star anise, it’s a feast for the taste buds. Möllers continues to surpass himself, and together with his lovely hostess Wendie and team, he manages to blow guests completely off their feet. And the price-to-quality ratio can only be described as exemplary. Definitely a standout. Score rises to 48.

Plantage 87 takes its name from its address in the small village of Oude Wetering in the Green Heart. The restaurant features a spacious terrace with a jetty on the Braassemermeer lake and its own vegetable garden, from which chef Stephan Möllers harvests daily....

Gestaag is expanding the team at Plantage 87 with inspiring chefs and equally dedicated service staff. This is necessary because owner-chef Stephan Möllers and his partner and hostess Wendie can boast of an ever-growing and loyal clientele. The location is Oude Wetering on the edge of the Braassemermeer lake, where this informal and accessible restaurant is housed in the former canteen of the marina. Almost in stark contrast to the gastronomic standard that Möllers showcases. For here they cook at a high level, using rich seasonal produce and flavors that truly impress. Guests can choose from a multi-course menu, ranging from three to a maximum of eight courses. There is a contagious buzz in the air, and from the large open kitchen quickly come welcome bites such as portobello mousse with paper-thin seaweed and black olive crisp, shavings of Pata Negra ham, and mushroom and tarragon vinaigrette. A delicious harbinger of what’s to come. Soft-poached pike perch arrives on a bed of pearl couscous salad, surrounded by smoked yogurt sauce and a buttermilk and dill oil vinaigrette. The surprise lies beneath a dollop of fresh green herbs: a generous scoop of Oscietra caviar. Simply to die for. The same goes for the perfectly roasted scallop on parsley root purée, with roasted onion, foamy vin jaune sauce, finished tableside with generously shaved Bianchetti truffle. Paired with the juicy quail roulade featuring a confit leg, celery root cream, and porcini sauce, skilled sommelier Danny Huigsloot pours a beautifully complementary Zweigelt Barrique from Kurt Angerer. That completes the experience. The price-to-quality ratio is exemplary, just like the genuine hospitality and the extremely creative dishes served with generous portions. Finally: a completely new terrace has been laid out in the meantime, and on summer days it’s a delight to dine there. Rating rises to 50.

Owner-chef Stephan Möllers has long stood for a generous cuisine practiced at a high gastronomic level, paired with an exemplary humility that many could learn from. Nature is all-important, and Stephan cooks with the seasons. Every morning he heads to his vegetable garden, and with the freshest produce in his hands and numerous ideas in his mind, he sets to work – alongside his right-hand man Maarten Westerhout and the team. Fine acidity, light fermentations, à la plancha preparations, and not least luxurious jus, sauces, dressings and marinades define his style. His charming partner, maître d’ and sommelier Wendie Möllers finds the finest wines to match. A heads-up: book well in advance, as the place is always packed. Regulars know their way around flawlessly by now, and since word-of-mouth remains the best advertising, that number keeps growing steadily. The former clubhouse of the marina has been upgraded into a modern establishment equipped with every convenience, accessible via a parking lot. The atmosphere is extremely pleasant, buzzing with cheerful chatter. From the large open kitchen, where focused work takes place, come up to four amuse-bouches, including a dashi meringue with seaweed mousse and wakame crisps – which can immediately be crowned a signature dish. What a flavor bomb! A set menu is printed directly on the table. We simply choose the number of courses. It begins quietly with pan-fried red mullet, but then we are caught off guard gastronomically by caramelized belly pork, pan-fried langoustine, and a watercress vinaigrette. The meat melts on the tongue and is exceptionally powerful in flavor, yet it doesn’t overwhelm the delicate langoustine. The precise balance of acidity in the vinaigrette betrays the chef’s talent. Wendie serves a Riesling from Gobelsburg in Austria, and it pairs ridiculously well. Pan-fried anglerfish with various preparations of zucchini and a foamy lobster and cognac sauce is equally stunning. We continue with pan-fried sweetbread, cooked to absolute perfection – crispy on the outside and velvety soft within. Served with a fermented strawberry vinaigrette (just imagine), slices of unripe strawberry, and artichoke. The dessert, featuring various honey preparations with yogurt ice cream (the chef’s hobby), skyr, and raspberries, closes the menu in style. Simply superb. It convincingly rises to 58.

Stephan and Wendie Möllers have created a gastronomic dining palace in the former canteen of the Oude Wetering marina. You wouldn't guess that upon arrival, as the entrance – the restaurant is situated behind the marina's parking lot – appears somewhat cluttered. But once inside, you're immediately struck by a 'wow' feeling that only grows throughout the evening. It's no surprise that it's always packed with guests who appreciate the rich and pure cuisine of the Möllers. Considerable investment has been made in the ambiance. A new floor, tables and chairs, and a modern, fully equipped washroom area. The atmosphere is relaxed, and we are soon served a parade of amuse-bouches, each presented beautifully and bursting with flavor. Tartelette with mackerel, apple, and cider foam; a round of goat cheese, fenugreek, and truffle mayo; and a meringue of beetroot with veal tongue, carrot, and ponzu vinaigrette. The party has begun. Stephan cooks extensively with organic ingredients from his own garden, and we can taste this in every dish. For the starter, a corvina roulade with green herbs, kohlrabi, and a fresh, tangy buttermilk and dill vinaigrette. A glass of Palacio de Bornos Verdejo 2021 completes this dish perfectly. The highlight of the evening – simply outstanding – is lamb from Leimuiden. Five preparations, including the neck, confit and crisply fried, a cutlet, the leg, a piece of the loin cooked beautifully pink, and finally a grilled kebab with ras el hanout, peas, asparagus, and lamb jus. Each one perfectly cooked, and the Domaine de la Baume 2020 rosé from Languedoc, a blend of grenache, syrah, and cinsault, is a perfect pairing. For dessert, a refreshing hanging curd mousse with almond crunch, rhubarb and champagne sorbet. Delicious! Plantage 87 rises to 76.

Owner-chef Stephan and hostess-sommelier Wendie Möllers steadily run their pleasant restaurant in the former marina clubhouse in Oude Wetering. Right from the start, it’s clear: what exquisite cooking is served here. Möllers makes extensive use of organic produce from his own vegetable garden, and you can taste it in every dish. His refined cooking style avoids unnecessary frills and focuses on pure, generous flavors. It is accessible to a wide range of guests, yet always delivers a ‘wow’ factor. For an aperitif, an Italian red, Castello Tricerchi from the Montalcino region. It is fruity with a lovely finish. The starter features caramelized belly pork with langoustines. The pork is gently seared and melts in the mouth, while the langoustines are beautifully cooked pink. They come with a refined legume salad dressed in a savory vinaigrette. Leave the preparation of sauces, dressings, and vinaigrettes to the chef; it is one of his specialties and they are packed with flavor. The main course features crispy-fried sweetbread with unripe strawberries, artichoke, and an ice wine vinegar vinaigrette. The sweetbread tastes very natural but has a firmer interior due to the crispy frying method—you’ll have to appreciate that. The unripe strawberries are a brilliant addition, retaining their flavor and maintaining a lovely texture. For dessert, almond mousse is served alongside Dutch strawberries, accompanied by an almond crisp and an elderflower sorbet. That sorbet earns its applause; thanks to the distinctive flavor of the elderberries, it serves as a perfect counterpoint to the sweet, crispy almond. Also a plus: the restrooms have undergone a complete transformation and now boast a clean, modern design. The restaurant rises to place XX in the Top 100 of this guide.

A hidden gem right on Lake Braassemermeer. Chef-owner Stephan Möllers has been cooking up a storm here for several years now. With his 'just keep it casual, because that's already wild enough' attitude, you immediately feel at home in the former watersports canteen, which is simply yet atmospherically furnished. Wooden tables, linen napkins, fine crockery, and a few tasteful tone-on-tone accents like rough-hewn console tables adorned with stunning floral arrangements in decorative vases. Stephan and his team work with focused dedication in the spacious open kitchen. Hostess Wendie, Stephan’s wife, and head sommelier Danny Huigsloot steer the restaurant team with a steady hand, ensuring guests are pampered throughout the afternoon or evening in an exceptionally pleasant and relaxed manner. When it comes to the culinary offerings, we can be brief: they are at an unprecedentedly high level. Creative, refined, bursting with flavor, surprising, and above all: absolutely delicious. Not surprising, as Stephan learned his trade in renowned restaurants before he and Wendie launched their own venture. Stephan relies heavily on produce from his own vegetable garden and greenhouse, supplemented by ingredients sourced from local suppliers. Stephan: “I was born and raised in the Green Heart, so I know exactly where to find the finest products. We’ve also kept bees here since this spring, and we cultivate numerous varieties of edible flowers and herbs that I love working with.” The wine list features fine labels at affordable prices. It focuses primarily on classic wines, but also includes bottles that the owners personally select from Italy, Germany, and Luxembourg. “Our restaurant reflects who we are, and that is clearly evident in our wine list,” Stephan explains. A top-notch establishment!

Pal on the Braassemermeer, set in a warmly decorated wooden ambiance of a former watersports café. Chef Stephan Möllers and his (guest) wife and sommelier Wendie outdo themselves as captivating hosts, offering welcoming service and excellent cuisine. Last year they entered the Top-100, and this year the trajectory continues upward. Möllers trained in starred restaurants, and with that background combined with passionate craftsmanship, he follows a straightforward cooking style that impresses a broad audience with its flavors and creative touches. Just his welcome bite of crispy hutspot with a Hemawurst sauce is worth applause: innovative, witty, and above all delicious. And as with all ingredients here: they are sourced from suppliers in the immediate vicinity and come from the kitchen’s own vegetable garden and greenhouse. We taste sea bass tartare with Veense gherkins, green herbs, and a gherkin seed vinaigrette: a harmonious interplay of salty, savory, and bright acidity. Alongside it sits the vegetarian version: tartare of baked winter carrot with the same accompaniments. Wendie pours a lovely Kirrihill 2016 alongside it, a round, fruity Chardonnay from South Africa. The main course is beef shank (hind leg). Firm yet tender meat, deliciously roasted and served with cabbage, pommes Anna, and violet mustard, accompanied by a parsnip and Époisses cream. Deep and full flavors. The vegetarian main course features ravioli stuffed with mushrooms and cream cheese, served with wild spinach, fried quail eggs, winter truffle, and a foamy truffle sauce. Equally delightful. In the glass, a cherry-red Dehesa la Granga 2013 from Zamora. An aromatic wine with toasted oak notes. We wrap up with an assortment of cheeses, followed by a sweet dessert of blood orange with Angostura bitters and tarragon. A highly surprising establishment that definitely deserves to be kept on your radar. It rises to 91 in the Lekker Top-100.

A welcoming spot with a spacious terrace at the marina of the Braassemermeer. The other 'plantation', where owner-chef Stephan Möllers grows a large portion of his vegetables, is just a stone's throw away. That's what's nice about this restaurant: they make extensive use of homegrown produce, as well as local ingredients. So plenty of herbs, vegetables, and edible flowers. The concept features a three-course base menu that can be expanded to eight courses. You can also opt for a fully vegetarian menu upon request. Then again, when it's good, it's good—and that's precisely what these dishes are. The starter is visually stunning, featuring albacore tuna with bright green gazpacho and smoked paprika cream. Fresh, vibrant, and bursting with flavor. The dish is served personally by the chef, accompanied by brief commentary. Beautifully paired with the 2017 Fillaboa Albariño, graciously provided by hostess and sommelier Wendie Möllers. Leimuiden lamb with roasted green asparagus and eggplant compote arrives as the main course, served with a lamb jus so good you'll lick your fingers. What a craftsman Möllers is. When you make sauces like that, you know exactly what you're doing. The subtly used star anise in the jus goes wonderfully with the Zinfandel Painter Bridge. Finally, various preparations of rhubarb: as compote, jelly, sauce, and meringue, topped off with a yogurt semifreddo. Refreshing and, thankfully, not too sweet. Things are going well at Plantage 87. It enters the Lekker Top-100 at number 99.