Aan de Zweth

Under the inspiring leadership of the new owners, Justin Koopman (chef) and Indy Chiron Akkermans (hostess), who have been at the helm since March 2025, there is great ambition to deliver top-tier gastronomy. However, something went too wrong during our visit. Two main points of criticism: our comment about a thick vein in the duck breast fillet was never addressed. And on two occasions, the wine descriptions were inaccurate—one involved an incorrect pronunciation, and the other featured wrong information about the producer. This should not happen given the price charged per glass. The amuse-bouches were enjoyed, but they still need some refinement. The stroopwafel with red cabbage and yuzu was too dry and somewhat flat in flavor, and the soy sauce was overly prominent in the chawanmushi. Fortunately, the bluefin tuna tartare was excellent! It was served with tzatziki ice cream, red meat radish, wasabi, and Japanese citrus. The ice cream, in particular, was a pleasant surprise. The accompanying Nik Weis Riesling from the Mosel paired well. The nicely seared duck breast fillet came with a flavorful carrot, ginger, and pumpkin cream, as well as a lovely mango and pumpkin chutney. A ripe Barbera d'Alba from Trediberri complemented it well. Finally, an amarena cherry biscuit with a goat yogurt mousse featuring yellow curry and a cherry sauce. Remove from the Top 100 this year.

Led by Chef Justin Koopman and hostess Indy Chiron Akkermans, Aan de Zweth remains an elegant and contemporary culinary destination. Koopman builds upon a classic French foundation, which he refines with carefully chosen herbs...

Charming restaurant on the banks of the Delftse Schie. With its own parking lot. The soft carpet in the restaurant muffles footsteps. The menu lies on the table in an envelope, and as a welcome bite, three crispy strips with parmesan and Pata Negra are served in a glass. After two amuse-bouches—a beet sorbet with duck liver mousse, and a crispy Napoleon ball (licorice version) alongside a sous-vide egg with smoked eel and fish roe—the first starter arrives. A langoustine wrapped in kataifi dough with Waldorf salad topped with green apple jelly, celeriac mousseline, yuzu, and tzatziki sorbet. Surrounded by orange blossom vinaigrette. The shredded pastry around the langoustine is crisp and crunchy, but the langoustine tastes somewhat rubbery. The tzatziki ice cream is fantastic. We pair it with a non-alcoholic wine recommendation from sommelier Alain Rosier. He has chosen a Berticot 0%, a Sauvignon Blanc from southwest France from which the alcohol has been removed. It tastes of green apple and citrus and proves to be a great match for the seafood dishes. The main course of perfectly seared Wagyu short rib is exemplary. The exterior of the meat is caramelized, and the side dish of polenta topped with sliced radish is presented with great flavor. This also applies to the dessert featuring strawberries in various preparations. Beautifully plated, and the long pepper used as a flavoring is pleasant with its deep taste of, among other things, licorice and a hint of pepper. Although Aan de Zweth shows signs of good cuisine, we still notice a few misses during our visit. Besides the rubbery langoustine and the too-mild fish dish, the bread served is on the dry side, as is the macaron that comes with the coffee. Aan de Zweth drops a few places to 47.

Located between Delft and Rotterdam on the waters of the Schie. Since 2015, owner-chef Joris Peters and his partner, hostess Anjeta, have been running a gastronomic establishment in a white-plastered picturesque building that features simple furnishings, allowing all attention to be directed toward the plate. Peters, who has gained experience at establishments such as De Librije in Zwolle, describes his cooking as an earthy cuisine using local ingredients, and does not shy away from surprising guests with true flavor explosions. We kick off with a Blanc de Blancs champagne from Philippe Gonet and three fantastic matching amuse-bouches, including gazpacho with Dutch prawns, apple jelly with a pecorino crisp, and a slice of new Dutch herring on apple. The starter of langoustine tartare with a magnolia vinaigrette is somewhat overshadowed by the red beet mousse. The crispy skirt steak fares much better, glazed with veal jus and served alongside gyoza filled with kimchi in madeira broth and green apple. What a home run. The pièce de résistance is monkfish, pan-fried in butter, with a sublime shellfish sauce. The beef fillet with artichoke mousseline and pommes Paolo also earns applause. We soak up the accompanying calvados jus with extra requested bread until the last drop is gone. Passionate sommelier Alain Rosier pairs it with a barrel-aged Chardonnay from Baron Philippe de Rothschild, which earns this course a solid ten. We round off with strawberries on a white chocolate cream and five types of local cheese from places including Streefkerk, Lunteren, and Leiden. Top establishment. Rises a few places to 45.

At this gastronomic-historical venue, once known as De Zwethheul, owner-chef Joris Peters and his wife and hostess Anjeta settled nine years ago, and since then their business has been thriving. Peters' strength lies in an outstanding palate that drives him, with determination and discipline, through our culinary landscape. We enjoy the aperitif in the beautiful garden along the Rhine-Scheldt Canal and taste the kitchen's welcome offerings: a crisp with beetroot mousse and dukkah crunch, and a small taco with tomato salsa, a piece of rolled herring, and saffron cream. Exquisite flavors. By then you already know enough: excellent cooking is being done here. This is confirmed later inside, in the elegant salon, as we sample the amuse-bouches at the white-tablecloth table. Watercress ice, kohlrabi, and strained sheep's yogurt, alongside sea bass tartare dressed with lime, hazelnut crunch, horseradish foam, and PX and apple vinaigrette. Sommelier Alain Rosier pours a lovely Cairanne from the Rhône, Brusset, 2021, served alongside a North Sea crab salad with coriander and basil, and Black Angus tartare. Accompanied by curry foam, avocado, ginger vinaigrette, and a touch of Imperial caviar. Beautiful! Just like the other starter: red mul 'escabeche'. Served by host Lars Kivits with pickled vegetables, razor clam slices, romaine lettuce, arugula and balsamic vinaigrette, and fennel cream. The turbot main course, lightly roasted and steamed, arrives with Jerusalem artichoke cream, chanterelle foam, samphire, and green herb oil. On the other plate: crispy-fried sweetbread with red onion compote, cream of puffed celeriac, and jus of fermented barbecue vegetables. Wonderful. Especially with a glass of deep-red Spanish Monastrell Pepe Mendoza from 2019. Finally, some fine cheeses. At De Zweth continues to impress and rises to 51.

SVH Master Chefs Fred Mustert, Erik van Loo, and Mario Ridder had already earned a Michelin star at this address, but none of those predecessors secured the accolade so swiftly as Joris Peters: by late 2015, less than a year after opening. It speaks volumes about Peters’ dedication, having trained under some of the finest mentors at De Librije and Inter Scaldes. This refinement is immediately apparent in a selection of amuse-bouches served by the impeccable host Lars Kivits: a black olive and anchovy tartlet; foie gras with blackberry, macadamia nut, and Sauternes; and a cheese biscuit with herring rollmop and mayonnaise. An exhilarating start. We begin with a beef trio. Finely minced raw beef served with gherkin jus, hollandaise sauce, and small mushrooms. Followed by a richly tender braised beef brisket topped with paper-thin slices of raw langoustine, and a small bowl of smoked broth featuring mushrooms, pineapple, and diced turbot. What incredible flavors! Next comes the crab course. Delicate shellfish meat, tender, briny, and slightly fibrous, elevated with veal tartare, silver onion sorbet, and caviar, all drizzled with a red curry foam. Master sommelier Alain Rosier pairs it with an elegant white Rhône wine (Brusset): round, fresh, and aromatic. It also possesses ample body to complement the chosen grey mullet. Two succulent fillets, fresh, lightly seared and cooked to perfection, sliced paper-thin, served with smoked baby fennel, chanterelle mushrooms, and fermented tomato jus. The second lamb dish also leaves us breathless: juicy roasted lamb rack atop potatoes, French beans, and a roasted pepper salsa. Alongside it, a slow-braised beef cheek dish with lime, accompanied by a small carafe of exquisite lamb jus flavored with wild garlic. To finish: nougatine and cherry sorbet paired with a pandan rice foam. Dining at De Zweth is truly impressive!

Chef-owner Joris Peters, originally from the Zeeland-based Inter Scaldes, opened Aan de Zweth in 2015 together with his wife and hostess Anjeta. This venture has been a resounding success; the restaurant has since become a firmly established favorite. It is comfortably situated in an elegant white-plastered dining palace right along the Delftse Schie canal between Rotterdam and Delft, offering magnificent views over the water. Joris prepares classic cuisine with unmistakable international influences. His dishes are surprising, flawlessly balanced in flavor, and presented with unparalleled beauty. The sommelier passionately seeks out the finest wines to complement the food, driven by a deep love for wine and culinary pairing. Applause goes to the black brigade, who deliver professional service while impeccably dressed and in high spirits, consistently showing genuine attention to the guests. Their attentiveness never wavers. At Aan de Zweth, life takes on an extra sparkle. A fine establishment.

The success story of patron-chef Joris Peters and his (guest) wife Anjeta continues. Hailing from Zeeland's Inter Scaldes, Peters quickly earned a Top-100 ranking in this guide after taking over the former De Zwethheul. The culinary evolution of the young chef is particularly striking. His flavor palette seems limitless. The menu is rooted in classics yet reveals influences from global cuisines, while the wine list, expertly curated by maître sommelier Arnold Zwartkruis—who also comes from Inter Scaldes—is superbly assembled. Under his direction, the impeccably dressed black brigade operates with seamless precision. We begin with cheese crackers accompanied by paprika mayonnaise, followed by asparagus soup served in an eggshell, presented inside a Delft blue wooden shoe. Bread is served with both Spanish and Greek olive oils. A glass of golden-hued Beauté du Sud, a pleasant Chardonnay from the Languedoc, sets a promising tone. The subsequent dishes underscore the exceptional caliber of the kitchen team. First, lukewarm yellowfin tuna with paprika caramel, furikake, and tandoori sauce, alongside a salad of North Sea crab with coriander and veal tenderloin, curry, and imperial caviar. Remarkable flavors, flawlessly plated. Arnold pairs this with a Marsanne from Yves Cuilleron (2017)—herbal, juicy, and rounded out—with ample structure to complement the main course: a piece of Dutch lamb. Tender loin and braised cuts are served with aubergine, cut green beans, gremolata, and house jus spiked with horseradish. To finish, a light pineapple quark with Mandarine Napoléon sorbet. Refreshing, sweet-and-sour, and simply delicious. At De Zweth, the score climbs to 68.

The young chef Joris Peters has shown remarkable growth since we first sampled his dishes at several restaurants in Breda. Under his leadership, the former Zwethheul has been rejuvenated, made cozier, and more affordable. His wife, Anjeta Peters, and master sommelier Arnold Zwartkruis lead a brigade of skilled young staff who are well-dressed and refined. Our meal begins with scallop tartare with duck liver and truffle, served in its own shell, paired with a glass of golden-hued Beauté du Sud, a creamy Chardonnay from the Languedoc. You know immediately: this is top-level cooking. As a starter, we taste North Sea crab with a salad of avocado, curry, calf tartare, and imperial caviar. A beauty! Just like the expertly prepared organic duck liver terrine with fig compote and truffle vinaigrette on the other plate. The main course features a piece of monkfish (sea devils) baked in butter. The fish has a deliciously rich, savory flavor, the citrus vinaigrette offers a gentle acidity, and it comes with traditional kale, which is slowly making a comeback. Also served is braised veal cheek with fried langoustines and Jerusalem artichoke cream with a hint of curry. Top-notch dishes! To conclude, fresh and aged cheeses with nut bread, fruit mustard, and apple syrup. This restaurant, with free parking right outside and a fantastic waterside terrace in the summer, is really going to make it. It rises two places to 76.

Just for the North Sea crab salad with coriander, curry, and veal tartare, we would return immediately. So refined, intensely flavorful, beautifully presented, and prepared with love. You taste it and you feel it. We relax in the cleanly designed – and recently renovated – restaurant at round tables impeccably set with linen, comfortable upholstered chairs with armrests, and a special high-legged serving table for each table. Soon we are served a delicious aperitif based on Crodino, cava, and apple liqueur. Owner-chef Joris Peters accompanies it with amuse-bouches, including colorful cucumber structures with puffed red pepper jelly, avocado strips, white fish tartare, and melon with black olive crumb. The tone is set. We sample lobster with asparagus and a silky champagne sauce, while the modest yet highly skilled sommelier Arnold Zwartkruis pours a generous glass of Chardonnay Beauté du Sud, forming a perfect counterpart to the complex mid-course dish. Next comes perfectly cooked pasture-raised veal, juicy and pink inside, sliced and served as a stew with parsnip purée and Madeira jus. It arrives on a decorated Delft blue plate. All flavors are beautifully balanced, and great care has been taken to highlight pure tastes in the cooking. The dessert earns standing applause: with pomelo taking center stage, we taste strained yogurt, sorbet, and receive an “Acaoba chocolate brooch.” A fresh, softly sweet finale of high caliber. The service, led by the slender hostess Anjeta Peters, runs seamlessly and flawlessly. Notable is the clear divide among the guests here: distinguished and older, but also young, hip, and wary of pretentious fussiness. For both groups, it holds true that they know how to appreciate excellent food. Rises five places to 78.