De Matroos en het Meisje

Tables d'hôtes is the concept behind Matroos and the girl. The downside of this is: you either make it or break it. In this case, it’s a make it, written in bold capitals. We’d like to order four courses, but our friendly and enthusiastic host, Taco de Vos, insists we simply cannot miss the turbot. We give in. Flying through the courses, we thoroughly enjoy a light bitterball filled with coeur de boeuf tomatoes and horseradish, followed by hamachi served with a caper vinaigrette, kohlrabi leaves, and fermented tulip petals. And it tastes just as extraordinary as it sounds: tangy, refreshing, and delicate all at once. Next comes the turbot with a fermented tomato sauce, followed by incredibly delicious braised beef with beurre blanc, truffle, and chard. A timeless classic that never fails to impress. For our wine, we start with a Pormenor, a lovely fresh white blend from the Douro region that pairs perfectly with the hamachi and turbot. Next, we enjoy a crisp red from Domaine de Gaubourg in the Loire Valley. For the finale, we choose one sweet course and one cheese course, both presented in classic French style. We finish with an ice cream cake topped with meringue and three lovely French cheeses. One point worth noting concerns the non-alcoholic drinks. There are only three soft drink options available. More attention could certainly be given to this. Otherwise, we leave completely satisfied, waving cheerfully to the jovial sailors in their smart blue uniforms.

In a corner building with a view of Delhiplein in Katendrecht, De Matroos en het Meisje immerses visitors in a cozy interior dominated by Delft blue. A surprise menu of four to six courses comes from the open kitchen. 63 degrees g...

A day before our reservation, we receive a reminder encouraging us to preview the wine list via the provided link, which proves to be a wise decision given that this hefty volume requires some preparation. We are warmly welcomed, and the "what the pot serves" concept is confirmed. We begin with oysters and a plate of Pata Negra. The divine sourdough bread arrives swiftly at the table. The decor is a spectacular display of blue and white, reminiscent of Delftware but featuring modern prints. The cuisine is distinctly French, offering four or five courses by choice, optionally accompanied by cheese. The amuse-bouche is a masterclass in preparing peas. Served al dente atop a horseradish reduction, encased in a crispy crust. Masterful. For the starter, raw turbot is presented in a mosaic alongside asparagus and dollops of goat cheese. Sweet and sour notes are introduced through fennel fronds, purple basil, and bits of raspberry. Not only a visual treat, but also a wonderfully fresh beginning, perfectly balanced. This is followed shortly by an intermezzo of egg yolk served with radicchio, yellow zucchini, and saffron foam topped with grated, dried fish roe. It offers a fantastic combination of robust bitter and briny flavors. On recommendation, we pair it with the 2019 Domaine Guiraud Les Sables d'Arène Grenache Blanc, which proves to be an excellent match. The main course takes a moment to arrive, but the braised beef cheek with razor clams, lamb ear, sea beans, and beurre blanc is flawlessly executed in both temperature and flavor. The menu concludes with an utterly delicious little tart that most closely resembles a light hazelnut shortbread, topped with various ginger preparations and fresh melon. The portions are generous, and there is clearly a great deal of loving attention paid to the food. Chefs Taco de Vos and Eva Eekman completely captivate their guests.

A gem in Rotterdam, located on the charming Deliplein in Katendrecht. There’s no pretentious fuss here, just old-fashioned coziness paired with a professional and genuinely warm approach. Hospitality entrepreneur Eva Eekman (also owner of Héroine and Putaine) runs her establishment flawlessly. The interior is unique, featuring walls painted in Delft blue. In the open kitchen, two chefs are focused on their tasks, though one yawns so frequently and deeply that it almost becomes a gimmick. The Mediterranean cuisine surprises with unforgettable flavors. You eat what’s on offer daily, with the only real choice being how many courses you’d like. Table water is charged for, while the delicious bread accompanied by two spreadable cultured butters—one goat cheese and one shallot—is complimentary. Right from the start, the courgette blossom with courgette mousse and perfectly pan-fried duck gizzards hits the mark. It’s not everyday fare, but an outright standout. This is followed by al dente pasta tossed with meaty morels, chanterelles, and plenty of summer truffle. It is paired with a Spanish natural wine, and La Reina del Mambo from the Basque Country, fresh and floral, complements it seamlessly. Next comes the beef chop with port sauce. Just as delicious, cooked to a beautiful pink with a rich sauce and a fresh mustard salad on the side. Unique yet heavenly is the dessert of fig leaf ice cream with puffed buckwheat and plum caramel. And all of this comes at an exemplary price-to-quality ratio.

In a vibrant corner of Rotterdam, we take a step back in time as we pull aside the heavy velvet curtain behind the front door of De Matroos en het Meisje. Tables dressed in white linens, accented with red-and-white and blue-and-white checkered table petticoats and napkins. Delft blue tiles on the walls feature iconic images of Rotterdam, such as the Euromast and the Koningshaven Bridge. Old-fashioned Dutch lace curtains frame the windows. Hospitality entrepreneur Eva Eekman knows exactly what she is doing, as the place is packed every day of the week with guests who appreciate the cozy, no-nonsense ambiance and come to sample the modern, playful, and fresh cuisine. You dine on the daily specials, with a choice of how many courses to order. The wine list offers pleasant surprises from smaller wineries. Seared kingfish is served with a celery and apple compote, hangop, pickled white grapes, and beetroot. The plating is visually appealing, and the flavors are fresh and light. Paired with a 2017 Italian Pinot Grigio from Collio, it is a delightful start. But then! Rose-seared diamond sole arrives alongside a wild garlic chimichurri, a bone marrow and red wine jus, a smoked garlic, cumin, and carrot cream, and Dutch asparagus. Damn, this is incredible! We finish with an almond sponge cake topped with rosewater-marinated poached rhubarb, fresh yuzu jelly, and creamy rhubarb cremoux. Served alongside rhubarb ice cream and crispy rhubarb meringue. We say: see you next year!

What a delightful spot! In the former bakery corner building on the once-famous Deliplein square in Katendrecht, the energetic hospitality professional Eva Eekman runs this crowd-pleaser, which has been standing strong for about ten years. Wooden floors, high ceilings, tables dressed in white linens with Brabants Bonte underliners, Thonet No. 14 chairs, and walls painted in 'Rotterdam blue' (a collage of familiar faces and places from the Maasstad). And featuring a logo inspired by the famous photograph of the American soldier kissing a nurse on V-J Day in Times Square. We pair a South African Chenin Blanc with sea bass ceviche served with tiger milk, coeur de boeuf and other tomatoes, tomato gel, puffed tomberries, and a crisp made from puff pastry. Head chef Sergio Kross generously drizzles coriander oil over it, which makes the flavor absolutely outstanding. Host Taco de Vos then brings a vegetarian dish to the table: carrot preparations, roasted peas, puffed rice, pan-fried portobello, and a 63-degree egg yolk. Beautiful! For the main course, we have picaña beef (tail cut) grilled on a Big Green Egg, accompanied by roasted fennel, pomegranate, bulgur, feta, and a smoked garlic sauce. Everything is excellent: here they cook well and with great attention to seasoning. The delicious dessert combines lavender panna cotta with three peach preparations (chutney, sorbet, and grilled). Affordable class. Welcome to Lekker.

The Rotterdam neighborhood of Katendrecht has lost its sailors and prostitutes, but it is on its way to becoming the city’s premier gastronomic dining destination. On the corner of Deliplein, now rich with culinary venues, we find the table d’hôtes restaurant De Matroos en het Meisje. Curtains in traditional Dutch tavern style, an entrance through an airlock, and inside, everything is (Delft) blue—except for the white table linens and certain red Brabant-patterned tea towels used as napkins. There is no à la carte menu; you can choose from three- to six-course tasting menus, after which the chef will surprise you. The bread is crusty, but the butter is delicious, and the wine—a 2015 Chilean Chardonnay Ríos Reserva—is pleasant. The starter features ox sausage prepared with yuzu, served alongside slices of radish and turnip. A simple delight. The main course is more creative: perfectly cooked skirt steak with fregola, sliced and served piping hot. We are unexpectedly served a glass of an unfamiliar wine made from 100% Cabernet Sauvignon grapes. It pairs excellently with the meat dish and continues to complement the cheese dessert flawlessly. All red wines are decanted. The service is jovial and highly professional, the kitchen under chefs Sergio Kross and Mathieu Roza is surprisingly excellent, and the wines are top-notch and generously poured. Welcome to Delicious.