Vis en Meer

A cozy, living-room-style restaurant run by owner-chef Sjouke and hostess Maya Schilstra. Located in the heart of Woudsend, near the Frisian Lakes. It’s no wonder it’s often completely packed during the summer season. But that’s just as much due to the high quality of the dishes leaving Sjouke and his team’s kitchen. Fish takes center stage, delivered swimming fresh every day. Multi-course menus and à la carte options are available, and from the seafood display come fresh oysters such as Fine de Claire, Geay, and Gillardeau, served on ice with a Bloody Mary shot and a dressing made from red wine vinegar and shallots. To start: paper-thin slices of yellowfin tuna with wasabi crunch, soya pearls, and a sesame crisp. Light and refined. Following the staff’s recommendation, we order the 'Sea Feast Fish and More' and are not disappointed. A generous portion of well-cooked cod comes alongside Argentine prawns, cockles, and mussels, warm-smoked salmon with fresh herbs, and orzo. For meat-eaters, there’s a grilled entrecôte with ratatouille and a rich house jus on the menu, and once again we taste the touch of a seasoned master. Cooked to perfection and deeply flavorful. All of this paired with cheerful and competent service, a pleasant atmosphere, and – not to mention – a bill that offers excellent value. A wonderful spot!

Vis en Meer has long been a staple in the picturesque village of Woudsend. Inside the cozy, lively living-room-style restaurant, it’s always bustling, especially during peak season. The space boasts beautiful round and elevated tables, plus a chef’s table at the bar. Maya Schilstra offers a wonderfully warm welcome; she runs the establishment alongside her husband and head chef, Sjouke. It’s also delightful to see their children already fully engaged in the service. Paired with a delicious prosecco, we sample three different varieties of fresh oysters straight from the lobster tank. Fish takes center stage here, and our first starter—charred wild Argentine prawns with assorted seasonal vegetables, sesame mayonnaise, and crispy bits—is an instant hit. Thank goodness we have bread to soak up every last drop. Service moves briskly despite the packed house, soon followed by a perfectly fresh turbot fillet with green asparagus in a miso jus, accompanied by a red beet crumble. Maya pairs it with a beautifully crisp Riesling from Dreissigacker, Germany. The main course falls slightly short, however; the Thai-style chicken thighs with cashew crumble could have used a bit more attention. A perfectly chilled Spätburgunder from Neiss helps elevate the dish. We finish with Oreo cake and stracciatella ice cream topped with krakeling. Nothing wrong with that, nor with the bill, actually. Excellent value for money. A true keeper.

Vis en Meer, run by chefs Sjouke and Maya Schilstra, is located in the center of the picturesque water sports village of Woudsend. The interior has been refreshed with new tables and chairs, and the installation of wood paneling has significantly improved the acoustics. The menu features plenty of fish, attracting both regulars and boaters alike. We can opt for a multi-course menu, and the dishes are described in detail on the menu card—a rarity these days. There’s a slight hiccup during the aperitif. The ordered Provençal rosé turns out to be a Rioja, but fortunately, the mistake is quickly corrected. For the starter, there’s extremely fresh, well-seasoned tuna tartare with grilled asparagus, crispy capers, blood orange, and yogurt. My table companion enjoys Argentine prawns in breadcrumbs, basil ravioli, cherry tomatoes, and lime. Also an excellent dish, though it’s served in a spicy tomato sauce. Delicious on its own, but the sauce isn’t mentioned in the description. In the poured 2022 Albariño Atlantico Mar de Frades, we taste the sea, and this wine pairs seamlessly with the dishes. A generous portion of fried red mullet fillet with cockles, mussels, and a saffron and vadouvan sauce follows, served with a side of thick-cut fries and a salad with feta and homemade ravigote sauce. Feel free to bring a big appetite, as the portions are generous. Along with the coffee comes a simple bonbon, but the house-made limoncello we sample is a perfect hit. Don’t expect artistic plating or complex dishes here, but rather pure, incredibly fresh, and delicious food, along with very friendly service that goes all out to ensure we have a lovely evening.

Do you love fish? Then set your course for Woudsend. At Vis en Meer, run by Sjouke and Maya Schilstra, fish, crustaceans and shellfish take center stage. The oysters come from their own homarium, and the menu features primarily fish, although meat-eaters – much like vegetarians – also have plenty of choice here. With a glass of excellent Farina Prosecco Spumante Extra Dry, we indulge in brilliantly fresh oysters. We are also highly impressed by the lukewarm smoked IJsselmeer eel served with roseval potatoes and a mustard-horseradish dressing. The beef ribeye carpaccio that follows is perfectly fine on its own, but it's a pity that the flavor of the meat is overwhelmed by the intense whiskey sauce and the generous sprinkling of furikake. That you don't need to go home hungry is proven by the main course: no less than three portions of pan-fried sea bass with the skin on, served with lobster risotto, accompanied by homemade fries and salad. We find the dessert of 'deconstructed' apple pie with vanilla ice cream and cream slightly less impressive. A nice touch: no surcharge is applied if you order the cheese plate instead of dessert. Equally pleasant is the service led by Marjolein Tjalsma. They read the guests well and respond flawlessly. Don't expect super-refined dishes here, but rather reliable quality at an excellent price-to-quality ratio. And big eaters will certainly not be disappointed.

In the picturesque watersports village of Woudsend, owner-chef Sjouke and hostess Maya Schilstra have been running a charming spot for years where fish takes center stage. The seafood tank is stocked with super-fresh oysters, and the menu offers plenty of choices of fish, crustaceans, and shellfish, accompanied by ingredients from regional and sustainable farming. Meat lovers are not forgotten either. A thick entrecôte from Frisian red-boned cattle graces the menu. The wine list features numerous white wine labels organized by flavor profile. A cozy and relaxed atmosphere prevails, partly due to the presence of many slightly older boating enthusiasts. We start with six fresh fine de claire oysters from Normandy. The house wine, a Chilean Errazuriz Estate Sauvignon Blanc 2020, pairs perfectly with them. Scallops and prawns with sweet potato cream, pearl couscous, and beurre blanc follow. Excellent and fresher than fresh. Applause for the spaghetti frutti di mare de luxe, generously filled with prawns, lobster, mussels, and scallops. What a feast of delights. Then crème brûlée as it should be: with a perfectly paper-thin caramel crust. The service is young, cheerful, and warm, the portions are generous, and the price-to-quality ratio is excellent. A wonderful spot!

Fish takes center stage at this charming establishment run by owner-chef Sjouke Schilstra and hostess Maya Schilstra-Portmann. An oyster display brimming with ultra-fresh oysters sits alongside a lunch and dinner menu offering plenty of choices for seasonal, fresh, wild-caught fish from the North Sea. Meat lovers can also order an entrecote from Tres Vers in Sint Nicolaasga, available either with or without lobster. The restaurant features a wine list with options for everyone, both in price and flavor profile, with a strong emphasis on white wines. For the little ones, there is a special children's menu featuring pieces of cod or fish fingers. The atmosphere is casual and perfectly suited to the picturesque watersports village, a vibe the young service staff certainly help create. Behind the restaurant lies a sheltered, private inner courtyard complete with a terrace and veranda. Sjouke Schilstra, an avid sailor and traveler, says: “We have expanded our terrace a bit and we hope it stays that way. Not just for us, but also for our colleagues. It makes the village even cozier and attracts many more tourists.” A word of warning: come here with a hearty appetite, because the portions are generous and the desserts are irresistibly delicious. And all of this at a very reasonable price. A wonderful spot, and we are not the only ones who think so, as this restaurant is almost always packed! Fun fact: since day one of the intelligent lockdown, Vis en Meer has been offering meal delivery and takeaway, a service that remains so popular it will continue indefinitely.

Great value for money at this pleasant, no-frills seafood restaurant. The atmosphere is informal, with young waitresses serving under the watchful eye of hostess Maya, while owner-chef Sjouke Schilstra is supported by young culinary talent. They don’t do amuse-bouches here, but the oyster tank offers super-fresh oysters. After that, you can choose between a set menu or à la carte—both are excellent options. Grilled scallops straight from the baking sheet with soy beans, crispy pork belly, a morel mushroom jus, and a sweet potato cream are perfectly executed. Especially when paired with a glass of Farina Pinot Grigio delle Venezie. The slow-cooked salmon glazed with teriyaki, served on green asparagus with a dressing of cream, mayonnaise, and green herbs, is also truly delicious. And then! The pan-seared turbot fillet has a perfect cook and comes with a side of carrots, broccoli, and soybeans. My dining companion savors a generous portion of skin-on pan-fried sea bass on pearl couscous with mustard sauce. Thick fries with mayo and homemade ravigote sauce arrive alongside a mixed salad with julienned carrots and cucumber. It’s rare to find this level of quality combined with such generous portions. We simply couldn’t resist the tiramisu with limoncello on a base of ladyfinger cake. And it turns out we were absolutely right. What a wonderful spot!

Located in the picturesque Frisian water sports village of Woudsend, fish takes center stage in this attractively decorated and spotlessly clean restaurant. We have barely settled at our carefully set table when owner-chef Sjouke Schilstra comes to greet us. The place is cozily busy with a relaxed atmosphere, and many guests are visitors who have moored their boats nearby. There are no amuse-bouches here, but you can start with one or more oysters from the seafood tank. For the starter, we have scallops straight from the baking sheet with sesame jus, yuzu, grilled belly bacon, and sweet potato cream. Frugality seems foreign to the chef, as we happily devour no fewer than three delicious scallops, pairing them with a glass of organic Oc Natura Chardonnay 2016 from Domaine de Caylus in the Minervois. Pil-pil-spiced scampi arrive in a sizzling little pan and are delightfully spicy. The main course features a skin-grilled sea bass fillet that, upon closer inspection, turns out to be pike perch. Not a major issue, but it would have been better to note that. The sides include slightly overcooked pasta, assorted vegetables, anise herb, and a seaweed krupuk. For dessert, there is refreshing limoncello ice cream with mango and raspberries. The waitstaff is friendly and enthusiastic, though they could benefit from a bit more product knowledge.