De Mandemaaker

From the picturesque old harbor of Spakenburg, where traditional barges BU24 and BU28 are moored in a charming setting, it’s just a few steps to restaurant De Mandemaaker on the lively Spuiplein square. Upon entering, we come across a beautiful photograph of two smiling ladies from Spakenburg in traditional dress, their skirts rolled up to knee height, ready to get to work. Chef Sander de Vette and hostess Annegreet Erkelens do the same, having earned their stripes together with over twenty-five years of experience. Since February 1, 2025, they have proudly taken ownership of the establishment. The atmosphere in the spacious restaurant is warm, characterized by abundant woodwork and comfortably cushioned chairs. The menu features fish as the star, complemented by meat dishes and classics like Gillardeau oysters. It takes a little while for the appetizer to arrive, but the creamy smoked eel salad with finely diced celeriac, crispy fried kale, and a parsnip and parsley oil sauce makes up for the wait. Next comes a red mullet fillet pan-fried perfectly on the skin, served with crisp vegetables such as spinach, broccoli, Brussels sprouts, and garden cress, alongside a lovely parsnip sauce. It pairs perfectly with the Picpoul de Pinet Prestige from house Beauvignac in the Languedoc region. My dining companion opts for a Spakenburg fish platter featuring generous seafood delicacies: salmon, eel, Dutch shrimp with a somewhat plain cocktail sauce, and hot selections like mackerel, red mullet, scallops, and prawns. For dessert, there is a caramelized banana mousse presented in a banana-shaped mold, accompanied by hazelnut mousse, hazelnut ice cream, sponge cake, and a serving of boerenjongens (Dutch wild berries). It tastes even better than the menu description suggests. A fun detail: the cover of the wine and menu booklet is crafted from klaplap fabric, the most distinctive element of the Spakenburg traditional costume. The price-to-quality ratio is excellent, and De Mandemaaker – much like the two ladies by the entrance – has every reason to be proud of that.

This historic building with a terrace, located in the center, houses a beautifully appointed establishment adorned with fine art and has been a popular attraction in Spakenburg for years. The kitchen offers refined cuisine and the internationally inspired wine list...

In the old historic inner harbor of Spakenburg, overlooking the many traditional botter boats moored here, we find Bart van Eijden's restaurant Mandemaaker. Upon arrival, we are warmly greeted by young waitstaff and invited to choose our own table. The interior boasts a modern design with abundant gold and black tones, the chairs are comfortably cushioned, and the magnificent large Gustav Klimt painting on the wall serves as a striking focal point. Executive chef Sander de Vette uses French cuisine as his foundation, with fish taking a prominent place. For the aperitif, a trio of mousses: prawn cracker with green curry bavarois, parsnip-hazelnut bavarois, and corn bavarois. The menu offers multi-course tasting menus alongside à la carte options. The starter features coarsely sliced veal tenderloin with various textured piccalillis, beautifully plated and mild in flavor. This is followed by crispy-baked gurnard fillet with roasted bimi, pea purée, potato purée, and béarnaise foam. The latter elevates the dish to a higher level. From the extensive and reasonably priced wine list, we choose a glass of Scrimaglio Del Comune di Gavi 2023 from Piedmont, Italy. It is an excellent white wine with fine acidity and a pleasant freshness. Finally, an extensive cheese board featuring cheeses served at the ideal temperature, accompanied by apple syrup and fig bread, along with a glass of Schloss Proschwitz Port from Saxony, Germany, which closely resembles a ruby port with notes of spices, vanilla, and chocolate. Welcome to Lekker.

An inviting eatery near the Old Harbour and a bustling shipyard with its glorious Zuiderzee past. A place where careful thought has been given to what guests truly enjoy eating and what they are willing to pay for it. A fine example of Spakenburg entrepreneurial spirit that has been paying off for half a century in a loyal crowd of local food lovers and “traditional dress tourists.” Owner Bert van Eijden first cooked here himself 43 years ago; now Michelle Beekhuis does it for him. She uses French cuisine as her starting point, and fish naturally takes a prominent place. Take the eel, smoked just around the corner and served warm, placed alongside buttery-soft slices of salmon, Dutch brown shrimp, and dollops of cocktail sauce. Simple combinations, but utterly delicious. And a creamy risotto with lemon zest, asparagus, fennel, and hazelnuts. Salty, sweet, sour, soft plus crisp, rich and fresh all in one bowl. Simply lovely. We pair it with the generously poured and moderately priced Riverstone J. Lohr 2016, a robust California chardonnay with full notes of toast and vanilla, alongside turbot. Dredged in flour and pan-fried golden brown over high heat in farm butter, served with cauliflower florets, carrot pieces, homemade fries, and mayonnaise. Not a culinary tour de force, but simply an enduring treat. To finish, a quenelle of peanut ice cream, chocolate, caramel, and cookie crumbs. De Mandemaaker carries on!