Akkeroord

Just behind the rapidly expanding Vinex suburb of Waddinxveen lies Akkeroord, housed in a fully renovated old farmhouse. Inside, we find an open space featuring modern tub chairs, wooden tables, and plenty of silk flowers. The layout is spacious, with facilities also available for private dining. However, attention to detail is occasionally lacking: a misplaced knife, a dirty glass, and a broken candle holder stand out right from the start. Chef-owner Martin Baas serves French cuisine with occasional Asian influences. The kitchen uses daily fresh ingredients, including vegetables from its own garden. The menu offers a choice between a four- to six-course tasting menu or a limited à la carte selection. We begin our lunch with a glass of La Favedes Viognier Reserve from the Languedoc region. It’s a full-bodied wine with a lingering finish. These are accompanied by crispy crackers with wild garlic cream, followed by two amuse-bouches: emping crackers with Espelette-marinated watermelon and a refreshing gazpacho. The starter features house-smoked salmon with hollandaise sauce, green asparagus, pickled radish, walnuts, and a basil crumble. A lovely combination. This is followed by pan-seared sea bass cooked skin-side down, served with a medley of accompaniments: white asparagus, onion muffin, lamb’s ear, samphire, peas, eggplant cream with ras el hanout, and mousseline. In our opinion, the muffin could have been a bit lighter, but everything else was convincing. The dessert—figs with white chocolate and elderberry ice cream, mascarpone, and almond crumble—lacks impact; the ice cream is one-dimensional and the figs were underripe. The service is professional and attentive, though we certainly missed having a sommelier on hand. Akkeroord is a modern restaurant with an appealing culinary concept. The foundation is solid, and with greater attention to detail, it has the potential to reach new heights.

Chef Martin Baas has done an excellent job with his charming restaurant nestled in the Green Heart, surrounded by lush nature. Upon entering, you are immediately enveloped in a cozy atmosphere, partly thanks to the warm, modern and meticulously curated interior in soft tones, along with a relaxed ambiance. Martin prepares a balanced cuisine that heavily features ingredients from his own garden, with quality taking center stage. The menu offers à la carte selections and a multi-course menu called 'Akkeroord' that can be ordered per table. In addition to being a chef, Martin is a gifted sommelier with a passion for fine wines housed in a dedicated wine cellar. This space can also be booked for private events such as meetings, work sessions, or seminars for up to eight guests. Served with the aperitif is crisp, fresh sourdough bread, which is refilled upon request. It doesn't appear on the bill—a nice touch. We start with a vegetarian dish of carrot tartare with orange and asparagus. Fresh and light. The generous portion of turbot is a standout, accompanied by mushrooms and a rich beurre noisette. The chocolate dessert from Marlotte, featuring mango, chili pepper and meringue, is, just like last year, a perfect hit and a beautiful finishing touch to a wonderful dining evening. Tip: on sunny days, it’s delightful to linger in the lush, countryside terrace garden.

Nestled in the heart of the Green Heart region, in the beautiful green surroundings of Waddinxveen, lies Akkeroord. A charming restaurant helmed by chef Martin Baas. On summer days, it is delightful to linger on the terrace overlooking a perfectly manicured garden. The interior exudes warmth and atmosphere, blending modern elements with wooden tables set with linen napkins, alongside impeccably clean crockery, glassware, and cutlery. Visitors can regularly enjoy rotating exhibitions of sculpture. It offers a comfortable setting to savor all the culinary delights that come from the kitchen. Here, cooking is done with meticulous care and great dedication. Many ingredients are sourced directly from their own garden, which serves as the foundation for surprising and creative dishes. Martin’s passion extends beyond cooking to wine, which is why a dedicated wine cellar houses his prized selections. The wine cellar can also be booked for meetings, consultations, or private dinners. Following the aperitif, which includes freshly baked, crisp sourdough bread served with farm butter and olive oil, we begin with a refreshing starter of burrata with basil and dukkah. Simple yet bursting with flavor. Bravo to the following rendang, a highly unexpected preparation featuring scallops. Truly ingenious. The gurnard, flawlessly prepared and accompanied by a mild, sweet yellow pepper cream, earns our full approval as well. We round off the meal with a chocolate dessert featuring mango, chili pepper, and a Marlotte meringue. A truly fantastic dessert that will remain in our memories for a long time.

Located in the heart of the Green Heart, this restaurant has been operated for several years by versatile chef Martin Baas. It is a success: the main attractions are a kitchen that prioritizes flavor, relaxed service, a terrace set against a shady, deep backyard, and ample parking. Akkeroord has undergone a complete makeover, and the young brigade radiates a renewed energy—we love it. We begin with a glass of straw-yellow Marsanne from Louis Chèze, accompanied by warm sourdough bread served with your choice of salted farm butter, goat butter, or olive oil. This is followed by a vegetarian dish featuring fresh and sun-dried tomatoes, burrata, olive oil, and sanbaisu (Japanese rice vinegar). Visually striking, with impeccable texture and flavor. On the other plate, tuna seared around the edges, served with kombu, bonito, and rice. Equally delightful, offering savory notes and bright acidity. Monkfish is the fish of the day. A fillet pan-fried in butter, tender yet firm, and superbly flavored. Accompanied by a side of radish and cucumber. Next comes sliced, exceptionally tender veal fillet with morels, cauliflower, and lamb suet. To finish, strawberries with meringue, raspberries, mascarpone, and rose, alongside a chocolate creation complemented by passion fruit and mango coulis. Akkeroord is a welcoming and flavorful regional standout.

Hidden away in the Green Heart, we find restaurant Akkeroord. Comprising three merged old half-timbered cottages, the entire complex has been renovated into a modern and inviting restaurant, featuring an elegant interior and a lovely terrace. Chef-owner Martin Baas cooks modern, light dishes with a classic touch here. He also has a passion for fine wines, which is clearly reflected on the wine list. We are warmly welcomed by the charming hostess Lisa, who leads us to our table. With the aperitif—a glass of fresh, fruity Pinot Grigio delle Venezie DOC—nibbles are served. As we take our first sip, the lunch menu is explained. Dessert, coffee, or tea are not included and, like the bread, are charged separately. For dinner, multi-course menus and all-in packages are available. As a starter, slices of lightly seared bluefin tuna are served on a bed of sweet, nutty-flavored black rice with radish. This is followed by perfectly cooked short ribs with grilled corn and carrot purée. Paired with a red Portuguese Pegos Claros Reserva from 2016, from the Palmela region. Not a grand wine, but certainly fresh and fruity on the palate. The value for money is exemplary. Good to know: a special wine room can be reserved for meetings, business discussions, or seminars. Lunch or dinner can be served upon request.