AEST

Modern, pure, and inseparably connected to the north. In the heart of Terschelling, chef Sander Wever and maître-sommelier Michel de Kivit welcome their guests at Restaurant AEST, where the season always takes center stage. The interior reflects the beautiful nature of Terschelling, with natural colors that create a balance between sleek modernity and warm organic warmth. This sets the scene for Sander and Michel to offer a refined fine dining experience without losing that cozy, living-room-like feel. The evening begins with a glass of Follador Valdobbiadene Prosecco Superiore and two interpretations of the Wadden oyster: one classic, with red wine vinegar and shallots, and one richly dressed with chive cream, herring roe, crispy potato, and foamy beurre blanc. The first course, harder fillet in a fresh and peppery Frisian caprese, is paired with a vibrant 2023 Muscadet from Domaine du Bois Brûlé. The lively, mineral-driven wine accentuates the dish’s citrus notes, creamy goat cheese, and subtle heat. Next comes our personal favorite: glazed Wadden mussels with a salad of potato and charred leek, chorizo cream, and mustard seed caviar. The duck breast with Groningen cherries, chicken liver cream, and salmiak meringue is both exciting and complex. We finish with strawberries and rhubarb from the garden in vanilla crèmeux, accompanied by citrus, crispy yogurt, and elderflower. Beautifully balanced in flavor and a visual treat on the plate. Here, you taste not only the island but also the dedication of two professionals who cook and pour with respect for origin and an eye for detail. An evening at AEST is a journey through Terschelling, served on a plate. Welcome to Lekker!