't Golfje

In a small, characteristic farmhouse just outside the village of Midsland, chef Frans van der Meeren and host-sommelier Kik van Scheppingen run their intimate restaurant with only seventeen covers. There is no à la carte here, only a six-course menu. Many ingredients come from their own vegetable garden, or that of their mother and sister. We begin with three refined amuse-bouches, including a bitterbal of stewed lamb topped with a vadouvan cream. This is followed by marinated sea bass tartare, accompanied by an elderflower vinaigrette, a dill and pea cream, and pickled cucumber. A true masterpiece. The duck liver terrine, served with hazelnut compote and cranberry and pomegranate jelly, is truly flawlessly prepared, silky smooth and bursting with flavor. Kik pairs it with a Kracher Spätlese rosé, an absolute hit. For the intermezzo, an Italian classic: half-moon ravioli filled with truffle in a creamy porcini sauce, accompanied by a 2022 Spätburgunder from J.J. Adeneuer. The main course, quickly pan-seared veal loin with mashed potatoes and potato crisps, house jus, and a black garlic sauce alongside an eggplant compote, once again demonstrates the beauty of Chef Frans’s cooking. We conclude with a refreshing summer dessert: thinly sliced peaches topped with a cream of heavy cream and white chocolate, crowned with peach sorbet, crumble, and an almond meringue. The Moscato Giallo from Maeli (DOCG Fior d’Arancio Colli Euganei, Italy) brings the meal to a perfect close. 't Golfje is without a doubt worth a trip to beautiful Terschelling.

Things are going well for chef Frans van der Meeren and his partner, hostess Kik van Scheppingen. Their charming home-style restaurant, located in an old farmhouse on the outskirts of the village of Midsland, is so popular that their website notes the waiting times to make a reservation are long. For this reason, they offer a waiting list. The dining room fills up quickly anyway, as there is only room for a maximum of twenty guests. On summer days, you can enjoy sitting on the well-maintained terrace with views across the island. Frans cooks classic cuisine with a wink toward the Far East and the Mediterranean. And that results in beautiful (literally and figuratively) pure dishes bursting with flavor and excellently balanced. Many ingredients come from their own herb and vegetable garden. And for these dishes, Kik passionately and skillfully selects matching wines. You can also choose for yourself from a carefully selected wine list featuring references from both Old and New World countries. The menu features a multi-course tasting menu showcasing seasonal produce. We savored a portion of salmon in herb sauce, topped with slices of al dente cooked asparagus and a paper-thin crisp. And of the now-famous classic al dente ravioli generously loaded with black truffle and Terschelling porcini mushrooms, we would have gladly eaten another plate. All of this, combined with a very attentive service style and a reasonable bill, means that 't Golfje once again earns its place in this guide with full conviction.

The young proprietor-chef Frans van de Meeren and hostess Kik van Scheppingen have everything well organized, which is why you must book well in advance for lunch or dinner. This is hardly surprising, as Frans’s cuisine is pure and straightforward, with each dish delivering a subtle twist that stimulates the palate. Nestled in a historic farmhouse just outside Midsland, this intimate, living-room-style restaurant sits in a rural setting, with the terrace overlooking the meticulously tended garden and the wider island. Diners can choose from a five- to seven-course menu, with optional supplements available. The wine list is extensive, showcasing labels from both the Old and New Worlds. The pan-fried halibut with tomato and choron sauce arrives alongside a divine, creamy tomato reduction. Kik pairs it with an equally splendid wine: the 2022 Astruc Malbas Voigner. Next follows a robust langoustine bisque enriched with Wadden Sea shellfish like mussels and cockles. Simply heavenly. A large ravioli stuffed with black truffle and porcini mushrooms follows, served in a luscious poultry sauce. It is matched with a slightly chilled 2020 Pfalz Spätburgunder Stern. The finish is smooth and long. Then comes a pork shoulder medallion served two ways: crisply roasted inside a potato mille-feuille, and gently braised to a tender rosy pink, accompanied by fresh garden vegetables including green beans. You receive outstanding value for your money here, along with a genuinely warm and sincere approach. No wonder it is always bustling.

An intimate living-room restaurant located on Terschelling, the second-largest Wadden Island and a favorite among many tourists. Situated just outside Midsland, the setting is rural and peaceful, housed in a former farmhouse built in authentic Terschelling style. A relaxed atmosphere permeates the comfortably appointed and accessible dining room, which features wooden tables, linen napkins, and gleaming crockery and glassware. On summer days, it is wonderful to linger on the immaculately maintained terrace with sweeping views across the island. Chef Frans van der Meeren and his charming partner, hostess and sommelier Kik van Scheppingen, have been at the helm here since 2019, and they are excelling at it. 't Golfje is always fully booked, drawing both local guests and tourists, so it is highly recommended to reserve well in advance. Frans prepares classic French cuisine with a nod to the Orient. The menu changes with the seasons and makes extensive use of ingredients from their own garden and the surrounding area. Guests can choose from eight dishes, with menus composed of at least three courses. The wine list offers ample selection from both Old and New World regions, with a slight preference for Burgundy. We sample a rich, homemade terrine with duck liver and corned beef, and for the succulently prepared turbot with frothy beurre blanc and beetroot, we will certainly want to return tomorrow. Also worth noting: 't Golfje can be rented out as a wedding venue.

Let’s be clear from the start: booking at ’t Golfje well in advance is a must. Many island guests always know exactly how to find their way to this charming, cozy living-room-style restaurant run by chef Frans van der Meeren and hostess-sommelier Kik van Scheppingen. The ambiance is indeed delightful, housed in an old farmhouse built in traditional Terschelling style. The interior is unpretentious yet atmospheric, featuring wooden tables, linen napkins, comfortable chairs, and an open view over a meticulously maintained garden and the Terschelling landscape. Frans cooks classic French cuisine with Eastern and Mediterranean influences. The multi-course menu, where you can choose the number of courses yourself, changes regularly, and the ingredients come largely from their own garden or the surrounding area. The extensive wine list features labels from both Old and New World countries. Pairing wines are available by the glass, and Kik will lovingly guide you to your perfect choice. The menu offers plenty of fish, crustaceans, and shellfish, as well as seasonal meats and game, along with delicious vegetarian options such as ravioli with black truffle and Terschelling porcini bread. Kik fosters a relaxed atmosphere and ensures that guests lack absolutely nothing. No wonder it is always fully booked. ’t Golfje can also be hired as a wedding venue.

In this cozy living-room-style restaurant on the Wadden island of Terschelling, operations have been in the hands of chef Frans van der Meeren and hostess-sommelier Kik van Scheppingen since April 2019. Many weekend visitors who come here to unwind and enjoy the fresh air easily find their way to the beautiful former farmhouse, built in traditional Terschelling style. And that’s no surprise, as the food here is prepared beautifully and tastes delicious. They work with a regularly changing menu available in three to eight courses, rooted in classical cuisine with a nod to Mediterranean influences. Naturally taking the season into account. Sea bass, langoustines, Terschelling lamb and porcini mushrooms, truffle, and quail are the ingredients Frans prefers to work with. The freshly caught fish comes from Veltman Vis, directly from the North Sea. And the vegetables and herbs come from their own vegetable garden, which was revamped during the coronavirus crisis and doubled in size. Not only the vegetable garden has been worked on, but also the interior. Frans: “Like everyone else, we were among the first to dive into renovating the interior. After taking over, we simply didn’t have time for it last year. Everything is now exactly how we wanted it in terms of color, tables, and decor.” A matching wine pairing is available, but Kik will gladly recommend a fine bottle of wine upon request, with the same attention to detail. The wine list is therefore extensive, featuring around 90 to 100 bottles. For private parties or dinners, the space accommodates around thirty guests. 't Golfje is also a suitable venue for weddings. And then one can only hope for good weather, because behind the restaurant lies a spacious and beautifully maintained garden! As a result of the pandemic, Frans and Kik have decided to continue operating the restaurant together for the time being. Frans has stepped in to help with front-of-house service, which has been very well received by guests: “Guests now feel even more like they’re dining at ‘our’ place.

Since April 1, 2019, chef Frans van der Meeren and hostess and sommelier Kik van Scheppingen have taken over the management of 't Golfje from Helga Stobbe, who has successfully run the establishment as owner-chef for more than 25 years. All tables in the cozy restaurant are occupied, mostly by guests coming to unwind for a weekend on the lovely island of Terschelling. Alongside the aperitif—a surprising Hungarian blend of Müller Thurgau, Pinot Gris, and Chardonnay—comes an amuse-bouche: a tartlet of endive and asparagus with Spanish blue cheese mousse and crispy pork belly. An exceptionally tasty little bite. The menu features eight dishes, and you can curate your own tasting menu starting from three courses. The first course is marinated salmon with perfectly cooked asparagus and a creamy egg salad. Good. Next comes marbled duck liver with confited duck leg, marinated apples, and brioche. This is followed by a langoustine bisque served with a generous portion of mussels, cockles, razor clams, and samphire. A genuine 'island dish'. Slow-braised lamb neck is served with a rich jus, creamy potato mousseline, and ratatouille. In the glass, a wine from Stellenbosch by Marianne and Fons Aaldering, a Dutch couple. They cultivate sustainably grown grapes to produce distinctive wines. The robust wine poured into the glass is a blend of Bordeaux varieties, Cabernet Sauvignon, and Merlot, featuring soft tannins. To finish, rhubarb sorbet from the kitchen's own garden and white chocolate panna cotta. Helga can rest easy. Her diligent work continues in full splendor. A wonderful spot.

Small but fine. In the ten-table, home-style restaurant of hostess-chef Helga Stobbe, you are welcomed with great warmth. The atmosphere is friendly, Helga’s cooking style is creative, and the wine selection is equally original. We choose a four-course menu that can be composed in many different ways, since starters can also serve as middle courses, and middle courses can double as mains. French and Asian techniques are combined with local specialties, and much of the produce is organic. A perfect example is the crispy red beet disc with duck liver mousse, goose rillette, beet jelly, marinated beet, and red wine syrup. The sweet Banyuls cuvée La Galline 2013 pairs surprisingly well with it. The gyoza, or Japanese dumpling, with kale, bits of pork belly, wasabi crunch, shiitake, and a soy dipping sauce strikes us as a bit flat. The shrimp bisque with crab in tempura, razor clams, and vongole is rich and powerful, just as it should be. The light muscat notes of the organic Crudo Catarratto-Zibibbo 2016 from Sicily complement it beautifully. The main courses are also delicious: exceptionally fresh sea bass on a celery root and potato mousseline with foam and Parmesan crumb, alongside perfectly cooked venison loin with various preparations of chicory. The international cheese board features, among others, Brillat-Savarin goat cheese, ripe Livarot, and spicy Remeker, served with a southern fruit pesto infused with Calvados. 't Golfje is more than worth the ferry crossing to the beautiful island of Terschelling.