Hofstede Meerzigt

In a beautiful 17th-century farmhouse, where wooden beams and warm tones create an almost homey atmosphere, Chef Alain Adriaanse and his team offer a carefully curated menu. He draws inspiration from the cuisine...

On our way to the restaurant entrance, we catch sight of a bustling kitchen through the window panels. Chef Alain Adriaanse leads a passionate young team here that prepares the most beautiful dishes using day-fresh seasonal produce, with respect for all living and growing things at its core. One settles comfortably in the intimate dining room of the 1640 farmstead, where original architectural elements are combined with light furnishings and generously set tables dressed in white linen and silver cutlery. In the absence of maître and sommelier Sermad Wartan, the young Youri Denkers steps in to host us, and he does so with great flair. Accompanied by a glass of sparkling Vilarnau Cava Brut Reserva, we receive a board featuring three vegetarian amuse-bouches: a 'bitterballen' filled with lentils, a 'cheese cube' made from yellow curry with lime leaf and lemongrass, and two slices of 'sausage' crafted from tomato and celeriac. Cleverly conceived, and we immediately notice that the chef cooks with a keen sense for intense flavors. Crispy bread is served alongside olive oil that is enriched at the table with homemade olive salt. A delightful discovery. The kingfish tartare is paired with a succulent vegetarian rendang of white cabbage, served on a thin slice of watermelon steeped in watermelon juice with drops of tarragon oil, accompanied by a small quenelle of spicy wasabi ice cream and crispy sesame. A refined flavor palette, light and fresh. This is followed by a lamb shoulder stew, topped with crispy pulled lamb meat and various preparations of bell pepper, including a potato millefeuille with pepper cream, compote, confit, and flan. Youri recommends a 2024 Chilean Lapostolle Le Rosé to accompany it, and we are thoroughly pleased. Salmon-pink in color, with fresh aromas of light fruit and a soft finish. We will be back! Standing on the threshold of the Top 100.

For years, this meticulously maintained 1640 farmstead has been a staple in this guide. Chef Alain Adriaanse's menu consists of multi-course surprise menus, allowing him to cook with daily fresh, seasonal, and as many local and organic ingredients as possible. He prepares French dishes with an occasional Asian twist. Host and sommelier Sermad Wartan, a consummate professional, ensures that his guests lack nothing. He has access to a stunning wine list, which comes as no surprise since the restaurant's owner is the wine import company Activin. We sample sautéed fresh scallops served on fregola with braised leek, accompanied by small mussels and cockles in a foamy beurre blanc. Sermad pours us a Chablis Jean-Marc Brocard 2020 at the correct temperature. The wine's minerality pairs excellently with the briny flavors of the mussels and cockles. His explanations are, incidentally, very thorough, and we listen attentively to his stories. Both his insights and the wine-and-food pairings are carefully composed. The squab arrives as a trio of breast, leg, and thigh, perfectly cooked with house jus and a puree of peas and green beans. My dining companion's fresh cod is also expertly pan-fried. It's a pity that it is served with the same garnishes as the squab. The mango-coconut dessert is mood-lifting and beautifully balanced between sweet and refreshing. Kudos to the pastry chef for this, though unfortunately, there are no accompanying sweets with the coffee. These are merely minor details, but the Top 100 is within reach.

Balanced dishes featuring day-fresh, seasonal regional products take center stage in the kitchen of owner-chef Alain Adriaanse. The location is beautifully situated on the edge of Zoetermeer with a view of the Green Heart of the Netherlands. The farmhouse from 1640, housing De Hofstede, is absolutely stunning. Immaculately clean, warmly furnished, luxurious yet accessible. The tables are impeccably set with white linen and the crockery and glassware are up-to-date. Host and sommelier Sermand Wartna knows his craft like no other and fosters a relaxed atmosphere. It is busy with guests who have dressed up nicely and are looking forward to a lovely evening out. As an aperitif, a Pinot Grigio Vigneti Delle Dolomiti from Montagna, Italy, from the Franz Haas estate. Golden-yellow in color, genuine, honest, and soft on the finish. Served alongside are three small amuse-bouches; the tomato and parmesan mousse is light, fresh, and pleasing to the palate, though the little cake filled with cheese is equally commendable. For the starter, we opt for finely chopped fresh tuna served on a bed of wasabi and melon ice. Boldly flavored, crisp, and beautifully presented. Lightly pan-seared, just-caught turbot follows with shallots and truffle. The truffle is generously portioned on the plate. The pièce de résistance is veal loin served two ways. The pan-fried loin is beautifully pink inside, while the braised version is richly Burgundian and expertly seasoned. Accompanying it is a piece of perfectly cooked sweetbread, crispy on the outside and velvety soft on the inside. Sermand pours a glass of red Prunotto Bansella Nizza 2020 from Italy to accompany the dish. A beautiful, full-bodied, and rounded light-red wine with a fresh finish. It is good here, it is wonderful here. A spot on the Top 100 is within reach.

Nestled in the Green Heart is Hofstede Meerzigt, housed in a converted farmstead dating back to 1640. The modest yet cozy dining room is modernly appointed and suitable for both business and private dinners. Chef-owner Alain Adriaanse prepares French cuisine using fresh, daily-sourced and organic local ingredients. The regularly rotating menu allows guests to choose between three and seven courses. Master sommelier Sermad Wartan pairs each selection with fine wines. A warm sourdough boule arrives promptly at the table with olive oil and sea salt, with complimentary bread refills available upon request. The meal begins with thinly sliced lightly smoked salmon accompanied by mustard cream and a crispy tuile stuffed with hand-cut salmon tartare. This is followed by a perfectly cooked Argentine prawn resting on a bed of leeks in a robust prawn broth, enhanced by dried strips of Spanish ham that add a satisfying bite. The main course is somewhat flat in flavor: a quail roulade with a confit leg, house jus, and accompaniments of potato, green asparagus, a fried quail egg, and hollandaise sauce. We pair it with a distinctive 2013 Beriona Rioja Reserva, though its full body is slightly too much for the quail. Portions are generous, service is warm and welcoming, and the price-to-quality ratio is exemplary. A solid establishment.

Chef-owner Alain Adriaanse has the establishment running like clockwork: everything operates seamlessly. The beautifully renovated 1640 farmhouse, surrounded by Zoetermeer’s meadows on the edge of a modern residential neighborhood, is a welcoming and atmospheric venue. Guests are treated indoors beneath the exposed wooden beams and outdoors on the terrace to daily fresh, seasonal local produce—including vegetarian options—alongside excellent international wines. The exceptional host, master sommelier Sermad Wartan, pours a lovely and affordable Spanish Garnacha Blanca (La Miranda de Secastilla, 2019) following an amuse-bouche of panna cotta with rosemary, pairing it with a starter of Argentine prawns (fried and served as tartare) accompanied by sweet-and-sour radish, kohlrabi dim sum, and a sesame-topped bun. Delicious flavors and textures that pair exceptionally well with the white wine. This is followed by Bouchot mussels seasoned with garlic, thyme, rosemary, and butter—a true delicacy. For the main course, there is cod cooked to perfection, served with a medley of mushrooms (oyster, shiitake, and button), truffle, green asparagus, potato foam, and potato crisps. On the other plate: braised veal cheek with tomato (dried and foamed), anchovy, and sage. All of this is rounded off with an assortment of Dutch cheeses paired with a glass of Italian red wine made from Barbera and Syrah grapes from Piedmont (Prunotto, 2017). Meerzigt is an excellent dining destination right in the heart of the Green Heart region.