Restaurant Bakboord

Located on the harbor basin of Almere-Haven with a beautiful, expansive view over the Gooimeer. On nice days, the lounge terrace is extremely peaceful, partly due to the small boats departing from Almere's marina. The restaurant boasts a light and warm ambiance. The atmosphere is pleasant and relaxed. Tables are neatly set and the armchairs offer great comfort. You can order à la carte or choose the chef's multi-course experience, which is also available as a vegetarian option. Under the direction of Executive Chef Lars Bertelsen, the kitchen brigade serves high-quality, refined, and generous dishes. The well-balanced wine list features an extensive selection of Old World references, alongside a solid choice from the New World. There is also a surprisingly wide range of wines available by the glass. We sip on a delightful Castel Firmian Pinot Grigio from Trentino, Italy, and sample lovely amuse-bouches, including a tartelette with watermelon and egg yolk cream. For the starter, raw salmon trout with tapioca pearls and oyster cream, enhanced with a ponzu and miso vinaigrette. A beautiful, light beginning. Next comes crispy pan-fried hamachi served with a bundle of iceberg lettuce, kohlrabi, and radish, garnished with salt-cured bacon that adds a pleasing saltiness and smoked soy sauce. Host and sommelier Chris Bos pairs this with a Carrasviñas Barrica 2023 from the Spanish region of Rueda: a fine match. This is followed by roasted lamb fillet with fresh peas, almonds, garlic chives, and a jus combining lamb and ajo blanco. Spain at its finest. The service is welcoming and provides thorough explanations of both the dishes and the wines. The value for money is excellent. Perhaps there will be a bit more surprise in the menu next time?

In Almere Haven, Restaurant Bakboord is highly recommended for anyone who enjoys well-prepared meals. On the terrace, you sit comfortably with a view of passing boats. Chef Lars Bertelsen prepares bistro dishes with his own signature touch. We start with carpac...

Gelegen aan de haven van Almere, met uitzicht op het Gooimeer. Aan het moderne interieur is aandacht besteed: mos- en legergroene tinten, behang met geometrische motieven, zwart industrieel plafond, fraaie artfotografie aan de wand, zilverkleurige ballen boven de bar. De meeste gerechten die de keuken van executive chef Lars Bertelsen en chef Chen Margolin verlaten kunnen de toets der kritiek prima doorstaan. We proeven vooraf van twee vegetarische gerechten: een creatie van koolrabi, teriyaki, miso en zwarte knoflook versus gepofte prei, aardappel, mierikswortel en citrus. Ook de hoofdgerechten zijn erg sterk: tarbot met witte asperge, daslook, cantharellen à la chimichurri en beurre noisette, en lamsrug met ricotta, witte asperge, salie, doperwtenmousse en fregola. Kritiekpuntje hierbij is dat de ricotta-toefjes minder geslaagd zijn: smaaktechnisch, maar ook qua textuur. Samen met de mousse van doperwten bevat het gerecht daarmee te veel zalvigheid. Toe een prettige frisse creatie van rabarber, witte chocolade, kombucha en sakura, de beroemde Japanse kersenbloesem. Tot zover alles dik in orde. Aan de entourage mag wat gesleuteld worden. We moeten expliciet vragen om de à-la-cartekaart en later de wijnkaart. Het is kennelijk de bedoeling dat we meegaan in het menu van de chef en het bijpassende wijnarrangement. Dat komt wat minder gastvrij over. En de bediening mag wat alerter zijn op het tijdig weghalen van lege borden en glazen. Het staat zo ongezellig om daar meer dan een kwartier tegenaan te moeten kijken. Ook al is het druk.

From the bright and spacious dining room, the view of the harbor opening into the Gooimeer is expansive and soothing. We are comfortably seated in the restaurant of hospitality entrepreneur Taco van der Meer. The tables are generously spaced, and the hall is wheelchair accessible. Executive chef Chen Margolin and his team prepare French cuisine with Asian influences. Paired with the aperitif—a lively and fresh Simonsig Kaapse Vonkel Brut from South Africa—are palate-awakening bites such as mustard meringue with tomato filet américain, cucumber gel with watercress, a madeleine with eggplant mousse, and a Parmesan puff. Later comes smoked eel with sea spaghetti, and sea urchin cream garnished with crunchy quinoa. What indulgences. From the extensive menu, we choose smoked beef tartare with rendang spices, coconut mousse, cucumber, and pak choi. The plating is very elegant. The meat is nestled within the pak choi leaves and beautifully decorated with radish blossoms. Maître sommelier Chris Bos curates matching wines that we are invited to sample first. Extremely hospitable. The soft organic Terra di Marca pairs flawlessly. The pièce de résistance is cod pan-seared perfectly skin-side down. Peas prepared as a mousse and cooked al dente with verbena elevate the fish to a higher level. Two slices of lightly rosé-braised entrecôte in its own jus, accompanied by a rich sauce based on Schlossberger cheese and green pepper, is just as delicious. Beautifully presented, tender meat, and an excellent match for the French Château Barbanau L'Instant Rouge 2020, with aromas of red fruit, cinnamon, and a hint of pepper. Here you enjoy the craftsmanship of the kitchen brigade and the quality and personal attention of the service staff. We’re staying on board!

Taco van der Meer boasts a beautiful location in the harbor basin of Almere-Haven. The view over the Gooimeer is exceptionally peaceful. We begin with a delightful Estandon Rosé 2020 from Provence as an aperitif on the lovely terrace. Accompanying it is a crispy sea lettuce salad with an eggplant dip. Indoors, the seating is comfortable, the decor is modern, bright, and atmospheric, offering plenty of privacy for an evening of leisurely dining. Executive Chef Chen Margolin prepares classic cuisine infused with contemporary and Asian influences. The menu offers ample choice, and excellent wine pairings are suggested for each dish. The starter features a meticulously presented plate of sea bass tartare, oyster cream, capers, and a delicate cucumber vinaigrette. Paired beautifully with a glass of Campo Argilla Lugana from Italy. It is rich in flavor with a long finish. The crispy-fried sweetbreads with XO sauce, cauliflower, and lardo also score highly. As the pièce de résistance, lamb fillet in its own jus follows, served with peas, rösti, and béarnaise sauce. The meat is cooked to perfection. A stunning dish, fantastically presented. The Nero d’Avola from Sicilian winery Alessandro di Camporeale, with notes of blackberries and cherries, concludes the meal with a successful food-and-wine pairing. Incidentally, there is a wide selection of excellent wines by the glass available, including classics from the Rhône and Burgundy regions, many of which fall into the premium price bracket. The wine pours are somewhat modest; they could be a bit more generous. Finally, a big thumbs-up goes out to the warm and knowledgeable service, led by host and sommelier Chris Bos. A lovely spot here by the Gooimeer.

Located at Almere’s harbor basin, owner Taco van der Meer runs a beautiful restaurant with a light, warm ambiance and several sheltered terraces overlooking the Gooimeer. The atmosphere is pleasant and relaxed. Exciting and flavorful dishes come from the kitchen of the new head chef, Chen Droog; perfectly balanced and beautifully presented. We are warmly welcomed by the excellent host Chris Bos, who provides clear explanations of the various tasting menus and their accompanying wines. The hand-cut steak tartare is of excellent quality, paired with an oyster, ponzu, nori, and sea bean. A lovely combination of salty and gently tangy notes. This is followed by perfectly cooked sole fillet served with asparagus, gnocchi, celeriac, and a ponzu-infused beurre blanc. We pair it with a glass of 2019 Muga Blanco white Rioja, which is well-balanced with a pleasant acidity and a long finish. Unfortunately, the glazed chicken oysters with morels, fresh peas, pasta caramella, and barilotto (a small Italian cheese) from the main course are slightly too dry, but are rescued by an excellent jus. We are delighted by Chen’s arrival, as he has the ability to elevate the culinary standards of Bakboord to a new level. Hats off!

Stefan Gasman is the new head chef at Bakboord restaurant in Almere. Under the guidance of Lars Bertelsen, executive head chef at Sense restaurant in Amsterdam and Brasserie Bakboord, Stefan dedicates himself entirely to flavor and exciting pairings, prioritizing organic and sustainable local produce. And you can taste it. The kitchen delivers beautifully balanced dishes that are elegantly presented and served in generous portions. Multi-course tasting menus are available for both lunch and dinner. The wine list features a surprisingly extensive selection of wines by the glass, alongside predominantly Old World wines and a small selection from the New World. The interior is atmospheric and tranquil, complete with comfortable armchairs, while large bouquets lend a cheerful vibrancy to the space. Thanks to its convenient location just five minutes from the A6 motorway, the Innovation Lab meeting center – part of the brasserie – serves as an ideal venue for business gatherings.

Half Italian, half Dutch, Raffaelë Puliga has been the new head chef at Brasserie Bakboord, owned by Taco van der Meer, since February 1, 2019. We are eager to experience his culinary skills and are certainly not disappointed. The menu is, in his own words, “inspired by the five senses,” and features organic and sustainable ingredients. We begin with braised juicy pork trotters and lardo di colonnata, perfectly seared duck liver, crisp-tender green asparagus, celeriac, and jus with violet mustard. On the other plate, a vegetarian cauliflower couscous with morels, sweet and sour cauliflower, artichoke purée, salsify chip, and Jerusalem artichoke foam. Well-portioned and a harmonious blend of flavors and textures. This is followed by perfectly cooked lamb rump with ras el hanout, sweet and sour May onions, grilled peppers, broad bean pesto, and lamb barbecue sauce. Once again, a dish prepared to textbook perfection. We pair it with a glass of intense ruby-red and beautifully full Muri Primitivo from Puglia. The cheesecake dessert with strained beet yogurt, rhubarb, and yogurt-Amarone ice cream is exciting and expertly executed, accompanied by a fitting glass from the French Vic Bihl collection in Madiran. Puliga has really found his stride. And so have we! Bellissimo.

Brasserie Bakboord is situated at the harbor basin of Almere Haven. It boasts a unique location with three sheltered terraces overlooking the Gooimeer and the guest marina. Following the arrival of a new owner, Taco van der Meer, along with a renovated interior and an updated menu, the establishment relaunched in the spring of 2018. Executive Chef Tim van Kruining serves French-Italian cuisine and surprises us with an amuse-bouche of fresh gazpacho and cucumber mousse. A fine start. We continue with a delightful starter featuring thin slices of lamb neck paired with saffron mayonnaise, goat yogurt, and a fresh sweet-and-sour asparagus sauce. This is followed by a perfectly cooked fillet of John Dory topped with blanched spinach, cheese risotto, asparagus, and beurre blanc. Goodness, that fills you up. But it tastes so good that we finish every last bite. The aromatic Chardonnay from Philibert du Charme in the Pays d'Oc wins us over. Kudos for the dessert, which arrives beautifully presented on the table and consists of orange mascarpone, rhubarb foam, cinnamon tea, and vanilla ice cream. The wine list earns high praise. There is a wide selection of excellent wines by the glass, including numerous classics from the Rhône and Burgundy regions, many also available in the higher price segment, options for Bob dining packages, and extensive wine-by-the-glass offerings. Finally, a big thumbs-up for the warm and professional service. A wonderful spot here by the Gooimeer. Welcome back to the restaurant guide Lekker!