Mearkas

Chef Kees Meinderts, together with Christiaan Steijn, has realized a dream in the Frisian countryside with a newly built greenhouse: a sustainable restaurant that uses homegrown vegetables, mushrooms, and fruit wherever possible. The interior is atmospheric. The floor features tiles in a herringbone pattern, with tables and comfortable chairs lining the glass walls. The ambiance is largely determined by natural daylight. As it gets darker, the subdued lighting takes over. At the back of the greenhouse, there is a view into the more brightly lit kitchen where the most delicious dishes are prepared. From May to October, you can stay overnight here in glamping tents furnished as hotel rooms, complete with private bathroom facilities. Guests can choose from a four- to six-course menu. The wine list is diverse, but the wine pairing is certainly recommended. Paired with a lovely glass of Daniel Fries Riesling, we sample four excellent amuse-bouches. The standout dish is a mini pizza grilled tableside on a small barbecue, topped with Jerusalem artichoke and grated Belper Knolle cheese. The starter is sublime: lightly smoked brook trout served with yellow beet, green apple, sauerkraut, and crispy bread pieces. Very refined, featuring a beautiful palette of fresh acidity. The aperitif Riesling is the perfect companion. Next comes langoustine with kohlrabi, apple, fennel, saffron, and bisque. The pan-seared skrei cod arrives with celeriac, celery, smoked eel, and a broth infused with laver and oloroso sherry. Both dishes are perfectly temperature-controlled and offer a wonderful mix of textures. The main course features farm duck roasted skin-side down, served with pumpkin, raviolo, savoy cabbage, liver, and sage. It is paired with a full-bodied yet smooth Rhône wine from Domaine de Marotte (Cuvée Niels 2020, named after a son of the Dutch winemakers). The service runs remarkably smoothly, and everyone (including the kitchen staff) steps in whenever needed. Everything is excellently organized here, and all staff members are friendly, attentive, and charming. It is a delight to be pampered here. Enters the Top 100 at number 99.

Fantastic location in the heart of Frisian nature. The setting is a sun-drenched greenhouse with views of the surrounding vegetable gardens. There is no shortage of inspiration, although the season determines what goes on the plate. Most products are...

Restaurant Mearkas is situated in the beautiful landscape of the Northern Frisian Woods, behind a farmhouse in a greenhouse. The name is derived from the book 'Fairy Tales from the Frisian Woods', Mearkes út ’e Wâlden in Frisian, by Dam Jaarsma from Eastermar. Dam Jaarsma was a passionate collector of folk tales. Mearkes was adapted into Mearkas because the restaurant is housed in a greenhouse. Holding this book, co-owner and head chef Kees Meinderts explains that he hopes, together with his partner and former classmate Christiaan Steijn, to create a place where guests leave with new stories about their experience around the greenhouse and its surroundings. It is indeed a unique location, surrounded by a vegetable garden, a pick-your-own garden, a food forest, and a view of five glamping tents in the distance. For an aperitif, we enjoy a Nordheim Silvaner Glaser Himmelstoss 2022 from Franconia. Served alongside are corn chips with red pepper cream and kimchi. A fine start. Then, Chef Kees Meinderts brings a tableside extremely cute mini charcoal barbecue featuring a skewer of candied celeriac. He then adds a Maggi lemon cream, crispy shiitake mushrooms, and lavash right at the table. We continue with excellent mackerel tartare accompanied by asparagus tom kha kai, pak choi, and sesame oil. The main course features tender entrecôte from a Holstein cow, prepared with various cauliflower dishes, a sauce with a hint of coffee, and hazelnut cream. We pair it with a harmonizing Spanish Care Nativa Crianza 2020 made from Tempranillo with a touch of Merlot. Unfortunately, there is no extensive cheese board available for cheese lovers. However, you can expand your menu with an additional cheese dish: lukewarm Oudwijker Lazuli served on a brioche waffle with grilled tomato jam, green asparagus, and pecans. Welcome to Lekker!