Lekker500 — Top 500
Young, ambitious, and already boasting a cartload of experience in top restaurants. Hostess and sommelier Paulina Kasimovaite and chef Kalai van Vossen have realized their dream in 2024 and opened their own restaurant in the center of picturesque Woudrichem. Cellar Doors is housed in the old, 16th-century town hall. In the future, the couple plans to convert the vaulted cellar beneath the building into a wine cellar where guests can dine and drink 'behind the cellardoor'. There is no staff here; Paulina and Kalai run the establishment together. The kitchen serves French-inspired fine dining featuring plenty of local produce. There is no à la carte menu, only a multi-course lunch or dinner. The wine list focuses primarily on Old World references, just like the generous pour sizes, which are quite ample. Lightly barbecued green and spear asparagus is served with citrus gel and orange, roasted pepper curry, and miso beurre blanc. In a separate bowl, gently steamed green asparagus is enriched with a hollandaise based on beurre noisette and green algae. Sublime flavors, exquisitely prepared. In the glass, an Austrian Grüner Veltliner from Domaine Pichler-Krutzler. A rich and mineral-driven wine that pairs perfectly with this dish. Next, a Marigold egg yolk cooked at 63 degrees Celsius, sprinkled with dried Asetra caviar, served with pickled fennel, homemade ravioli with local herbs and ricotta, and drizzled with beurre blanc. Once again, absolutely delicious. Accompanying this dish is house-baked bread made to their own recipe, served with soft seaweed butter. Poached turbot is stuffed with a farce and fresh herbs, topped with artichoke baked in beurre noisette, a reduced jus of yellow cherry tomatoes, leek oil, and seasonal vegetables. Top-tier flavors, which is only to be expected given the final bill. Welcome to Lekker.