Bistro Pinot

Owner Tariq Gessesse is a charming host and has brought his love for France to life at this establishment. He serves excellent, often organic wines and takes the time to provide thorough explanations for each wine or dish. There is no menu card; instead, you can choose from surprise menus starting at three courses. A nice touch is that the three amuse-bouches are served as the first course. Together they make up a substantial portion, partly because two of the three are deep-fried. The toast with beetroot tartare seasoned with herbs from Friese dry sausage was a highlight. It's a pity, however, that we could barely taste the beetroot. Next came a red mullet crudo with a chive vinaigrette and ponzu, along with finely chopped red pepper. Very good. A lovely glass of red wine arrives at the table: Camille Cayran Rasteau 2022, a blend of Grenache, Syrah, and Mourvèdre. Robust and full-bodied, yet with a pleasing suppleness. The accompanying beef tenderloin is nicely cooked, but could have been more tender. The fermented and grilled icicle radish comes from nearby Jirnsum, a rather obscure vegetable. Onion and leek were simmered in the black pepper jus, after which everything was deglazed with French cognac. Finally, the dish with the best flavor combination: a rosewater and strawberry crèmeux, fresh strawberries, slices of pink chocolate, and fermented rhubarb. Unfortunately, not all dishes in this French bistro reach the same standard. While the bistro concept certainly stands for simplicity and no unnecessary frills, a bit more finesse and contrast in flavors would already make quite a difference. Still needs a few details ironed out.

At Bistro Pinot in Grou, you taste the authenticity of France, with a touch of quirkiness and creativity. This is how host and owner Tariq Gessesse and head chef Mike van Dijken present this restaurant. There is no menu, and due to rotating wine suppliers, there is also no fixed wine list at the time of your visit. Additionally, the starters and any intermediate courses are served under a shared-dining concept, where you share multiple dishes. For our non-alcoholic aperitif, we have an organic Chinotto from Sicily, served in a beautiful cocktail glass with ice and a slice of orange. It’s a pleasant, not-too-sweet soda with a hint of bitterness. Paired with it, a refreshing Domaine Horgelus Côtes de Gascogne Colombard Sauvignon Blanc 2023. The perfect wine to start with. What stands out is that the music is quite loud, but honestly, thanks to the French chansons, it really transports us to another atmosphere. There are no amuse-bouches here, and the bread is also added to the bill later. This sourdough bread with blistered garlic cloves and beurre noisette is exceptionally tasty, by the way. We start with two shareable starters: Albacore tuna with roasted watermelon, basil mayonnaise, drizzled with tomato broth, and steak tartare with Parmesan cream. The Borgo Molino Ciari Pinot Grigio 2023 pairs slightly better with the tuna than with the steak tartare, which is precisely the challenge of pairing one wine with different dishes. A modestly portioned baked veal loin with mustard compote and pearl couscous with gremolata follows. Wow. What incredibly tender meat and such a soothingly smooth mustard compote. That is true craftsmanship. We do miss a vegetable side dish, though. The Côtes-du-Rhône-Villages Le Chêne Noir by Camille Cayran 2022 is a gem and pairs seamlessly with this main course. An extra charge applies if you opt for cheese instead of dessert. We enjoy an Occelli al Barolo, an Oudwijker Colosso, and a Délice de Bourgogne. A lovely establishment, but the bill is on the high side for what is offered.

Host Tariq Gessesse and chef Mike van Dijken have established a French gem in the picturesque Frisian town of Grou. Located just a stone's throw from the harbor, Bistro Pinot offers leisurely dining in a French atmosphere with a touch of quirkiness. Shared dining is the key concept. The menu features cold and hot starters, as well as mains, sides, and desserts. You are instantly transported into a French ambiance in the pleasantly appointed living-room-style restaurant, featuring Thonet chairs at sturdy dark wooden tables set with white linen napkins, large wine coolers, and lit candles. We start with a glass of elegant Picpoul de Pinet and indulge in fresh oysters served plain. This is followed by steak tartare with smoked egg yolk, a parmesan crisp, and fresh truffle, paired with a fine Pinot Noir from Alsace. The oeufs mayonnaise are sublime: six-minute eggs served with divine, creamy, homemade mayonnaise. And just as good is the ray wing à la meunière, drizzled with sparkling brown butter and crispy capers. We order fried potatoes on the side, and they are so delicious that a second bowl quickly follows. For dessert, we have crème brûlée with cookie crumbs and vanilla ice cream, which is perfect as is. The only minor critique is the music volume. It could be turned down a notch. Much more pleasant. Welcome to Lekker!