Deplanu

A friendly neighborhood restaurant by Tim van Laar on the outskirts of Haarlem. The interior of this former hair salon and residence is cozy, featuring wooden tables set with spotless linen napkins, a mix of comfortable and less comfortable chairs, a dining bar, and a small half-open kitchen. It’s busy, but there’s a charming ambiance. The menu is quickly presented along with an explanation of its contents. Set menus are available alongside à la carte dishes. The wine list features many natural and organic selections. For starters, raw swordfish marinated in leche de tigre made with cranberry juice, accompanied by a small quenelle of cranberries, crispy parmesan flakes, and cucumber slices. Soft, bright and tart, and pure in flavor. The main course features a neat portion of warm, tender beef sukkade from a dual-purpose cow, served with cauliflower foam, crispy bacon, roasted Jerusalem artichoke slices, braised sauerkraut, apricot compote, mustard seeds, and a rich homemade veal jus. A plate full of creative flavors that allow you to assemble each bite to your own liking. Well executed! Paired with a rich La Butinière Limoux Chardonnay in the glass. Absolutely do not forget to order some cheese, as every single piece is worth making a detour for. Not surprising considering the owner also runs a cheese shop. Kudos to the service team, who are both skilled and unpretentious. And the bill is equally reasonable for such delicious food.

In the Kleverpark neighborhood in Haarlem, tucked away among the residential homes, lies Deplanu. The atmosphere is cozy, but the kitchen is anything but predictable. Led by Nicky Bruynen, they cook international cuisine with great flavor, serving dishes that you don't typically...

The passing of culinary artist Michael van der Putten has prompted his close-knit team to decide to keep rocking in his name, as stated on social media. Hats off, because they are really pulling it off. At Deplanu, owned by Tim van Laar (who also owns the KaasKampanje in Haarlem), life is celebrated daily for both Michael and the guests. This charming, living-room-style restaurant is located just outside Haarlem’s city center on Santpoorterplein. Wooden tables, a cozy jumble of seating, a small bar, and a matching open kitchen. From the moment you step inside, you can sense the joy with which the staff works. Soon we are enjoying a lovely glass of very affordable Spanish cava, Hoya de Cadenas from Valencia, while nibbling on a plate of freshly sliced charcuterie served with pickles and bread. The menu is cleverly themed, featuring Cold Turkey starters, Hot Fun in the Summertime main courses, and After the Gold Rush for sweet desserts. Plus, there is a massive cheese selection, which makes perfect sense given that the owner runs a shop stocked with them. The wine list features quite a few organic and natural wines, surprisingly many ports and sherries, and beers (including non-alcoholic options) that are almost entirely Dutch-brewed. We sample swordfish slices fresh from the ice, topped with cucumber and a seaweed crisp, along with a delicious homemade ponzu sauce. The farm-raised chicken fajita, served with avocado, corn, and pineapple, is equally excellent. Do not forget to order coffee bonbons with your coffee—you will definitely want more. A truly welcoming spot. Michael would be proud.

You cannot make reservations at the pleasant terrace of Deplanu, so on nice days you will need a bit of luck. This relaxed, home-style restaurant sits on the outskirts of Haarlem in a quiet residential neighborhood. Upon arrival, we are greeted rather jovially by young, trendy staff who, after checking the list, lead us to our table overlooking the small open kitchen. We browse the extensive drink menu and order a glass of Fidora Pinot Grigio and one of the many craft beers available: Fugu beer from De Kromme Haring, a refreshing brew made with yuzu juice. We opt for the three-course surprise menu 'Chef's Choice'. After a short wait, our first course arrives: wild sea bass ceviche in a kaffir lime and lemongrass dressing, layered under thin, crisp slices of radish and cucumber, drizzled with coconut and avocado cream, and finished with coconut flakes. Deliciously fresh, beautifully plated, and exactly a good, modest portion. Next come three slices of lightly seared bavette steak served with grilled green asparagus, smooth celery root purée, a slice of celery root pan-fried in miso, briefly sautéed chard, and steamed peas, all sprinkled with puffed buckwheat. Everything is accompanied by a delicious, quite heavily salted, almost syrupy meat jus. Quite rich, but the meat is tender and the vegetables provide a perfect balance. In the meantime, we struggle to get the staff's attention and consequently go without wine for this course. A Pink Pogo from Bruut, a pink-blond beer infused with grapefruit juice, pairs excellently with our dessert of lychee ice cream topped with grilled slices of intensely sweet strawberry, crumble, and an infusion of Motueka hop flowers poured at the table. The bitterness of the hops complements the sweetness of the lychee and strawberry perfectly. A dessert worth returning for. One area for improvement concerns the staff's demeanor. Friendliness is appreciated, but excessive familiarity is out of place. After all, we are not friends. Nevertheless: welcome to Lekker!