Dudockx

In this beautiful waterside pavilion, it's always a pleasure to dine on a menu that tantalizes with playful bites, dishes, or a three- to six-course selection. Chorizo croquettes follow a plate of oysters, with rich bouillabaisse to come...

Situated on Vreelandseweg in Hilversum, halfway between the main road and the waters of the Kortenhoefse Plassen, lies pavilion-restaurant Dudockx. The modern interior, featuring large windows, wooden parquet flooring, and atmospheric candlelight, exudes calm. The comfortable chairs, floral table settings, and bright acoustics make you feel at ease immediately. Chef Musa Uslu’s kitchen is French-inspired, utilizing organic and premium ingredients that are always dedicated to quality. The menu offers both individual dishes and a surprise tasting menu of three to six courses. We choose an à la carte dinner. Following a robust Aperol Spritz, the amuse-bouche arrives: a red beet taco shell with beet tartare, smoked eel, and goose liver cream. It is a flavorful start, though the eel is slightly dominant. The bread is crispy and fresh. For the starter, raw yellowfin tuna with an herb crust and curry-coconut foam is served, followed by salmon tartare with a poached egg and crème fraîche. The tuna is excellent in quality, while the salmon is a bit flatter, yet nicely balanced with the other elements. In the glass, a full-bodied Blazon Chardonnay 2021 from Lodi, rich in oak and butter, proves a pleasant surprise. Next comes red seabream fillet with beurre blanc, seasonal vegetables, and potato mousseline. The fish is crispy but leans toward dryness; the sauce saves the dish. The entrecote impresses with its juicy doneness and beautiful vegetables. For both dishes, however, the jus lacks the desired concentration and is somewhat thin. The Castello di Gabbiano 2022 from Tuscany still pairs beautifully with them. A light sgroppino serves as the dessert. Coffee and tea follow, accompanied by friandises. Service is overseen by hostess Marjolein Bruijn and sommelier Mark Fischer. The team is friendly, attentive, and seamlessly coordinated, offering expert wine recommendations and a warm farewell. Dudockx combines a stunning location with classic French cuisine focused on quality. The only critique concerns the portion sizes, which could be slightly more generous. However, this is more than made up for by the hospitality and ambiance.

At Dudockx, you step into a piece of Hilversum history. The pavilion, located by the water next to the Vreelandseweg, was designed by the famous architect Willem Dudok, who was also responsible for Hilversum's town hall. The welcome is warm, and we walk past an inviting selection of wines, cheeses, lobsters, and oysters before reaching our table. The menu is filled with dishes featuring classic, luxurious ingredients, while also making use of organic local produce. We let ourselves be tempted by the chef's suggestions, but start with a plate of super-fresh oysters. For an amuse-bouche, there is a refined cauliflower mousseline with apple jelly, caviar pearls, fried nori, and langoustine. Next comes a sublime yellowfin tuna, lightly spiced on the outside and raw on the inside, served with a foamy curry-coconut sauce and black beluga lentils. An aromatic Viognier, Esprit de Crès Ricards by Paul Mas, perfectly complements the dish. The main course is the 'Catch of the Day': tender monkfish, lightly breaded, served with mashed potatoes, vegetable garnishes, and a langoustine sauce. It is delicious, though it could use a bit more kick. To finish, there is a cheese plate with accompaniments and a tiramisu that surprises with airy mascarpone, amaretto, and maraschino, creating a beautiful balance in the dessert. Tip: during the sailing season, you can rent a boat complete with drinks and a snack box.

It is a pleasure to linger in the atmospheric and trendy pavilion and lounge-style terrace, offering a beautiful view of the Hilversum canal surrounded by lush greenery. The bright interior features distinctive wooden flooring, impeccably set tables, comfortable chairs, modern tableware, and an open kitchen. The atmosphere is cozy and slightly chic, but never overdone. Friendly and professional hospitality, excellent wines, and a menu filled with contemporary dishes featuring seasonal, top-quality ingredients. Consider the seared yellowfin tuna, seasoned with perfectly measured Cajun spices, served alongside a crispy wonton with Asian vegetables and a curry-coconut foam. Just as delicious is the spätzle with summer truffle, a 63-degree egg yolk, and a parmesan crisp. So simple, yet so pure and flavorful that we wished we could have had more. Accompanied by a Pinot Blanc from Weingut Schönlaub in the Pfalz region of southern Germany. The pièce de résistance is a fresh wild halibut, beautifully cooked and served atop a pea purée with mussels and a delightful champagne beurre blanc. Absolutely outstanding, just like the lamb dish on the other plate. A juicy rack of lamb, perfectly pink throughout, accompanied by a beet purée and a robust reduced red wine jus. The garnishes accompanying the dishes could use a bit more attention, as they feel somewhat plain. The dessert, however, falls a little flat. An overbaked tartelette served with lemon cream, red berries, and creamy yogurt ice cream. On sunny days, the terrace is a definite must-visit. Dudockx is also accessible by private boat from Loosdrecht and along the Vecht river, with plenty of mooring spots available.

A trendy 1930s pavilion designed by architect Dudok, located at the sports harbor of Hilversum. The luxurious terrace fills up on sunny days. Chef Yoeri van Slooten personally presents the menu and also offers a few off-menu options. Paired with a glass of Provence rosé by Ott, we receive a refreshing gazpacho amuse, topped with a creamy piccalilli cream, chives, and crispy potato cubes. For the starter: yellowfin tuna with smoked eel, wakame, and a silky yakitori sauce. Beautiful flavors side by side. The vegetarian intermezzo consists of a crispy wonton filled with wild spinach and feta. The promised lemon foam is physically present but unfortunately lacks much flavor. We are pleased by the generous assortment of vegetables served alongside the braised beef and the well-done veal entrecôte with summer truffle. The accompanying glass of Brouilly 2017 from Domaine de Briante is nicely chilled. Afterwards, there are excellent selections from the cheese cart, which boasts an impressive array of European cheeses. Finally, compliments for the water service, thoughtfully offered by hostess Marjolein Bruijn for a minimal fee per guest.

An honest dining spot that nestles among the trees along the Nieuwe Haven in West Hilversum. A renowned pavilion that was fully renovated in 2019 and has since been called 'Dudockx', named after its original architect (Dudok) and location (dock), with an extra 'x' added for a touch of chic. Owner Henk Stamhuis gives chef Yoeri van Slooten, who like hostess Marjolein Bruijn previously worked at the predecessor 'Lakes', carte blanche to create a monthly rotating menu of unpretentious delicacies. With views of the open kitchen, the mooring, and the spacious lounge terrace shaded by a tensile sail, we indulge in tuna tartare and tataki on wakame, ponzu cream, and tempura-fried prawns. A fresh, flavorful dish paired with a superb glass of Vincent Bouzereau’s Meursault. We sip this full, creamy white Burgundy alongside the starter of buttery-tender pork belly. Slow-cooked, dusted with a five-spice blend, and served lightly crisp alongside phyllo chips, lobster pieces, and radish. Delicious! The main course is equally impressive: tournedos. Perfectly cooked, juicy, and beautifully pink, served with summer vegetables, potatoes, and a savory red wine jus. We conclude this delightful dinner with tiramisu 'Dudockx-style': featuring mascarpone mousse, vanilla ice cream, grappa foam, bitter almond crumb, and coffee granita. Welcome back to this guide!