Tante Kee

On the idyllic Kaageiland, accessible only by ferry or private boat, lies Tante Kee. In summer, the terrace is a lively setting where day-trippers dock their small boats, while during the colder months, the redesigned interior with wooden tables and luxury armchairs offers a warm welcome. In short, here you will find a cozy atmosphere and a unique location. The kitchen is French with Eastern influences and operates exclusively with set menus, ranging from three to seven courses. We choose lunch with a glass of Rosé MIP from Provence. It is served not too cold, which beautifully complements the dishes. We start with a burrata on a bed of celery root, green asparagus, roasted almonds, crispy brioche, and olive. Tasteful yet rich. This is followed by kingfish ceviche with spicy prawns, tapioca, and a fresh passion fruit and orange vinaigrette. Good. The fish could have been sliced a little thinner. For the main course, a sweet potato terrine with carrot and mushroom duxelles arrives, lightly sweetened with PX sauce. Next comes an entrecôte with slow-braised beef cheek, baby carrots, and onion compote, with the sauce poured tableside. The rustic skin-on fries served with tarragon mayonnaise are homemade and excellently flavored. The Primitivo Orion 2023 from Masseria Li Veli pairs perfectly with the sweet notes of the beef cheek. We finish with a lovely blackberry dessert presented in various preparations, accompanied by white chocolate and fresh tarragon. Fresh, colorful, and not too sweet. The service, led by Kim Edwards, is relaxed and friendly, clearly radiating enjoyment. Sommelier Frank Opgenhaeffen pours with expertise and precise timing. Tante Kee is an excellent destination, both regarding its location, cuisine, and hospitality. Reservations are a must, especially in summer.

It remains a pleasure to cross over to the island in the Kagerplassen where Tante Kee operates in just thirty seconds by the little ferry. Many tourists know their way here as well. On fine days, the generous terrace is blissful, and the view over the water, with rowboats constantly coming and going, never grows old. Owner-chef Raymond Reeb has enlisted the help of chef Stan van IJzendoorn to continue their seasonal, modern-classical cuisine together. Menus are served for both lunch and dinner. As an aperitif, a glass of full-bodied Spanish Melea paired with bites of classic meaty oyster. One with vinaigrette and another with its own twist featuring cucumbers and gin-and-tonic foam. The vegetarian tamagoyaki (Japanese omelette) starter is paper-thin and rolled with avocado mousse, garnished with spinach, sugar snap peas, and broccolini. It is a visual treat and, in terms of flavor, a beautiful composition of fresh acidity and a light sweetness. The steak tartare with egg yolk, chives, a crispy crown of black sesame, and a fresh dashi dressing is exemplary. We do miss a nice bread roll to mop up the leftovers. We continue with skin-on pan-fried just-caught red porgy, accompanied by chorizo purée, fried endive, and a prawn and lemon salad. The recommended Enate rosé unfortunately misses the mark, as it is too sweet and lacks refinement. To finish, we indulge in a composition of raspberry with white chocolate, compote sorbet, and delicious meringue. Do bring a thick wallet, however, as Tante Kee prefers a well-filled bill.

A visit to Tante Kee in Kaag is an experience in itself. You take the ferry (ideally without a car, which you can park in Kaag Buiten) to the island in the Kagerplassen lakes. Once you arrive at this cozy, atmospheric family restaurant, you can immerse yourself in old-fashioned hospitality and enjoy a modern-classic menu. Chef Raymond Reeb cooks excellently, mostly using local products, applying French culinary principles but with Mediterranean influences: Spain, Italy, and even Oriental cuisine make appearances in the various dishes. Tonight we were limited to choosing from the chef's menu, consisting of four to six courses, probably because a large group was present. It would be helpful to mention this when making a reservation and to leave the choice up to the guest. We start with a delicious appetizer of smoked and raw mackerel featuring tamarind, coconut, and wild rice among other things: very tasty, and beautifully presented as well. The tomato and langoustine tartelette also pleases us, but unfortunately, the nasi served with the roasted cauliflower starter is bland. There is nothing wrong with the main courses of beef tail and cod, although they are not particularly exciting. We finish with a delicious dessert: blackberries with white chocolate, citrus, and mascarpone. Our sommelier serves decent wines as part of the wine pairing. The most surprising is the Villa Wolf Pinot Gris paired with the mackerel; the other wines are somewhat on the safe side. The service team works hard, is professional, and attentive. The bill is high, partly because substantial charges are applied for both (tap) water and bread. Tante Kee delivers absolute quality, both on the plate and in the glass, but it is – with the exception of a few dishes – not very innovative. But that apparently does not deter the regular clientele. It is always packed here.

Owner Kim Edwards remains the warm hostess at this wooden restaurant on the Kager Plassen, accessible only by ferry. Warm and atmospheric, cozily furnished, and sought after for its spacious waterside terraces as well as for the reliably classic cuisine of head chef Raymond Reeb. We indulge in two kinds of bread with miso dip and 'island' butter, followed by an amuse-bouche of Indian pani puri with chickpeas, pomegranate, hummus, and cherry tomatoes. A lovely starter. The skilled sommelier Rick van Duin pours a flavorful 2019 Boisseyt Viognier to accompany a ceviche—formerly a coarse tartare—of raw corvina marinated in tiger milk, served with asparagus and a mango and passionfruit sauce containing crispy corn. Very tasty. Just like the dish of asparagus, cooked 'al dente', with egg yolk and chive cream on the other plate. Followed by sous-vide prepared lamb rump with peas, olives, and potatoes: beautifully tender meat, juicy and flavorful. Plus a deliciously reduced lamb jus. Alongside sole as the 'catch of the day', served with seasonal vegetables and a delightful vinaigrette with a pleasant acidity and fresh herbs. For dessert, we opted for a creation of licorice, honey, hangop, red berries, and beetroot ice cream. Mmm! Restaurant Tante Kee remains a delicious—and not least importantly—an affordable dining destination.

In good weather, Tante Kee boasts a unique advantage: its terrace. Beautifully and openly situated on the Kagerplas, where small boats sail past and occasionally stop to drop guests ashore. Inside, the decor is classically modern and the atmosphere evokes a chic farmhouse. Tante Kee is accessible by a small ferry. A major plus is that the restaurant gives ample attention to vegetarian dishes that are expertly prepared and imaginative. Both the kohlrabi in the starter and the delicious Japanese eggplant in the main course are outstanding. The meat main course features braised veal tenderloin, which is perfectly fine in itself, though the accompanying vegetables are somewhat sparse. It is also a shame that the crab dumpling in the starter completely dissolves when cut into the bisque – although the flavor is excellent. A cheese plate featuring exclusively Dutch cheeses and a lovely classic dessert with cherry and white chocolate round off the evening. What stands out is how beautifully the dishes are plated and presented. With our wine pairing, we enjoy a crisp French Sauvignon Blanc and an excellent Montepulciano alongside the main courses. The staff works hard tonight but never compromises on hospitality or attentiveness. Tante Kee is a modern interior restaurant where contemporary cooking is rooted in classical techniques. Please note that bread, fries, and water are charged separately, so the bill can sometimes end up higher than anticipated.

Hop on the ferry and sail to Tante Kee, located just a stone's throw from Amsterdam and Leiden, on the beautiful Kaageiland in the Kagerplassen. On summer days, the spacious terrace beckons with sun awnings, wooden decking, and large pots filled with green boxwood. The view of the passing boats instantly puts you in a holiday mood. On less pleasant days, you dine inside the fully renovated restaurant, which features a long dining bar, dark wooden floorboards, and blue accents. Owner-chef Raymond Reeb prepares French cuisine with an Eastern twist, and he does it exceptionally well. The dishes are flavorful, beautifully presented, and generously portioned. You can truly taste his passion for the culinary craft. Kudos to hostess Kim Edwards, who warmly greets guests with evident joy and ensures everything runs smoothly. No wonder it is always busy here. A lovely place to celebrate life!

This little dining palace on Kaageiland – just a ferry ride away! – is run by owner-chef Raymond Reeb and his hostess wife, Kim Edwards. It has two distinct faces: in summer, you dine on the terrace amid the constant comings and goings of boats, while later in the season you enjoy your meal indoors in the beautifully renovated restaurant. Our beetroot starter features several varieties, offering sweetness balanced by a touch of sharp horseradish, with celery granité adding a refreshing finish. The classic steak on the other plate is cooked to perfection, complemented by the bright, tangy notes of sweet-and-sour vegetables and piccalilly. We pair it with a pleasant Spanish Chardonnay. The cod main course is expertly cooked, served alongside lentils and a sophisticated vinaigrette made with capers and smoked eel. The grilled North Sea turbot is equally stunning, accompanied by fresh chanterelles, peanut cream, miso, and a radish dim sum with crab and onion sauce. To finish, we have a white chocolate and tonka bean parfait with cherries and caramel, served alongside farmhouse yogurt with meringue, cucumber, and aloe vera. Light and not overly sweet. The chef and his kitchen brigade clearly enjoy their work, and that joy shines through in every dish. The predominantly young staff are friendly, though they sometimes struggle to keep track during busy periods, which can lead to longer wait times.

Robin Stoof has succeeded Bobby Rust and has developed into an excellent chef. He cooks with flavor and dares to make unconventional choices. We will gladly keep an eye on his work. The establishment has also been beautifully renovated: the former pond house has become a full-fledged restaurant. Twice as large, with a warm interior and extras such as a conservatory and a hall. What remains is the pier by the pond (where you dine outdoors on summer evenings), the expansive view over the water, and the ferry that connects Kaageiland to the rest of the world. We nibble on olives, farmer's bread, cultured butter, and endive with hummus, accompanied by a pleasant glass of Catalan Rosé made from Chardonnay and Macabeo. Followed by a lovely Roussillon blend of Bourboulenc, Grenache Blanc, and Roussanne (Perrin, 2016) served with a beetroot and grilled duck liver tarte tatin. Alongside langoustines wrapped in belly pork with pumpkin, green curry, and peanuts. Surprisingly delicious starters. The savory pastries also hit the mark: cod fillet with cauliflower, hazelnut, and beurre noisette poured tableside. And a pigeon breast with duck liver, along with a sort of spring roll filled with sauerkraut. Also served at the table is a small jug of warm truffle sauce. The meal concludes with regional cheeses. Tante Kee is worth the detour.