Scherp

In the historic building in the heart of Middelburg, Chef Mart Scherp and his team consistently cook at a high standard. The foundation is Zeeland ingredients, which he does full justice to and combines well with international and sometimes Eastern influences. We are ar...

Situated in the shadow of the Old Town Hall in the heart of Middelburg, where history blends with modern elements. The atmosphere in this elegant restaurant, run by owner-chef Mart and hostess and sommelier Dhani Scherp, is delightful. The wooden tables are set with crisp white linen, and the chairs, upholstered in sea-green velvet, are wonderfully comfortable. Everything needed for a pleasant visit is in place. The dishes that arrive at the table are captivating. Mart prepares French cuisine using seasonal and regional produce, and he is an ambassador for kingfish and hamachi. These fish consistently feature on the menu, yet each preparation offers a delightful surprise. This time, kingfish appears three times as tartare, including one portion served inside a pani puri stuffed with wild prawn tartare. Beautifully presented with flowers and herbs. The cauliflower dish is equally captivating. At the base lies a cauliflower couscous, topped with crispy baked florets coated in panko breadcrumbs. A cream of aged cheese and shaved truffle completes the dish. The pièce de résistance, turbot with lobster coconut sauce, leaves us utterly delighted, especially since it is accompanied by sea urchin, scallop, tom kha kai sauce, and a light potato mousse. The golden-yellow and aromatic Mas Enguera in the glass is a perfect match. A lovely and enjoyable venue for an evening of fine dining.

Old and new go hand in hand in the inviting interior of the restaurant helmed by chef Mart and hostess and sommelier Dhani Scherp-Zapata. Beautiful old stone walls pair seamlessly with modern glass and steel, while white orchids on the window sills complete the look. Drawing on Zeeland’s abundant local produce, Mart crafts a flavorful cuisine that gladly embraces international influences. The free-range chicken arrives as a buttery-soft, sous-vide-cooked slice, accompanied by a cream made from Zeeland potatoes freshly pulled from the clay. It is topped with a crispy egg boasting a softly runny yolk and perfectly set white, finished off with a coating of crunchy panko breadcrumbs. Next up is bavette, one of the beef’s most flavorful cuts, grilled over an open flame, alongside a well-seasoned hachee. This is served with beet Wellington, a shallot compote, foraged eryngii mushrooms, Brussels sprouts, and potato crisps. The wine recommended by Dhani to accompany the dish is a Domaine de Grangeneuve Vieilles Vignes 2019, crafted from Grenache and Syrah. It is a full-bodied red wine aged without oak, delivering spicy notes complemented by vibrant fruity undertones. An excellent pairing for the bavette and its accompaniments. It’s a lovely touch that the wine list features Zeeland labels and that the per-bottle prices are highly reasonable. The same goes for the entire menu. Dining out remains a genuine pleasure, especially under the care of Dhani and Mart. Overnight stays are available at the adjacent Slapen bij Scherp.

Nestled near the old town hall of Middelburg, surrounded by picturesque buildings, lies restaurant Scherp. The already meticulously designed interior, which strikes a perfect balance between sleekness and warmth, has been enhanced with a new large dining table made of reclaimed wood and chairs upholstered in mint-green velvet. Everything is set for a warm welcome, a role that falls perfectly to hostess and sommelier Dani Scherp-Zapata, who seems tailor-made for pampering her guests. Owner-chef Mart Scherp builds his cuisine around a French foundation, yet isn't afraid to experiment with international flavors. The starter—a grilled sea bass served with yuzu gel, radish cannelloni stuffed with sea bass tartare and smoked eel, sweet-and-sour pickled vegetables, and ginger ale sorbet drizzled with warm dashi—serves as a perfect example. The main course comprises several elements. It features Lamb of Walcheren presented as both chops and slow-cooked neck, accompanied by a red curry sauce, roasted cauliflower and broccoli, and gnocchi tossed in black curry. Also served is a lamb stew with new potatoes and raita, along with a papadum on the side paired with a spicy mango chutney. We’re honestly not sure where to begin; the spread is quite lavish. Yet every component tastes exceptional, and judging by the empty plates, bowls, and saucers at neighboring tables, everyone agrees. The wine pairing, Le Petit Maxime, an organic 2020 Côtes du Rhône from Brunel de la Gardine, complements the meal beautifully. For dessert, they serve cheesecake alongside fresh sweet strawberries and strawberry sorbet. While we believe that "less is more" applies in some cases, the chef’s creativity in combining so many exquisite flavors is highly commendable.

Owner-chef Mart Scherp has bounced back after we found his cooking style rather bold and somewhat rough last year. This time, we are pleasantly surprised by excellently prepared dishes that are also beautifully presented. The atmosphere in this welcoming establishment, located in a stunning historic building, is cheerful and relaxed, largely thanks to the disarming hospitality of hostess and sommelier Dhani Scherp-Zapata. The place is almost always packed. We savor kingfish marinated in miso and togarashi and then seared, accompanied by white asparagus, lamb’s ear, wild garlic, and a white sauce. The Oosterschelde prawns are poached, arriving on the plate with a claw and two generous tail sections. The preparation is flawless; we are highly complimentary as the texture is tender with a satisfying bite. The lightly saline Pinot Gris from De Kleine Schorre, poured by Dhani, pairs perfectly. Slow-braised lamb follows, featuring an herb crust infused with parmesan and panko. Juicy and rich in flavor. The pastry chef presents the dessert: almond blancmange with blueberry, strained farmer’s yogurt, crumble, and Merlot gel earns applause. Fresh and sweet, served like a little painting.

Scherp, run by owner-chef Mart Scherp and his wife Dhani Scherp-Zapata, has become a well-known establishment in Middelburg, which has increasingly become a student city. Many parents of students attending University College Roosevelt bring their children here. Perhaps that explains why the portions are so generous! Anyway. The concise menu showcases French cuisine prepared with fresh local produce, and the tasting menu can be ordered starting from a minimum of four courses. Housed in a charming historic building, the restaurant boasts a cozy ambiance with linen tablecloths and comfortable seating. The recommended wines are excellent, and you can confidently leave your wine selection to the gracious hostess, Dhani. We enjoy a tender beef brisket, cooked medium-rare and melt-in-the-mouth. The accompanying sides are rather abundant and heavy, especially following the already generous appetizer portions. We pair it with a glass of Leggero Appassimento Rosso Veneto, a Merlot and Corvina blend from the Millefiori winery. It’s a smooth yet structured wine that complements the meat beautifully. A touch more refinement in the dishes, with greater emphasis on the main ingredient, wouldn’t go amiss. We will definitely be returning!

Tucked away behind a charming facade, just behind the late-Gothic town hall and adjacent to the Bodenplein parking lot, lies Restaurant Scherp. Owner-chef Mart Scherp and his wife Dhani, who serves as the hostess, consistently maintain high standards in their convivial eatery. Guests ranging from students to business professionals easily find their way to Scherp. Tables are meticulously set with linen, and the chairs are downright comfortable. It is best to linger here for a while, and rightly so, as Scherp offers a full-evening dining experience. Dishes from Mart and his team showcase their culinary craftsmanship to perfection. Rich, pure flavors take center stage. They work with exquisite local Zeeland produce—plentiful in this fertile province. Mart Scherp says: “We serve international cuisine featuring delicious dishes and flavors from around the world, often incorporating local Zeeland ingredients.” Scherp’s wine list is organized by flavor profiles, making it easy for guests to find the perfect pairing. A practical touch! With her warm smile, hostess Dhani delivers impeccable service, turning every meal at this passionate couple’s table into a true celebration.

Owner-chef Mart Scherp and his wife Dhani, hostess and sommelier, consistently maintain high standards in their cozy restaurant in the old center of Middelburg. The clientele ranges from students to businesspeople, tables are carefully set with linen, and the leather chairs are very comfortable. The careful selection of seasonal and local ingredients ensures that the dishes offer rich, and above all, pure flavors. What comes out of the kitchen demonstrates solid craftsmanship. The marinated salmon appetizer, served as slices and tartare, is accompanied by ripe avocado, green apple, cucumber, and an array of fresh herbs. Delicious. The same goes for the main course of turbot and eel. The turbot is slow-cooked, keeping the fish juicy, while the smoked eel, generously portioned on the plate, also tastes excellent. It is served with mousseline sauce, herring roe, glazed carrots, mashed potatoes, and grilled leek. The Domaine Les Salices 2017, a full-bodied Viognier from France, is refreshing and pairs well with the dish. The finish, with hints of citrus, particularly complements the eel. For dessert, there is poached pear on crispy puff pastry with pear sorbet. Kudos to hostess Dhani Scherp-Zapata; she creates a wonderful atmosphere, is attentive and warm, and is also highly knowledgeable about the wines she serves. The bill? It is extremely reasonable for the quality provided. See you next year!

It is quiet as we take our seats in the atmospheric, modernly designed restaurant Scherp. The menu features – as one might expect in Zeeland – an extensive selection of fish, crustaceans, and shellfish. We start with amuse-bouches of Dutch new herring and a frothy asparagus soup. This is followed by a Zeeland-style yellowtail tuna burger, surprisingly served in a small box bearing the logo of the Zeeland Maiden, accompanied by small bowls of fresh garnishes. Sommelier Dhani Scherp pairs it well with a La Colonia wine made from the Torrontés grape from the Mendoza Valley. The shoulder loin tartare is spiced with a jalapeño cream and beautifully presented on a bone atop a bed of hay. Unfortunately, the accompanying Le Poussin rosé is a bit too light for this dish. The sea bass is juicy and perfectly cooked. The turbot falls short: the thin fillets are overcooked, but the accompanying 2017 Chardonnay/Viognier from Didier Joubert in the Pays d’Oc more than makes up for it. After all this deliciousness, we pass on the local Zeeland cheeses and opt instead for a modernly presented crème brûlée and a dessert featuring strawberry and cream variations. The bill is reasonable and well-proportioned to the quality and execution of the dishes served.