Latour

High quality cooking

Restaurant Latour is located on the first floor of the stately Grand Hotel Huis ter Duin, offering phenomenal views of the North Sea. The interior design is classic, creating a serene yet somewhat detached atmosphere. This stands in stark contrast to the bold cooking style of Chef Kenny Friederichs, which is contemporary, sophisticated, refined, and elegant. We opt for the experience menu, which delivers excellent dishes, often prepared in two different ways and presented on beautiful, artistic plates. The (hotel) guests are predominantly somewhat older and dressed up for an elegant evening out. Pencil squid, thinly sliced with an aromatic paprika-aji amarillo sauce and paper-thin crisp, is one of our favorites, while the rose-roasted Kamper lamb with slow-cooked bacon, served with an eggplant garnish featuring codium and a mild sauce, is a remarkably beautiful dish. Equally impressive is the side dish of fragrant grilled herb skewers with lamb köfte. In the glass, surprisingly, a Fleurie l'Alchimiste, Domaine Anne-Sophie Dubois from 2021. The service, overseen by SVH Master Host Stan Kerckhoffs, is formal without being stiff, ensuring a delightful evening. Kudos as well for the selected wines paired with the dishes. They are of high quality, perfectly chosen, and served in the appropriate glasses at the right temperatures. The Dutch cheeses are served from a trolley with accompaniments of Waldorf salad, chutney, and brioche. We finish with rhubarb sweet-and-sour, tarragon ice cream, and silver fir pineapples. For all this, you pay a hefty bill, but every penny is well spent. Rating rises to 53.

In the midst of the dunes at the end of the village and a stone's throw from the beach stands the iconic Grand Hotel Huis ter Duin, with restaurant Latour on the first floor. The dining room is classically decorated, which suits the hotel. The t...

Latour is located on the second floor of Grand Hotel Huis ter Duin in Noordwijk and offers a fabulous view of the dunes, the beach, and the sea. The skies above the sea lend the water a constantly shifting hue. That captivating view rivals the exceptional gastronomy. Chef Kenny Friederichs has taken over the culinary reins from Marcel van Lier, who has now retired after a well-deserved career. Kenny prepares innovative and refined dishes with lighter flavors, drawing inspiration from the salinity of the sea. From the menu, we can assemble a tasting menu from a selection of dishes. We are warmly welcomed by host and sommelier Tim Wellenberg and shown to our table. Soon we are pampered with four amuse-bouches that instantly heighten our anticipation. Take, for instance, a carrot bite with kimchi and green shiso gel. Inside an almost translucent vessel crafted from dried carrot rests cooked carrot and carrot kimchi, accompanied by a piccalilly ice pastille. Sophisticatedly delicious. The pickled cod is briefly cooked sous-vide, leaving the fish still translucent and giving it a texture of soft fibers. It is surrounded by a sauce based on plankton. The fish is crowned with a tartelette containing a salad of white celery, dried and crispy prawn heads, celery leaves, powder, and an exceptionally fine plankton biscuit. Elegant and refined. Equally impressive is puffed yellow beetroot with aji amarillo, tarragon, and seabuckthorn. The creamy and slightly spicy flavor of the Peruvian amarillo pepper in the sauce, finished with drops of tarragon oil, pairs beautifully with the various preparations of yellow beetroot. The seabuckthorn berries, presented in different forms, are fermented and not sour. Beside the beetroot are little cones of thin sweet-and-sour slices of yellow beetroot. A plate brimming with umami. We accompany this with an alcohol-free cocktail based on spiced iced tea, made from dandelion, hemp, marigold, and willowherb, with a dash of yuzu. The genuine attentiveness of the service team, led by restaurant manager Stan Kerckhoffs, perfectly completes the experience at Latour. Score rises to 57.

From arrival to departure, everything is perfect at restaurant Latour on the first floor of the luxurious Grand Hotel Huis ter Duin. We are warmly and personally greeted by SVH Master Host, maître and sommelier Stan Kerckhoffs, who addresses us by name, and escorted to one of the tables dressed in crisp white linens in the atmospheric, classically decorated restaurant. A small side table awaits our handbag. The view of the sea and dunes remains breathtakingly beautiful here. Chef de cuisine Marcel van Lier cooks French-oriented dishes but draws inspiration from all continents. We taste this already in the amuse-bouches: ginger meringue with carrot tartare and Thai red curry cream, alongside crispy pani puri with peanut crunch, finely chopped dorade, and kaffir lime cream. They taste highly promising. From the multi-course menu, we sample sous-vide and subsequently lightly roasted monkfish with cucumber preparations such as jelly, foam, sauce, and a lightly tangy cucumber cylinder filled with green apple salad. Accompanied by salted kaffir lime cream, its oil in a green curry sauce, and grilled slices of mini zucchini. A wonderful flavor palette and a visually stunning dish. Assistant sommelier Tim Wellenberg pours a 2021 La Bastid Cosecha white Rioja by Olivier Rivière to accompany it. This winemaker originally hails from the Cognac region and produces wines in a Burgundian style with extensive oak influence. The main event is a melt-in-the-mouth back loin, lacquered with chocolate and topped with an Ibérico and raw cocoa crunch, served with garnishes of candied kumquat, orange, and chanterelles. In the glass, an organic, full-bodied and refined 2020 Domaine des Sables Verts Saumur Champigny Rouge ‘Chaintre’ from young French winemakers Caroline Meurée and Hervé Malinge. At Latour, high-quality ingredients go hand in hand with utmost hospitality. Rises to 61.

Utmost hospitality paired with exceptional gastronomy defines the chic Latour restaurant at the dazzling Grand Hotel Huis ter Duin in Noordwijk. SHV Master Host, maître and sommelier Stan Kerckhoffs “reads” his guests and flawlessly anticipates their preferences. The restaurant team’s hospitality wraps around you like a warm blanket. Dining here is adventurous, yet the kitchen, led by Chef de Cuisine Marcel van Lier, is firmly grounded in a professional tradition where French techniques play a central role. You can taste and see the dedication of the kitchen brigade, seamlessly complemented by the service staff during the presentation of each dish. Following a parade of amuse-bouches—including a delightful mini crispy pani puri filled with sweet potato cream and labneh, seasoned with dukkah—we begin with the Latour menu. Every course is beautifully balanced, yet the seemingly simple marinated monkfish with green strawberry and razor clam is utterly stunning. Pure and bursting with flavor. The same goes for the venison tenderloin. Searred on the outside while remaining rare within. The fillet offers a crunchy element of pistachios and Japanese dried plums, umeboshi. It comes alongside an onion compote blended with sesame, red cabbage cream, a fried onion ring in a crispy pastry shell, and a bold, well-balanced house jus infused with purple curry. Van Lier consistently delivers surprises, and Kerckhoffs elevates the experience further with impeccable presentation and expert wine pairings. The organic Weissburgunder from Weingut Wöhrle paired with the marinated monkfish is a perfect match.

Restaurant Latour is located in the beautiful Grand Hotel Huis ter Duin on the Noordwijk boulevard. The interior is classic and exudes grandeur. The view over the North Sea is unparalleled. The restaurant was completely full on the evening of our visit, with beautifully dressed guests. Chef de cuisine Marcel van Lier is a master at combining flavors and textures, and the dishes feature a beautiful balance of fresh, sharp, sweet, salty, earthy, and subtle bitter notes. Like the foie gras with a layer of tartare-cut red prawn, a rich tom kha kai foam, and crispy dried chicken skin. Next, a thick slice of juicy pan-seared sole with fried chorizo, served on a frothy saffron sauce, dollops of tomato purée, and chives. Soft baby squid surround it. The dish is vibrantly presented on a deep-black heated plate. SVH Master Host and sommelier Stan Kerckhoffs pairs it with a Spanish organic Joan Sardà Xarel-lo from 2019, Penedès. An aromatic wine with intense fruity notes, elegant and soft with a long finish. A really excellent choice for the sole. Following the wild duck with black curry and rhubarb comes a pre-dessert in the form of mango mousse with sorrel ice cream. And what a find that last one was. And wonderfully refreshing. Latour is a highly enjoyable venue where hospitality is paramount. Very attentive: general manager Stephan Stokkermans makes a round through the restaurant to personally greet every guest. Simply class.

Chef de cuisine Marcel van Lier and SVH Master Host and sommelier Stan Kerckhoffs have long been fixtures at this chic establishment, which is part of the stately Hotel Latour. From the moment you step inside, you are enveloped in grandeur: an atmospheric interior featuring thick carpeting, crystal chandeliers, cream-colored wainscoting on the walls, rich red wall coverings above adorned with oversized paintings, impeccably set tables, gleaming cutlery, and exquisite porcelain tableware. As for the kitchen? It is thoroughly contemporary and leaves no room for doubt: the cooking here is executed at a very high level. Marcel serves French-inspired dishes that are beautifully plated, while Stan pairs them with perfectly matching wines. Thanks to their extensive travels, the two men are constantly seeking out the most exceptional culinary experiences. The wine cellar features selections from both renowned wineries and small, lesser-known winegrowers. The atmosphere remains relaxed and unpretentious, largely thanks to the warm and laid-back demeanor of the restaurant staff. However, you won’t easily find a seat here in worn jeans and sneakers. You’re expected to dress up here. And in return, you receive nothing short of excellence. A premier destination!

Like many stately hotel restaurants, Latour also breathes the atmosphere of old chic: sound-absorbing carpeting, crystal chandeliers, spacious table settings, double-set linen, comfortable armchairs, polished silverware, and French porcelain. The menu leaves no doubt about the grandeur of this culinary palace located in Huis ter Duin: it is pricey. But what you get is magnificent. While we enjoy the Mesdag-esque panorama of glittering blond dune tops and the softly rustling surf, welcome bites arrive that underscore Chef Marcel van Lier's status: mustard macarons with gruyère cream and apple syrup; rice krupuk with mackerel, miso, and salmon roe; tartelette with roasted eggplant cream and olive crumb; gin-and-tonic sorbet with basil foam. Each one a flavor bomb, ultra-light and appetite-stimulating. We begin our menu with crab meat tartare, cobia ceviche, apple, laver, and sweet-and-sour celery compositions. A fresh, well-balanced, and beautifully plated dish. Alongside two substantial grilled langoustines. Unfortunately, they are somewhat mealy in texture, but still wonderfully sweet in flavor. As is their accompaniment of mango, green Thai curry, and tarragon cream. Paired with a lovely glass of Alma Negra, an Argentine blend of Chardonnay, Gewürztraminer, and Viognier. This is later swapped out by the excellent SVH Master Host and sommelier Stan Kerckhoffs for a wood-aged Penedès wine from local Xarel·lo grapes, Clot del Roure. A powerhouse that accompanies the main course of sea bass. You muse on how it jumped straight from the North Sea into Van Lier's pan, pan-fried skin-on and adorned with marinated razor clams, shiso, and sea buckthorn berries. Plus a rice vinegar-enriched beurre blanc. Sublime. The finale: blood orange, coffee, and homemade friands sorbet. Latour remains a top destination. Rising to position 70.

At the iconic hotel Huis ter Duin, where numerous celebrities have dined in its classically decorated restaurant, chef Marcel van Lier has been wielding the culinary scepter since 2000. He does so with exceptional craftsmanship. We allow ourselves to be pampered, starting with a glass of Ruinart champagne and four mouthwatering amuse-bouches. These include a seaweed crisp with lime and cucumber; a green pea taco; a banana macaron; apple, miso and sorrel cream; and a piece of slightly warm mackerel with green tomato and a small pickle. A splendid start. The starter features a freshly pan-seared scallop with pork belly, tandoori seasoning, and apricot. This is accompanied by a foie gras roll served alongside perfectly sliced tuna sashimi with umeboshi (Japanese plums pickled in salt and red shiso), sesame, and dashi. The plating, presentation, and flavor combinations leave nothing to be desired. SVH Master Host and sommelier Stan Kerckhoffs pairs it with a glass of Hungarian Tokaji made from naturally fermented Furmint grapes. The main course is slow-cooked, lightly smoked organic trout with langoustine, rhubarb, verbena, and elderflower. The fish is expertly cooked, beautifully glossy, and completely pinbone-free. The roasted lamb fillet, belly, and shoulder with citrus, black olives, yogurt, and Tunisian harissa is equally impressive: the kitchen excels here. The house's Italian red Teroldego from Foradori pairs perfectly with the dish. To finish, fresh strawberries with jasmine, pink peppercorn, and quark. An extensive selection from the cheese trolley is also available, including raw-milk cow's blue cheese and Corsican sheep's cheese. Latour is a top establishment and climbs three places to 72.

This restaurant, the flagship of Hotel Huis ter Duin, breathes grandeur with its classic decor, gleaming silver and crystal, ornate detailing, and floral bouquets. And the impeccable black-suited waitstaff, the pianist at the grand piano, the paintings featuring Pierrots. The dishes and wine pairings, however, are modern and contemporary, and there is a beautiful progression in the wine and food arrangements. The amuse-bouches are promising: a potato with satay spices, cantaloupe soup with crispy parmesan bits and prosciutto, and a crouton with tandoori mousse. Our meal begins, accompanied by a refreshing glass of Limburg sparkling wine, with crispy sautéed sardines served with beef loin stuffed with sardine cream, tomato structures, miso, and black sesame seed sorbet. Delicious and perfectly balanced. Just like the marinated sea bream, super fresh, glossily cooked, with bottarga, shiso, and black garlic: an outstanding dish. The same applies to the combination of lightly smoked trout with gently cooked langoustine, verbena, ginger, and rhubarb batons: what beautiful and complex flavors. The gurnard also pleases: lightly grilled, perfectly cooked, with oyster tartare, fresh tarragon jus, zucchini, and cucumber. A delightful dish. The lamb from the main course is gently cooked and beautifully pink. Served with Arabic chermoula marinade in its own jus, braised shoulder, and double-peeled garden beans. Paired with a glass of dark red, slightly chilled Chilean Veramonte Cabernet Sauvignon (2013). Finally, a delicious strawberry dessert with pomegranate, almond, and lavender. Chef Marcel van Lier is a master at blending flavors, and SVH Master Host Stan Kerckhoffs perfectly coordinates the wines with his dishes. Together they form a top team. It goes without saying that such quality in this setting commands a premium. Latour steps back to 75.