TOV

In the center of Schagen, surrounded by other restaurants, lies TOV, run by owner-chef Roy Strijbos and hostess-sommelier Marlies Baken. The interior is stylish and fairly chic, with white tablecloths on the tables, grey floor tiles, and a view of the open kitchen. The atmosphere is relaxed and cozy, the acoustics are pleasant, and the furnishings are well-maintained. The kitchen blends French, Asian, and international influences and operates with a monthly rotating menu. We choose the five-course menu. As an aperitif, a glass of Cava l’Alzinar Brut Reserva is poured, firmly sparkling but not particularly pronounced. Accompanying it are three amuse-bouches: a fishbone-shaped cookie with pumpkin cream and salted lemon that turns out a bit dry, a horseradish mousse with apple jelly and a potato pillow that makes little impression, and finally a fresh kohlrabi salad with wakame flan and quinoa that actually succeeds. The starter features two preparations of corvina: a crispy baked fillet and a tartare with crab and kalamansi cream. The tartare is particularly successful, especially when paired with the Chenin Blanc Le Rocher des Violettes 2022 from Montlouis-sur-Loire. This is followed by wild sea bass with lamb kidney cream and an apple cider sauce, then a son mandu dumpling filled with chicken and tofu, served alongside miso-glazed duck breast. The dumpling is somewhat heavy due to the dough, but the ginger and brandy sauce elevates the dish. For the main course, tenderly cooked saddle of lamb arrives with peas, broad beans, and chimichurri. The meat is deliciously tender, though the fat along the edge remains a bit too soft. The pairing with the Sijnn Low Profile 2022 from South Africa is excellent. To conclude, there is pavlova with lime shiso sorbet, strawberry, and vanilla cream: fresh and flavorful. Service is overseen by Marlies Baken. The team is friendly, well-coordinated, and warmly welcoming and hospitable at departure. However, the pacing leaves something to be desired: a dining experience of just over three and a half hours for a five-course menu is simply too long. TOV is a likable establishment where atmosphere, hospitality, and ambition converge. With just a bit more attention to detail, you won't hear us complain any further. A great spot!

Restaurant TOV in the center of Schagen is one of the established culinary staples in North Holland-North. It is textbook chic and impeccably polished in every detail. There is nothing quirky, distinctly stylish, or eccentric to be found anywhere. Due to the steady stream of guests, the service team—primarily young women—is friendly but slightly rushed. Different waitresses keep rotating at our table. As for the menu: under the guidance of Chef Roy Strijbos, it is more than satisfactory. We order the four-course menu and begin with a rich and velvety corn chicken terrine, elevated by a delightful crunchy touch of pistachios and quinoa. The second starter is a portion of grilled swordfish, served with such a neutral flavor profile that it stands out for its restraint. The chef makes amends with an excellent two-part sea bass course: a bright, tangy ceviche and a pan-seared fillet accompanied by a homemade sambal so good we’d gladly take a jar home. Next comes perfectly cooked monkfish, served with leek, sweet potato cream, garlic jus, and watercress. The vegetarian alternative features the same preparation but substitutes the fish with pan-fried king oyster mushrooms. Highly flavorful, though somewhat modestly portioned. That said, the kitchen would benefit from giving each dish its own distinctive accompaniment, elevating them into fully realized, standalone creations. As for the dessert of blackberry, poached pear, and champagne sabayon, there is nothing but praise: it is summery, creamy, and refreshingly sweet. Our sommelier is a young woman who comes across as slightly reserved, but our paired wine selection includes several excellent pours. Standouts include the unfiltered white Possente 2022 from KIMA in Sicily and a Spanish Garnacha Noir. Do bring a well-stocked wallet, as dining here is certainly not inexpensive.

Hospitality is highly valued by chef-owner Roy Strijbos and hostess and sommelier Marlies Baken. ‘Partners in crime’ so they describe themselves, and their collaboration is a testament to passion and craftsmanship. For over twenty years now, they have been able to count on a steady stream of guests in their warm and modern restaurant, featuring linen-covered tables, mirrors, fresh flower bouquets and plants, comfortably upholstered sofas and armchairs, an open kitchen, and striking climate-controlled wine cabinets. Marlies leads her team of young staff with flair, who, like a well-oiled machine, embrace her enthusiasm for gastronomy. The evening menu is composed in consultation with the guest. Guests can choose four or more courses, optionally accompanied by matching wines. A non-alcoholic and even a beer arrangement is also available. Alongside a sparkling aperitif of Cava L'Alzinar Brut Reserva from Penedès, a delicious amuse-bouche is served. The soft tom kha kai flan with a crispy wasabi biscuit and oriental jelly is a feast for the eyes and awakens the taste buds. Fresh bread is served for an additional charge. To start, mackerel tartare with a smooth langoustine cream, seasoned with ginger, lemongrass, apple, and horseradish. Lightly spicy and beautifully presented. Next, muscovy duck prepared in two ways. On the plate, softly cooked and glazed breast fillet, slowly prepared alongside a crispy pani puri filled with carrot cream, leek, savoy cabbage, and yakiniku sauce. Served separately on a small plate, pulled meat from the confit leg with hoisin sauce, fluffy pandan rice, kohlrabi, shiitake mushrooms, and spring onions. The Spanish full-bodied and refined red Luno Tinto Montsant perfectly complements it. A solid establishment with an exemplary price-to-quality ratio.

Clean, modern furnishings, a quiet, informal atmosphere, and a lovely terrace for warm days. Owner-chef Roy Strijbos and hostess-sommelier Marlies Baken have been running a fine, steady establishment in central Schagen for over twenty years, just outside the hustle of the market square. Several menus are offered that change monthly because, as the chef states, we believe in twelve seasons. Inspiration is drawn from both near and far, with ingredients predominantly sourced from the region. The wine list is well-balanced and pleasantly priced. We begin with subtle amuse-bouches, such as a parmesan cracker with tomato powder and a cucumber slice with goat cheese mousse, accompanied by a delightful, crisp Sophie Te’blanche 2021 Sauvignon Blanc from Elgin, South Africa. The starter features a beetroot millefeuille with plancha-seared langoustines, chive blossoms, a spinach, celery, and wasabi crumble, and beurre blanc. The langoustines remain beautifully translucent inside. The main course is a veal tail cut served with asparagus, broad beans, celeriac, confit mushrooms, and a pea flower. The meat is of superb quality, perfectly cooked and flavorful, while the garnish is a bit dull. The dessert, a lambada strawberry and rhubarb mousse and sorbet, is tasty yet not particularly surprising. The well-trained young team clearly takes pleasure in their work and ensures that guests lack nothing. A nice spot with excellent value for money.

The T in TOV stands for Team, and that is exactly what you quickly feel here: the teamwork among the young service staff, led by hostess Marlies Baken, is excellent. Chef Roy Strijbos’s kitchen brigade is also well-coordinated; the pace is just right. The restaurant was full during our visit, and the acoustics are quite intense due to the relatively low ceilings, making it feel even busier. The monthly rotating menu features a seven-course tasting menu from which you can choose your own selections – and we find that very customer-friendly. Notably, the bread only arrives at the table with the first appetizer. It consists of seared tuna wrapped in seaweed, tuna tartare with soy sauce, a cube of watermelon, sesame cream, a small cup of sambal, and a cold dashi and kombu broth. Beautifully presented and equally perfectly balanced. Paired with a Cincinnato Quinto made from the Bellone grape from Lazio. Following a skillfully prepared marbled ox tongue and goose liver, and a well-cooked piece of pan-seared sole fillet with a curry beurre blanc, comes the main course. A juicy slice of Iberian pork loin. Two sauces, one of fenugreek and one of ginger and carrot, form a perfect combination. The accompanying red wine is the Saint Saturnin ‘Roc & Lune’ 2018 from the Languedoc. A spicy wine that is also organic, like several others poured here. A fine establishment, with a good price-to-quality ratio.

TOV stands for Team Onvergetelijk Verrassend. And it’s absolutely true. This charming, modernly appointed living-room-style restaurant in the heart of Schagen buzzes with energy, having been expertly run by owner-chef Roy Strijbos and his partner, hostess Marlies Baken, since 2002. The armchairs are comfortably plush, as are the upholstered bench seats. Tables are meticulously dressed in linen. The restaurant team is impeccably attired and goes above and beyond to ensure guests have a wonderful experience. Roy draws his culinary inspiration from the surrounding natural landscape, as well as from countless travels with Marlies and his passion for art and photography. Consequently, his dishes are genuine creations, elegantly plated on beautiful crockery. A feast for the eyes and the palate. He cooks with regional seasonal produce, incorporating intriguing spices and fresh, light acidity from ingredients such as yuzu and miso. The wine list showcases labels from both the Old and New Worlds and features several unexpected gems. Best of all, many wines are also available by the glass. A place you will always want to return to!

Owner-chef Roy Strijbos and his hostess Marlies Baken have been running a lovely establishment in the center of Schagen since 2002, just outside the hustle and bustle of the market square. The place is always full, with many local guests appreciating the hospitality and the quality of the kitchen. Their well-trained young team clearly takes great pleasure in their work. Roy cooks in harmony with the seasons and offers original dishes on the menu. We delight in hand-cut scallop tartare served with a refined sweet-and-sour beetroot chutney, foie gras, and balsamic vinegar foam. In the glass, a Cincinnato Pozzodorico 2017 from Italy. A beautiful aromatic wine with fine acidity that pairs perfectly with the richly flavored dish. This is followed by kamado-grilled loin of Iberian pork. The meat is juicy and has a lovely smoky taste. We accompany it with a soft Spanish Depaula Ponce Monastrell 2017, featuring notes of wood and vanilla. We round off the meal with curry ice cream and caramelized banana served with coconut foam and jelly. It’s unconventional, yet so delicious that we would gladly eat it every day. By the way: you can follow the chef’s every move via a mirror on the ceiling! We’ve never seen anything like it before.

Sleekly designed, a relaxed atmosphere, and a lovely courtyard for warm days. Owner-chef Roy Strijbos and hostess Marlies Baken have established a wonderful spot here. The menu features set courses with matching wine pairings available by the full or half glass, along with plenty of vegetarian options, and the wine list is exceptionally well-priced. Herring carpaccio with pickle gel and lavender mayonnaise, alongside a crispy potato with pea cream, are surprisingly delightful amuse-bouches. We enjoy them with a Diebolt-Vallois Blanc de Blancs champagne. For the first course, we taste sous-vide marinated mackerel with various tomato preparations, mini cucumber, and crème fraîche. My dining companion savors sweetbread mousse with apple piccalilli, green bean spaghetti, and a matching jus, accompanied by a crisp made from water bread. This is perfectly paired with a Der Tom Gemischter Satz 2017 from Weingut Tom Dockner that blends seamlessly. For the main course, there’s lamb loin with three preparations of cauliflower and miso sauce. It’s only a shame that the lamb comes from New Zealand, given how much excellent local produce is available nearby. Sommelier Bart Visser pairs it with a pleasant Corvina Garda 2016 from Palazzo Maffei. For dessert, cherries with tuile, yogurt foam, pink pepper, cherry and white chocolate mousse, elderflower ice cream, and crumble. Simply divine!