Fico

Just a ten-minute walk from Utrecht Central Station, opposite the Jaarbeurs, lies Fico (fig), helmed by chef Martijn Meijerink and manager Stef Hoogendoorn. From the architectural building, you enjoy a panoramic view of the Veilinghaven waters, though you must first climb one or two steep flights of stairs, as there is unfortunately no elevator. A pleasant and cheerful atmosphere permeates the modern dining room, which is exactly what Martijn and Stef intend. As they phrase it: “enjoyment without hassle.” And it certainly delivers! Each season features a five-course lunch on Saturdays, while Sundays are ideal for a late lunch or early dinner. Multi-course menus are available, and you can request a fully vegetarian option. Something for everyone. We start with a coarsely chopped, well-dressed steak tartare accompanied by avocado cream and sambal, finished with generously shaved dried egg yolk. What a lovely beginning. Next comes a generous crab salad with crispy fried pasta, yuzu, and avocado in a light shellfish bisque. We pair it with a 2023 French Chablis by Sebastien Dampt that harmonizes perfectly. The tonka bean soufflé, served with creamy vanilla ice cream and mille-feuille, looks exquisite, though the soufflé could have been firmer. When we bring this up to the staff, we later notice that the dessert and the subsequent coffee have been taken off the bill. A thoughtful gesture.

With views of ships, houseboats, and water activities along the Veilinghavenkade, restaurant Fico already offers a unique experience simply because of its location. Chef Menno van der Pol demonstrates his flair for exquisite flavor combinations in a select...

When you say FICO, think of a vibrant atmosphere, a trendy interior, and a unique location—namely, a stunning architectural building on the waterfront of Veilinghavenkade in Utrecht. Chef Martijn Meijerink and business manager Norbert Zunnebeld run a fine-dining restaurant here, but they certainly aren't into stuffy formality. You can tell because the place is packed with cheerful guests coming to sample Menno’s cuisine. The choices are plentiful. Each season, a thematic five-course lunch is served every Saturday for a month. On Sundays, you can enjoy a late lunch or early dinner featuring the chef’s FICO menu, which is also fully available as a vegetarian option. Multi-course menus ranging from four to six courses are offered, along with an à la carte selection. For an aperitif, we sip on a crisp champagne: NV Michel Gonet – Fravaux ‘Le Varlan’ made from Pinot Noir. We start with barbecued eggplant accompanied by red cabbage, mustard, Nashi pear, and romesco sauce. It offers beautiful umami flavors, gentle sweetness, and a pleasant touch of bitterness. The red mullet is also a standout, served on a slice of brioche, alongside ravioli stuffed with prawns and a delicate tandoori sauce. Green asparagus takes center stage as the vegetarian main course, garnished with tartelettes, pumpkin seed praline, buttermilk, and laver. And everything is presented so beautifully it looks like a little painting. We say: welcome to Lekker.

This trendy spot hosted by Norbert Zunnebeld and chef Menno van der Pol is located near the Jaarbeurs at Veilinghavenkade. Fico stands out with its distinctive cubic exterior and numerous window panels that offer a fantastic view of the city. The interior is trendy and luxurious, featuring plenty of designer pieces. It is bustling and vibrant. Couples, business guests, and small groups fill the space. The music is playing at full volume. The young waitstaff, clad in crisp blouses with the Fico logo, are constantly on the move to attend to every guest. We toast with Renoir champagne, while the green apple meringue and a kombucha infused with jasmine and limoncello provide a refreshing start. The menu is concise. It features a multi-course menu that can be expanded with supplements and 'specials' that come at a premium price. The chef's steak tartare, served with anchovy, duck liver curls, a 63-degree egg, and freshly shaved Belper knolle at the table, is utterly delicious. Just like the pickled, crispy-fried cod with artichoke, fennel, and a rich beurre blanc infused with citrus, mustard, and Pernod. Paired with an Italian Vermentino. The main course is vegetarian: a true work of art on the plate featuring maitake mushrooms, braised eggplant, and green asparagus atop a celeriac cream, accompanied by a delightful umami sauce, and to complete the dish, a side of asparagus with a potato foam. Top! Be sure to save room for the house-made pastries with your coffee or tea, as they are truly not to be missed!

Trendy establishment with equally stylish guests at Havenpost, one of the many architectural eye-catchers in Utrecht's popular Dichterswijk neighborhood. Owners Menno van der Pol (head chef) and Norbert Zunnebeld (manager) took over the three-story building with bay windows, quay access, and terrace at the end of 2018 and completely revamped the interior with petrol-blue paint, corten steel panels, a white leather ceiling, liver-colored tub chairs, and gold cutlery. Very much of the moment: a set menu, which you can significantly elevate here with pricey add-ons and 'specials'. The very young service staff, slightly hesitant but efficient, kind and attentive, welcomes us with snacks that immediately delight: naan bread with fava bean purée and seaweed, soybean krupuk, okonomiyaki with cabbage and sesame, and limoncello with kombucha and wild garlic. Delicious. We start with a tasty vegetarian dish featuring eggplant, celery lettuce ice, asparagus, celery, spelt, and capelin. A glass of white Spätburgunder blanc de noir from Raddeck then pairs perfectly with precisely pan-fried plaice. Chef Martijn Meijer, Menno's right-hand man, plates a fillet on a sauce of bread, almonds, and roasted garlic. Accompanied by textural elements of watermelon and jalapeño. A beautiful dish. Tip: if you're driving, leave home early as parking in the area is difficult.

Vorig jaar nieuw in deze gids. Chef-kok Menno van der Pol en bedrijfsleider Norbert Zunnebeld timmeren aardig aan de weg, want dit is inmiddels hun tweede restaurantproject. Fico straalt jeugdige bravoure uit met zijn unieke architectuur en sfeervolle, hippe interieur. Menno en zijn team koken wereldse smaken in eigentijdse combinaties soms met een knipoog naar de klassieke keuken. Daarbij staat topkwaliteit hoog in het vaandel, maar dan wel in een relaxte en ongedwongen sfeer. De menukaart én de wijnkaart wisselen met grote regelmaat en er wordt dagelijks (behalve op maandag) een menu van vier tot zes gangen gekookt. We kunnen met gerust hart stellen dat hier een hele fijne kwaliteit gerechten op tafel komt. En dat vinden wij niet alleen, want het is hier steevast druk. Er zijn buiten het restaurant twee private dining ruimtes te reserveren en ook de verdiepingen kunnen afgehuurd worden. Wij zeggen: lekker zo doorgaan!

Chef-owner Menno van der Pol and host Norbert Zunnebeld from De Watertoren opened the doors to their second restaurant in Utrecht, Fico, in late 2018. As we step into the two-story establishment, its hip and trendy interior immediately catches the eye. We toast with a Solessence 7 Villages champagne and sample the various dishes. Guests can choose from several menus and specials, and there is also a vegetarian menu, though we do have to request it ourselves. We start with a refined vegetarian starter: avocado and lavash crumb, green apple gel, roasted pepper cream, freeze-dried tomato, and a tapioca crisp. A 2016 Spätburgunder Blanc de Noir trocken fills our glass. A beautiful combination. Next comes the chef's signature dish: langoustine with confit carrot, goat butter cream, bee pollen, and a passionfruit and black curry dressing. The floral and lightly sparkling 2018 Dr. L Riesling dry pairs excellently with it. The pièce de résistance is brined chicken that was then lightly smoked and roasted on the bone, served alongside a rich jus de veau. Deliciously paired with the 2016 De Petit Pittacum Rosado. For dessert, we receive a pink heart-shaped panna cotta composed of two parts: rhubarb and yogurt, airbrushed with dried raspberry. Accompanied by a side of rhubarb, raspberry, lime, and white chocolate. A sublime dessert, beautifully balanced with a touch of acidity. Welcome to Lekker, Menno and Norbert!