De Moerbei

High quality cooking

In a quiet residential neighborhood in Warmond lies Restaurant De Moerbei, where owner-chef Michael Corpel and head sommelier Frank de Haas together present an epitome of craftsmanship. Corpel cooks with visible pleasure a refined French cuisine, subtly infused with Asian influences. French finesse, indeed, with an Eastern wink. De Haas’s welcome is understated and professional. No fuss, just class. On the sun-drenched terrace in front of the restaurant, highly recommended in good weather, we sip on a festive non-alcoholic Antilope. Fresh, elegant, and a worthy champagne alternative. The amuse-bouches are impeccably presented and perfectly seasoned: delicious little bites that elegantly usher in the meal. There is a choice between an à la carte menu and a rotating multi-course menu, with or without a wine pairing. Alongside individual wines by the glass, there are also ‘prestige’ wines available. Pricier, but exceptionally good. The Kumeu River Village Chardonnay 2024, with lively acidity and a rounded finish, accompanies the zucchini blossom starter. Stuffed with cèpes, oak-aged beef tenderloin, and a sambal foam, it impresses with its texture and balance. The 15-hour braised short rib, grilled on the table companion’s BBQ, is a flavor bomb: deep, smoky, and absolutely precise. The main course consists of day-fresh fried turbot and for the table companion gently poached halibut, both prepared simply and accompanied by crisp-fresh garnishes. The dessert, vanilla ice cream with almond paste and 100% house-made chocolate (from bean to preparation), is layered, playful, and thrilling. The delicate pastries, including the famous house-made bokkenpootjes, served alongside fresh, piping-hot coffee, round off the visit. Upon departure, we receive a handwritten note. We don’t come across that often anymore. De Moerbei feels artisanal, personal, and timeless. And parking? That is available free of charge on the restaurant’s own grounds, a rare convenience that completes the overall experience.

Still that beautiful farmhouse spread across three dining rooms, with stylish furnishings, a sunny fringed terrace, and a secluded private parking area. The decades-long reputation built up by De Moerbei has been for over a year and a half now...

De Moerbei with its lush terrace is somewhat tucked away in the Dorpsstraat behind a beautiful hedge of hydrangeas. After nearly thirty years, Hans and Anjo de Bont handed over the reins to head chef Michael Corpel and maître Frank de Haas in 2024. Anjo does, however, still help out with service on busy days. There are no major changes, partly because Michael Corpel has already been running the kitchen for two years. While enjoying a glass of white North Portuguese Casa do Arrabalde, Michael showcases his culinary vision with a trio of vegetarian amuse-bouches: meringue with eggplant, a mushroom medley with Indian spices, and spicy Asian pickled vegetables featuring lemongrass, radish, and pomegranate. Beautiful, pure flavors, distinctive and impressive first courses. We continue with tender Canadian lobster, crispy with sesame and a sauce of watermelon and bouillabaisse. A deliciously light dish where the freshness of the watermelon and the spiciness of the bouillabaisse come together beautifully. The vegetarian ponzu flan, served with a modern take on Waldorf salad featuring caramelized walnuts, green apple, endive, and a mousse of Dutch iceberg lettuce, is an extremely well-balanced dish. The menu consists of fifteen different dishes, which can be ordered as a set menu or à la carte. Frank then serves the vegetarian parmesan panna cotta, accompanied by green asparagus, broad beans, and a foamy asparagus-hazelnut beurre blanc; not only is it visually stunning, but it tastes heavenly! The veal triptych consists of cannelloni with oxtail, crispy-fried sweetbread, and glazed veal cheek with leek, flat bean, and a robust jus flavored with bay leaf. The gently stewed meat in the cannelloni brings grandma's cooking to mind, and the cheek melts effortlessly due to its tenderness. Anjo recommends the lightly chilled 2022 Domaine Vaudoisey from Burgundy, a refined blend of Gamay and Pinot Noir that pairs beautifully. With some nice coffee, we enjoy the beautiful pastries, including canelés de Bordeaux and, of course, the famous goat's foot cookies. A wonderful establishment. However, it leaves the Top 100 this year due to the crowded field at the top.

It is and remains a delight to enjoy the dishes from the kitchen of owner and head chef Hans de Bont. His cooking is classical, and he does not shy away from traditional sauces like beurre blanc or bordelaise, yet he also gives dishes a modern twist with Asian elements such as tom yum, sashimi, nori, and Japanese fiddlehead fern, also known as land caviar. The amuse-bouches—featuring olive meringue, a spicy wonton ring with mushrooms, and a piccalilli tartlet with marinated green radish—are highly promising. And De Bont more than lives up to those expectations. We are slightly less enthusiastic about one dish. The composition of marinated cauliflower mushroom, pickled turnip, burrata cream, land caviar, and a nori crisp offers pleasant fresh notes, but the rather mild cauliflower mushroom could have used a more flavourful counterpoint. That is more than made up for by the pan-fried langoustine with pike perch and artichoke-filled ravioli in a langoustine sauce; the lacquered beef cheek with grilled eggplant, miso, orange, and sesame beurre blanc. Plus the pan-seared Dover sole served with simply prepared endives, parsnip purée, Hokkaido pumpkin, king bolete, and bordelaise sauce. There’s also an outstanding vegetarian dish featuring fregola, porcini, chanterelles, truffle, marinated shallots, and a porcini sauce. Last but not least, a delightful cheese course: a Blue Stilton tartlet with red onion and fig chutney, red port foam and jelly, finished with caramelised pistachios and a braided tuile. An absolute flavour bomb! Owner, hostess, and SVH Wine Master Anjo de Bont has effectively shared her expertise with the attentive two-person service team. The vegetarian main is paired with a Pinot Noir from New Zealand’s Saint Clair Family Estate. This isn't a casual, easy-drinking wine: we needed a moment to adjust to the Saint Clair, but it ultimately shines. A solid and welcoming establishment. Score rises to 96.

Hans and Anjo de Bont have enjoyed nearly two decades of success with De Moerbei in the verdant village of Warmond. She is the welcoming hostess, sommelier, and curator of the meticulously maintained interior, while he is the chef who honors classical French cuisine while embracing contemporary flavor profiles. Paired with a fine glass of Louis Chèze’s Cinquante (half Viognier, half Chardonnay), we sample welcome bites such as vegetarian bawang krupuk served with Korean cabbage kimchi and furikake, alongside finely diced patatas bravas, and a soft bread pillow topped with za’atar cream and olive crumb. An amuse-bouche follows: Indian pani puri stuffed with marinated eggplant and tandoori spices, accompanied by a yogurt and black chervil cream. The tone is set: a thoroughly professional kitchen driven by flavor and refinement. Everything that follows is truly exceptional. Predominantly classic in technique and ingredient selection, yet seasoned with a contemporary touch. Such as the tomato and white celery starter with olive crumble and mustard ice cream. Sweet and sour, earthy, and with a satisfying bite. Followed by pan-fried veal escalope served with pumpkin chutney and a cardamom sauce. Resting on a velvety bed of slow-cooked veal. Simply delicious. As is the centerpiece: Anjou pigeon. Roasted to a perfect rosy hue and served with mushrooms, miso cream, goose liver, and a luscious reduction of pan juices infused with Sichuan spices. To conclude, a marinated peach with almonds, blackberry sauce, and chocolate foam. A stunning dessert. Perfection, refined palate, craftsmanship, and elegance: this is De Moerbei today. Securing the 97th position on the Lekker Top-100.

Owner-chef Hans and his wife Anjo, an SVH Wine Master and hostess, have consistently performed at the same high level for years in their beautifully classically furnished farmstead. Hans cooks classic and well-crafted cuisine, featuring premium ingredients that he and his young team prepare skillfully and with exceptional flavor. Thanks to Anjo’s warm hospitality and outstanding wine expertise, they have successfully won over many regular guests. Everything clicks here: the pacing, the wine and food pairings, the explanations accompanying the dishes, right down to the coffee. On pleasant days, the terrace garden is highly recommended for lunch or dinner. Stinginess is foreign to Hans and Anjo, as demonstrated by the parade of exquisite amuse-bouches. And then the real meal begins! We enjoy gamba terrine and house-smoked salmon with saffron dressing and squid crackers. Three duck preparations—smoked, as a rillette, and foie gras with Normandy pommeau jelly—are also highly praised. The main course features perfectly pink-roasted Dutch roe deer, accompanied by red beet and chanterelles, served with a rich, full-bodied jus. Anjo pairs it with a Spanish red Unculin from Bierzo, a refined, soft wine abundant with ripe fruit. This generosity extends to the petit fours. No fewer than four homemade sweet treats accompany the excellent, strong coffee. It isn’t cheap here, but the final bill is doubly and thoroughly worth it.

Hans and Anjo de Bont have been the driving force behind this charming country estate in the upscale town of Warmond for over 20 years. De Moerbei is divided into three beautifully appointed rooms, each with its own distinct ambiance. The upper room, a small and cozy space, seats 18 guests; the side room, a quiet and bright chamber, accommodates 24; and the main dining hall can host up to 36 guests. Chef Hans prefers to keep things simple. His dishes are meant to be familiar and straightforward, featuring clean, pure flavors crafted from premium ingredients, such as those grown in their own herb garden in Warmond. The results are undeniably gastronomic, as every course from the first amuse-bouche to the final petit four is of exceptional quality and bursting with flavor. Hostess and SVH-certified Wine Master Anjo curates the wine list, which features standout selections ranging from well-known classics to lesser-known gems and slightly unconventional picks, all organized by flavor profile. Her wine cellar holds over 150 labels sourced from regions around the globe. As one of just over thirty certified wine masters in the Netherlands, she possesses extensive knowledge of wine and food pairings and shares her expertise with great enthusiasm and passion. It is hardly surprising that De Moerbei boasts a large and loyal clientele, making it highly advisable to book well in advance.

A culinary venue in affluent Warmond. Hans and Anjo de Bont still run their historic farmstead, divided into three elegant dining rooms, with the same vitality as fifteen years ago when they first opened this restaurant. She remains the charming hostess and SVH Wine Master, while he is the equally skilled head chef who immediately captivates us after our welcome with amuse-bouches that delight every taste bud: ravioli with sheep’s cheese, parmesan mousse, potato crisps, and toasted olive crumbs, plus a wonton toast topped with bluefin tuna, eel, burrata cream, herring roe, and balsamic syrup. Sparkling refreshingly in our aperitif glass is the Grüner Veltliner Pfaffl 2017, which the silent black brigade later swaps for another Austrian: the Tom Dockner 2015, a riesling with subtle minerality. We enjoy this alongside marinated salmon, langoustine grilled in tempura batter, broad beans, wasabi krupuk, and a soy dip. Simply class. So too is the veal escalope. Crisply pan-fried, placed atop succulent braised veal cheek, accompanied by enoki mushrooms and kale rolls, all drizzled with a delicate bay jus, and paired with a slightly chilled Jarrarte Mendoza 2017, a spicy tempranillo from Rioja. The winner of the lunch: turbot. Beautifully cooked and served perfectly done on a bed of spinach and classic beurre blanc. As an earthy accent to the pronounced flavor of this delightful fish, pangsit with pike perch. To finish, “butter bread,” confited apricot, ice cream made from caramelized white chocolate, mango chutney, green pepper, and basil. Sated and refreshed, we depart this wonderful establishment.

All is well at the atmospheric farmstead restaurant run by Hans and Anjo de Bont in the characteristic village of Warmond. They have been wielding the culinary scepter here for over 20 years now. Hans works in the kitchen, while SVH Master Hostess and oenologist Anjo manages the dining room. Classic French cuisine still holds pride of place, but Hans gives his young kitchen brigade the freedom to let their modern influences take hold. Delicious amuse-bouches, such as a leek and langoustine soup, salmon bavarois with wasabi cream, and coconut panna cotta with Dutch prawns, form a promising start. From the varied menu, we choose a soft and creamy tuna tartare, topped with crispy fried langoustine and piccalilli ice cream, paired with a Sauvignon Blanc that is not overly acidic, the Le Grand Ballon from the Loire region. A perfect match. The pièce de résistance is rose-roasted MRIJ beef served with a velvety red wine sauce, green cabbage, and carrot cream. Accompanying this is a Rosso Piceno 2015 Viabore Carminucci from the Marche region, served not too warm. Kudos to Anjo for the pairing—what a true professional. To finish, a palette of flavor-packed bites featuring caramelized pineapple with a tartare of marinated pineapple, mascarpone ice cream, and a mango and curry foam. We will gladly be back.