LEV by Mike

At LEV. By Mike, housed in a former pavilion from 1933 with a swimming pool on the outskirts of Winterswijk, chef Mike Vrijdag welcomes his guests in a homely atmosphere. He prefers to work with regionally sourced products, using them to create balanced...

good quality, good value cooking

During the day, there is coffee and cakes, opportunities for lunch, drinks with bite-sized snacks (on the lush terrace when the weather is nice), and last but not least: you can also stop by for an elaborate dinner with Chef Mike Vrijdag. Upon arrival, we are greeted by Simon Janssen, the host who leads us to the restaurant on the first floor. While enjoying our aperitif—a sparkling Dom Potier cava, served without amuse-bouches—we receive the menu featuring an extensive selection of small plates roughly the size of a side dish. Meant for tasting and sharing as you please. Mike makes extensive use of local produce, such as beef from the Achterhoek region and vegetables from a care farm in Winterswijk. To start, we are served various preparations of zucchini presented as foam, mousse, and cream, accompanied by a light champagne sauce. Served alongside a spicy cod brandade with house-smoked salmon and a basil and thyme herb oil. Top-quality ingredients with wonderfully refined flavors. This is followed by a nettle bonbon with tender pickled Achterhoek beef on steamed savoy cabbage. Alongside a flavorful dish of gently cooked duck breast and roasted duck leg with celeriac and puffed rice. In the glass, a French Pinot Noir from the Pays d’Oc region by Maison Didier Joubert 2023. The pacing between courses is tailored to our preference and feels just right. We conclude with a fruity raspberry parfait accompanied by a warm chocolate donut and freshly churned vanilla ice cream. Absolutely perfect.

Mike Vrijdag, who began with a baking apprenticeship, has over the years worked his way up to become a true chef. Since 2020, he has been running LEV. By Mike, which stands for love for the culinary craft, working with high-quality regional products, serving craft beers and fine wines, all under the motto: good food, good mood. We find his restaurant on the upper floor of Pavilion Strandbad Winterswijk, accessible via a staircase and an elevator. The interior is hip and cosy, featuring an open kitchen and a bar. The dishes on the menu are portioned like starters. You can come here for lunch, enjoy drinks with optional finger food, and from noon until ten at night, sample an internationally inspired cuisine. The smashed and grilled scallops with leche de tigre, sea vegetables, and red onion are delicious, truly bringing summer to the plate. But the linguine with crustaceans and shellfish, lemon, and zucchini is also not to be missed. We order another plate. Don't forget to order bread, served with aioli and herb butter to dip everything in. We finish off with a very light vanilla sabayon, accompanied by Andaliman pepper ice cream (absolutely delightful), lemon curd, and strawberries. With our coffee, we enjoy an Achterhoek limoncello, handmade with unsprayed organic oranges from southern Italy. A lovely spot.

Nestled in the beautiful nature of the Achterhoek, located on the upper floor of Pavilion Strandbad Winterswijk. Accessible by stairs and elevator. Owner and chef Mike Vrijdag welcomes you with an internationally oriented cuisine where Dutch and French flavors meet, emphasizing local and fresh ingredients. The atmosphere is casual and relaxed. There is an open kitchen, a modern and atmospheric bar, and the interior features a hippie-beach style, complete with large field bouquets and chalkboards displaying fun sayings. Upon entering, a beach vibe prevails, albeit on a luxurious note. For the aperitif, we start with Nam Kee oysters served with black bean sauce and spring onions. The dishes available for ordering are appetizer-sized and intended for sharing, making dinner a social and convivial experience. The four-course chef's menu is served across eight individual dishes, offering a glimpse into Mike's culinary style. We sample a warm chard tartlet with pumpkin cream and Provençal herbs on a bed of pearl barley, accompanied by popped carrots and nori pasta. Refined, well-balanced in flavor, and light to digest. A Grüner Veltliner from Austrian winery Esterházy Stein accompanies the meal and is a perfect match alongside the spicy dish. We taste a tiny chili pepper. The main course features the Procureur-style dish prepared in two ways. Filet and stew. Agar-agar has been added to the stew. The filet rests on a bed of snap peas seasoned with a Turkish chili blend, served with onion compote. Accompanied by potato cream. Beautifully presented, though the overall flavor profile is somewhat flat. The beetroot cake with beetroot cream and yellow beet salad, served with lemon sorbet, is once again visually stunning, though the beet flavor is quite dominant. Taste, taste, and taste again is the motto. This certainly does not come at a premium price. Now just needs a few more flavor accents to put the finishing touches on it.

Formerly Strandlodge, now LEV. by Mike, located on the upper floor of the pavilion at Strandbad Winterswijk. You can come here for lunch, a cozy afternoon drink, or an extensive dinner in the evening. Amidst the rolling hills of the Achterhoek region, owner and chef Mike Vrijdag cooks worldly seasonal cuisine, and the dishes are sized like appetizers. The wine list is not too large, but there are plenty of wines available by the glass. Alongside the aperitif, you can order a basket of warm bread served with aioli, herb butter, and olive oil. The restaurant is fairly busy and the atmosphere is relaxed. With three gentlemen working the floor, service runs smoothly and efficiently. The Canner lobster arrives on a bed of potato salad with grilled baby lettuce and lobster sauce. Generously presented and deliciously seasoned. This is followed by short rib, smoked and slow-cooked, with bulgur, chard, and a Pedro Ximenez sherry jus. The meat is cooked well but quite fatty. Paired with a 2017 South African Boschendal Pinotage that complements it beautifully. A thoughtful gesture from our sommelier, who offers us two red wines to taste since we're struggling to choose. Well-cooked coalfish follows, served with orzo, elderflower, plus pickled and steamed zucchini. Lavender ice cream serves as the dessert, accompanied by sweet tomato mousse, mascarpone cream, and aceto. The price-to-quality ratio is excellent. Welcome to Lekker!