Latour

Here you can admire how the beach merges with the North Sea. Red, yellow and ochre tones dominate the upscale decor in turn. The colourful rugs, art on the walls and classic furniture all add to Latour's luxurious, elegant feel. And then there is the extremely attentive service, which will make you feel like royalty! Kenny Friederichs infuses this magical place with a contemporary sense of style and energy. Terms such as dashi and ponzu are all part of his daily vocabulary. He combines exotic influences to enhance classics such as pan-seared sea bass, and even incorporates them into his desserts. With his perfectly cooked IJsselmeer pike-perch accompanied by various textures of leek and a rich smoked herring and horseradish sauce, he managed to silence our inspectors for a moment. A final word of advice: leave some room for the desserts, which are simply divine!

In-house Patissier creates signature desserts

• Latour features a dessert crafted by its own Patissier, highlighting a dedicated pastry program integrated with the main dining experience (as noted by guests praising the dessert from the restaurant's own Patissier).

The Latour Xperience: a multi-sensory, wine-paired journey

• The Latour Xperience is described as an experience where each course is accompanied by a wine chosen by the sommelier Stan, with tailored wine pairings to match every dish.

Sea-view setting and prime waterfront location in Noordwijk aan Zee

• The restaurant offers a view of the sea from its location on Koningin Astrid Boulevard, contributing to a luxe, seaside dining ambiance (guest testimonials reference the fantastic view of the sea).

Signature Ingredients

• Iberisch varken: A standout protein repeatedly highlighted by guests as one of the most memorable components of Latour’s experience; described as pork like they’ve never tasted before, which signals a refined preparation and exceptional quality. Sourcing details are not specified in the provided materials, but its prominence in guest testimonials and on menus suggests it is a signature element of Latour’s cuisine.
• Rode biet: Referenced in guest reviews as a distinctive component, specifically noted as a "rode biet chip" (red beet chip) used in amuse or course elements. This ingredient demonstrates the kitchen’s ability to transform a humble vegetable into an artful, texturally nuanced component, contributing to the visual and flavor signature of the menu. Sourcing details are not provided.
• Koude anijsmelk: A mid-course innovation described as a "tussentoetje" (intermediate bite) featuring cold anise milk, with a note about a velvety texture ("met vel!"). This unusual aromatic base highlights Latour’s penchant for delicate, expressive flavor pairings and texture contrast, underscoring the restaurant’s experimental yet refined approach. Sourcing details are not provided.