Merlet

Merlet’s unique decor includes stunning features such as a dining room adorned with gold leaf, a moss wall behind the cosy fireplace, 3D effects and a glass wall filled with coloured sand shaped like dunes. The interior reflects the surrounding countryside, making this a fascinating setting in which to enjoy a meal.The chef likes to work with luxury ingredients which stimulate his creativity, whether he’s preparing fresh langoustine or seasonal Jerusalem artichokes. This is a chef who thinks things through, is keen to experiment and likes to combine generosity with finesse, creating complex and harmonious dishes such as perfectly cooked sweetbreads served with different vegetables and a rich jus. An intriguing dining experience from start to finish.

A dining room designed like a landscape

• Gold leaf, a moss wall, 3D effects, and a dune-like glass wall of coloured sand echo the terrain outside.

A terrace that looks straight onto the dunes

• The view is part of the meal, a rare setting for a Michelin-star dining room.

Modern Dutch cooking with a light Asian tilt

• The chef’s signature is zesty flavours with subtle Asian accents, applied to premium local products.

Signature ingredients

• Wadden Sea prawns: a locally sourced touchpoint, and one of the kitchen’s regular premium products.
• IJsselmeer eel: the upright-braised Volendammer Stoval signature.
• North Sea razor clams and turbot: a coastal set of centrepiece seafood, treated with modern sauces and aromatics.
• Texel lamb and other regional meat: local sourcing is part of the house rhythm.
• Curry and subtle Asian accents: zesty flavouring, used as a counterpoint to rich fish and meat.

Chef’s menu (Taste of Merlet)

• Signature menu, 13 flavours: €185
• Alliance menu, 11 flavours: €155
• Discover Merlet menu, 9 flavours: €125 to €149 (both prices appear on the published menu page)

Dishes currently on the menu

• Steamed North Sea razor clams with tomato, strawberry and verbena escabèche
• Wadden Sea shrimp with Thai mango salad, red pepper and bisque
• Upright-braised IJsselmeer eel, the Volendammer Stoval signature
• Poached North Sea turbot with truffle and lobster sauce
• Roasted Veluwe deer back with umeboshi and sakura