Van der Valk Hotel Wieringermeer

Prepare yourself to be blown away as you drive past fields full of red and white cabbages en route to this cosy little establishment housed in a former post office. Geoffrey van Melick cut his teeth at top-flight restaurants such as The Fat Duck and 't Nonnetje, and it shows in his selection of quality ingredients, the depth of his sauces and his meticulous garnishes. Take, for example, the perfectly pitched and beautifully reduced veal jus that accompanies the rich fillet of veal Rossini, with fine vegetable accompaniments that add their distinctive nuances. This chef proves that creativity n

TOV stands for Team Onvergetelijk Verrassend (literally, an unforgettably surprising team), giving an indication of what is in store at this trendy restaurant. The young staff are full of enthusiasm and everything is organised just as it should be. Resolutely contemporary-style cuisine created by an imaginative chef.