Not so long ago I told you about Restaurant Jacobsz and its owners Adriaan, Rick and Julius. My friend Joyce of interior designers duo Nicemakers got us a last minute reservation, so I experienced the amazing cuisine and the lovely ambiance at Restaurant Jacobsz. Read on for a sneak peek into their kitchen..
I already was convinced by their expertise at Staets, now I’m even more convinced. Three, four or five courses? Believe me, when you are a bottomless well you can order anything from the menu. Luckily my dinner companion wanted to share! So the oh-so-soft and tasty salmon melted on my tongue. Every dish has a raw ingredient and in this one it was the sliced radish. We also shared the Baambrugse piglet with white cabbage, pureed pumpkin and crumbs of sourdough bread. So delightful! Not only are the dishes a masterpiece of unique ingredients. You also see combinations of foods that just go really well with each other like the creamy burrata with beetroot, sweet peach and roasted pumpkin seeds.
For mains we also ordered the three main dishes from the menu: halibut with samphire, carrots, garlic and lemon, the bavette with mushrooms, shallot, potatoes and chervil and the green cabbage with plums, almonds, yuzu and white beans. I can tell you that it was all so tasty, but you have to try it yourself. The absolute winner was the green cabbage. A dish I wouldn’t order probably, but this roasted cabbage is one you may not miss (if it is of your tasty of course) plus really wonderful with the yuzu made from green herbs. The bavette was tender and perfect with the served ingredients. Just like the halibut!
Pair the dishes with wine! Adriaan has quality wines (one I want to order for myself at home) that go so well with the food and he’s a master in telling you about the variety of wines they have, where they come from and how the wines taste.
I recommend this restaurant because the ambiance is relaxed, beautifully decorated, the service is really friendly and helpful and the food is just de-lic-ious! Now I have to go back to try the desserts. See you soon, Jacobsz!
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