Restaurant Chef aan de Werf

Excellent shared-dining experience yesterday evening! Friendly service & staff- Quality & combination of all the ingredients was great and led to explosive tastes in mouth. 🙂 Something to be mindful of is that the kitchen closes at 21:30. If we would have known before, we would have booked at ta le earlier than 20:00. Thank you! See you next time 🙂

Dining at Chef aan de Werf is a delightful experience that deserves high praise. This charming restaurant offers excellent value for money, matched by the superb quality of its food and the creativity of its cuisine. We savored the Gekonfijte krokant gebakken procureur and the Diamanthaas van Iers-rund for our mains, both of which were perfectly cooked and bursting with flavor. The sides, including the crispy Verse frietjes van de Patat Generatie and fresh Haricot verts, complemented the mains beautifully. Dessert was a heavenly conclusion with the Clafoutis van perzik en amandel and the indulgent Huisgemaakte koek en chocolade. The decor is thoughtfully curated, enhancing the dining experience with a warm and inviting ambiance. The only thing that could elevate the atmosphere further is some gentle background music. Service was impeccable. The waitstaff were knowledgeable, friendly, and efficient, making sure we felt welcome and well-attended throughout our meal. They were also happy to accommodate us in English, which we greatly appreciated. Overall, Chef aan de Werf offers a memorable dining experience with top-notch food, excellent service, and a cozy yet stylish setting. Highly recommended!

Industrial building vibe, good food for reasonable prices taking into account Michelin status

Delicious food, creative on classics, very nice atmosphere.

Wonderful food and lovely service. I would go again. The way they do an in between size of the starter and the main and you order two dishes makes for the perfect level of full and allows you to try more of the menu which is great. Can't wait to go back

Restaurant with a bib. Some kind of fusion between Dutch and modern Some courses were underwhelming spices. That is the Dutch part I guess. Pushed alcoholic beverages, without telling how much.

Nothing wrong with the food, but also nothing special. For some weird reason the Dutch hardly use any acid in their dishes, which makes them come across thick, dense compact and fatty. It's the first time getting a ceviche served without any lime juice. The dish tasted allright, but - lacked the acid. The Duck would also have benefitted from an acidic component, which it lacked entirely. Duck is also traditionally served with something sweet, which would help the duck meat flavours to come out properly. The veal was the best dish of the evening, delicately seasoned. The diamanthaas came served on a baked onion with a large piece of melting butter, which made the total fattyness of the dish over the top. Also, the highly dense sauce could again have benefitted from a component bringing in freshness in the dish. Pompoen side dish was tasteless and boring, the salad side was OK. All that said; all food was in general good, but a few simple ingredients and cooking tricks could have brought the dishes properly to life. But hey, it is the Netherlands. Simple wine list with focus on having wine from many different countries. I would have liked to have some more classic white options on the list. The Nebbiolo was good though.

Amazing quality and great food for good price. Highly recommended.