Jean-Benoit Geeraert

MELIEFSTE

Thijs Meliefste’s restaurant in Wolphaartsdijk has been showcased not long ago by having presented the best dish of 2023 with the ‘oyster-leek-caviar’ combination that’s just insane!

The chef’s culinary art at restaurant Meliefste is a reflection of the pristine natural surroundings. Thijs and his kitchen team forage for wild herbs and plants daily, while local fishermen provide fresh catches from the Veerse Meer.

The menu showcases the seasons and the Zeeland environment, featuring special plants, local vegetables, Oosterschelde and Veerse Meer fish with meat from nearby villages.

The emphasis is always on respecting the ingredients and using the finest local produce delivered daily.

The use of product, technique and charming service leads to an exceptional dining experience of the highest level! This at the best price/quality ratio I have ever seen around, I truly wonder how they manage…

Restaurant Meliefste is a must-visit in the Zeeland area! You will be charmed by every aspect of this lovely place…
.
.⁣
.⁣ Michelin Guide : ⭐️ (are you kidding Michelin??)
. G&M : 17,5/20
.⁣ OAD top 100 : 94

.⁣
#restaurantmeliefste #thijsmeliefste #meliefste #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #wolphaartsdijk #gastronomy #oysters #caviar #art #instagram #beurreblanc #zeeland Less

INTER SCALDES

In Kruiningen at Inter Scaldes, the former dynasty of Jannes Brevet has been passed on to Jeroen Achtien, who earned his stripes with Jonnie Boer at De Librije in Zwolle and later achieved two Michelin stars in Switzerland at restaurant Sens on the beautiful shores of lake Lucerne!

I was a big fan of Jeroen’s cooking in Switserland and he did not dissapoint when we visited his new gastronomic temple!

Jeroen and his wife Sanne are maintaining the gastronomic tradition of Inter Scaldes at a high level in their own style. The restaurant underwent a complete makeover by interior designer Paul Linse, resulting in a luxurious setting and ambiance of the highest level!

Change of scenery has not change the mentality and filosofy of this unique chef! Jeroen holds firm to his own style of cooking that differs him from the competition…

There is something in Jeroen’s creations and culinary prowess that I like a lot and needs to be celebrated! It’s unique, daring and utterly delicious! A fresh wind blowwing at this high level is just what our gastronomic playingfield needs!

And hey, it’s so close… Do visit, sleep over and enjoy the crazy breakfast! You won’t be dissapointed! You’ll be dazzled…

.⁣
.⁣
.⁣ .⁣Michelin Guide : ⭐️⭐️ (we hope)
.⁣ GaultMillau : 16,5/20 (highest new entry)
.⁣ OAD top 100 : -
.⁣
#world50best #oadtop100 #michelinguide #jachtien #gaultetmillau #interscaldes #sanneachtien #kruiningen #pillowshotels #wbpstars #worldofmouth #jeroenachtien #art #gastronomy #netherlands🇳🇱 #dutchgastronomy #platner #wine Less

Top 10 of 2023, at number 1!

For the best dish of 2023 we head back to the Netherlands at restaurant Meliefste, where you are indulged in a delightful cuisine with a superb price/quality ratio, accompanied by professional and charming service.

I visited twice in one year and was absolutely flabbergasted by this extremely powerful creation full of intensity!

Irish Mór Oyster poached, salad and emulsion of leeks and jelly of draught juice of leeks and oyster, spicy oil of dill and caviar

This dish is a combination chef Thijs Meliefste has been serving almost since the beginning.
He looked for a preparation where the oyster really pops out!

Thijs states he likes oysters when they are very fresh or very creamy, and he opted for the latter. To enhance that taste, he makes a beurre blanc from oyster trimmings enhancing a no-waste approach.

Caviar and oyster are a golden match, as are caviar and chives. In this dish leek is used instead of chives which cuts through the oiliness of the oyster, and lifts the caviar up. The spiciness in this dish comes from the dill oil, which brings more depth and tension!

For me the dish that emotionated me the most in the last year!

.⁣
.⁣
.⁣ Michelin Guide : ⭐️
. G&M : 17,5/20
.⁣ OAD top 100 : 94

.⁣
#restaurantmeliefste #thijsmeliefste #meliefste #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #wolphaartsdijk #gastronomy #oysters #caviar #art #instagram #beurreblanc Less

Best of 2023, at number 2

Restaurant NOOR is vastly growing as one of the rising stars in de Dutch gastronomic scene. In Groningen, Marleen and Jeroen Brouwer set up camp in an old church where they spoil their guests with a holy culinary encounter with food. They can invite us to church anytime!!

The dish that stayed with me the most is an exquisite dish around celeriac!

5 x celeriac - salted yoghurt - moroccan lemon - bay leaf oil

The celeriac dish is a real signature dish for Noor and we can totally grasp why. By rendering some cooking techniques and blending structure, Marlene formed 5 different creations out of one celeriac. A very intense job, but the result is quite wonderful.

.⁣
.⁣
.⁣ Michelin Guide : ⭐️
. G&M : 16,5/20
.⁣ OAD top 10: -

.⁣
#noorgroningen #marleenbrouwer #jeroenbrouwer #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #groningen #gastronomy #art #instagram #celeriac #takemetochurch #top10of2023 Less

Top 10 of 2023, at number 3

Tagliolini and Caviar by chef Paolo Pollice of restaurant Stadt Van Luyck where we enjoyed an impressive meal! On of the best of 2023!

The story behind the tagliolini & caviar:

The chef realised that his environment is Belgian and his roots are (South) Italian.

Heb is equally proud of both of them and tries to blend in both worlds in his creations.

In Belgium it seemed like a pasta couldn't be gastronomic, but in Italy highend restaurants make them every day. He makes his version with Tagliolini & caviar.

Tagliolini are cooked in a broth of mussels, cockles and anchovy collatura giving it a sublime and refined taste! The dish is then finished with sour cream, lime, chives, fish eggs and caviar bring some extra pop and freshness to the dish.

Simplicity in a very luxurious way! We loved every bite of it…

📷 @jurgen_lijcops_photography

. G&M : 15,5
.⁣ Michelin : -
.⁣ OAD top 100 : -
.⁣
.⁣
#stadtvanluijck #paolopollice #sinttruiden #tagliolini #caviar #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #italianfood Less

Top 10 of 2023 at number 4!

Celeriac - Truffle - Vin Jaune

Back to our favorite joint @restaurantrebelle where @martijndefauw dazzled us with so many amazing dishes this year! Before renovations, during pop-up and after renovations, the level kept rising to a new high!

Yet one dish stood out this end of the year!

Layers of celeriac are baked in beurre noisette and filled with celeriac cream, grated pecorino sarde and served with two sauces! One truffle jus and the other being a vin jaune sauce…

A dish showcasing the incredible talent by creating such a rich and intense dish with only a couple of ingredients! To be honest, the saucemaking skills of the chef makes quite a difference…

Thanks @restaurantrebelle for this neverending inspiration and a big thanks to @esteban.casteur for bringing a masterclass in wine these last years, we will miss you!

. G&M : 16 (best young chef)
.⁣ Michelin : ⭐️
.⁣ OAD top 100 : R
.⁣
.⁣
#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #kaws Less

Top 10 of 2023, at number 5

For all who like classical fine dining with a twist paired with craftmanship and hospitality, restaurant Sense by chef Michiel De Bruyn is the place to be!

We were served an extraordinary dish with scallops from Dieppe ,sea urchin, butternut and furikake of scallops!

The scallops are finely cut and seasoned before being marinated in dashi vinegar being presented in a dashi marinated butternut. A cream of sea urchin is added with some fresh handdived sea urchin! The dish is topped off with some butternut and completed with lime zest and sea salt! Tableside the dish is finished with barbequed nori oil and a furikake made with dried parts of the scallops, kombu and nori!

A dish full of umami and deep flavors!

.⁣
.⁣ Michelin Guide : ⭐️
.⁣ GaultMillau : 16/20
.⁣ OAD top 100 : -
.⁣
#waasmunster #restaurantsense #michieldebruyn #gillesvanvlierbergh #michelinguide #50worldsbestrestaurants #worldofmouth #oadtop100 #instafood #gastronomy #art #jura #magic #gaultmillau Less

MELIEFSTE

Thijs Meliefste’s restaurant in Wolphaartsdijk has been showcased not long ago by having presented the best dish of 2023 with the ‘oyster-leek-caviar’ combination that’s just insane!

The chef’s culinary art at restaurant Meliefste is a reflection of the pristine natural surroundings. Thijs and his kitchen team forage for wild herbs and plants daily, while local fishermen provide fresh catches from the Veerse Meer.

The menu showcases the seasons and the Zeeland environment, featuring special plants, local vegetables, Oosterschelde and Veerse Meer fish with meat from nearby villages.

The emphasis is always on respecting the ingredients and using the finest local produce delivered daily.

The use of product, technique and charming service leads to an exceptional dining experience of the highest level! This at the best price/quality ratio I have ever seen around, I truly wonder how they manage…

Restaurant Meliefste is a must-visit in the Zeeland area! You will be charmed by every aspect of this lovely place…
.
.⁣
.⁣ Michelin Guide : ⭐️ (are you kidding Michelin??)
. G&M : 17,5/20
.⁣ OAD top 100 : 94

.⁣
#restaurantmeliefste #thijsmeliefste #meliefste #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #wolphaartsdijk #gastronomy #oysters #caviar #art #instagram #beurreblanc #zeeland Less

INTER SCALDES

In Kruiningen at Inter Scaldes, the former dynasty of Jannes Brevet has been passed on to Jeroen Achtien, who earned his stripes with Jonnie Boer at De Librije in Zwolle and later achieved two Michelin stars in Switzerland at restaurant Sens on the beautiful shores of lake Lucerne!

I was a big fan of Jeroen’s cooking in Switserland and he did not dissapoint when we visited his new gastronomic temple!

Jeroen and his wife Sanne are maintaining the gastronomic tradition of Inter Scaldes at a high level in their own style. The restaurant underwent a complete makeover by interior designer Paul Linse, resulting in a luxurious setting and ambiance of the highest level!

Change of scenery has not change the mentality and filosofy of this unique chef! Jeroen holds firm to his own style of cooking that differs him from the competition…

There is something in Jeroen’s creations and culinary prowess that I like a lot and needs to be celebrated! It’s unique, daring and utterly delicious! A fresh wind blowwing at this high level is just what our gastronomic playingfield needs!

And hey, it’s so close… Do visit, sleep over and enjoy the crazy breakfast! You won’t be dissapointed! You’ll be dazzled…

.⁣
.⁣
.⁣ .⁣Michelin Guide : ⭐️⭐️ (we hope)
.⁣ GaultMillau : 16,5/20 (highest new entry)
.⁣ OAD top 100 : -
.⁣
#world50best #oadtop100 #michelinguide #jachtien #gaultetmillau #interscaldes #sanneachtien #kruiningen #pillowshotels #wbpstars #worldofmouth #jeroenachtien #art #gastronomy #netherlands🇳🇱 #dutchgastronomy #platner #wine Less

Best of 2023, at number 6!

Being one of the few chefs offering a more classical approach to the fine dining scene in Bali, Nic Vanderbeeken of Apéritif entertained us with a very high level of dishes!

Some of them gave a more gastronomic approach to a local dish :

This dish pays homage to Soto Ayam, showcasing tender steamed chicken breast on a delightful Koya crumble made with prawn crackers and garlic. It is drizzled with Bumbu Kuning emulsion, a flavorful sauce infused with kaffir lime and chili oil, complemented by a Chicken stock sauce. Savor it with our OTS Yellow Rice, cooked with Soto Ayam sauce, mixed tableside with Shio kombu seaweed, Crispy chicken skin, Chopped chicken breast and Scallions.

What a delight when heritage and gastronomy go hand in hand!

.⁣
. WBPstars : 89
.⁣ W50best : - discovery?
.⁣ OAD top 100 : R
.⁣
.⁣
#apéritifrestaurant #nicvanderbeeken #bali #ubud #viceroyubud #cascadesubud #indonesia #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #newengland #belgianchef #apéritifrestaurantandbar #travel #luxurytravel #travelbali Less