Top 10 of 2024, at number 2

The year of Inter Scaldes!

In 2024 Inter Scaldes has entered a new era. Jeroen Achtien, who honed his craft under Jonnie Boer at De Librije in Zwolle and later achieved two Michelin stars at Sens in Switzerland on the stunning shores of Lake Lucerne, has taken the reins from Jannis Brevet.

Having been a fan of Jeroen’s work in Switzerland, I was thrilled to see him excel at his new culinary haven. He and his wife Sanne are continuing the gastronomic legacy of Inter Scaldes with their own distinctive flair.

While he firmly adheres to traditions and his roots, the ‘Sûkerbôle’ dish exemplifies this commitment—a creation that nostalgically reflects on his childhood in Friesland, presented in a gastronomically brilliant manner.

Fryske Sûkerbôle being sugarbread with Grevenbroecker cheese and cinnamon with ice from banana, blueberry dots, and tuile, caramel from jerusalem artichoke, chili and blueberrycheese snow!

The dessert forms a beautiful symbiosis of flavors and it’s incredible what a small touch of chili brings to this dish!

For the complete preparation, be sure to watch the WBP channel on YouTube.

While the setting has changed, Jeroen’s philosophy and approach remain steadfast. His cooking stands out with its boldness, creativity, and unparalleled flavor—setting him apart in the world of haute cuisine, this fresh perspective at this level of gastronomy is exactly what the scene needs.

⭐️ Michelin Guide: ⭐⭐
⭐️ GaultMillau: 16.5/20 (highest new entry)
⭐️ OAD Top 100:

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