De Saffraan

Monique Korteschiet and Kars van Wechem at Saffraan in Amersfoort know exactly how to please their guests in every respect. Just the location—a ship moored at the quay in Amersfoort—makes a visit truly special. The cozy, modern yet warmly appointed space feels intimate, and Monique, as hostess and sommelier, does everything she can to make you feel completely at ease. Chef Kars has mastered the art of combining (local) Dutch products with Asian accents in fairly classic dishes. This is already evident from the special 'bites' menu, featuring oysters and brioche canapés to accompany your aperitif. The amuse-bouches are equally captivating: piccalilly ice cream and a curry macaron with cucumber jelly. Perfect starters that immediately set a high bar for the evening. In the chef’s tasting menu, beef tartare is skillfully seasoned with Asian spices and combined with coriander. And the vegetarian hutspot tartare—with a satisfying texture—becomes special when served with smoked egg yolk. As the second course comes red mullet with a slightly smoky eel foam and a very well-matching Chardonnay Vinum from Stellenbosch by Redford Dale. On the vegetarian side, there is grilled fennel and leek in a perfect combination with tarragon and a miso beurre blanc. The house’s non-alcoholic white wine, Feral, with Sichuan pepper on the finish, completes it perfectly. The main course is lamb. Presented as a rose-seared fillet and as shredded neck meat, paired with asparagus in a spring-like fashion. A fellow diner orders a savoy cabbage rendang that is beautifully spiced, though slightly on the spicy side. The meal concludes with a dessert of strawberry, vanilla, and chocolate in a highly successful combination with rose water. A lovely spot.

This exceptionally lovely restaurant is located on the water. An old ship with a beautiful terrace and a charming interior, right in the center of Amersfoort. Chef-owner Kars van Wechem and his wife Monique Korteschiel take care of fine ...

Vanaf de kade van de Eemhaven stap je een andere wereld binnen in de tot fine dining omgebouwde klipper 'Hoop op Welvaart'. De warme aankleding met natuurlijke tinten en moderne droogbloemen maken de intieme ruimte sfeervol. Patron-cuisinier Kars van Wechem werkt met Nederlandse producten die hij voorziet van een Aziatische touch. En hij weet hoe dat moet. Spannend, verfijnd, mooi opgemaakt en perfect op smaak. De invloed van zijn Librije-jaren is te proeven en te zien. En die ervaring is tevens terug te zien bij de witte brigade. De benadering is warm en alert, de gerechten worden helder uitgelegd en eigenaresse en gastvrouw Monique Korteschiel adviseert verrassende wijnen. Na de amuses, waarbij de macaron van rode biet, appel en wasabi de kroon spant, gaan we voor het tasting menu van de chef. Dat begint met een romige, fijne vegan paté van noten, paddenstoelen en miso met verfrissende piccalilly en ingemaakte ui. Daarbij een mooi gebalanceerde, droge orangewijn Naranjo Glup uit 2022 van witte druiven mét schil-inweking van 100% moscatel de alejandria van huize Longavi. Nog een spannende combi: tataki van yellowfin-tonijn waarbij een Thaise dressing met jalapeñopeper, een sesamkrokant en tomatengelei die wonderlijk goed combineert met de Hollandse LingeWit Cuvee van het Betuws Wijndomein. We koersen af op het hoofdgerecht, perfect roségebakken hert met sjalottencompote, gebakken witlof en wildsaus met tonen van kaneel. Daarbij een Roca del Crit 2019 van wijnhuis Gallina de Piel. Een creatie van de oud-sommelier van het regelmatig door Johan Cruyff bezochte restaurant elBulli in het Spaanse Roses, die de wijn op zijn 'Cruijffiaans' vertaalde als 'kippenvel'-momentje. En dat geldt niet alleen voor hem! Vorig jaar op de drempel van de Top-100, dit jaar helaas niet.

Chef-owner Kars van Wechem and his partner, hostess and sommelier Monique Korteschiel, both hailing from De Librije, have long been synonymous with refined cuisine and exceptional hospitality. De Saffraan is located on the edge of Amersfoort’s historic center, housed in an old sailing clipper moored in the local harbor. A short flight of stairs leads to the elegantly appointed forward cabin. Kars’s cooking style blends French techniques with strong Eastern influences, and his dishes are consistently creative and innovative, delivering exciting flavors and bold combinations. Wine enthusiasts will find everything they desire in the extensive, well-balanced wine list curated by wine expert Monique. It showcases surprising discoveries from countries such as Syria and Lebanon alongside excellent selections from both Old and New World regions. Many bottles are available by the glass. Moreover, if you prefer not to drink alcohol, there is a wide array of non-alcoholic alternatives and thoughtfully crafted mocktails. The day-fresh hake is gently pan-seared with perfectly al dente asparagus and a coconut and lemongrass foam. It is paired with a 2021 Hungarian Gilvesy Bohém Balatoni Cuvée, offering bright acidity and notes of green apple. The main course features dry-aged beef cooked to perfection, accompanied by confit shallots, date purée, beetroot, and a lavas jus. Monique serves it with a 2020 McManis Petite Sirah from California, characterized by soft tannins and a harmonious oak presence. Simply superb. We would have happily ordered a second serving of the dessert: hazelnut ice cream with sponge cake, coffee syrup, and pickled lemon is unexpectedly captivating due to the lemon’s slight bitterness, which creates a remarkable flavor experience. The price tag is fully justified by the quality on display. A spot on the Top 100 is well within reach.

Located in an antique sailing clipper, the 'Hoop op Welvaart', on the River Eem. On warm summer days, you can dine on deck, enjoying a beautiful view from the deck terrace over the historic Koppelpoort and the water traffic. Kars van Wechem and Monique Korteschiel are at the helm, he as a gifted chef and she as hostess and passionate sommelier. Kars works as extensively as possible with Dutch products but does not hesitate to source quality ingredients from abroad when necessary. What comes out of the kitchen is excellent from the very first bite. Accompanying a welcome sparkling drink made with homemade elderflower syrup, mint and lemon is a seed cracker with horseradish cream and shaved cucumber sorbet. A deliciously fresh start. Then three amuse-bouches: artful creations of flavor and texture, ranging from Thai to Pakistani spiced. We taste kingfish with jalapeño cream, puffed quinoa and basil. Monique pours a flavorful Thai dressing over them at the table. Paired perfectly with it is the Johanniter Lingen white, Betuws Wijndomein, 2020, surprisingly delightful. Next, monkfish fillet, with carrot, feta, turmeric and cardamom. The served German Grüner Silvaner from Weingut Knewitz is another home run. The centerpiece is lamb neck, alongside lamb loin, prepared as a confit, with lardo di Colonnata and stroganoff cream, over which Monique generously pours lamb jus. The slightly chilled Portuguese Dao Cabriz, 2018 – soft, mild, round and fruity – completes the meal. To finish, sorbet ice cream with strawberries and atsina cress. A feast of refined flavors, highly worth repeating. And the price-to-quality ratio here is top-notch.

Chef Kars van Wechem and his partner, hostess and sommelier Monique Korteschiel, both hail from the ranks of De Librije and have been sailing their over 100-year-old clipper, Hoop op Welvaart, in the harbor of Amersfoort for several years now. The intimate cabin is atmospheric and modernly furnished, and we feel right at home immediately. Kars cooks French cuisine with Eastern influences, and his dishes are creative and refined. As an aperitif, we enjoy a Michel Genet Blanc de Blancs Brut Chouilly. Crisp. The first course is a velvety-smooth combination of foie gras with a crispy oyster, briny vegetables, and miso. This is followed by a cold and warm creation featuring langoustine, lightly crushed with feta crumbs, green olive, and 'greek salad juice', alongside a roasted version with aged cheese, salami, sherry, and chicory. Delicious! The wagyu beef from the main course is prepared to perfection and is accompanied by shallots, caramel, maggie plant, and mushrooms. Paired with a dessert glass of Tschida Angerhof Auslese 2019, we indulge in hazelnut ice cream with crispy dark chocolate, cranberries, and salted caramel. Each dish is beautifully presented, and the portions are just right. Van Wechem is aiming for the Top-100 of this guide.

Moored at a unique location in the local harbor of Amersfoort is a restored cutter from 1910. Here, chef-owner Kars van Wechem and his wife, who also serves as hostess and sommelier, Monique Korteschiel (the couple met while working at De Librije in Zwolle), invite their guests to dine luxuriously in a relaxed atmosphere. A small staircase leads down into the forward cabin, where a chic and atmospheric setting awaits. This informal space can seat approximately fifty guests. For groups, a cozy corner has been created with a view of the kitchen, known as the Roef. Diners here are seated separately from the rest of the restaurant, accommodating up to eighteen guests. Kars’s cooking style—having previously worked in renowned restaurants—is creative and innovative, featuring exciting flavors and bold combinations. Monique pairs fine wines with the meals and speaks knowledgeably about them. Kudos to the service staff, who work with understated professionalism and a strong focus on hospitality. The Saffraan is certainly sailing smoothly.

Moored in the local harbor of Amersfoort is a beautifully renovated kotter, where owner-chef Kars van Wechem cooks superbly and hostess and sommelier Monique Korteschiel warmly welcomes her guests. You enter through a small staircase into the forecastle. Chic furnishings with an informal atmosphere, in short: an inviting ambiance to enjoy an evening of fine dining. And that is exactly what we do. Among the amuse-bouches, the caramelized cylinder with a softly spicy shallot filling is a perfect hit. We pair it with a lightly sparkling cava. The sea bass pan-seared on the skin boasts a perfect cook and is wonderfully glossy inside. It is served with a chicken liver cream, roasted pepper, and fennel, all accompanied by a dashi infused with smoked eel. Truly an outstanding dish. The wine selection is the Set de Chardonnay 2017 from Tarragona, which features lovely oak notes. The tame squab breast is equally flawlessly prepared and comes with beetroot jus, celery root rouleau, and baked garlic. The accompanying J.Lohr Cypress Vineyard Zinfandel 2017 from California has fresh acidity and perfectly completes this dish. We finish with a chocolate dessert featuring strained yogurt, strawberry mousse, and sorbet, paired with a flavor bomb of white chocolate filled with passion fruit. Kudos to the hospitable service. The Top-100 list is (again) dangerously close to being reached.

Original tableware, beautifully plated dishes featuring lovely, sometimes impressive, combinations. Sommelier Monique Korteschiel introduces the wines, which surprise us alternately with pleasant discoveries and occasional misses. The tuna sashimi melts on the tongue, harmonizing with accompaniments of tomato, lime leaf, mild wasabi cream, and a lemongrass dressing. It pairs wonderfully with a glass of Argentine Torrontés, a wine that doesn’t easily yield but complements the dish brilliantly. The pan-fried cod is cooked to perfection. Its crispy skin is folded neatly on top, served alongside a fresh tomato-pepper coulis that provides a fine counterpoint to the eel and coriander broth. The American Chardonnay from Monterey is somewhat round on the initial sip and finishes relatively quickly—a pairing that doesn’t quite hit the mark. Next comes crisply pan-fried sweetbread, tender and full of flavor. An exciting taste sensation, especially with the accompanying pickled pumpkin. For the main course, we have beautifully marbled beef from a dual-purpose cow, drizzled with beetroot jus. The meat boasts a perfect cook, and despite the jus being slightly sweet, everything comes together harmoniously with the cabbage and garlic purée, crispy garlic, shallots, and corn. Bravo for the dessert! A tongue-pleasing, sweet-and-sour, and crunchy blend of soft green apple, lavender, a scoop of blackcurrant ice cream, and crumble. The Saffran sails on a steady course from its moored boat in the Amersfoort harbor.