The story
On the shores of the lake in the quiet village of Durgerdam, just outside Amsterdam, De Mark offers a dining experience that feels both intimate and alive. The restaurant, wrapped in natural tones that echo its surroundings, welcomes you with a crackling fireplace, a bar that invites lingering, and a terrace that stretches along the water. Inside, the mood is understated yet stylish—a place where the focus falls squarely on what arrives at the table.
The kitchen works from a simple, honest principle: local, fresh, and seasonal. That ethos runs through every dish, from old favourites reimagined with a light, respectful hand to classic flavours served pure and uncomplicated. Ingredients are sourced close to home, supporting local producers and keeping the menu rooted in the landscape. Even the approach to waste is thoughtful—De Mark uses a compost machine to ensure nothing goes to waste, turning scraps into something useful.
The wine cellar is a destination in itself, holding more than 3,500 bottles across 600 labels, with a selection drawn from some of Europe’s finest vineyards. Whether you prefer something fresh and lively, rich and full, or sparkling, the team will help you find the right match for your meal.
De Mark also offers private dining, whether in the intimate wine cellar or by booking the entire restaurant for your group. It is a place made for celebrations, large or small, where the food and wine are treated with the same care as the guests.
Recognised by Michelin, De Mark stands out for its quiet confidence and genuine hospitality—a restaurant that lets the quality of its seasonal French cuisine and the warmth of its setting speak for themselves.
Recognition
Ambience
Details
History
You used to come here for a grilled sandwich and a cappuccino, our enthusiastic server on duty tells us. Things are quite different now at this former inn along the winding Durgerdammerdijk, where laundry still cheerfully flutters outside. The building has undergone a complete renovation that preserves original features while making sustainability a core principle. The interior atmosphere, featuring beautiful old floorboards, is warm and inviting. Alongside a permanent menu featuring modern twists on classics, several seasonal specials are also available. But we opt for the signature dish: tomato tartare. This vibrant interpretation of steak tartare uses oven-dried tomatoes pickled in a vinaigrette, creating a remarkably meaty texture. It is served with freshly grilled sourdough bread, garlic, and sea salt. A fine start. The rosé recommendation from the young, ambitious Swedish sommelier Diederik Lindström is spot-on: a Tuscan Canaiuolo Rosato, Montenidoli 2023. Next comes a dish as visually stunning as the view outside: two thick, white Brabant asparagus spears, cooked sous-vide and briefly charred on the grill for a delightful smoky flavor, then glazed with a Comté cheese sauce. It is accompanied by hay cheese, leek-infused mayonnaise, and topped with crispy fried leeks. A few yellow fennel blossoms add a pop of color. Chef Koen Marees, who honed his craft at Vinkeles and Le Garage in Amsterdam, delivers an exciting and unexpected combination. Vegetables take center stage for dessert. It sounds adventurous, tastes delicious, and is quite substantial: a caramelized celeriac tart paired with Szechuan pepper jelly that provides a pleasant tingling sensation, balanced by a scoop of vanilla ice cream with caramel cream. For those who never want to leave, overnight stays are available.
This charming restaurant is located in a unique spot by the IJmeer. The interior features an inviting regulars' table overlooking the water, a long bar, and an open kitchen with an open fire and wood-burning stove. The entire space radiates pure warmth and hospitality. The service is friendly and professional upon first contact, becoming appropriately lively throughout the meal. The menu at De Mark is a tribute to Dutch products. There are no pretentious gimmicks here, just honest, flavorful dishes that highlight the best of the local land. Everything revolves around simplicity and quality, with ingredients sourced directly from the surrounding area. From the tomato steak tartare to the ultimate roasted lamb, each dish is prepared with love and precision. We enjoyed the charred cod with roasted peas, cured pork belly, and vin jaune sauce, which paired excellently with the recommended white Chardonnay Domaine Manciat Poncet, Saint Véran, 2022. Our dessert was a frangipane with marinated Dutch cherries, cherry sabayon, and elderflower sorbet. Simply delicious. Chef Koen Marees oversees the day-to-day operations in the kitchen. His experience and expertise bring a subtle yet distinct structure to the culinary creations. One minor point for consideration: the portion sizes and the volume of wine per glass are fairly modest and could be slightly more proportionate to the prices.
Head-chef Koen Marrees, eerder werkzaam bij onder meer restaurant Vinkeles, The Dylan en The Lobby, denkt samen met adviseurs Richard van Oostenbrugge en Thomas Groot (212 en De Juwelier) gerechten uit die geïnspireerd zijn op ingrediënten uit de nabije omgeving. Lokaal, vers en seizoensgebonden zijn hierbij sleutelwoorden. Restaurant De Mark maakt onderdeel uit van Boetiekhotel De Durgerdam, gevestigd in een dijkpand en geopend in het voorjaar van 2023. De inrichting is stijlvol met veel hout en natuurlijke tinten. Het terras biedt een fraai uitzicht over het IJmeer. Hotelmanager, maître en sommelier Thijs Stut is bezig zijn jonge team te completeren en de benadering van de zwarte brigade is hoffelijk en behulpzaam. Naast de bar en aangrenzende open keuken staan twee- en vierpersoons-tafels met strakgesteven lakens gedekt. Aan de wandkant prettig zittende banken. Hier geen amuses wel een knapperig verse zuurdesembol met geklopte onkruidboter die zeer smakelijk is. Van de menukaart kiezen we gepofte rode biet met roomijs van Zaanse mosterd en een vinaigrette van dennentakken en framboos. Deze blinkt uit in originaliteit en bovenal smaak. Het koude roomijs combineert geraffineerd met de aardse smaak van de biet en de vinaigrette met olieachtige citrusgeur. In het glas een mooi bijpassende Italiaanse Garganega Pieropan Soave. Pièce is opgerolde gelakte zeetong gevuld met cantharellen, afgetopt met zeekraal en geroosterde hazelnoten. Ernaast groene asperges en bearnaisesaus met Hollandse garnalen. Een plaatje om te zien en heel smakelijk bovendien. Dat geldt ook voor in kleine delen malsgeroosterd piepkuiken in een gulle hoeveelheid op het bord, met mosterd en dragon, artisjokken, cantharellen en jus met gezouten citroen. Voor een schaal frites en homemade mayonaise wordt een supplement berekend. De kwaliteit is goed, de keuken redelijk klassiek. Dat mag best wat spannender met zulke toppers aan het roer. Welkom in Lekker!
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