Kale & de Bril

The joy with which chefs and owners Marc Everse and Niek Traas present their dishes at the table shines through. They know their regional products inside out, know exactly what they want to do with them, and thereby overwhelm their guests on a gastronomic level. It feels cozy in the charming restaurant with wooden tables, crisp napkins, and comfortable tub chairs. We can watch the chefs in their semi-open kitchen. Adventurous amuse-bouches kick things off with a white bean dip featuring peas, ras el hanout, and grissini. And a crispy cup filled with soft goat cheese, diced celery, and coconut foam flavored with green curry. A fine start. The starter of lightly seared sea bass, accompanied by slices of butter-poached octopus, served on fregola di nero and fried oyster mushrooms, surrounded by saffron mayonnaise and tomato dressing, arrives colorfully on the table. The same goes for the main course of ling. Gently cooked with sides of fennel and asparagus, a white wine sauce with a hint of tarragon, crispy roasted almonds, and grape slices. The non-alcoholic Muscat from Naturo 0.0 pairs perfectly with it. We order 'Hans' fries' alongside it, named after Marc's brother. First parboiled in Oosterschelde water, ensuring they remain wonderfully crispy after baking. Finally, the dessert is one we would definitely come back for. Zeeland strawberries with a sorbet made from them, and magnolia cream on a soft waffle filled with advocaat and magnolia jelly. Whipped egg whites with Dutch vanilla sit atop like a sweet blanket. Absolutely delicious!

Chef-owners Marc Everse (the Bald) and Niek Traas (the Glasses) already lend their restaurant a distinct character and warmth simply through their nicknames. The sourcing of local products lies at the heart of their kitchen. Their creativity continues to...

A restaurant name you’ll never forget. Owner-chefs Marc (the bald one) and Niek (the bespectacled one) have clearly grasped that concept. Here, they cook according to what the season offers, and vegetarians can truly feast, although meat and fish are also prepared. The menus change every two weeks. Marc mainly takes care of the cold dishes, while Niek handles the warm ones. Together, they create a fantastic menu that is also incredibly affordable. Guests come from near and far to taste it. They certainly enjoy some adventure, as evidenced by one of the amuse-bouches consisting of a crispy cup filled with a puree of lentils, mascarpone, and lemon, and decorated with a fried cricket. It tastes delightfully crunchy, somewhat nutty, and quite rich. Our excitement fades, however, when we subsequently hear the word “frog” during the description of the next dish. It turns out to be a slip of the tongue by the server, as it actually refers to chickpeas. Alcohol-free wines are also gaining popularity at Kale en de Bril, sometimes even ‘enriched’ with fruit juices, though that’s really unnecessary. The glasses could certainly be poured a bit fuller. We continue to thoroughly enjoy the offerings, much like the second course on the menu, which is always vegetarian. This time, beetroot takes center stage. Resting on crème fraîche are cubes of sweet-and-sour yellow beet and sticks of unpeeled apple, dotted here and there with apple syrup, and finished off with two slices of fried red beet and hazelnut crumble. Fresh, earthy, and heavenly in flavor. A lovely way to end the evening.

Restaurant Kale en de Bril is situated in a fairly unassuming location in Goes, within a plain office building. However, through continuous investments, the exterior and interior are constantly being upgraded, making the venue increasingly beautiful and inviting. Wooden entrance doors have been replaced by black steel, just like the hanging sign where the logo cheerfully rotates. The dining chairs have been updated; not only do they look vibrant, but they are also exceptionally comfortable. Chef-owners Marc (the Baldy) and Niek (the Glasses) are perfectly in sync, and it feels as though the French-inspired dishes are being conjured up effortlessly. Relaxed, they prepare their meals in the semi-open kitchen, occasionally stepping out to chat with guests in the dining room. It’s almost like they’re performing a culinary dance, culminating in a stunning presentation of all the finest seasonal products currently available in the region. Marc and Niek take turns explaining the dishes. They do so with such enthusiasm and conviction that you truly feel you’re experiencing the very best of what they create. And that is absolutely true. The roasted head lettuce salad, featuring a lettuce-based dressing infused with elderflower blossom gel, poached rhubarb, herbs, and soft goat cheese from De Meibloem farm, is a magnificent dish that bursts with flavor while remaining refreshingly light. The sea bass fillet is equally impressive, accompanied by fennel, crispy sourdough bread, and pancetta. The alcohol-free cocktail of ginger beer and Zeeland apple juice pairs beautifully with it, especially after a dash of anise syrup is added—a perfect match for the fennel in the dish. My dining companion enjoys a Donna Marzia, a full-bodied wine from Italy’s Puglia region with bright acidity and notes of yellow fruit. You certainly get your money’s worth here. One minor point: the wine could be poured a bit more generously. It’s rather stingy.

Chefs Marc Everse (De Kale) and Niek Traas (Brillemans) are doing wonderfully in their cozy, living-room-style restaurant situated just outside the center of Goes. The floor has recently been completely fitted with beautiful parquet, and the wooden tables are brand new. A multi-course menu is available, and if you share any dietary preferences upon reservation, the menu can be adapted accordingly. Fully vegetarian and vegan menus are also an option. Kale and Bril source as many Zeeland products as possible, which we can taste in several dishes. Turbot from Seafarm in Kamperland, for example. Pan-seared on one side in butter and served atop a celery root purée, surrounded by jus and morels. The fries deserve a special mention. First boiled unpeeled in purified seawater, then cut into strips and deep-fried. This yields crispy fries with just the right amount of saltiness for an exceptionally delicious flavor. The mackerel is briefly grilled skin-side up and comes with a buttermilk-oil sauce and Zeeland seaweed. In the glass, a Spanish beauty: the 2019 Oxer Bastegieta Marko. Cheese connoisseur Eric Murre from 's Gravenpolder supplies the finest selection of cheeses, accompanied by garnishes of red wine syrup with cardamom and raspberry, crackers, and a blood orange and mango compote. Top!

Goes is less well-known for its cityscape, but that does it a disservice. The beautiful old inner harbor alone is worth a visit. But that’s not all. Kale & de Bril is an additional reason to visit this Zeeland town. In this informal and friendly, home-style restaurant, only delicious dishes emerge from the open kitchen. Marc Everse (the bald one) and Niek Traas (with glasses) both work behind the stove, but also come to the tables to explain their culinary creations, always accompanied by genuine interest and a friendly word. Here you can enjoy a multi-course menu of your choice at a very reasonable price, and the quality is impeccable. After a few lovely amuse-bouches, we savor sublime Oosterschelde oysters ‘HK 46’ with a firm bite, extra briny character, and a hint of sweetness on the finish. The menu begins with marinated salmon with green herbs, primarily chervil, served on a salad of marinated young leeks topped with dollops of apple mayonnaise, watercress cream with oyster liquor, and garnished with watercress, slivers of green apple, and grilled leek rings. Wow, what a fantastic way to start! The matching wine is the Épicerie de Castelnau 2020 from Hérault, France, made from ugni blanc, muscat blanc, and colombard. Exquisite. Then comes the best diamond sole I have ever tasted: pan-seared and cooked in a steam oven with three preparations of cauliflower featuring chimichurri sauce and diced yellow and red peppers. You will definitely want to return!

You have to have the nerve to name your restaurant that. The fact is, you never forget it. Just a quick explanation: Marc Everse, one of the owners, is bald, while Niek Traas, the other, wears glasses. Anyway. In 2018, they made their dream come true and opened this small, lightly decorated restaurant on the edge of Goes' city center. Homey and informal. At Kale en de Bril, the cuisine is French and Dutch – with influences from around the world – and both men take turns working in the kitchen. When they're not behind the stove, they seamlessly step into the roles of host and sommelier. There's a lovely atmosphere, mixed with calm and discipline. They present a regularly rotating menu featuring plenty of regional seasonal specialties, such as Oosterschelde shrimp and mussels. The dishes are flavorful, pure, and surprising, and everything is served with genuine warmth. Everse and Traas say: “We surprise our guests with delightful flavor pairings that are sometimes classic and sometimes adventurous. We serve three to seven courses, and the menu changes every two weeks. This allows us to cook in tune with the seasons and stay sharp by constantly developing and preparing new dishes.” This is truly a spot you’ll want to return to often. For the delicious food and the wonderfully pleasant atmosphere.

The name of the restaurant is open to debate. The fact is that Marc, one of the owners, is bald, and Niek, the other, wears glasses. You’ll never forget the name anyway, and that’s cleverly conceived. It’s a small, lightly furnished establishment with a semi-open kitchen where Marc and Niek take turns wielding the culinary scepter. When they’re not in the kitchen, they serve as host and sommelier. Work in the kitchen is calm and disciplined, centered around fresh seasonal produce. The menu rotates every two weeks. There’s also a selection of regional specialties, such as Oosterschelde shrimp when in season. We are served an amuse-bouche of aged cheese cream with asparagus foam and crispy fried mealworms, which add a nutty note. It leaves you wanting more! The starter of North Sea crab on a yellow beetroot salad speaks volumes about craftsmanship. The crab meat is completely free of shell fragments, making it a delight to eat. The balance between the beet and the crab is unparalleled. The beetroot cream is slightly sweet, and paired with the subtle bitterness of dollops of duck liver cream, it creates a beautiful harmony. The white wine selection, a Silvaner from Weingut Raddeck in Rheinhessen, with its delicate notes of almond and grapefruit, is a perfect match. Here, alongside exquisite food, we also taste the genuine joy taken in cooking well and offering warm hospitality. Goes now has a wonderful new dining spot. Welcome, Baldy and Glasses!