Rozewied

Ferdy van Rijswijk and Noëmie Haentjens have put Rozewied on the village square of Kortgene into a higher gear. This couple is hitting their stride and their talents are beginning to bloom fully. Therefore, Rozewied deserves a higher sc...

Young and passionate are the defining traits of chefs Noëmie Haentjens and Ferdy van Rijswijk. With their intimate fine dining restaurant Rozewied in Kortgene, they have instantly put themselves on the map. The team has since been joined by skilled host and sommelier Sander van der Gaarden, formerly of Meliefste, allowing both owners to focus entirely on what they do best: crafting high-end gastronomic cuisine. The style is French with a sophisticated twist, heavily featuring local ingredients. The starter of fresh vegetable crudité from their own garden, served with roasted macadamia nuts, immediately sets the tone: pure, fresh, and bursting with flavor. Alongside the house-baked sourdough bread with a crispy crust come several amuse-bouches, including an egg with a lukewarm yolk and potato mousseline, filled with hand-peeled North Sea sand eels and potato crisps—a true delight for the taste buds. The potato and pumpkin vichyssoise is served lukewarm, filled with cockles and cuttlefish, and finished with a touch of kaffir lime. The pièce de résistance is juicy lamb from Rapenburg farm, accompanied by a foamy Provencal sauce and green wild garlic oil. Optionally, a non-alcoholic drink based on hibiscus, star anise, and thyme is served alongside it, followed by a finale with beurre noisette. A perfect match for the main course. Kudos to the service, which provides highly detailed information about each dish and makes guests feel more than welcome. The price-to-quality ratio is excellent. Rozewied takes its place on the threshold of the Top-100.

Debuted in this guide last year and praised again this year is Rozewied. Chef Ferdy van Rijswijk and hostess Noëmie Haentjens, who met each other at restaurant Meliefste, have truly found their footing in their charming living-room-style restaurant in Kortgene. Guests know exactly how to find it by now, as it was completely packed during our visit. The acoustics are therefore just adequate, but you quickly forget that once the first dishes arrive. Because what beautifully cooked food they serve here! The passion for the craft leaps off the plate. They work with local ingredients, but also don't shy away from luxury products such as truffles. The ambitious couple handles everything together, and it suits them wonderfully well. Before dinner, we indulge in crispy crudité with a dressing based on olive oil and a hint of lava oil. The non-alcoholic aperitif, a drink featuring huacatay and basil, is refreshingly delicious. Whole turbot, roasted with rosemary and then filleted, is masterful. The cooking is perfect, and the accompanying beurre blanc, made from fish stock and wild garlic oil from freshly picked herbs, adds just the right touch. We find pieces of turbot skin, roughly the size of large rice grains, scattered over the dish. Fresh peas, chard leaves and Jerusalem artichoke purée complement the fish and round out the flavor profile. The portioning is very generous, yet we still save room for dessert. A small cake soaked in mandarin juice, filled with pumpkin seed praline and perfumed with five-spice powder, served alongside delicious mandarin ice cream and topped with a layer of whipped egg white foam. Our verdict: just keep up the excellent work!

The dream of the young and ambitious Belgian-Dutch couple, Noëmie Haentjens and Ferdy van Rijswijk, was simple: to open their own place. The two chefs first crossed paths at Restaurant Meliefste. They now run a cozy, intimate restaurant on the village square of Kortgene, where they have been showcasing their culinary skills since early 2023. Suffice it to say: they are excelling. Rozewied is Dutch for poppy and symbolizes their professional experience working in top-quality restaurants across Europe. Noëmie and Ferdy welcome guests with genuine warmth. Operating as a duo, they personally handle both the kitchen and the hosting duties. Guests are always asked where they’re from and how they found their way to Rozewied. This creates a wonderfully relaxed atmosphere. The interior features clean lines, Scandinavian-style wooden tables and chairs, while retaining historic touches such as a tiled floor, exposed wooden beams, and a large open fireplace. The kitchen is open. Alongside the aperitif—an alcohol-free Riesling from the historic Allendorf estate—a bowl of crisp, vibrant vegetables arrives to awaken the palate. Tossed in a light dressing of citrus, premium olive oil, and finely chopped shallots. Served on the side is almond mayonnaise for dipping. And yes, this starter is meant to be eaten with your hands. For the starter, North Sea crab is paired with delicate ribbons of raw asparagus and green apple. Accompanied by a yogurt and horseradish sauce. The microgreens on top are incredibly fresh and add a delightful crunch. Their house-made sourdough bread boasts a wonderful flavor and texture. As the bread arrives, so does a leather roll containing every piece of cutlery you’ll need. The main course features confit cod draped in lardo di Collonata, finished with a broccoli cream and topped with fried capers for a surprisingly delicious twist. It rests in a white wine sauce infused with a hint of marjoram. To finish, a creamy jasmine-infused ice cream is served alongside fresh and pickled strawberries, plus a dusting of Sichuan pepper. Welcome to Lekker!