Het Sluishuys

A golden duo: Erik and Erik. Experienced host and sommelier Erik Veld ensures flawless service, while chef and owner Erik Hendriksen crafts artisanal, pure dishes that resemble works of art. All of this is set in a monumental location: the former lockkeeper’s house, offering views of the harbor and the expansive Nijkerk polders. The exterior radiates history, while the interior is warm and atmospheric, adorned with classic green and burgundy tones on the walls and ceiling, punctuated by occasional Delft blue accents. There is no standard menu; we opt for four courses from the Chef’s Menu, and they are excellent! After two delightful amuse-bouches—pani puri with smoky eggplant cream, and a wasabi cracker with curry mousse and creamy black garlic cream—the perfect veal steak tartare arrives, presented on a yin/yang mirror of clear eel broth and green herb broth. It is accompanied by a generous portion of smoked eel and a celeriac salad with truffle. In the glass, a full-bodied, creamy oak-aged Chardonnay from Limoux, from Château Saint Roch. The 'North Sea catch of the day' is perfect: a beautifully prepared pan-fried plaice fillet served with a fresh, tangy green herb beurre blanc and Sardinian fregola pasta. Before we reach dessert—a shortcrust pastry tartelette with champagne caramel, banana ice cream, raspberries, and crunchy yogurt—we first enjoy pan-seared veal loin with morel jus, hollandaise sauce with lovage, an assortment of crisp fresh spring vegetables, and crispy pommes dauphine. Every element is perfectly balanced in flavor. We would gladly return for dinner on the summer terrace, but be sure to book well in advance, as the skippers docking in the harbor across the way have already discovered this culinary hotspot.

At the lock of the Nijkerkernauw, right next to the small harbor, owner-chef Erik Hendriksen welcomes his guests in a national monument that is exceptionally warmly and colorfully furnished. He opts for a generous and flavorful French cuisine, where the preparation...

Located in a beautiful national monument – the former lock keeper’s house – dating from 1724 on the Eemmeer. The interior is warm and colorful, featuring predominantly Old Dutch tones, with great attention paid to art and atmospheric details. The view over the Nijkerk polders is expansive and soothing. Here, owner-chef Erik Hendriksen prepares a generous artisanal cuisine built on pure flavors. There is a choice of multi-course menus, including vegetarian options. The wine list features attractive labels and offers the option to select a pairing. We are treated to flavorful amuse-bouches, such as beetroot meringue with mustard cream, marinated radish, and black garlic. The bread is baked crisp and served generously. For the starter, freshly caught hamachi ceviche arrives with crispy vegetables, avocado, and miso cream. Excellent host Erik Veld pours an elegant Pinot Grigio Forchir Lamis 2021 from Friuli, Italy. It is unusually fresh with a pleasant finish. Next comes softly pan-fried anglerfish, served with sauerkraut confited in goose fat, potato mousseline, green asparagus, and sea beans, all finished with a beurre blanc sauce brightened by calamansi for a lovely tang. The sponge cake with Swiss cream, Lambada strawberries, banana sorbet, and pomegranate foam is not only a feast for the eyes but also disappears completely despite its generous size. Dining at Het Sluishuys remains the old-fashioned pleasure of enjoying well-filled plates of delicious food and a decidedly modest bill.

The style of owner and head chef Erik Hendriksen can safely be described as burgundian. This is reflected both in the richness of flavors and the generous portions he serves. It all takes place in the beautifully and colorfully decorated former lockkeeper’s house on the border of the Eemmeer and the Wolderwijd. You reach here by car or bicycle via small country roads, but by boat you can moor almost right at the doorstep. The affable host Erik Veld warmly welcomes us and is always happy to offer suggestions. There is a multi-course chef’s menu, but ordering à la carte is also an option. With a glass of crisp-dry St. Michael-Eppan Müller-Thurgau 2021 from Alto Adige, we indulge in the chef’s delightful little appetizers. A seaweed meringue with a basil cream, a slice of marinated radish, and a dollop of fig gel. And a delicious savory bite: a quiche with summer vegetables and melted Parmesan cheese. That sounds promising! The wine list features almost exclusively European wines, but the host clearly enjoys guiding you through a wine tasting arrangement. So let us be pampered with a St. Michael Eppan Müller-Thurgau 2021 from Alto Adige. We enjoy it alongside lightly pan-seared salmon with asparagus, 64°C egg-and-dill mustard cream, a confit cherry tomato, and buttermilk chive sauce. The latter is slightly creamy and gently tangy at the same time, creating a beautiful harmony of all the flavors. As mentioned, the chef is not stingy with portions. This certainly applies to the roasted lamb fillet with spring vegetables, sage jus, potato crisps, and Arabic stew. It is cooked to exactly the right degree, and the jus is rich and well-spiced. Paired with it is a ripe, smooth Prestigio Tempranillo 2016 from Corona de Castillo Ribera del Duero. For a lovely selection of cheeses, there is an original wine choice: a '5 years old' Quinta da Alorna Abafado from Portugal. Both Eriks truly know their craft!

Located in a stunning setting in the Arkemheen polder stands this former lock keeper's house, a national monument dating back to 1724. After a thorough renovation, this historic building has been transformed into a stylish and colorful English-style restaurant. Here, the experienced and passionate chef from Nijkerk, Erik Hendriksen, has been wielding the culinary scepter since May 2022, following twelve years at the helm of De Oranjerie in Barneveld. And indeed! Forget quick bites; here you enjoy an evening of high-level culinary pleasure. Hendriksen works with local seasonal produce and manages to give each dish a special twist. We taste this right away with the amuse-bouche: bitterballen made from two types of aged cheese with Thai basil and mustard mayonnaise. Delicious! The menu features a six-course chef's tasting menu, which can also be ordered à la carte. In addition, there is an à la carte lunch, a two-course business lunch, and a vegetarian menu. On the modest yet well-balanced wine list, you'll find a selection of the chef's favorites. We sample vitello tonato, presented as paper-thin slices of veal tenderloin alongside a brunoise of fresh tartare, served on a celeriac salad with crispy fried capers, followed by the catch of the day sourced from sustainable fisheries. Two perfectly cooked fillets of red mullet accompanied by scallops, lobster sauce, and a generous portion of summer vegetables. Served with a glass of Domaine Vieux Vauvert 2020, Vouvray, Lacheteau, Mouzillon, Loire. This dry white wine, with notes of honey and flowers, pairs excellently with the delicate flavors of the fish dish. Come with a good appetite, as the plates are generously filled, and the glasses are just as full, by the way. That's exactly our style. Welcome to Lekker!