Perceel

In this beautiful dike house, which once housed the town hall, we have found this particularly beautiful restaurant for over fifteen years now. Between the restaurant and the Hollandse IJssel, there is an inviting terrace on the dike. On the side of the...

High quality cooking

Stylishly arranged ambiance in the former monumental town hall of Capelle aan den IJssel. In the old village center, chef-owner Jos Grootscholten and his partner, hostess and sommelier Sharon Tettero, serve a pleasant and seasonal cuisine that makes extensive use of picks from their own vegetable garden. This begins with a steady stream of flavorful and beautifully presented amuse-bouches, among which the oyster with snap pea-cucumber-apple gratinée is an absolute find. The digital wine list features exquisite wines, pearls from around the world. Perfectly cooked trout is accompanied by apple, paper-thin slices of spring onion, smoked eel, and lukewarm dill sauce. This is followed by gently prepared bavette tartare with sweet-and-sour shallot, cornichons and kimchi, crispy quinoa, and fresh herbs from the garden. We continue with more fish: pan-fried cod with a crispy potato cap, served with crisp-tender green asparagus, chanterelles, and, served separately, a foamy mousseline. A true feast for the taste buds. The same applies to the Spätburgunder Ellerman-Spiegel Pfalz. A lovely accompanying wine with noticeable oak influence, served at the correct temperature. For the cheese board with accompaniments of chutney, thin toast, and fig bread, a glass of Vuurzee craft beer is poured. We conclude with charlotte biscuit, white chocolate cream, strawberry and raspberry mousse and ice cream, pink peppercorn, refreshing lime, and a vanilla and cava sauce. Beautifully presented on a glass bowl-shaped plate. Compliments to the service team, who are thoroughly knowledgeable about the dishes' compositions and provide expert explanations. You pay a substantial amount for all this, but that is inherent to the quality on the plate. Rises to 57.

Once the town hall of Capelle aan den IJssel, it has served as a restaurant since 2010. The large, stately building with high ceilings features a calm interior of wood and copper, allowing all attention to focus on the dishes, which excel in stunning presentations. Owner-chef Jos Grootscholten prepares a light, seasonal cuisine here, making extensive use of fresh picks from his own kitchen garden. The wine list categorizes selections by color code (Coravin, sparkling, white, red, rosé, and magnums). Hostess and sommelier Sharon Tettero clearly knows her craft when she enthusiastically discusses wines and non-alcoholic pairings. We savor sea bass tartare, delicately seasoned with lemon zest and sea salt. The dish is lavishly plated with cones of purple meat radish and vibrant green ripe avocado, further enhanced by a tomato and fermented cabbage dressing. An appetizer that brings pure joy. This sense of contentment carries through every subsequent course, such as the curry-marinated baked monkfish with duck liver, chanterelles, and almond-crusted carrot. Accompanied by potato purée with nuts and chives, scattered with borage flowers, juniper foam, and a verjus and black garlic sauce. A plate full of happiness. We pair it with a non-alcoholic ginger and turmeric blend, given a soft fizz from the addition of carbonated beer. The dessert of raspberry sorbet and jelly, featuring pink pepper, hangop, caramelized brioche, and a matcha crisp, provides a fitting conclusion to the lunch. Fresh, delicate, softly tart, and lightly sweet. Perceel successfully wins us over. It holds a steady position at number 65.

Perceel is located in the former town hall of Capelle aan den IJssel, and on nice days it is lovely to linger on the atmospheric terrace overlooking the Hollandse IJssel. We are warmly welcomed by owner-chef Jos Grootscholten, who leads us to our table. The table is carefully set with a chic, small dried flower bouquet. This motif reappears in the wall art and even on the high ceiling. When we mention we still have to drive home, wife and hostess Sharon Tettero suggests an alcohol-free aperitif, and we certainly do not regret it. A fresh, fruity virgin cocktail provides a refreshing start to the evening. Jos prepares a robust classic French cuisine with a nod toward Southern Europe. Three amuse-bouches are served by the black and white brigade: fried eggplant with hangop, watermelon with wasabi, and an artfully presented crispy dish with pesto and Parmesan. Good. We opt for the six-course menu. One dish that stands out in terms of aesthetics and flavor is cod on a bed of mussels. The perfectly cooked fish is garnished with mustard seeds, apple, and a potato crisp, accompanied by a saffron rouille. Excellent. In the glass, an American Chardonnay from Stag's Leap Wine Cellars, named Hands of Time from 2019. A beautiful Burgundy-style wine from the Napa Valley. For the main course, chicken from the robatayaki grill, accompanied by carrot cream with ginger and an irresistible barbecue sauce with black garlic. Unfortunately, the add-on duck liver terrine is too lean for the extra charge; it could have been richer. The second part of the main course is a delightful potato mousseline with potato galettes and chives. We finish with a crisply baked tart shell filled with strawberry, vanilla ice cream, Swiss cream, and koji. A fine establishment. However, due to the busy service, it drops in the Top 100 rankings to number 65.

They have been here for twelve years now in an atmospherically renovated former town hall in Capelle, right next to the Hollandsche IJssel: talented head chef Jos Grootscholten and his warm-hearted wife, hostess Sharon Tettero. The setting features high wood paneling, wooden floors, built-in benches, round tables, comfortable armchairs, colorful artwork, and a dried bouquet installation suspended from the high ceiling. We choose a cushioned spot on the corner sofa, and Sharon pours a fresh Albariño 'Auzines' from the Languedoc by Laurent Miquel, 2021. Accompanying these are tasty welcome bites: a beer-batter crustade with aged cheese, citrus, pea, and a radish flower; an artichoke taco with savory, capers, and coffee, and a muffin with vadouvan spice and yellow beet. All beautifully executed, the chef's signature is evident: a perfect balance of sweet and sour, soft and crispy, earthy and 'heavenly'. The first course of our lunch menu presents seemingly simple fare: smoked Scottish salmon. Yet it is a dish to behold and savor: thin slices of pickled cucumber support a small salmon island accompanied by a tomato-watermelon compote, black quinoa, and colorful edible flowers from their own garden. Surrounding it is a plum and coriander vinaigrette. In the glass: a Pinot Blanc from the Palatinate ('Vom Löss', Bernhard Koch, 2021). An excellent lunch wine—light, with a bright acidity, slightly mineral, and a great choice. Followed by a portion of perfectly cooked red porgy with marinated zucchini, Dutch brown shrimp, and lobster jus with red pepper oil. Delicious! Paired with a crisp, well-rounded Languedoc Chardonnay 'Solas' by Laurent Miquel, 2020. White chocolate mousse with parfait, sorbet, strawberry compote, and a sorrel powder crumble make for a delicious finish. Wonderful place! Ranked at 53.

The old town hall of Capelle houses this captivating restaurant, which opened eleven years ago under the guidance of accomplished chef Jos Grootscholten (formerly of Noma, Martín Berasategui, and Beluga) and his warm, energetic wife, Sharon Tettero. The interior has been reworked to offer more breathing room around the long wall benches and beneath a striking ecological art installation. We are invited to dine on the outdoor terrace, situated directly alongside the Hollandsche IJssel. Sommelier Daniel Gravesteijn pours glasses of Pinot Grigio (Terlan, 2019) and later Chardonnay ('Le Patapouf Blanc', 2019) alongside a selection of refined, artisanally crafted dishes. The inventiveness shows immediately in the bread butter, enriched with fermented asparagus water 'for a fresh acidity' and topped with grated dried egg yolk. Lovely! We begin with marinated raw scallops served with puffed celeriac and slices of white grape, accompanied by a vinaigrette based on Spanish garlic soup and elderflower oil: softly tart and slightly bitter. The pickled salmon follows, meltingly tender inside an open ravioli with white asparagus, marinated apple, oil, a nori tempura crumble, and a sake jus. Finished with caviar. Magnificent! This is followed by salty, savory, and sweet flavors in a white asparagus and miso tarte tatin with baked langoustine and marinated raw asparagus. Served alongside: a verjus hollandaise and herb salad. The main course features baked plaice fillet with artichoke cream, baked gnocchi, dried tomato, basil oil, and lobster jus. Plus a small pot of potato cream with puffed spelt and chives. Finally, a Granny Smith mousse with fennel pectin, rhubarb sorbet, and lime meringues. Absolute beauties!

Internships at Noma in Copenhagen, work in San Sebastian at Lasarte-Oria, and stints at top Dutch establishments such as Beluga, Vermeer, and the Amstel Hotel. Chef Jos Grootscholten and hostess-sommelier Sharon Tettero could already boast of an impressive career before launching their own restaurant, Perceel, in 2010 in the historic village center of Capelle aan den IJssel. A few years ago, the restaurant was renovated into an elegant dining room featuring parquet flooring, sleek tables, comfortably upholstered gray chairs, and, as a centerpiece, a spacious chef’s table. On the side of the building, Jos tends his own flower and herb garden, which the name Perceel references. Jos views a plot as an empty piece of land that you can shape according to your own vision, and they have done so brilliantly. Kudos also to the charming Sharon, who, together with her team, masters the art of turning an evening out for dinner into a truly exceptional experience. Regarding the coronavirus crisis, she remarks: “Normally you’re on a train that just keeps rumbling forward, but now you’re forced to be creatively entrepreneurial.” Everything that leaves the kitchen here excels in every respect. Refined, daring, flawlessly cooked, and beautifully plated. Here, we taste craftsmanship, passion, and expertise.

Jos Grootscholten is one of those young chefs who is knocking on the door of the culinary establishment: what culinary creativity! And what hospitality his wife, Sharon Tettero, brings to the table. Their restaurant in the old village center, with a terrace by the river, has been completely renovated and given a modern look. There are beautiful tables and comfortable chairs upholstered in various fabrics and colors, the wooden floor has been lightened, and a gigantic 'dry bouquet' hanging from the ceiling catches your eye. We begin the evening with refined amuse-bouches such as an egg with potato and lime, asparagus soup with fresh segments of red grapefruit and chamomile, and an oyster with sauerkraut and herring roe vinaigrette. Dishes that truly caress the palate. Followed by monkfish, cooked to a lovely pink, with eggplant cream, briny vegetables, white asparagus, and mussels. Sharon pours a Riesling from the Pfalz region to accompany it, Leiner 2018. The main course is pan-fried sweetbread with soft duck liver, served with hollandaise sauce infused with anchovies. Daring, yet packed with flavor. On my dining companion's plate: Bommerig Chicken, a specialty Limburgish poultry dish, cooked to a beautiful pink and accompanied by fresh peas, carrots, green beans, and creamy mashed potatoes. The chicken is served with its own roast jus and bacon bits. In the glass: a red Guimaro Mencía from Galicia, a wine with the finesse of Pinot Noir and the power of Syrah. Beautiful! To finish, coconut ice cream with fresh rhubarb on a slice of pineapple. And for my dining companion, soft Dutch sheep's cheese, Irish blue cheese, and a beautifully aged mature cheese from Streefkerk. Perceel rises to number 61.

After eight years, owners Jos Grootscholten and Sharon Tettero have drastically renovated their restaurant in the old town hall of Capelle. Designed by Jeroen Smeele, the foyer and dining room have been completely renewed. The eye-catcher is the 'flower artwork' on the ceiling. Additionally, a chef's table has been added along with new furniture. We take in all that beauty with a glass of Côtes de Thongue Bassac 2016 rosé and sample an impressive array of amuse-bouches, such as an egg with smoked yolk and airy potato, hazelnut and puffed spelt; glazed green asparagus with a dip of orange, almond and winter savory; green curry broth with salsify and lychee; oyster with fermented elderflower and fluffy yogurt. Original, delicious, and beautifully presented. The starter is also exceptional. Tartare of sliced cod with a Caesar salad salsa, horseradish and oregano vinaigrette, Indian cress, and sourdough shards. Delicious and contemporary, although the tartare is slightly under-seasoned. The main course of slow-cooked lamb neck pleases. The meat is cooked to perfection, served with various preparations of carrot, a few duck liver pieces for which a supplement is charged, a delicious hollandaise sauce with a gremolata jus containing some garden beans. The new sommelier, Sebastiaan van Oostveen, pairs it with a lightly chilled Errazuriz 2016 Chilean Pinot Noir, resulting in a delightful interplay. For dessert, there is a praline tartlet with various hazelnut preparations, velvety ice creams of yogurt and tamarillo, and coffee snow. In the glass: a divine Huff 2016 Riesling Auslese from Rheinhessen. Perceel is a top-tier establishment but drops to number 63 due to shifts in the Top 100 rankings.

Sharon Tettero and Jos Grootscholten are excelling in their atmospheric former town hall on the dike, complete with a summer terrace along the IJssel. A certain maturity has settled over the creative, cork-popping exuberance of the early days, allowing the kitchen’s artisanal craftsmanship to fully take center stage. What Jos can cook! We sample bites and amuse-bouches that, in terms of flavor, texture, and originality, belong to culinary academy-level cuisine: gingerbread cookie with olive, cherry, broccoli, and tomato; cracker with pea cream, feta, and mint; egg with cauliflower and parmesan; Gillardeau oyster with fermented pear; eel with elderflower ice cream; asparagus soup with a beautifully contrasting grapefruit. Served with warm, fresh bread and an avocado-dill spread. What incredible flavors. Sharon provides attentive and supremely friendly service, while sommelier Maarten Koek – here for six years now – pours a fitting wine: Saumur L’Insolite by Thierry Germain (Domaine des Roches Neuves, 2015). Inside a hollowed-out kohlrabi – the “lid” is removed at the table – lies a delightful mixture of gently cooked lobster, pomegranate, fermented kohlrabi, and crispy bulgur. Tarragon adds a lovely accent. On the other plate, smoked salmon with asparagus and passion fruit-herb hollandaise. Again, such refined flavors. An egg, cooked precisely at 62 degrees, is then a fun addition, but the real refinement comes from the langoustine with asparagus, grains, mustard, and wheat beer. Wow! The red mullet for my dining companion comes with leek, ramsons, and especially meltingly delicious pork belly. Plus a small bowl of potato cream with spelt and chives. A top establishment, not inexpensive but undeniably delicious. Rises seven places to 61.