Daalder: no notes, just pictures

The evening before I went on holiday was balmy and sun-bathed… I ordered a glass of chilled rosé, forgot about the office, and ate my way through several phenomenal courses at restaurant Daalder. I was so relaxed I failed to take any notes whatsoever, and that was two weeks ago. So now I bring you little more than my iPhone snaps. But suffice to say that Daalder’s new chef, Guillaume de Beer, has transformed what used to be a down-at-heel brown café into a veritable gastro-hotspot. Enjoy the food porn…


Seared duck liver of epic succulence, with sweet peach and earthy Jerusalem artichoke.

shrimp and gazpacho

Citrusy, fragrant shrimp spring roll, with a minty-green cool sauce.


Spicy calamari and chorizo atop milky fish, with a tomato and saffron sauce.


Elegant poached beef with broccolini, celeriac and all sorts of subtle stuff.


Summer fruits, pistachio ice cream and meringue, cut with various herbal notes.

all the info

Daalder (European)


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