3 reasons why you’ll want to rush to restaurant Bodega in Haarlem

The modern Spanish restaurant Bodega on the Gedempte Oude Gracht in Haarlem is an absolute must-visit. You eat tapas here, but at a very high level, because Bodega’s young chef is well on his way to the title of ‘World’s Best Young Chef’. 

Yes, I’ve found another gem for you. A few weeks ago, I visited restaurant Bodega for the first time, and now I’m back again because this is such a wonderful place. I’m happy to recommend it, for the following three reasons:

Reason 1: modern Spanish cuisine

At restaurant Bodega, you eat traditional Spanish dishes, but presented in a modern way. We ordered the Menu del Chef (45 euros), a shared-dining menu of 4 courses and 6 different dishes, including pan con tomate and a dessert. The Spanish bread pan con tomate was a delicious start right away: thick, fluffy white bread spread with olive oil and a tomato-garlic spread. Perfectly balanced! A small gazpacho amuse-bouche was also served, which was delicious.

The menu continued with Ajo Blanco, the traditional cold soup of almonds and garlic from Andalusiä. A kind of white gazpacho, with small balls of cantaloupe melon, white grape and almond; utterly delicious! At the same time as the soup, the Lomo de buey asado was placed on the table to share: roasted beef loin with anchovy aioli and Manchego. Once again, very well prepared and beautifully presented.

Reason 2: the signature dish Gamba al ajillo

The 26-year-old Haarlem chef Eddie Meijboom previously worked at ML*, Cheval Blanc* and La Rive. In 2017, he won the title Talent of the Future and earned the title SVH Gezel Meester. Soon, he will compete in the S.Pellegrino Young Chef Academy Competition 2022/2023—in which new talents cook for the title of the world’s best young chef—in the Northern European final in Copenhagen. There, he will cook his signature dish Gamba al ajillo for a place in the global final in 2023 and the ultimate title of ‘World’s Best Young Chef’.

Shrimp with garlic, or Gamba al ajillo, is a typical Spanish tapas dish. Eddie makes it here with lemon aioli, red chili pepper and kataifi (angel hair). In Spain, Gamba al ajillo can sometimes be a little mushy. Not here. That’s because the shrimp is fried here with kataifi. This keeps the shrimp crispy and preserves its texture. Oil is made from the head, and a bitterball made from the trimmings around the shrimp. It all lies on the plate, together with tomatoes fermented with garlic, dots of garlic cream and a light sauce that you’ll really want to mop up with a piece of bread. An excellent dish!

Iberico presa

After the shrimp, a deliciously tender meat dish was served: Iberico presa. In Bodega’s case: roasted Iberico with shallot, parsnip and PX gravy. The beautiful marbling is striking; Ibérico presa comes from between the neck and shoulder of the Spanish Ibérico pig, on top of the end of the sirloin. So delicious that the sauce is almost unnecessary.

Dessert is a mousse with pumpkin ice cream and coffee crumble. Original and delicious!

Reason 3: the constantly changing menu

We hope Eddie wins and that his signature dish remains on the menu for a long time. The menu changes almost weekly, so as a guest you’ll be eager to return. We certainly will! At 45 euros, a chef’s menu of this quality and flavor is a great deal, and the ambiance and service here are also excellent. A gem in Haarlem. Vamos, then! Head to restaurant Bodega.

Also read:

• Hooray! Two Dutch people nominated for the title of ‘World’s Best Young Chef’
• These are the big winners of the FavorFlav Food Top 100, 2022 edition
• These are the 50 best sandwiches in Europe