Guest chefs cook at restaurant ZUID
ZUID is not new, but it is innovative. Every season, chef Richard Way invites a different guest chef to cook an evening together with him. This time: Arjan Wennekes of John Dory. And that means fish, fish and more fish. We joined this collab.
Upon arrival
We are immediately welcomed by the enthusiastic staff and before we know it, a wonderfully refreshing cocktail is placed in our hands. Ketel One Botanical Spritz with grapefruit, rose and soda.
ZUID Invites, what’s that about?
It is explained once more at the table. The chefs take turns preparing one of their own dishes, resulting in an exciting six-course menu. This time, delicacies from the North Sea take center stage, as chef Arjan Wennekes loves working with Dutch fish. It is also great that a perfectly matching wine is served with every dish. Saves us from a little wine-list panic attack.
Interior
We are seated at a high table right next to the open bar. A perfect spot for peeking at what is being shaken and stirred. The open kitchen and the various little corners and seating areas, combined with the warm decor, make it an atmospheric restaurant.
Mackerel
We start with two fresh dishes, one from each chef. The John Dory team serves mackerel with silky-smooth avocado mousse and refreshing cucumber sorbet. Now that’s an entrance! Then it is ZUID’s turn: mussels with fennel, dill and Pernod. Delicious once again. This promises great things for the rest of the evening.
Scallops
The sight of perfectly seared scallops immediately makes our mouths water. One of our favorites anyway, and this dish with carrot, carrot cream and lemon gel confirms that. A golden combination! Even more fun: each course is served by a different cook from the kitchen.
Favorite dish
Sometimes you have a dish that makes everyone fall silent while eating because it is simply so delicious that nothing else matters for a moment. Enter: the plaice dish. Combined with the risotto, pumpkin and fluffy beurre blanc, it is truly a match made in heaven. Topped with the sweet-and-sour pickle, it is the favorite of the evening. The wine served with it, Conde Valdemar Rioja Blanco, is just as much of a winner. When we think of Rioja, we quickly think of red, but this white variety (made from the viura grape) is a truly delicious surprise.
Striking
The dessert with red fruit, chocolate and mascarpone. And especially the creative mind behind this finale. The female Spanish pastry chef took inspiration from cherry cola and made every element herself. Hats off!
The service
A shout-out as well to restaurant manager Damian, who makes the evening complete for us. As he himself says, he is exactly where he belongs here, and that certainly shows. How happy we are when someone with such enormous passion and knowledge appears at our table!
Tip
Would you also like to attend a special edition of ‘ZUID Invites’? Keep a close eye on the Zuid website, because a new guest chef will be announced soon!
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