Hotspot: star-studded food at MOER
An evening with nothing going for it? That doesn’t apply at restaurant MOER. Quite the opposite: MOER keeps surprising us. For example, with their delicious collaborations with Michelin-starred chefs. We sat down for Wilco Berends of De Nederlanden*.
Upon arrival
We immediately get excited by the relaxed and cheerful atmosphere. And by the friendly service, who promptly provide us with a delicious glass of cider (fermented apple juice with a slightly fresh beer-like flavor). Cider as an aperitif—we tell each other we should do this more often.
What’s the deal with the collab?
This is briefly explained at the table. In the six-course dinner, Wilco’s dish—his signature dish of North Sea crab with oysters—is one of the courses. And, like the other dishes at MOER, it is organic. Another nice touch: sommelier Francesco Intelisano selects a suitable wine for each dish. And at MOER, these are organic and natural wines.
Most expensive wine by the glass
White: a white Burgundy. So you know two things: it’s a Chardonnay and it comes with a price tag, because Burgundy is scarce and therefore expensive. In this case: Pascal Marchand, Meursault, 2016 (€22.50). The most expensive red wine (same price) comes from the same producer. Red Burgundy is always Pinot Noir. The diva among grapes, and as elegant as a ballerina.
Cheapest wine by the glass
No, then Germany. There you can have a great time for considerably less money, as Weingut Zahringer proves with its white wine from Baden (€5). From Germany’s Pfalz region, the menu lists a red wine from Weingut Theo Minges for €5.50.
Interior
It’s pretty atmospheric. That’s thanks to the beautiful blue walls (one of which is covered with a world map made of moss), the open kitchen, open bar and lively, convivial activity. Plenty of framed moers on the wall, too.
Noteworthy
MOER chef Dirk Mooren loves vegetables. They take center stage here, with meat and fish playing a beautiful supporting role. They also love fermenting here—from fermented vegetables to fermented broths. It works wonderfully in the pea dish: a sweet-and-sour kohlrabi dumpling filled with pea tartare, bobbing in a broth of fermented kohlrabi: fantastic!
We come here for
Wilco Berends’s signature dish: North Sea crab tartare in a crispy sesame cannelloni. Served with grapefruit and oyster. Wowzers! The combination of grapefruit with the briny oyster and creamy crab: believe us when we say you’ll want to taste this. This dish is on the MOER menu until the end of July.
Ideal for
What isn’t it ideal for, really? You’ll be perfectly comfortable here with friends, your (in-laws), but also with your Tinder date. MOER is truly a lovely spot!
Music
There isn’t any, until the jazz band starts playing. Live music: an extra plus.
We’ll come back for
The atmosphere and the relaxed yet professional service. And last but not least: the food! Everything is beautifully balanced, colorful and flavorful. And above all: fresh! You can simply head home feeling sprightly after six courses.
Favorite dish
Hard to choose, but here goes: the artichoke dish with fregola, fried capers and zucchini spaghetti has it all. Silky soft thanks to the artichoke confit cream, crunchy from the capers, fresh and with a lovely bite. And even for those of us who hate buttermilk (me, too): the buttermilk and bay leaf oil vinaigrette is divine! Plus a shout-out to sommelier Francesco, because the wine he poured with this dish, a Vermentino from Tuscany, is a match made in heaven.
Value for money
With the Chef’s Menu starting at €44 for four courses, we say: excellent! If you order the six-course menu with Wilco’s North Sea crab, you’ll pay sixty euros. And, entirely in keeping with the spirit of the times, there’s even a vegan menu.
One more thing
Oysters for one euro each? You can do that during MOER’s Bubbels & Oesters, with a sparkling glass of cava (€5) on 16 & 30 June and 14 & 28 July.
#moreMoer pls!
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