Mearkas

Book Mearkas Before the Season Moves On

Mearkas operates on a seasonal menu that shifts with what chef Kees Meinderts can grow or source nearby in Friesland — which means the window for any given iteration of the menu is finite. If a vegetable-forward, greenhouse-rooted tasting experience in the Dutch countryside is on your list, the time to book is now, not after the next season turns. Covers are limited, the venue draws from a deliberately small producer network, the menu cannot be held over. This is not a restaurant that idles between visits.

The verdict: Mearkas is worth the drive from anywhere in the northern Netherlands, for plant-based tasting menus in the country, it is operating at a level few competitors match. If you are planning a special occasion dinner and are willing to travel to Eastermar, this should be at the top of your shortlist.

What Mearkas Actually Is

Mearkas is a greenhouse restaurant built from recycled materials, set in Frisian countryside outside Eastermar. The kitchen runs on produce from its own land or from nearby suppliers, chef Meinderts has built the menu around what he calls Pure Plant cooking, a vegetable-focused approach that goes beyond standard vegetarian fine dining. The awards record notes the menu can be ordered fully plant-based without advance notice, which is worth flagging: this is not a concession or an afterthought, it is the intended format. You are encouraged to go that route.

The physical setting matters here more than it does at a city restaurant. You are not coming to Mearkas for a neighbourhood bistro experience or to fit a dinner into a broader evening in town. Eastermar is a small Frisian village, the drive in takes you through flat, open Dutch farmland, the greenhouse structure sits in that landscape rather than against it. For a special occasion meal, that separation from urban noise is part of what you are booking.

The Counter Experience at Mearkas

The awards data references a carefully curated, flawlessly executed menu, the format at Mearkas rewards close attention. A counter or chef's table setting, where it is available, changes how you receive that kind of cooking. You are watching preparation happen in proximity, the pacing of courses is set by the kitchen rather than by table service rhythms, the gap between what arrives and where it came from becomes very short. For plant-based cooking specifically, this matters: the precision of Pure Plant technique is easier to read when you are close to it. If counter seating is offered when you book, take it over a table in the main space. The format is better suited to two people than to a larger group, it is better suited to a celebratory dinner than to a casual midweek meal.

For a date night or anniversary dinner, Mearkas competes on experience quality with venues charging significantly more. That consistency is what you need when a special occasion dinner cannot be a lottery.

When to Go

The strongest case for visiting Mearkas is during the transitional growing seasons, late spring and early autumn, when the kitchen's own land is at peak productivity and the menu is working with the widest range of fresh material. Midsummer works well too, though the daylight in Friesland at that time of year makes the drive and the setting particularly appealing. Winter visits are possible, root-vegetable-driven menus in cold-weather months can be genuinely compelling at this level of cooking, but if you are choosing between seasons, aim for the period between April and October when the greenhouse context feels most connected to the food on the plate.

Booking difficulty is rated easy, which is somewhat unusual for a Michelin-recognised restaurant with limited covers. Do not let that lull you into leaving it too late if you have a specific date in mind for a celebration, easy to book does not mean always available. A few weeks of lead time should be sufficient for most dates, but weekends in peak growing season will fill faster than midweek slots.

Practical Details

Mearkas is at Skulenboargerwei 5, 9261 XA Eastermar, Netherlands. No phone number or website is available in our current data, check our full Eastermar restaurants guide for updated booking information as it becomes available. The price point is €€€, which positions it as a serious dinner destination without reaching the €€€€ tier of venues like De Librije or De Nieuwe Winkel in Nijmegen. For comparable seasonal cooking in the Netherlands at the same price tier, Huisje James in Ugchelen and Maes, Cuisine du Terroir in Eijsden are the closest equivalents in format. Neither matches the sustainability infrastructure or the Pure Plant focus that defines Mearkas.

If you are making a full trip of the visit, our Eastermar hotels guide covers nearby accommodation, our Eastermar experiences guide covers what to do in the surrounding Frisian area. The bars and wineries guides for Eastermar are available if you want to build out the evening.

Quick reference:

How It Compares

See the comparison section below.

Frequently Asked Questions

Is Mearkas worth the price?

• At €€€, Mearkas is priced below the top tier of Dutch fine dining, venues like De Librije and t Nonnetje both sit at €€€€. If vegetable-focused, sustainability-led cooking is the format you want, Mearkas is the right call at this price point in the Netherlands.

Can I eat at the bar at Mearkas?

• Specific seating configurations at Mearkas are not confirmed in our current data. What the venue's greenhouse format and chef-driven menu suggest is that counter or kitchen-adjacent seating, if offered, would significantly enhance the experience for a meal of this type. Ask when booking whether counter seating is available; it is the recommended format for two diners.

Can Mearkas accommodate groups?

• Seat count is not confirmed in our data, but a greenhouse restaurant with a sustainability focus and a carefully curated menu typically runs with limited covers. Groups of four or more should contact the venue directly and book well ahead. For large group dining in the broader Dutch fine-dining category, venues with more explicit private dining infrastructure, such as De Lindehof in Nuenen, may be a more practical choice. Check our Eastermar restaurants guide for current contact details.

How far ahead should I book Mearkas?

• Booking difficulty is rated easy, but Mearkas is a Michelin Plate venue with limited covers and a seasonal menu. Two to three weeks ahead is a reasonable minimum for most dates. For weekend bookings during peak season (late spring through early autumn), aim for four weeks. Specific dates tied to a celebration should be secured as soon as you know them.

What are alternatives to Mearkas in Eastermar?

• Eastermar is a small village with limited restaurant options at this level. For comparable cooking in the wider region, De Groene Lantaarn in Staphorst and De Lindenhof in Giethoorn are the nearest alternatives worth the drive. For plant-based fine dining specifically, De Nieuwe Winkel in Nijmegen is the national benchmark but comes in at €€€€. If the draw is seasonal Dutch cuisine at €€€, Mearkas has no direct local competitor.