Merlet

Merlet, Schoorl: The Verdict

Picture a dining room where gold leaf catches the candlelight, a moss wall frames a glowing fireplace, coloured sand pressed behind glass traces the shape of nearby dunes. That setting alone would make Merlet worth a detour into the North Holland countryside. Add a Michelin star, a We're Smart five-radish rating for vegetable-forward cooking, a wine cellar of 5,000 bottles overseen by Wine Director Jeffrey van der Beek, the question stops being whether to go and starts being when to book. Book now. Tables at Merlet are hard to secure, the restaurant's combination of destination setting and chef Marco Helsloot's technically precise kitchen makes this one of the most compelling fine-dining propositions in the Netherlands outside Amsterdam.

The Experience

Merlet sits at Duinweg 15 in Schoorl, a small village backed by the largest dune area in Western Europe. The interior is not incidental to the meal: the design deliberately echoes the surrounding landscape, with 3D relief effects, a moss wall, that sand-filled glass wall referencing the dunes outside. For an explorer-minded diner, this kind of conceptual coherence between place and plate matters. You are not eating in a generic fine-dining room that could be dropped into any European capital. The room is specific to where it is.

Chef Marco Helsloot works with luxury ingredients; langoustine, sweetbreads, Jerusalem artichokes; and the kitchen's approach is detailed without being fussy. The We're Smart five-radish recognition, one of the most serious credentials in vegetable-forward fine dining, signals that the vegetable menu is not a dietary concession but a genuine editorial choice. A chef who earns five radishes has committed to making vegetables the primary language of the plate, not a supporting cast. That said, the Opinionated About Dining Classical ranking of #431 in Europe (2025) and the Michelin star confirm this is a kitchen operating well within the European fine-dining mainstream, not a niche curiosity.

Lunch vs. Dinner: Which to Book

This is the practical question worth answering before you commit. Merlet serves both lunch and dinner, for an explorer-profile diner the choice carries real consequences. Dinner is the fuller, more immersive experience: the room at night, lit by fireplace and candle-adjacent warmth, is when the gold-leaf dining room performs leading. If you are making a special occasion of the visit or staying overnight nearby, dinner is the right call.

Lunch, however, is where the value case is stronger. Fine-dining restaurants at this price tier in the Netherlands routinely offer shorter lunch menus at a lower price point than their evening equivalents. If your priority is experiencing Helsloot's cooking at the most accessible price, lunch is likely your entry point. It is also easier to secure a table at lunch than at dinner for a restaurant with this level of demand. If you are visiting Schoorl primarily as a day trip from Amsterdam or Alkmaar, lunch makes logistical sense and keeps the afternoon free for the dunes. Dinner requires a plan for where you are sleeping.

One important note: specific menu pricing for lunch versus dinner is not confirmed in Pearl's data. Check directly with the restaurant before booking to compare the formats on offer. What is confirmed: cuisine pricing sits at the $$$ tier (two-course equivalent above €66), and the wine list is priced at $$ (a range of pricing, with corkage available at €35 if you bring your own bottle).

The Wine Programme

The wine list at Merlet is serious by any measure: 640 selections, 5,000 bottles in inventory, with particular strength in Burgundy and Bordeaux. Star Wine List has recognised it in both 2025 and 2026. Wine Director Jeffrey van der Beek and sommeliers Rein Denneman and Perry Heneweer manage a cellar that rewards drinkers who want to go deep. At €35 corkage, bringing a special bottle from your own collection is a financially reasonable option if you have something specific in mind. The Burgundy depth makes this a wine list worth consulting before you arrive: if you are a collector-level diner, it is worth calling ahead to discuss what is available.

Booking Intelligence

Merlet is a hard booking. A Michelin-starred restaurant in a small village draws destination diners from across the Netherlands and beyond, which concentrates demand onto a limited number of covers. Plan for a minimum four-to-six weeks lead time for dinner on a Friday or Saturday. Lunch on a weekday may open up on shorter notice, but do not count on it. There is no walk-in culture at a restaurant operating at this level. If your dates are fixed, book the moment you know them.

For our full Schoorl restaurants guide, see Pearl's dedicated page. If you are building a longer trip around Schoorl, Pearl also covers hotels, bars, wineries, and experiences in the area.

Practical Details

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