MARÉE · FINE DINING
The day decides what we cook.
The day decides what we cook.
Forty-eight seats, one service each evening, and a menu written the morning it is served.
Forty-eight seats, one service each evening, and a menu written the morning it is served.
A NOTE FROM
THE KITCHEN
I would rather cook one evening well than two quickly. So the room seats forty-eight, once, and the menu is written after the morning deliveries come in, not before. What that asks of you is only time. Dinner here lasts as long as it lasts, and no one will bring the bill until you ask for it.
Most of what we cook comes from within a morning’s drive: fish landed at IJmuiden the night before, vegetables from the dune gardens behind Zandvoort, herbs from the terraces above the hotel. When something is not good enough, it does not come in, and the menu changes around the gap. That is the whole method.
Seven courses take about three hours, and we pace them to the table rather than the clock. A pause between the fish and the meat is not a delay; it is usually the moment the evening turns into a conversation. When it does, we wait. The kitchen would rather hold a plate than interrupt.
I would rather cook one evening well than two quickly. So the room seats forty-eight, once, and the menu is written after the morning deliveries come in, not before. What that asks of you is only time. Dinner here lasts as long as it lasts, and no one will bring the bill until you ask for it.
Most of what we cook comes from within a morning’s drive: fish landed at IJmuiden the night before, vegetables from the dune gardens behind Zandvoort, herbs from the terraces above the hotel. When something is not good enough, it does not come in, and the menu changes around the gap. That is the whole method.
Seven courses take about three hours, and we pace them to the table rather than the clock. A pause between the fish and the meat is not a delay; it is usually the moment the evening turns into a conversation. When it does, we wait. The kitchen would rather hold a plate than interrupt.
I would rather cook one evening well than two quickly. So the room seats forty-eight, once, and the menu is written after the morning deliveries come in, not before. What that asks of you is only time. Dinner here lasts as long as it lasts, and no one will bring the bill until you ask for it.
Most of what we cook comes from within a morning’s drive: fish landed at IJmuiden the night before, vegetables from the dune gardens behind Zandvoort, herbs from the terraces above the hotel. When something is not good enough, it does not come in, and the menu changes around the gap. That is the whole method.
Seven courses take about three hours, and we pace them to the table rather than the clock. A pause between the fish and the meat is not a delay; it is usually the moment the evening turns into a conversation. When it does, we wait. The kitchen would rather hold a plate than interrupt.
THIJS MULDER · HEAD CHEF
Marée sits one floor below the street,
where the noise of arriving stops.
Marée sits one floor below the street,
where the noise of arriving stops.
Marée sits one floor below the street,
where the noise of arriving stops.
Twelve tables under a low vaulted ceiling, lit only at the table. There is no bar to wait at and no music to talk over — the room was built for the length of a dinner, not the turn of one. Guests arrive within the same half hour and leave whenever the evening has finished with them.
Twelve tables under a low vaulted ceiling, lit only at the table. There is no bar to wait at and no music to talk over — the room was built for the length of a dinner, not the turn of one. Guests arrive within the same half hour and leave whenever the evening has finished with them.
THE ROOM
Twelve tables · forty-eight seats
DINNER
Daily, from 19:00
THE KITCHEN
Open to the room, silent by design
Seven courses, and only one
decision left to make.
Seven courses, and only one
decision left to make.
Seven courses, and only one
decision left to make.
What arrives depends on the morning market, and on what the terraces above the hotel are willing to give up that week. The kitchen writes the menu after the deliveries are in, which is why it is never printed in advance and never quite repeated. Your only choice is whether wine comes with it.
What arrives depends on the morning market, and on what the terraces above the hotel are willing to give up that week. The kitchen writes the menu after the deliveries are in, which is why it is never printed in advance and never quite repeated. Your only choice is whether wine comes with it.
Seven courses, served in sequence
Wine pairing, seven glasses, poured by the sommelier
Bread, cultured butter and the amuse, always
€ 165 per guest
€ 165 per guest
€ 165 per guest
WINE PAIRING € 95 · THREE HOURS
RESERVE A TABLE
Amuse
Oyster, Cucumber, Dill
Champagne Extra Brut, NV
To Begin
Hand-Dived Scallop, Brown Butter, Hazelnut
Chablis 1er Cru, 2019
To Begin
Heirloom Tomato, Burrata, Basil Oil
Vermentino, Liguria
From the Sea
Turbot, Beurre Blanc, Sea Herbs
Puligny-Montrachet, 2018
From the Land
Aged Beef, Bone Marrow, Watercress
Barolo, 2016
Cheese
Aged Comté, Walnut, Honeycomb
Vin Jaune, Château-Chalon
Sweet
Tarte au Citron, Basil
Moscato d’Asti
One room, four different rooms.
One room, four different rooms.
One room, four different rooms.
TONIGHT’S MENU
Written this morning, after the market.
Written this morning, after the market.
Written this morning, after the market.
Amuse
Amuse
Oyster, Cucumber, Dill
Oyster, Cucumber, Dill
Oyster, Cucumber, Dill
Fine de Claire, dressed in its own liquor with cucumber and a breath of dill.
Fine de Claire, dressed in its own liquor with cucumber and a breath of dill.
Champagne Extra Brut, NV
Champagne Extra Brut, NV
€ 14
Amuse
Amuse
Bread, Cultured Butter, Sea Salt
Bread, Cultured Butter, Sea Salt
Bread, Cultured Butter, Sea Salt
Baked through the afternoon, served warm with butter churned in-house.
Baked through the afternoon, served warm with butter churned in-house.
Fino Sherry, Jerez
Fino Sherry, Jerez
€ 9
To Begin
To Begin
Hand-Dived Scallop, Brown Butter, Hazelnut
Hand-Dived Scallop, Brown Butter, Hazelnut
Hand-Dived Scallop, Brown Butter, Hazelnut
Seared a moment on one side only, finished with nut-brown butter.
Seared a moment on one side only, finished with nut-brown butter.
Chablis 1er Cru, 2019
Chablis 1er Cru, 2019
€ 38
To Begin
To Begin
Heirloom Tomato, Burrata, Basil Oil
Heirloom Tomato, Burrata, Basil Oil
Heirloom Tomato, Burrata, Basil Oil
Tomatoes from the dune gardens behind Zandvoort, at their late-summer best.
Tomatoes from the dune gardens behind Zandvoort, at their late-summer best.
Vermentino, Liguria
Vermentino, Liguria
€ 28
To Begin
To Begin
Steak Tartare, Aged Mustard, Rye
Steak Tartare, Aged Mustard, Rye
Steak Tartare, Aged Mustard, Rye
Hand-cut, seasoned to order, with toasted rye and cured yolk.
Hand-cut, seasoned to order, with toasted rye and cured yolk.
Beaujolais Villages, 2021
Beaujolais Villages, 2021
€ 34
From the Sea
From the Sea
Turbot, Beurre Blanc, Sea Herbs
Turbot, Beurre Blanc, Sea Herbs
Turbot, Beurre Blanc, Sea Herbs
Line-caught turbot roasted on the bone, sauce built from its own stock.
Line-caught turbot roasted on the bone, sauce built from its own stock.
Puligny-Montrachet, 2018
Puligny-Montrachet, 2018
€ 58
From the Sea
From the Sea
Langoustine, Saffron, Fennel
Langoustine, Saffron, Fennel
Langoustine, Saffron, Fennel
Three langoustines, grilled over embers, saffron and fennel beneath.
Three langoustines, grilled over embers, saffron and fennel beneath.
Condrieu, 2020
Condrieu, 2020
€ 62
From the Sea
From the Sea
Sea Bass, Vermouth, Clams
Sea Bass, Vermouth, Clams
Sea Bass, Vermouth, Clams
Whole fish for the table, clams opened in dry vermouth at the pass.
Whole fish for the table, clams opened in dry vermouth at the pass.
Albariño, Rías Baixas
Albariño, Rías Baixas
€ 54
From the Land
From the Land
Aged Beef, Bone Marrow, Watercress
Aged Beef, Bone Marrow, Watercress
Aged Beef, Bone Marrow, Watercress
Sixty days on the bone, over coals, with marrow and sharp watercress.
Sixty days on the bone, over coals, with marrow and sharp watercress.
Barolo, 2016
Barolo, 2016
€ 68
From the Land
From the Land
Herdwick Lamb, Artichoke, Mint
Herdwick Lamb, Artichoke, Mint
Herdwick Lamb, Artichoke, Mint
Saddle and slow-cooked shoulder, artichokes from the morning market.
Saddle and slow-cooked shoulder, artichokes from the morning market.
Châteauneuf-du-Pape, 2017
Châteauneuf-du-Pape, 2017
€ 56
From the Land
From the Land
Guinea Fowl, Morels, Vin Jaune
Guinea Fowl, Morels, Vin Jaune
Guinea Fowl, Morels, Vin Jaune
Roasted on the crown, morels and vin jaune finished with cream.
Roasted on the crown, morels and vin jaune finished with cream.
Arbois Savagnin, 2019
Arbois Savagnin, 2019
€ 52
Cheese
Cheese
Selection from the Trolley
Selection from the Trolley
Selection from the Trolley
Five cheeses, chosen for you, kept at the temperature they deserve.
Five cheeses, chosen for you, kept at the temperature they deserve.
Tawny Port, 20 Year
Tawny Port, 20 Year
€ 26
Cheese
Cheese
Aged Comté, Walnut, Honeycomb
Aged Comté, Walnut, Honeycomb
Aged Comté, Walnut, Honeycomb
Thirty-six months, with walnuts and honeycomb from the hills.
Thirty-six months, with walnuts and honeycomb from the hills.
Vin Jaune, Château-Chalon
Vin Jaune, Château-Chalon
€ 22
Sweet
Sweet
Tarte au Citron, Basil
Tarte au Citron, Basil
Tarte au Citron, Basil
Sicilian lemons, basil and a pinch of North Sea salt to lift the finish.
Sicilian lemons, basil and a pinch of North Sea salt to lift the finish.
Moscato d’Asti
Moscato d’Asti
€ 18
Sweet
Sweet
Chocolate, Olive Oil, Fleur de Sel
Chocolate, Olive Oil, Fleur de Sel
Chocolate, Olive Oil, Fleur de Sel
Single-origin ganache, first-press olive oil, a scattering of salt.
Single-origin ganache, first-press olive oil, a scattering of salt.
Banyuls, Rimage
Banyuls, Rimage
€ 20
Sweet
Sweet
Poached Pear, Bay Leaf Ice Cream
Poached Pear, Bay Leaf Ice Cream
Poached Pear, Bay Leaf Ice Cream
Poached slowly in white wine, bay leaf churned into the ice cream.
Poached slowly in white wine, bay leaf churned into the ice cream.
Sauternes, 2015
Sauternes, 2015
€ 18
Marée, frame by frame.
Marée, frame by frame.
Marée, frame by frame.
RESERVATIONS
Take the table for the evening.
Take the table for the evening.
Take the table for the evening.
Twelve tables, released sixty days ahead. Tell us how many you are and whether anyone at the table cannot eat something — the kitchen would rather know now than at the pass.