Restaurant Jerome

That was a bad experience.

The room on the right after the entrance at Jérôme has a modern feel, with dark gray and red as its main colors. We were welcomed, then chose the seven-course surprise menu. The dishes stayed a surprise, and for wine they only let us know that the first course mainly called for white. We skipped the pairing and picked from the list with some excellent advice: a slightly heavier white, then a light red, and finally a full-bodied red. The meal opened with diced swordfish and mango, a good start. After that came a nicely presented carpaccio, with a beetroot tower in the middle, a little brioche, and beetroot mousse on top. The beetroot flavor overwhelmed the carpaccio, so I left it. The skin-fried skrei with stroganoff sauce was cooked very well. The sauce was mild and tasty, though there was far too much of it compared with the fish, and the pairing was quite unusual. A scallop came next with sauerkraut and risotto. It tasted good, but got lost among the other elements. For the main, we had very well-cooked game, venison as I recall, topped with liver and served with balkenbrij and endive. Very good. The cheese board with apple syrup and nut toast was superb. Bread was topped up neatly throughout the meal, right up until the delicious dessert. Coffee and friandises finished things off. The cooking was excellent, and some combinations were bold, though now and then one part dominated. We still had a thoroughly enjoyable, delicious dinner, and can wholeheartedly recommend it.

We stayed overnight at Tummers and had dinner here afterward. The food was high quality, the service very professional, and the wine list fantastic. It was simply fantastic, a perfect 10 in my view. You have to experience it.

We left very happy, far from disappointed. The restaurant has a great selection and excellent flavors, with fine cuisine. Our waitress was young, helpful, and did everything she could for customers. The young chef was very professional, a real chef!