Family-run hotel with starred restaurant by the dunes
Merlet
Braised eel by the dunes, then a suite with a name.
From our diary
Dining and staying at Merlet
Braised Volendam eel is Marco Helsloot's signature dish, and that tells you a lot about his outlook. He cooks with refinement and with the seasons, but keeps it close to home: Wadden Sea shrimp, North Sea crab, Texel lamb. No flown-in luxury, just what the coast and the islands provide. That makes us happy.
Merlet sits on the edge of the Schoorl dunes and has been run by the Van Bourgonje family since 1984, Martin van Bourgonje among them. A family house, then, which we always take as a good sign. There are twenty-eight rooms: standard rooms, larger rooms and ten suites that each have a name of their own. Next to the restaurant is Grand Café Bourgogne, for the evening when you don't want courses. Think of the North Holland coast and crowded promenades soon come to mind. This is the other side of it: dunes, a family that has been here for forty years and a kitchen that knows its region.
Good to know
Each of the ten suites has its own name, so ask about the differences when you book and choose one deliberately.
Price and practicalities
- For two, count on
- approx. € 470: dinner, one night and breakfast
- How we get there
- room € 172 + breakfast € 25 × 2 + menu € 125 × 2
- Room
- € 172 per night, the least expensive room, breakfast € 25 p.p.
- Menu
- € 125 p.p. (4 courses)
- Package
- € 592 for two
- Rooms
- 28 rooms and suites
- In charge
- Marco Helsloot
- Location
- Schoorl, North Holland
- Booking
- Directly via merlet.nl
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