Since 1984, the Van Bourgonje family has nurtured Merlet hotel and restaurant, turning it into a firm favourite for many a guest. This extraordinary eatery is testament to their culinary passion. It's hard not to be impressed by the dining space: gold leaf, a moss wall behind the cosy fireplace, 3D effects and a glass wall filled with coloured sand shaped like dunes. The stunning interior design reflects the restaurant's surrounding natural beauty. The terrace overlooking the dunes is also delightful. With Volendam native Marco Helsloot, they have secured the services of yet another gifted chef. His culinary artistry lies in his masterful blend of zesty flavours and subtle Asian accents. Premium ingredients are the norm here, including locally sourced produce such as Wadden Sea prawns and Texel lamb. For instance, he incorporates vegetables from De Noorderhoeve care farm into a colourful dish with a wonderfully fragrant curry sauce, trout eggs and caviar. Another tempting proposition is the langoustine – perfectly pan-seared, it is elevated by a medley of green apple, celery, smoked almonds, lime and lardo di Colonnata. An intriguing dining experience from start to finish.