Petossi | a multiculinary kitchen full of Dutch pride


Dutch cuisine is boring, no longer of this time? Well. Certainly not if you ask the Brabant – former winner Masterchef 2014 – Bart Van Berkel. After spending years as an IT employee, he opened August 10th the doors of his new restaurant Petossi in Haarlem. Eat what is being served. His specialty? The typical Dutch stampots but in a very chic jacket.

A romantic restaurant with a new concept in Haarlem that I had to try. On a Tuesday night I came by , I met the chef and enjoyed a 6-course dinner with wine arrangement.

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The Location

On 10 August 2018 Bart van Berkel has opened the doors of his new restaurant in de Lange Veerstraat in Haarlem. Bart originally came from Brabant but fell in love with the beauty of Haarlem by an old friend whom he occasionally came to visit. So it happened that 14 years ago he began to shape his life in Haarlem and so did his restaurant. A good choice because his way of cooking is a new one in this neighborhood.

The Interior

Stepping in at Petossi feels like coming home. The homely atmospheres immediately make you feel at ease and the luxurious elements create that modern look we love so much. There are different seating areas where each place has its own charms. A round table with white carpet in the middle of the restaurant or a back corner against the wall with a dark woody look. That makes it accessible for almost any occasion. A romantic dinner for 2 in my case.

The Menu

The kitchen of Petossi is characterized by its Dutch pride in combination with international flavors. Petossi is proud of its products that come from honest life suppliers. The chefs works with products of the season. The menu consists an x number of courses as desired with an optional wine arrangement that is highly recommended by me. In our case we had a 6-course dinner with an wine arrangement.

The Food

I was surprised by the excellent combination of flavors and the simplicity of the dishes. The flavors were pure and complemented each other. Ingredients that raised questions in advance exploded in my mouth later. Never thought that an amuse of a kale ‘poffertje’ would surprise me like that.

The first dish consisted of North Sea crab, kale, a crust of chorizo and a sauce of tarragon & farmers buttermilk. Together with a Geyerhof Grüner Veltliner StockWerk, a nice fruity taste with a light pepper in the background

Second was the rouleau of domestic duck with smoked lapsang souchong tea, salad of carrots and rettich and a dressing of orange and yuzu with. Served with a glass of a beautiful spicy wine, the Rosenhof Zweigelt. 

A good-looking cabbage came after the second course together with a glass of blanco de tempranillo pago del vicario, followed by a gurnard with mussels in curry sauce and a glass of the France Le Cazelou Blanc Pays d’Oc wine.

The fifth course consisted a glass of 8 months old Primitivo with a dry aged Casconne tailpiece of the Lindenhoff, chimmi churie cream and potato foam. The sixth and also the last course was an option between sweets or a cheeseplate. After 5 savory dishes with 2 amuses, I was ready for sweets. So I asked for the sweet option and they gave me heaven. Cinnamon ice cream, millefuile granny smith, toffee pudding cake, gingerbread spices and whipped cream of V.O.C. herbs.

The Service

Service at Petossi is subliem. Where the interior of Petossi make you feel like coming home, the friendly staff does everything to reinforce that feeling. With success.

Wanna have his book? Order it here