Chef Michael Corpel and sommelier Frank de Haas are writing a new chapter in the illustrious story of De Moerbei. In 1996, this old farmhouse was transformed into a stylish restaurant exuding elegance. From its early days to the present day, the ambition of this place has remained unchanged: to delight guests with top-quality produce, be it wine or North Sea sole. Chef Corpel takes inspiration from techniques and ingredients from all over the world, while resolutely forging his own culinary path. His meticulously crafted dishes draw on local produce, enhanced here and there by exotic touches, to showcase his love for the North Sea and the intensity of classic sauces. Turbot fried in beurre noisette, for example, is given a lift by infusing the beurre blanc with dashi and incorporating drops of herb oil. Pieces of lobster tail and flash-grilled green asparagus round out the meal. At De Moerbei, the purity of the flavours takes centre stage, leaving a lasting impression on every diner.