A warm welcome, unadorned informal atmosphere. Pure attention to a genuine high-quality culinary experience.
Chef Kaagman, Giel for guests, felt the growing freedom of his first own kitchen during the renovation of the industrial building on Sint Nicolaasstraat. Slowly but surely he threw off classical rules and modern trends and followed his gut. Since the opening of Kaagman & Kortekaas he has been cooking with everything that nature gives him, uninhibited and eager.
Host Kortekaas, at the table Bram, who considers hospitality of paramount importance, has developed a love for vines that have grown into their natural homeland through the years of tasting. The grape in classic combination with the slope, the sun, dew and frost. Experienced farmers who have received the correct fermentation, maturation and aging from their forefathers and pass it on passionately to their sons and daughters. Each glass has a primal character, finesse.
Het Twiske, the backyard of Amsterdam, the wild picking garden of chef Kaagman. On rubber boots off the beaten track through the tall grass. Look. To smell. To feel. Picking. In the backpack. Take it home. But especially in the head; the flavor library at full speed. The layout of a new board. De Gouwe Boom, Enkhuizen 1996, adolescent Giel Kaagman in a white tube with a pan of potatoes. The very start of a career that is developing gloriously. Bram Kortekaas is front, understands the art of reading from a table. Culinary paths cross at Bordewijk. Giel and Bram speak the same language. The deep-seated desire to please. Naturally, we continue together: Kaagman & Kortekaas.
Host Kortekaas and his skilled brigade of blue shirts serve with a smile and passion. Sovereign in the midst of sensual flavors.