Restaurant De Twee Jachthuizen, Nes
Tucked into the main street of Nes, De Twee Jachthuizen has been feeding islanders and sharp-eyed visitors for decades with a menu that changes weekly to reflect whatever the local fishing boats have brought in — North Sea plaice, Wadden cockles and Ameland shrimp are regulars, cooked without fuss and served in a low-beamed dining room that smells pleasantly of woodsmoke.
What to order
The gebakken schol — pan-fried North Sea plaice with brown butter and capers — is the dish the kitchen is justly proud of: the fish arrives at the table within hours of landing, its skin crisped to a crackling and its flesh sweet and yielding. Pair it with a glass of chilled Zeeuws gin or a local Wadden craft beer.
For starters, the garnalencocktail made with hand-peeled Ameland grey shrimp (grijze garnalen) is a lesson in how good simple ingredients can be. The shrimp are tiny, sweet and nothing like the rubbery prawns you find on the mainland.
The atmosphere
The dining room seats around forty covers and fills up fast in July and August, so booking a day ahead is strongly advised. In shoulder season you can often walk in, and the quieter pace means staff have time to talk you through the catch of the day with genuine enthusiasm.
After dinner, Nes's main street is pleasant for an evening stroll: the island's only supermarket, a handful of independent boutiques selling Wadden Sea ceramics, and a brown café or two round out a very satisfying evening without a car needed.
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