4 - Recognised
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The kitchen has confirmed practice across five areas of responsible cooking.
Local and direct sourcing is anchored in named regional producers: line-caught fish from fisherman Jack Zwagerman, biodynamic vegetables and quark from Noorderhoeve in Schoorl, sourdough from De Gouden Engel mill in Koedijk, cheeses curated by Fromagerie Abraham Kef, alongside Texel lamb, Wadden Sea seafood, and Opperdoezer Ronde potatoes. Seasonality runs through the menu, with dishes changing in line with North Holland produce. On the animal side, named sourcing includes line-caught fish from a regional fisherman and Demeter-certified biodynamic dairy from a Schoorl care farm. On-site environmental work covers solar panels, energy-efficient lighting, and water conservation, coordinated by a dedicated CSR lead since 2024. A 100% vegetable tasting menu and vegetarian sets at every price tier bring plants to the centre of the offering.
Merlet has been listed in the We're Smart Green Guide since the guide began, currently recognised with five radishes for its plant-forward kitchen.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Multiple named local suppliers across fish, vegetables, dairy, baked goods, and cheese, with direct producer relationships where possible.
Merlet sources across named local and regional suppliers. Line-caught fish comes from fisherman Jack Zwagerman; biodynamic vegetables and quark from Noorderhoeve in Schoorl; sourdough from De Gouden Engel mill in Koedijk; cheeses curated by Fromagerie Abraham Kef. Texel lamb, Wadden Sea prawns and oysters, North Sea crab, IJsselmeer eel, and Opperdoezer Ronde potatoes feature on the menu.
The kitchen explicitly frames its offering as the 'Taste of North Holland', connecting the menu to the region. Independent sources corroborate the regional sourcing: Gault&Millau notes these specific products and origins, and Alliance Gastronomique membership (since 2009) signals commitment to regional and seasonal sourcing.
Set menus change with the season, with autumn vegetables, spring asparagus and seafood, and summer vegetable creations named in the kitchen's rotation.
The Taste of Merlet menu is explicitly built around seasonal North Holland produce. Set menus are updated across the year, with seasonal items such as autumn vegetables with tandoori spices, spring asparagus paired with North Sea crab, and summer vegetable creations. The kitchen describes seasonality as a guiding principle.
Independent sources corroborate seasonal practice: both Gault&Millau and the We're Smart Green Guide describe the kitchen as seasonally driven. Alliance Gastronomique membership (since 2009) signals commitment to a standard of fresh, seasonal and/or regional products.
Solar panels, energy-efficient lighting, water conservation, and an energy management programme coordinated by a dedicated CSR lead since 2024.
On-site environmental practices centre on energy and resource management: solar panels, energy-efficient lighting, and water conservation. The restaurant operates an energy management programme through the Ecolytics platform, aligned with guidance from Blocklabel against the Dutch Erkende Maatregelenlijst (recognised measures list).
A dedicated CSR coordinator has led continuous improvement in these areas since 2024.
Strongest source Restaurant submission
Line-caught fish from a named fisherman and Demeter-certified biodynamic dairy; other animal products sourced regionally without named welfare certifications.
Line-caught fish comes from fisherman Jack Zwagerman, a direct sourcing method with environmental benefit. Dairy is sourced from Noorderhoeve, a Demeter-certified biodynamic care farm in Schoorl supplying vegetables, quark, and dairy.
Other animal products rely on regional provenance: Texel lamb, North Holland lamb, Wadden Sea prawns and oysters, IJsselmeer eel, and Wagyu beef from Schoorl-area ranches are named on the menu. No MSC (Marine Stewardship Council), ASC (Aquaculture Stewardship Council), or Beter Leven welfare certifications were found in web sources.
Strongest source Restaurant submission
CSR and employee investment led by a dedicated coordinator since 2024; vegetables and quark sourced from a care farm that employs people with care needs.
The restaurant references employee investment and development, and contribution to the local community, coordinated since 2024 by a dedicated CSR leader. This positions social engagement as an ongoing practice.
The restaurant sources biodynamic vegetables and quark from Noorderhoeve, a care farm in Schoorl. Noorderhoeve provides employment for around sixty people with care needs. The restaurant positions Noorderhoeve as a quality supplier; it also operates as a social-employment vehicle.
Strongest source Restaurant submission
A 100% vegetable tasting menu runs at every price tier alongside the main menu; vegetarian set menus and vegan dishes (on request) position vegetables at the centre.
The kitchen is recognised in the We're Smart Green Guide with five radishes for a well-balanced vegetable-led menu with varying tastes and textures. A 100% vegetable tasting menu is offered at every price tier of the Taste of Merlet menu, with vegetarian set menus running in parallel. Vegan dishes are accommodated on request.
Vegetable preparations are described as the focus rather than the side: broccoli with seaweed and Dutch wasabi, celeriac fondant with nashi pear and porcini, autumn vegetables with tandoori spices. The restaurant was nominated for We're Smart Best Vegetables Restaurant 2020. Animal proteins remain available on the main menu, so the kitchen is plant-forward by parallel offering and creativity rather than by a fully plant-forward identity.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
Noorderhoeve in Schoorl is Demeter-certified biodynamic; Merlet's menu names Noorderhoeve as supplier of seasonal vegetables and quark. Demeter is a recognised biodynamic certification.
Menu names multiple direct suppliers: Jack Zwagerman (line-caught fish), Noorderhoeve in Schoorl (biodynamic vegetables and quark), De Gouden Engel mill in Koedijk (sourdough), Fromagerie Abraham Kef (cheeses). Gault&Millau independently corroborates named regional products including Opperdoezer Ronde potatoes, Texel lamb, North Sea crab, and Wadden oysters.
