Whoa. Guard. Start at the beginning, Bart. Before we completely explode in enthusiasm. Restaurant Triptyque in Wateringen has been open since August 2020 up and running and is led with enormous passion and enthusiasm by Virginie and Niven. Virginie is a jack-of-all-trades and all-rounder: she is a doctor, works as an interior stylist and runs the place. But she does not perform as well in the kitchen: that is precisely where Niven is at his strength. The chef who already received his first Michelin star at the age of 24. Hoppa. You may remember him from the restaurant Niven of the same name, in Rijswijk, where he conjured up the most delicious dishes from the kitchen for many years.

Triptyque was founded in the corona year. Strange perhaps, but it turned out surprisingly well: in August, when the restaurant opened and the biggest corona peak seemed to be behind us, the high-quality restaurant with an equally nice atmosphere was very well received. It was therefore very sad that after two months of delicious cooking and happy guests, the beautiful building had to be closed again. The beautiful building, yes, because Restaurant Triptyque is located in the old town hall of Wateringen - an entrance that will make you happy. Fortunately, the corona months were dealt with with delicious cooking boxes for home, but of course Virginie and Niven were not really happy about that...

All the better that the restaurant has recently started operating at full capacity again. If you sign up for Triptyque's fifteen-course menu, you can have fun. Delicious dishes with an 80-20 ratio in all courses. This means: 80% vegetables and the rest can be meat or fish. That's the case anyway signature van Niven, who is also called the best vegetable chef in the country. Of which act.

Every course is an explosion of flavor. Outliers? The delicious homemade brioche, which should never disappear (we still dream about it). String bean carbonara (yes, you read that right). A pasta carbonara, but with string beans. Delicious, surprising and incredibly well put together. To eat your fingers. In addition, everything on your plate is a true work of art: color, various structures and beautiful tableware. A feast for the eyes!

What we also do not want to leave underexposed is the love that Triptyque has for its suppliers. Many have remained loyal to Niven and he to them from restaurant to restaurant. Many vegetables and products come directly from the land. The crudité that you are served in advance, crayfish from the area, the pike-perch, the oyster mushrooms... All from the Westland.

We can keep talking, because we haven't even talked about the wine choices yet and how wonderful they matched all the dishes. But you also have to experience something yourself without having already revealed everything.

Reservations can be made from Wednesday to Saturday.