A talented Dutch chef with a passion for regional products
At his first job at a hotel, chef Mart Scherp rekindles his passion for cooking by filling bowls with applesauce and topping them with a cherry. During his training, Mart interns at Nolet in Yerseke, one of the best restaurants in the region. He gets to go on hunts and joins the local fishermen because respect for nature and the product is of utmost importance to a chef. After graduating at the young age of 19, he joins two Michelin-starred restaurant Inter Scaldes, where he becomes a sous-chef. Chef Maartje Boudeling's culinary motto here is no-waste cooking. Next, at restaurant De Bourgondiër in Vlissingen, Mart becomes head chef and his partner Dhani Scherp-Zapata becomes the host. In a team effort, they win the Silver Mushroom and receive appreciation from Gault Millau, Lekker, and a Bib Gourmand. In 2007, Mart and Dhani open their own restaurant and B&B Scherp in Middelburg, where Mart rules the kitchen and Dhani reigns as the hostess and sommelier.
We are privileged to have so many beautiful regional products from the sea, land, and sky in Zeeland. We like to prepare these with lots of love and passion in our tasteful dishes.
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