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Mart Scherp

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.

Scherp

Middelburg, Netherlands
JRE Jeunes Restaurateurs

In the historic center of Middelburg, restaurant Scherp and B&B Sleep at Scherp are located inside a beautiful monumental building. On the menu, you’ll find a wide range of international dishes paired with locally-sourced ingredients, fresh seafood, and fine wines. Imagine fine sashimi of yellowtail fish from the nearby village Colijnsplaat, or an excellent glass of Brut de Zélande from Schouwen-Duiveland. Sommelier Dhani Scherp-Zapata has harmoniously integrated the wine list with the kitchen. At restaurant Scherp you can taste Zeeland, with a contemporary and original twist. This not only applies to the menu, but also to the interior of the restaurant and B&B, which gives you a warm welcome.

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