Restaurant Kozee - Koemarkt 28

Erg lekker gegeten, we zijn voor de all in gegaan. 6 gangen met bijpassende wijnen. Zeker een aanrader. Ze houden rekening met allergieën of als je iets niet graag eet. Bediening was leuk en vlot.

Heel aardig personeel, maar vegetarisch eten niet op het niveau wat je van dit segment zou mogen verwachten. Later contact gehad met de eigenaar. Zij onderschreef dat ze dit inderdaad als een nieuwe uitdaging aangaan. Dus dat is positief. We werden uitgenodigd om het nog eens te komen beoordelen. Pluim voor de afhandeling!

Wij gingen "all in", dus 6 gangen inclusief bijpassende wijnen. Alles was helemaal top en ik vond de wijn goed afgestemd op het eten. Bediening was spontaan. Timing tussen de gerechten ook goed, had nooit het gevoel dat ik aan het wachten was. Sommige gerechten zou je in een sterren tent aan kunnen treffen en sommige zaten net onder dat niveau. De prijs zit wel op het niveau van een 1 sterren restaurant (pre COVID in ieder geval) maar dat mocht de pret niet drukken. Wij hebben erg genoten!

Small portions. Expensive

Tasty house wine, good service and cozy furniture

Amazing food, great service, fabulous night. I would recommend this place to everyone!

Restaurant with a bit of an odd dinner concept. Food was good but the portions were bit small in relation to the price. The service was good as well as the interieur, modern with taste.

Wonderful kitchen that impressed us time and again. One of those rare cases where you think back and conclude that ALL of the courses were off-the-charts good. I suspect the waiter is their sommelier as he chose the wines perfectly at our hints. Very pleasant and relaxed location, and staff was exceptionally warm, engaging and friendly. We took the three course lunch but decided we wanted the extra course, because scallops, taking wine as per suggestion from the waiter. This is fine dining, even though situated in the vibrant market place next to other restaurants and terraces. The amuse were vegetarian loempias with steak tartare with a bit of truffle Mayo and some cashew crumbs- went extremely well with the Cava that had a rich nose and spicy peppery kick. What was undersold as “Kalfsmuis” I would rebrand as Vitello Tonnato 3.0, as it came with lots of nice twists, sure the tuna mayo was there and subtle, but the fried capers were a nice twist, as were the mushrooms, but wait - sweetbread? Is that subtly grilled tuna on top? This is not your average Vitello Tonnato, nor is it “just” Kalfsmuis, this woah was something special to finish our cava with. Next up, with my spouse taking on a New Zealand Chardonnay with deliciously oaky tones as per request, the option for me was setting the scene for my main dish with lam, so waiter-sommelier popped the cork on a mini bottle of Beaujolais-villages, with the option to drink it per glass and have to say, we landed there as we asked for the scallops to go in between as afterthought and did not regret. Both wines were on par with the courses, where my spouse was going for halibut so opted white. The 2017 red had been bottled and looked like a mean Bordeaux with deep deep reds, but was surprisingly supple and rich in red fruits. According to our friendly waiter, courtesy due to the bottling in the smaller bottle which helped the tannins to subside. Both were excellent with the scallops. Simple, two, not three scallops. But again: black garlic sauce was perfect, and so were the tiny roses of cauliflower that were extremely tasty, and again a perfect addition with carrots and mushrooms that were clearly deliciously prepared in butter to make for a firm yet umami inspired bite on the dish. What looks like sauce hollandaise, actually wasn’t that, as it had some saffron added and hinted vaguely and pleasantly at a structure implying more than eggs and vinaigrette and oil at play here. In any other restaurant I’d decline the ansjovis, but was informed only its belly side were used and indeed - wow - what a way to salute up those tender scallops again. Don’t miss this dish. Another woah moment. As my spouse doesn’t like the taste of lam, she requested an alternative and the halibut she was offered sat on the bed of beans, a chutney like preparation of pickled tiny onions, and green asparagus. For a second I had food envy but that was gone the moment my generous helping of lam chops arrived. In my case the same tasty bed of veggies and sweet fried parsnip and a thyme infused gravy to go with the chops. Both our wines were an excellent adornment to these dishes. Last up was a classic french dessert, with freshly baked puff pastry layers and surprising us yet again with different takes on classic approach, yes scoop of ice with bits of crumbs below it, yes pastry cream with cinnamon apple chucks inside, and oh very nice and light and tasty flurry cream on top, with deliciously strong red fruit sauce drops and halved blackberries. Simply exquisite!