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The restaurant
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Cosy flower arrangement
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Flower arrangement
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The fireplace
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Main course choices
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Appetizer choices
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The family
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Breads
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Creamy mustard soup
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Kip uit ‘t vuisje
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Steak with creamy sun-dried tomato sauce
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Fries
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Salad
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Restaurant’s maritime theme
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Restaurant’s interior
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Autumn bouquet at the ladies’ room
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Sorbet with cranberry compote topped with whipped cream
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Creme brulee
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Candle holder
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Restaurant’s interior
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Restaurant’s interior
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Brown cafe interior
The island has certainly moved in with the times. It is no longer isolated from the mainland, thanks to the several trips of both the RORO and catamaran vessels daily ferrying people and goods. I remember watching a series made in the 70′s on Terschelling showing how the island people being so excited at the visit of the traveling merchant from Amsterdam bringing goods like jewelries, clothing materials, toys, cosmetics, etc. Now, these things which used to be so precious and rare have become ordinary as travel to and from the island can be made in a day instead of what used to be a gargantuan undertaking.
Dining experience in Terschelling has also moved many notches up. Restaurants of various themes now abound. However, I cannot reconcile myself to dining in a Mexican, Spanish or Chinese restaurant for instance. Call me old fashioned but I don’t mind. I would still prefer to go to the same place every time I am in the island.
This restaurant in Midsland Noord called “Gasterij d’Drie Grapen” seems to have been there for ages. My mom-in-law told me that to her recollection, the restaurant has stayed the same in the last 30+ years that she and the family has been going there.
The restaurant has this dark interior — the typical brown cafe style. Adornments are of maritime theme from mermaid statues to fish nets, buoys, etc. Fresh flower arrangements provide that sweet and fresh touch to what seemed like an austere atmosphere and the huge fireplace generates both warmth and cozy ambiance.
The menu provided few but excellent choices of dishes. The family is loyal to the chicken dish of “Kip uit ‘t vuisje” which is half a chicken stewed in Calvados, Normandy style. I opted for a nice steak for a change.
