Visit disclosure: I was invited to the N25 Kitchen Takeover at Vinkeles.
The N25 Kitchen Takeover
I was invited to the N25 Kitchen Takeover at Vinkeles, hosted by Jurgen van der Zalm and N25’s Felix Demmin, with guest chef Michel van der Kroft. The event centered on caviar. Tasting three varieties side by side made the differences in texture and flavor much easier to notice.
Oscietra: delicate and creamy
The Oscietra was creamy and delicate, with velvety pearls. Nutty notes came with a touch of the sea and a subtly sweet finish. Of the three descriptions in my tasting notes, this was the gentler, more delicate direction, with the texture as much a part of the experience as the salinity.
Kaluga Hybrid: a firmer pop
The Kaluga Hybrid had a satisfying firm pop, followed by roasted hazelnut flavors and a savory finish. Compared with the velvety Oscietra, the firmer texture was especially noticeable. The roasted nut notes gave the tasting another dimension beyond simply comparing how salty each caviar was.
Kaluga: larger pearls and buttery depth
The Kaluga had the largest pearls of the three, with a medium-firm texture, deep umami and rich browned-butter notes. Those buttery flavors made it stand apart from the more delicate Oscietra and the firmer pop of the Hybrid. This review covers that special tasting event, rather than Vinkeles’ regular menu.
Menu & availability
These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
More from the table
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