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8,9 (87 reviews)

What 87 people say about ML*

(87 reviews)
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9.3 Cuisine 10 | Service 8 | Atmosphere 10

Het 5-gangen arrangement voldeed aan al onze verwachtingen. Van spannende combinaties van coquilles en aarbei tot klassiekers als asperges met ham en ei.
Sterwaardig genieten!

Sander van Ommeren at 30 June 2019

8.0 Cuisine 8 | Service 8 | Atmosphere 8

De zes gangen diner waren lekker, maar de eerste twee gerechten waren matig:
1. Coquille, Granny smith, bleekselderij
2. Asperge, ei, Hollandaise
3. Gamba, buikspek, venkel, Pernod
4. Dorade, doperwt, morilles
5. Lam, artisjok, aalbes, tuinboon
6. Aardbei, Verveine, framboos
Hierdoor was ik een beetje teleurgesteld. Zakelijke bediening, prima modern sfeer.

Andre Tio at 29 June 2019

8.7 Cuisine 10 | Service 8 | Atmosphere 8

Bijzonder goed en fraai dineren. Vriendelijke bediening. Zou er morgen weer naar toe willen....

N!ck at 21 June 2019

"Heel bijzonder!"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Het eten is voortreffelijk, de bediening zeer attent en de wijnen uitmuntend. Ik ga zeker terug!

Nima at 07 December 2018

"super restaurant"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Uitstekende, rustige ambiance met attent personeel. Mooie gerechten, prima wijnen

Sylvia & Bernard de Kock at 05 December 2018

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Klokhuisplein 9 2011 HK Haarlem

About ML*

Restaurant ML is located in the heart of the atmospheric national monument on the Klokhuisplein. The restaurant is located in the courtyard of former printer Johan Enschedé and in the old style room of the former residence of the Enschedé family. The elegant cuisine of chefs Mark Gratama and Kevin Kion is daring due to the exciting combination of flavors.

The decor is sleek and modern and forms a great background for the culinary sensations that chefs Mark Gratama and Kevin Kion and their kitchen team present. Daily fresh and exclusive products are used in the kitchen of restaurant ML *. Every day, people cook with love and look for surprising taste combinations. The style of chef Mark Gratama stands out for his large palette of flavors. His kitchen is playful and pushes the boundaries of tradition and innovation. Balance is a requirement for him, but he is always looking for excitement. The thoughtful combinations show his respect for the rich French cuisine and the inspiration he finds in challenging techniques from modern, international cuisine.

From the restaurant you have a good view of the open kitchen and you can see very well with the passion and attention the dishes are prepared.

Hostess Liane Gratama leads a young, professional brigade. Together with sommelier Tim Jesse, they keep a close eye on the price-quality ratio in the wine list. It is therefore not a book with only big names from the classical areas, but a true enthusiasts card with many own finds that accompany the dishes in a subtle way.

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