Ter Marsch's signature burger features hand-crafted patties combining premium Japanese Wagyu with Spanish Black Angus for richness and a perfect sear. Reviews consistently highlight the balance of beef quality, the homemade brioche bun, and the house-made sauce. This is the burger that won Best Burger Benelux.
Tips from diners
This is the award-winning burger — order it without hesitation. The patty-to-bun ratio is perfectly balanced.
If you're hungry, ask for the Gojira with double patty. The single patty is rich enough that one burger easily satisfies.
The Gojira pairs Dutch dry-aged rib eye with Japanese Wagyu on two small steam buns, finishing with a grilled edge on the patties. This was the winning burger at Benelux competitions and is known for its tender, intensely beefy character. The steam buns provide contrast to the rich meat.
Tips from diners
The Gojira is bolder than the Holy Moly — more umami from the dry-aged beef. Worth trying if you appreciate deeper beef flavor.
Ter Marsch cuts and fries potatoes fresh daily. The fries win awards alongside the burgers — crispy outside, fluffy inside. Sauces include classic mayo, spicy sriracha mayo, truffle mayo, and old Amsterdam sauce made in-house.
Tips from diners
The truffle mayo elevates the fries — worth the small upcharge. Go light on the sauce if you want to taste the potato quality.
Single premium Wagyu patty on a brioche bun with house sauce.
Tips from diners
More affordable than the double-patty signature burgers but still highlights the quality Wagyu beef. A smart choice if you want to taste the signature ingredient.
Classic cheeseburger with double cheese and house-made toppings.
Tips from diners
A solid baseline burger — good for comparing against the premium Wagyu options on the same menu.
Ter Marsch & Co opened in 2014 with a heritage of meat expertise spanning 125 years of family butchery in Twente. The burger specialists won Best Burger Benelux twice and placed 12th at the World Food Championships in Florida. Their Holy Moly and Gojira burgers showcase custom-blended patties from grass-fed Dutch cattle and premium Japanese Wagyu.
No reservations — arrive before 12:30 pm on weekends to avoid lines. The restaurant fills quickly during lunch and dinner peaks.
For groups larger than 4, call ahead. They can accommodate but need advance notice for group seating.
Lunch hours 11 am–1 pm are less crowded than dinner. You'll get your burger in under 10 minutes during midweek lunch.
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