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Here you (hot)spot ... journalist Jort Kelder

In 'Hier (hot)spot je ...', well-known Dutch people share where they prefer to stay when they are not in the spotlight. After creative entrepreneur Ron Simpson and the country's biggest YouTuber Kwebbelkop it is now the turn of journalist Jort Kelder to take us to his favorite hotspots.Text: Patrick Stoffer

Meet Jort Kelder

Journalist Jort Kelder has been a familiar face for years. Until 2007 he was editor in chief of business magazine Quote and for years he has been active as host of successful programs such as Hoe heurt het eigenlijk, Dragon's Den and now current affairs program Op1. Over the years Kelder wrote several books and served as a columnist for among others NRC Handelsblad and Het Parool.

Fregate Island, Seychelles

Jort: "Been there many times, even when it was not yet the plaything of the Oetker family. And not because Claudia Schiffer consummated her marriage there, but because there are few places where the Indian Ocean sloshes so defiantly around your Balinese bed. From Mahé, take a helicopter, look down on whale sharks below you and wing your way to your first cocktail in twenty minutes."

 

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Roof terrace Soho House, Amsterdam

Jort: "Often tiresomely hip and sometimes lousy service, but hors concours the best view in Amsterdam for a summer lunch. Should that get a little heated, a dip in the cool pool, watched by lounging members at the poolside, will suffice. Or catch a movie in the most beautiful little cinema in the Netherlands. Disclamer: you have to be a member, so grow a beard and get some tattoos, so you can at least suggest being part of "the creative industry. For non-members, bar and restaurant Cecconi's on the first floor will suffice."

 

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Cap Rocat, Mallorca

Jort: "Magical place with military history, because located in a monumental fortress (where, by the way, no cannon ever roared) on the south coast of the island. Even when Mallorco is sweltering in the summer sun, the Cap Rocat habitué stays in cool conditions, protected by meter-thick walls. As for the chefs, no worries, they cook far above the level of field cuisine."

 

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