Herberg de Aelderstroom

A beautiful old restored farmhouse. Stylishly classically furnished with high-quality thick linen tablecloths and matching napkins, comfortable chairs, flickering candlelight, and a fantastic view through the large stable windows. Floris de Wever and Gert van der Kooi run a successful farm in the Drentse Stroomdal landscape. Chef Daniek Hoogland prepares French-inspired cuisine. Through 'Mail from the Kitchen', presented in two envelopes, we are offered a vegetable menu alongside a meat and fish menu. For the aperitif, a white wine from Germany’s Weingut Manz, the Scheurebe Kalkstein 2023 Trocken, brilliant pale yellow and lively on the palate, arrives alongside slices of dried Schwarzwälder Schinken from Van Broekhuizen butcher shop in Balkbrug. Good, I'd say. We pair the wine with freshly brined North Sea mackerel tartare wrapped in paper-thin kohlrabi leaves, accompanied by a mild-sweet carrot vinaigrette with tarragon and small quenelles of tarragon cream. Light, fresh, and full of flavor. Next come tiny pieces of ray wing pan-fried in brown butter, served atop a robust braised red cabbage, citrus cream, a chickpea flour cracker, an abundance of herbs from their own garden, and a straw wine sauce. It’s a pity that the accompaniments somewhat overpower the lightly portioned fish. It fares much better with the Kampen lamb, the main course: roasted loin fillet and confit neck meat. Served with wild garlic cream, fresh peas, and a fine sage jus. Accompanied by a freshly baked brioche enriched with wild garlic powder. Paired with it in the – admittedly very elegant – wine glass is a soft, subtly spicy Villa di Zano, a 2023 Italian Chianti Classico. It’s a lovely touch that Chef Daniek visits almost every table to explain each dish, pouring the accompanying sauces over the plates as he goes. Herberg de Aelderstroom deserves to stay!

Herberg De Aelderstroom is located in a 16th-century building where fragments of the historic farm are still clearly visible. Dinner takes place in a relaxed setting. In the kitchen work two young, passionate chefs who prepare classic...

Floris de Wever and Gert van der Kooi run a wonderful establishment in their charming 16th-century farmhouse. The interior is calming, with good acoustics and plenty of privacy. Candles burn on tables dressed in white linen, casting a soft glow. Hostess Greta quickly serves us a plate of paper-thin slices of dried and cured ham from Dalfsen. The menu is presented in an envelope on the table, noting that a multi-course 'Herberg' menu is available, prepared with seasonal produce. Chef Daniek Hoogland has since taken over from freelance cook Jeroen Vink. From her kitchen comes marinated kingfish with mussels, beetroot, green cabbage tapenade, and sunflower seeds. A light and refreshing starter. Paired with a glass of white wine J(ochem) Genusszeit from Neuspergerhof in Germany's Palatinate region. It's also nice that we're allowed to taste the wine beforehand. For the main course, there's sole with chanterelles, zucchini, and a mushroom mix. The sole fillet is stuffed with a mushroom forcemeat, topped with small chanterelles. Served alongside are a bundle of ribbons made from braised zucchini and a quenelle of celery root purée with roasted garlic. At the table, a jus of slowly cooked mushrooms with garlic is poured over the dish. The portion size is somewhat modest. Fortunately, the accompanying fresh, chilled red wine, Hillinger 2021 made from the Blaufränkisch grape from Austria's Burgenland region, makes up for it. We finish with a light dessert of panna cotta with raspberries, strawberries, white currants from their own garden, and raspberries macerated in champagne. A happy ending.

New in this guide last year and back again this year. Alongside their respective work as orchestra leader, conductor, and programmer for the municipality of Coevorden, Floris de Wever and Gert van der Kooi run this classic inn. De Aelderstroom is located in a historic 16th-century farmhouse. The kitchen is led by award-winning freelance chef Jeroen Vink, who has recently been joined by chef Twan ten Hoor. Guests are welcome for dinner from Wednesday through Saturday. Lunch is served on Sundays. The kitchen team works with regional ingredients, and animal welfare is a top priority. We indulge in sourdough bread rolls from baker Schepers in Sleen, and with a juicy 2021 Riesling Trocken by Georg Mosbacher, we are served amuse-bouches such as salmon mousse with herring caviar and wild garlic mayonnaise, and beetroot foam with fresh mayonnaise. A good start. We start with a Burgundian classic: a generous slice of jambon persillé served with a sweet-and-sour relish of mustard seeds, cornichons, and sugar lettuce. Elegantly presented and bursting with flavor. Next, a beautifully pan-seared skin-on cod fillet with lardo on a julienne of refreshing fennel, surrounded by beurre blanc with coarse mustard. For the main course, there is rosemary-roasted beef tenderloin with beurre maître d'hôtel on crispy rösti with chanterelles and broad beans. Classic, prepared to perfection. We pair it with a Barbera del Monferrato 'Montej' Rosso from Piedmont, Italy. Ruby red in color with a bouquet of red fruits. A fresh, beautiful, full-bodied taste, with soft acidity, well balanced. It is a pleasure to linger with Floris and Gert, who work tirelessly to ensure their guests have a wonderful time. Tip: On summer days, you can enjoy a lovely romantic meal in the lush, perfectly maintained garden. By candlelight.

This historic 16th-century farmhouse with a lush garden in Zweeloo, Drenthe, has been operating as a restaurant since May 2021, following a thorough renovation. Floris de Wever, an orchestra leader and conductor, and Gert van der Kooi, a program manager at the municipality of Coevorden, made their dream come true by purchasing the property and bringing on Jeroen Vink, who has built his career at establishments including Okura, as head chef. During the day, you can stop by here for coffee with pastries, lunch, or a nice glass accompanied by a platter full of delicacies. Dinner is also served on Thursdays, Fridays, and Saturdays. Vink cooks beautiful, balanced dishes using regional ingredients, and practically everything on the menu compels you to order it. The starter is sea bass ceviche with salty samphire and fresh citrus, such as lime and grapefruit. A deliciously light dish and a fine way to start the meal. The rillettes of confit duck leg with port jelly are tasty but were taken out of the fridge slightly too late, making them a bit firm. The highlight of the evening is tender rose-roasted beef fillet combined with slow-cooked veal cheek. Served deliciously with meaty chanterelles, celeriac cream, and a robust veal jus with rosemary. We pair it with a pleasant, full-bodied 2019 Zeni 1870 Marogne Valpolicella Ripasso from Veneto. The cheese selection from Kaasfort Amsterdam pairs excellently with the Passo Del Sud 2020, a lightly sweet red wine from Puglia. A pleasant surprise compared to the sherry and port varieties usually recommended with cheese. What a wonderful addition to the province of Drenthe. Welcome to Lekker!