Engelenburg

Dining in a castle remains a special experience, and the view over the beautiful garden pond, seen from the tastefully built-in conservatory, truly completes the picture. The open kitchen is also situated in the conservatory, where Chef Kelvin Haagen and his team work with focused concentration. The menu offers three tasting menus that progress through an increasing number of courses. What makes it particularly special is that the castle has been standing for 450 years, and every time the menu changes, a dish dating back to around 1500 is featured. While sipping a Longmorn single malt whisky in the lounge, we are served tasty amuse-bouches such as oyster leaf tempura and a leek and Iberico ham tartelette. The fourth amuse, served directly at the table, is a flavorful eggplant preparation reminiscent of a rustic baba ganoush. The first course is steak tartare, served atop a generous portion of grated potato and finished with plenty of black winter truffle, though unfortunately the truffle lacks depth of flavor. Accompanying the tartare is a lively bottle of Sibiliana Sensale Nero d'Avola. My dining companion enjoys a perfectly cooked lobster tail in a bisque infused with cognac and a hint of vanilla, accompanied by carrot preparations that add a gentle sweet note to the dish. Meanwhile, our water glasses are continuously refilled free of charge. The poached skrei arrives with a creamy hollandaise, small fish, oyster leaf, and a seaweed tapenade. Unfortunately, the skrei is slightly overcooked and a bit dry. In contrast, the braised pork cheeks, served with small sourdough croutons, pickled shallots, and a mustard jus, are absolutely perfect. It is a beautifully balanced dish in both flavor and texture. The dessert draws on a recipe from 1500. The porridge of yesteryear has been reimagined as a rice pudding roll with citrus fruit and saffron ice cream; it is not only deliciously creamy but also presents a beautifully harmonious color palette. The cheese board features five regional cheeses, but they come without any description. A shame. The exceptionally friendly staff, pleasant ambiance, and tranquil setting guarantee a wonderful evening, but the kitchen still needs to refine a few details.

Chef Kelvin Haagen is Edwin Franken opgevolgd als chef de cuisine. Zijn kookstijl kenmerkt zich door wereldse invloeden aan te wenden in zijn gerechten die gebaseerd zijn op lokale ingrediënten. Het restaurant maakt onderdeel uit van Kasteel Engelenburg dat in 1988 de status kreeg van exclusief hotel, fine dine-restaurant, een conferentiecentrum en een nine holes-golfbaan aan het prachtige park. Bas Tolmeijer is de managing director. Het lichte restaurant ondergebracht in de serre, is smaakvol ingericht met houten tafels opgedekt met linnen servetten en heerlijk zittende fauteuils. De lunchkaart is eenvoudig van opzet met salades, sandwiches, eenvoudige warme gerechten en patisserie. Op de menukaart keuzes à la carte. We proeven van de inmiddels razend populaire ceviche van hamachi met zeewier en radijs. Het visvlees is mals en wordt royaal geserveerd. Daarna een flinke moot goed op de huid gebakken wilde zeebaars met een lekker krokant jasje, opgesierd met rivierkreeftjes-rettichlinten en peterseliejus. We sluiten af met een mousse van aardbeitjes en basilicum, en citrusdressing met vlierbloesem. Compliment voor Kelvin en zijn team, zij zetten de keuken van Engelenburg met verve voort.

Engelenburg has changed hands and Bas Tolmeijer has been appointed managing director. For golf enthusiasts, but also other visitors, this is the place to be, situated in a stunning park with an adjacent nine-hole golf course, offering overnight accommodation and an appealing cuisine led by chef Edwin Franken. He is no ordinary chef, having trained at renowned restaurants such as Zeeland’s Inter Scaldes, Pure C, and also Brass Boer on Bonaire. In a brand-new kitchen that has been relocated from the cellar to the beautiful conservatory, where the dining room is also located, Edwin prepares balanced dishes that are bursting with flavor. We skip the aperitif and order a bottle of Beaumont, Hope Marguerite Chenin Blanc from 2019. A magnificent South African wine with a rich finish. Accompanied by a palate-awakening trio of amuse-bouches: a pastry shell filled with Moroccan spices, black prawn crackers with tropical fruit cream, and piccalilli mousse with buckwheat groats. Alongside a crisp, freshly baked bread roll arrives a delightful brown butter with white balsamic vinegar. As a starter, we receive a personal interpretation of the classic Caprese salad. The tomatoes are marinated in various dressings, the buffalo mozzarella features a charred topping, and everything is sprinkled with fresh green herbs. An absolute flavor bomb. The vegetarian main course looks rich and complex and tastes just as much. It presents an exciting mix of vegetables such as multicolored carrots, green asparagus, a phyllo pastry cup filled with broad beans, fennel, and mushrooms, all generously drizzled with a foamy mushroom sauce. On the other side of the plate, perfectly cooked cod rests with iceberg lettuce and pumpkin, surrounded by a tarragon vinaigrette. Chef Franken is definitely one to watch, delivering masterful execution with a keen eye for detail.

On the impressive Engelenburg estate stands a charming little castle housing a luxury hotel, a fine dining restaurant, and a 9-hole golf course. The dining room in the beautiful conservatory has undergone a stylish extension, creating space for a fully equipped open kitchen. Chef Niels Minkman prepares a four-course menu there that changes daily and is repeated after a few days. Once the kitchen team reaches full strength, à la carte dining will return to the menu. Minkman cooks in a contemporary style, with rich flavors and passion. The venue is busy, primarily with hotel guests who love to come play a round. Three amuse-bouches are excellent, and one stands out: a blue cheese lollipop on almond crumbs served in a glass jar with a hint of smoke. On the lid rests a granny smith apple dip foam. A true flavor bomb! Hamachi steak and tartare with subtle seaweed accents pair exceptionally well with the full yet fresh Creation Viognier 2021 from Walker Bay, South Africa. The lightly roasted and then seared halibut, topped with white beans and lobster pieces, melts on the tongue. It is served with a beurre blanc sauce infused with chorizo oil and crispy chorizo bits for contrast. The roasted beef fillet, accompanied by a quenelle of braised oxtail stew and a side of mashed potatoes with celeriac, is superb. The special Kloof Street Vintage 2018 from Swartland was perfectly selected to complement it. Engelenburg is a potential standout, and not just for golfers!

The new owners of Kasteel Engelenburg, Anton and Erna de Lange, have restored the kitchen to its desired level by bringing in head chef Niels Minkman, perfectly suited to this beautifully maintained estate. In the conservatory overlooking the large pond, the nine-hole course, and a wooded landscape, we enjoy an aperitif of JM Goulard Esprit Octavie champagne brut. We sample flavorful amuse-bouches such as a black olive cakelet with dried Spanish beef ham, Cecina de León, and grated Parmesan, alongside a crispy cigar filled with potato cream and roasted leek. There are no à la carte options here, only a fixed menu. The seared langoustine with white chocolate is surprising and flavorful, served with seared mango, pearl onions, quinoa, and a delightful langoustine vinaigrette. Paired with a bold Mullineux 2018 ‘Kloof Street’, we enjoy perfectly cooked and generously portioned Dutch grass-fed lamb with curry and lavash. Quirky yet delicious is the accompanying fresh goat cheese-stuffed golf ball, cleverly catering to the many hotel guests who have booked golf packages. This does present a slight caveat: golf guests take priority over other reservations, so if you are dining solely for dinner, you will need to book well in advance.

Since 1988, this impressive estate spanning over 50 hectares has become an exclusive restaurant, hotel, golf, and conference center. The sight is magnificent. A stately driveway flanked by beautifully landscaped gardens designed by L. Springer in 1911, winding walking paths, large meandering water features, and last but not least: a beautiful monumental castle housing the Serré Restaurant, overlooking this wonderful English garden. We feel transported to long-forgotten times in this refined ambiance with a fairy-tale-like view. The dining room is filled mostly with hotel guests who are enjoying the on-site 9-hole golf course. Chef Tom Langenkamp’s kitchen specializes in Classic French cuisine with both Oriental and Mediterranean influences, delivering balanced dishes based on fresh and local ingredients. There is plenty of shellfish, offal, and seasonal local vegetables and mushrooms from the estate. Herbs come from their own garden, game from the property, and fresh fish from the IJssel river. Operations manager and Master of Wine (the highest wine qualification in the Netherlands) Arjen Pleij passionately pairs these dishes with fine wines, often from South Africa, where he regularly travels to select Cape finds for his wine cellar. This is also home to Europe’s largest collection of South African wines, with more than 220 different bottles stored in the medieval wine cellar. Arjen Pleij, who can also passionately discuss the Scottish single malt whisky collection of over 300 varieties, talks about the impact of the pandemic: “Currently, we serve a daily rotating menu instead of à la carte due to limited kitchen staff. The old-fashioned gueridons have been reintroduced to serve our guests in a classic manner. And we operate on two shifts to ensure optimal service for our guests. Our wine list is now available at wijnkaart.site.com, so our guests can view it on their own iPhones or on one of our iPads. After all, our classic leather wine lists cannot be disinfected.” Under the guidance of new restaurant manager Arnold Zwartkruis (formerly of Inter Scaldes and Aan de Zweth), hospitality is exceptional, as are the beautifully presented plates. A delightful venue, also suitable for business meetings.

The castle's conservatory was packed on the Sunday evening of our visit. Many hotel guests are enjoying a weekend at the on-site nine-hole golf course, alongside business guests hosting meetings there. It is warm inside because the sun has been shining on the building all day. Fortunately, the windows can be opened, offering us a generous view of the romantic garden. Head chef Tom Langenkamp presents a lovely three-course menu, preceded by bites of parmesan cheese cream with apple jelly and a mini cracker with hazelnut cream. We begin with a succulent piece of Mangalica pork accompanied by a compote of gherkins, potato, snap peas, and apple. This is followed by impeccably prepared Anjou pigeon in its own jus, served with garnishes of asparagus, peas, and kohlrabi. A glass of Petite Sirah "The Liberator P.S. I Love You Episode 18" pairs beautifully. The wine list notably features many South African wines, which is hardly surprising given that owner Johan Agricola and his wife lived there for several years. With coffee, four homemade friandises are served, including delightful honey chocolate. So far, everything is excellent. However, a bit more cheerfulness could brighten the atmosphere. The service runs somewhat on autopilot, overlooking the fact that guests appreciate not only delicious food but also genuine, attentive hospitality.

Bordering the natural beauty of the Veluwe, in the Gelderland town of Brummen, lies Castle Engelenburg. Surrounded by abundant greenery, you can stay overnight, play golf, hold meetings, get married, and dine here. We enter the monumental building via a stately avenue, and once inside the Serre restaurant, we feel transported to the 19th century: ceiling fans, plenty of hanging plants, and neatly set tables with silverware. We enjoy an aperitif of parmesan cream with balsamic vinegar and ham, while looking out through the open windows at the beautiful panorama outside. South African wines are the specialty of the team under the guidance of sommelier Jurgen Luppes. Chef Maurice Kersten’s kitchen is primarily French-classical. We start with a vegetarian bulgur salad: delightfully light, full of flavor, and with a pleasant mouthfeel. In the glass, a Chardonnay from Newton Johnson, Félicité. With the main course – preparations of asparagus, peas, poached egg, and hollandaise sauce – we drink the Sauvignon Blanc from the same winery. The charcoal-grilled beef brisket arrives with pointed cabbage, pomegranate, sweet potato components, and a shallot vinaigrette. We find it lacks a bit of contrast on the plate. There could be a bit more flavor intensity, especially considering the price point.