De Swarte Ruijter

High quality cooking

Situated on the edge of the Holterberg, amidst a picturesque forested landscape, lies De Swarte Ruijter. The stately thatched-roof villa exudes tranquility and elegance, featuring a warm interior where classic and modern seamlessly blend. Guests are welcomed into a homely atmosphere: wooden tables, soft colors, and an immediately palpable warmth of hospitality. Chef Erik de Mönnink cooks with precision and passion. His dishes are refined, layered, and thoughtfully crafted, featuring seasonal ingredients of the highest quality. A highlight is the tuna appetizer, prepared in two ways: a velvety-soft tartare and an elegantly seared sashimi. Fresh, crisp cucumber and a perfectly balanced sweet-and-sour accent elevate the entire dish to a higher level. The accompanying 2022 Chablis 1er Cru 'Vaillons' by Bernard Defaix adds precisely the right amount of tension with its lively acidity and mineral undertone. The dessert is a playful, layered surprise: a composition of passion fruit, creamy white chocolate, and warm, rum-soaked baba cakes. Fresh, rich, and alluring all at once. The service is professional and warm. Hostess and sommelier Esther de Mönnink guides the evening with flair and a keen sense of timing. Her wine selections are approachable and perfectly paired with the dishes, ensuring each course is harmoniously accompanied. De Swarte Ruijter is a place where gastronomy, hospitality, and surroundings enhance one another. Everything is meticulously attended to down to the smallest detail, without any pretension. From elaborate amuse-bouches to the final petit four: every moment feels like a little gift. Returns to the Top-100 at position 00.

At restaurant De Swarte Ruijter, you can enjoy a lovely lunch or dinner. There is plenty of variety and choice, as well as a wide selection of good wines. The restaurant is situated in a beautiful location in a wooded area at the foot of the Salla...

Featured in this guide's Top-100 last year and receiving praise once again this year. SVH Master Chef Erik de Mönnink and his wife, the 2023 inaugural SVH Master Hostess and wine specialist Esther de Mönnink, run a culinary palace in the small village of Holten, situated next to the beautiful hilly landscape of the Holterberg. De Swarte Ruijter is housed in a stately thatched-roof villa from the 1930s, surrounded by nature, and forms part of the eponymous hotel, which features ten spacious and atmospheric rooms. On fine days, the lush terrace invites guests to spend long evenings filled with delicious food and drink. Erik cooks with what the season offers in his surroundings and regularly cycles out into the open countryside to gather inspiration while foraging for wild edibles. His kitchen is never static, resulting in exceptionally balanced dishes rooted in French classical cuisine. Over a glass of Philipponnat sparkling champagne and a parade of flavorful welcome bites—stinginess is a word unknown here—we peruse the menu, which offers ample choice from the à la carte list alongside several set menus, including a fully vegetarian option. After Erik's signature dish—a meaty Gillardeau oyster paired with beef tail, miso, and kumquat—we sample a beautifully plated and silky sea bream ceviche with mussels, artichoke, and carrot. Kudos as well to the main course of perfectly cooked sole fillet with Pata Negra ham, celeriac, and summer truffle. It is certainly not cheap, but very much worth the price. Leaving the Top-100 this year due to new names rising to the top.

Truly classic restaurants are becoming increasingly rare in the Netherlands, but this is one of them. The entire ambiance radiates chic luxury, and many guests enjoy combining an elaborate dinner with an overnight stay in one of the comfortable rooms located in the thatched-roof 1930s villa. On fine weather days, the expansive terrace on this wooded section of the Holterberg is a perfect spot for lingering over a meal. Nature enthusiasts can truly delight in the Salland Uplands, where the forests and heathlands are magnificent. Hostess Esther de Mönnink has curated a highly extensive wine list featuring numerous gems, primarily from southern Europe. SVH Master Chef Erik de Mönnink presents a broad selection of à la carte dishes defined by classical French inspiration. Menus are offered both vegetarian and with fish and meat options. The prices are quite high, particularly when considering the sometimes very small portions. Nevertheless, the quality of both the wine and the cuisine is impeccable. We are presented with an impressive array of amuse-bouches showcasing remarkable diversity in flavor and texture. A sesame crisp with pea cream arrives first. Paired with a glass of Poggio del Sole, a Sauvignon Blanc from Salento, we sample several palate pleasers. While all are delightful, the bonbon filled with house-made gin, lemon, and pine tips takes the spotlight. Next is exceptionally tender pickled sea bass served with oyster, anchovy, zucchini, nasturtium leaf, and a sweet-and-sour broth infused with herb oil. Ideal pairing: Castelo do Mar Albariño from Rías Baixas. Lightly smoked trout comes with a surprising watermelon and salted yogurt sauce. Turbot fillet is adorned with a strip of angelica root and accompanied by cauliflower, cockles, and a champagne beurre blanc. Esther serves a robust Chardonnay-Roussanne 'Grande Réserve' from Haut-Blanville alongside it. Exquisite. The langoustine with onion, walnut, and leek is delicious, but with just a single piece on the plate, the price-to-portion ratio falls short. To finish, a beautiful dessert featuring various preparations and varieties of melon: refreshingly fresh and naturally pure in taste. It enters the Top 100 at number 97.

Nestled in nature, on the edge of the Sallandse Heuvelrug, stands the beautiful thatched-roof 1930s villa of SVH Master Chef Erik and hostess Esther de Mönnink. In this chic hotel-restaurant – with excellent acoustics, soft background music, and stylish, atmospheric decor – guests are completely pampered from arrival to departure. Erik cooks at a high level, offering an inviting cuisine; French-classic with modern cooking techniques. The menu features, alongside a Special Taste menu, a fully vegetarian Green menu, which can be complemented with matching wines or alcohol-free alternatives upon request. The vegetarian starter begins with beetroot preparations such as mousse, paper-thin brunoise, and crispy elements, served with dill and green apple ice cream. A flavor bomb that is also beautifully presented on the table. Esther pairs it with a Sauvignon Blanc from Domaine Gibault in Touraine. Fantastic. The main course is also vegetarian. Perfectly prepared potato gnocchi with a robust sauce based on smoked butter, paper-thin fried wild garlic, and earthy morels. In the glass, a ruby-red Blauer Spätburgunder from Weingut Seeger with notes of cherries, raspberries, herbs, and a light smokiness. Coffee can be ordered plain or with pastries, and we appreciate that guests have a choice. However, the house-made bonbons are so tempting that we simply cannot resist. What a wonderful place!

Hotelrestaurant De Swarte Ruijter has long been a well-known establishment on the edge of the Salland Hills and far beyond. In this chic thatched-roof villa dating back to the 1930s, SVH Master Chef Erik and hostess Esther de Mönnink ensure their guests lack nothing. Everything truly comes together. The warm and atmospherically decorated dining room, the perfectly maintained terrace, a private vegetable garden, and last but not least, the high-quality dishes from Erik and his team. After a refreshing non-alcoholic cocktail featuring lime, basil, peach, and jasmine, we begin with the first course of the Special Taste menu: North Sea crab, horseradish, and curry mayonnaise. Seaweed krupuk, the refreshing tang of hangop, and the peppery bite of radish complete the dish, which is served on beautiful designer tableware. The red mullet and octopus are slightly overgrilled, but that is more than compensated for by the perfectly cooked beef tenderloin with chanterelles from the Holterberg and a delicate sauce. We pair it with an excellent matching Sangiovese, Tua Rita Rosso dei Notri 2019. It is also worth noting that an extensive vegetarian menu is available here. And yes, overnight stays are possible in one of the ten hotel rooms. One small tip: keep the atmosphere relaxed. Sometimes everything feels just a touch too formal. See you next year!

A stately thatched-roof villa from the 1930s, situated on the slope of the Holterberg, one of the most beautiful locations in the Sallandse Heuvelrug. This atmospheric hotel restaurant, which has recently been thoroughly renovated, places the guest at the heart of everything. Exceptional hospitality, under the inspiring guidance of the warm hostess Esther de Mönnink, is the guiding principle. Head Chef Erik de Mönnink is dedicated to crafting well-balanced dishes where French classical cuisine serves as the foundation. Great emphasis is placed on regional produce. Working alongside vegetable grower Gait-Jan, he develops sowing plans for the kitchen garden, forages for mushrooms and wood sorrel, conducts tastings, and constantly experiments with new and exciting combinations where pure flavors take center stage. An extensive vegetarian menu is available upon request. The comprehensive seasonal wine list also features a wide selection of wines by the glass. Owners Erik and Esther de Mönnink, who enjoy road cycling and mountain biking in their spare time, share: “During the lockdown, we focused on daytime meals, catering, and takeaway, but also took up painting, decluttering, garden maintenance, and more. We worked continuously and never sat idle. We spent a lot of time thinking about the new menu, exploring new developments, and figuring out how to stay current. The homemade butler trays we introduced are excellent; we simply wouldn’t want to do without them now.” Guests will feel right at home in the spacious, welcoming dining room, and during warmer months, it is a pleasure to relax on the generous terrace. The convenience of a large private parking area is also a welcome bonus. In short: a truly wonderful spot in the nature-rich Twente landscape.

Nestled in a wooded setting is this beautiful establishment by SVH Master Chef Erik de Mönnnik and his wife and hostess, Esther. The thatched-roof villa offers ample parking and exudes a pleasant 1930s charm. On fine days, guests can dine on a spacious terrace, while the interior is equally tastefully appointed. The service is skilled and attentive without being intrusive. The French-inspired kitchen delivers beautiful dishes that emphasize local produce and pure, clean flavors. The menu is extensive, though vegetarian guests are somewhat overlooked. We begin with a prawn cracker arranged on an artistic spiral, accompanied by several perfect amuse-bouches, including a duck foot with beetroot and a leek-and-potato soup. The starter features trout fillet with samphire, purslane, and green apple, paired by sommelier René Dommerholt with a Vacqueyras (Domaine de la Verde). Our dining companion orders beef tartare with red cabbage, shellfish, and beef marrow, served with a glass of rosé from the Luberon (Ori, 2016). In both instances: pure flavors presented on beautifully composed plates. The main course is sea bass accompanied by perfectly cooked octopus with bell pepper and artichoke. It’s a stunningly presented dish that successfully balances the delicate fish with the slightly more robust octopus. Clearly, the chefs consider not only flavor but also the visual color harmony of their creations. To finish, we have a strawberry tartlet with rhubarb, kefir, elderflower, and vanilla ice cream on a crisp biscuit. It’s not overly sweet and features excellent portioning. The Vacqueyras pairs wonderfully with it. A solid dining destination. Rises to 92.

At the foot of the Holterberg lies this thatched-roof villa from the 1930s. SVH Master Chef Erik and his hostess Esther de Mönnink have given it the atmosphere of a trendy lodge. Here, guests can enjoy excellent dining with an expansive view of the surrounding woods. The attentive staff are smartly dressed in black. Due to the lackluster acoustics, it is difficult to make out what they are saying, so we do not immediately learn what the amuse-bouches are. They do taste wonderful, however: a spiral with prawn crackers, onion and cumin; a crispy roll with mousse made from a tangy South African fruit; and couscous with smoked bell pepper and a creamy filling. The chef excels in classic French cuisine while wholeheartedly embracing regional produce. His dedication to pure, natural flavors is evident in the starter of grilled eggplant, young carrots, vadouvan, and curry mustard. The vegetables are cooked to a perfect bite, with the mustard and vadouvan lending a rich, aromatic creaminess. The smoky, grilled notes of the eggplant are distinctly pronounced. The accompanying Spanish Muscat wine holds its own beautifully against the dish—a thoughtful selection by sommelier René Dommerholt. The cod is served with grilled celeriac, pike potatoes, and spinach. The fish is expertly cooked but served slightly too lukewarm. The vegetable preparations are outstanding. The French Chardonnay from Couvey in the Languedoc region pairs well, particularly with the celeriac. Another excellent choice is the off-dry Argentine Gewürztraminer from Luigi Bosca, which complements the bright dessert of white chocolate, coconut, rum, and passion fruit. Despite these strengths, De Swarte Ruijter slips a few places to a score of 95.

Beautifully situated on the Holterberg in the heart of Salland's stunning natural landscape. You feel as though you are abroad in the elegantly maintained establishment of SVH Master Chef Erik de Mönnink and his wife Esther. The magnificent 1930s villa is tastefully and modernly decorated and features ten comfortable garden rooms available for overnight stays. The Mönninks' cuisine is modern and creative without going overboard. Vegetarian guests are also well catered for, with a lovely pumpkin dish presented in various forms, as well as gnocchi, pan-fried porcini, hedgehog mushroom foam, and several varieties of beet. The amuse-bouches—walnut and pecan cream with dried ham—are delicious in flavor, just like the cucumber mousse and cucumber ice cream. The Kvitsoy salmon starter plays it safe a little but is simply very good, served with lamb's lettuce, fregola, and pickled lemon. Esther pairs it with a white Dutch wine made from the Solaris grape (Gelders Laren Vineyard, 2015), a pleasant surprise. The main course is roasted venison haunch with a potato waffle, chicory, shaved macadamia, and endive. Exceptionally well-seasoned and cooked to perfection. A Chilean Carmenère (Alto Palena, 2013) is poured alongside it; it is powerful, relatively high in alcohol, and rich with notes of stewed fruit. A wonderful match for the succulent venison meat. With the dessert of suikerbrood, French toast, and popcorn ice cream with blood orange, we enjoy a delightful blend of Petit and Gros Manseng grapes from Southwest France (Domaine La Hitaire, 2014). Pleasant dining overall, but everything could be a bit more thrilling on the Holterberg. De Swarte Ruijter slips one place to 92.