Piloersemaborg

Hilda and Dick Soek’s Piloersemaborg exudes the aristocratic atmosphere of a stately 17th-century farmhouse, situated in the Groningen roadside village of Den Ham, where locals are known as 'hamsters'. It is the perfect spot to step away from the hustle of daily life and be pampered with the genuine care and attention reserved for guests. Dick Soek prepares a consistent, flavor-rich cuisine using seasonal produce, predominantly sourced from the surrounding area. There is no excess here, only pure flavors on the plate. We begin with three delightful amuse-bouches: an eggshell filled with yolk, beef tartare, potato cream, and fried capers; a mini-toastie of brioche bread with Fontina and truffle; and a mousse of smoked mackerel accompanied by fried fish skin and snotolf caviar. The poured aperitif cider, Nerios Domaine J. Cecillon Sevignac 2023, is robust and tannic with a subtle bitter note on the finish. The pollock and seaweed terrine with spelt and mustard seed leans slightly toward the dry side. The accompanying riesling trocken 2023 from Honrath in the Nahe region is also paired with the second course, which we find perfectly fine. The pièce de résistance is slow-cooked lamb shoulder in its own jus, served with crispy fried lamb sweetbreads, stewed white beans, swedes, garlic, and rosemary. Bold and earthy. We conclude with panna cotta, quark bavarois with a whisper of lemon, curd with dried mint, buttermilk ice cream, and a cake infused with hay-smoked yogurt. Host and sommelier par excellence is Theo Mulder. Hospitality runs in his veins, and he welcomes every guest with a personal and warm approach. It drops a few places in the rankings to number 71.

It's pure enjoyment in the only remaining Groningen borg farmstead from 1633. Beautifully situated behind a wide moat, nestled among numerous tall trees and surrounded by meadows. In a four-course menu, we begin with a warm savory madeleine as an amuse-bouche with...

Piloersemaborg, the culinary oasis of Dick and Hilda Soek, is a hidden gem in the Groningen countryside. This 17th-century manor farm offers a unique blend of authentic charm and refined gastronomy, with organic and local products taking center stage. Guests enjoy pure, seasonal dishes in the stylish rooms or outdoors among the fruit trees and free-range chickens. We take our seats in the garden at a table carefully set with linen, overlooking the 60 fruit trees that grace the estate. Hostess Hilda explains that early, summer, and late apple varieties grow here, alongside various pear and plum trees. The pickers are literally swamped with the harvest. A nice touch: the apple juice they serve comes straight from their own garden. Chef Dick crafts inventive dishes with passion, featuring Wadden Sea fish and local vegetables. After a parade of amuse-bouches, including a savory pumpkin madeleine, house-baked sourdough bread with Waddenmax butter arrives at the table. Divine! Next, a beautifully presented peeled tomato stuffed with dressed fresh goat curd, olive oil, olives, capers, and borage (cucumber herb) serves as the starter. A feast for the eyes and taste buds. The star of the menu is Italy's 'egg ball', Arancini, made with leftover risotto, braised beef, and mozzarella, just as it originated in Sicily. Naturally served in the traditional pear shape. The portion is generous but oh-so-delicious. We continue with incredibly fresh, perfectly cooked turbot accompanied by a robust langoustine bisque and pak choi with boiled mussels, cockles, and razor clams. Fiore Red Flora from De Oudwijker, made with Dutch cow's milk, is then presented three ways: raw, flambéed, and in a brioche bun. Paired with an impressive, aromatic, and pronounced Jakob Schneider Gewürztraminer Feinherb 2021 from a small-scale innovative winery in Niederhausen, Nahe. A beautiful conclusion to a fine dinner. Finally, coffee with pastries. The relaxed atmosphere and special attention to both food and wine make this a place where you can truly unwind. A welcoming and hospitable venue for an unforgettable culinary experience with a more than excellent price-to-quality ratio. And for wine lovers: the wines personally selected by Dick can be purchased per bottle at retail prices. Ranked 67th this year.

Once, the province of Groningen was filled with borgs; today, Piloersemaborg is the only remaining borg farmhouse in the Netherlands. Located in the expansive Groningen countryside, this unique setting hosts Dick and Hilda Soek, who have been running a delightful restaurant in the stately restored former barn for years—a place where you can truly unwind and be yourself. No expectations, just freedom. The atmosphere is relaxed and unpretentious. Tables are carefully set with linen, lit candles stand ready, and silver cutlery gleams. Dick works exclusively with seasonal ingredients, mostly sourced from local suppliers such as ‘Het Wonder van Scheemda’, an old Groningen pea variety rediscovered by Ruud Walrecht. Super sweet and, even when dried, bursting with flavor. We sample pollock marinated in beetroot juice and rhubarb with briny vegetables and herbs, and indulge in homemade bread with creamy farm butter. Divine is the cotechino, a warm Italian sausage made from pig heads, traditionally eaten in Piedmont on New Year’s Eve for luck and prosperity, served on crispy polenta with an almond and pea crumble and carrot jus. But the freshly caught cod with a herb crust atop meaty chanterelles, creamy potato purée, and butter sauce also earns applause. We finish with a delicious chocolate-raspberry tart accompanied by raspberry ice cream and tartlets to complete our blessings. Soek delivers consistent quality, and passion and love for the craft are evident in every bite. A welcoming and solid establishment where you can also stay overnight. Ranked #67 this year in this guide’s Top 100.

Dick and Hilda Soek have long been synonymous with a pleasant stay and a refined, well-crafted culinary approach. The stately dining room, with its classic interior, is located in the former barn of a unique heritage site in the Groningen countryside. Overnight guest rooms are situated on the upper floor of the old farmhouse. Dick cooks without fuss, displaying a keen sensitivity to pure, clean flavors. There is no à la carte menu, only set menus, including an all-inclusive option. The place was bustling on the Sunday afternoon of our visit. Accompanying the aperitif—a German Sekt, Pinot Noir Zero from Weingut Honrath Nahe 2017—are welcome bites such as marinated arrow squid and Paris-Brest topped with herb-infused thick yogurt and fresh herbs from their own garden. Host Theo Mulder, a true master of his trade, then presents us with a small pot containing 'earth' (rye bread crumbs) with an asparagus spear rising from it. Beneath the rye bread crumbs rests a salad of cream, chervil, asparagus, and egg. A magnificent start. Steamed turbot follows, cooked to perfection, right on the edge of being overdone. It is stuffed with langoustine and served atop a white bean and garlic cream in a tomato broth. The accompanying wine, a Grauschiefer Riesling trocken by Jacob Schneider 2021, is a perfect pairing. The main course draws inspiration from a Salvador Dalí cookbook: 'small ham and pig's feet in hotdogs'. A warm sausage roll filled with deliciously spiced meat. Served alongside is a vibrant and nutritious salad of radish, capers, beetroot, lettuce, celery, carrot, potato, and a chervil dressing. The sweet finale is a flawlessly executed classic: Fraises Romanoff with verbena meringue and caramelized fennel. A solid venue. It holds steady at 71.

Piloersemaborg – located in the Westerkwartier, not far from the Reitdiep – is the only remaining borg farmstead in the province of Groningen and therefore unique. Outside in the borg garden, chickens and geese roam freely. Inside, Dick Soek stands behind the stove preparing dishes where local ingredients take center stage. His partner Hilda proves herself a skilled and welcoming hostess. We sit back comfortably alongside mostly slightly older guests in the historic period room, featuring a classic interior and linen-draped tables. The welcome bite of potato chips with egg cream, fish sauce, and dried turbot roe makes for a fine start. The complimentary sourdough bread, which is generously refilled, is absolutely delightful. The first course falls a little short, however. The pan-fried gurnard is on the dry side, and the salad with fresh anchovies, egg, potato, olives, basil, red onion, artichoke, and tomato lacks enough dressing, so the components don’t quite come together. Thinly sliced smoked wild goose with a potato, summer truffle, and leek terrine, on the other hand, is a complete success. The same goes for the pollack under a herb crust with red wine butter sauce. It’s juicy and served in a generous portion. The glass of Jaffelin Bourgogne Passe-Tout-Grains 2020, a blend of Gamay and Pinot Noir, pairs perfectly with it. The cheese course features a substantial wedge of blue-veined sheep’s cheese from Het Lutje Land in Kommerzijl. With a cheese this outstanding, you hardly need any others. The accompanying carrot elements (carrot chips, carrot cake, and carrot syrup) are also thoroughly satisfying. A lovely establishment in the high north.

Hidden among tree-lined avenues behind a wide canal lies the stately manor farmhouse from 1633 belonging to Dick and Hilda Soek. Following a long driveway, past the vegetable garden with fruit trees and free-range chickens, you approach this beautifully classically furnished property. Alongside authentic period rooms and meticulously maintained guest accommodations available for booking as a luxury bed & breakfast, the estate offers guests ample space in the dining hall, situated in the former threshing barn. In short, a culinary oasis in the expansive Groningen countryside. Soek, once a professional cyclist but a chef since the age of twenty-five, learned his trade in Italy, and that influence is clearly evident in his dishes. His cuisine features inventive and creative recipes highlighting abundant organic and regional vegetables, as well as delicious northern specialties such as shrimp and Wadden fish. Worth noting: the menu credits the local and specialty producers behind each ingredient. “We made good use of the lockdown to rest up and fully cultivate our vegetable garden, which we are now benefiting from.” Pure flavors take center stage. The atmosphere is pleasant and relaxed; it’s a genuine night out here, and you are expertly cared for by hostess Hilda and her team. An extensive wine list is available, you can order a complementary wine pairing, and there is a selection of different fresh juices. A wonderful place to unwind and savor the good life.

In the midst of the expansive Groningen countryside lies the culinary oasis of Dick and Hilda Soek: a stately manor reached via a long driveway. The atmosphere is down-to-earth and cozy. There’s time for a chat, and the Sunday lunch unfolds in a relaxed manner. Outside, free-range chickens roam around that contributed to the starter of egg yolk on celeriac cooked in a bread crust, served with aronia berries and bagna cauda mayonnaise (garlic and anchovy). Another appetizer features a melting cod terrine surrounded by smoked pollack, Wadden shrimp, mussel, monkfish marinated in rhubarb, and a Wadden oyster. We pair it with a 2017 Pinot Grigio delle Venezie. Preceding this, accompanied by a glass of Perlage’s Soraloc Prosecco, are amuse-bouches such as a Groningen egg ball with quail egg, chaud-froid of goat curd and tomato, and leek baked in ghee with pink pepper and sauerkraut-onion broth under puff pastry. Dish after dish bears the signature of Dick Soek’s kitchen: an inventive use of a wide variety of vegetables, often prepared in a distinctive way. The accompanying wines come from Italy. Those who skip the wine can enjoy a juice selection featuring apple, elderflower, and sea buckthorn, lightened with sparkling water for a refreshingly crisp taste. The main course is perfectly cooked braised beef neck with cauliflower, grilled green asparagus, tarragon, and capers, served with potato mousse and chips. Delicious in flavor and expertly crafted. Paired with a Treconfini Nebbiolo ‘Colline Novaresi’ from Piedmont. To finish, 14-month-old Olde Remeker cheese with onion compote and rye bread, plus a delicious carrot and sea buckthorn tart with cocoa and lemon meringue. This original kitchen cooks in a contemporary and flavorful way using pure and local ingredients, and you can truly taste it. Dick Soek’s Piloersemaborg rises two places to number 65.

This authentic 17th-century manor house belonging to Dick and Hilda Soek in Den Ham is beautifully situated in the expansive Groningen countryside, at the end of an impressive tree-lined avenue, boasting its own vegetable garden, fruit trees, chickens, and a luxury bed & breakfast. In the historical period room overlooking the farmland, we enjoy a pleasant glass of prosecco as an aperitif. Accompanying appetizers include beef tartare with elderflower-marinated beet, boiled Marabel potatoes with bottarga and seaweed, and a thin pancake filled with risotto and herbs. If you're lucky, Chef Dick and his team serve their legendary Italian lunch on Sunday afternoons. Their passion for Italian cuisine stems from the chef-owner’s – unfortunately cut short – professional cycling career: his Italian soigneur taught him the culinary secrets of the country. To start, smoked turbot with cod tartare and beet-marinated anglerfish, alongside stuffed squid. Everything is exceptionally fresh, expertly prepared, and served with a delicious glass of – another Italian detour, as we discover – Verdicchio dei Castelli di Jesi 2016, which pairs perfectly. The main course is boiled Bologna-style sausage with red lentils, braised lettuce, and liquid polenta. Delicious indeed. Just like the intense, dark red Nero d'Avola Terre Siciliane 2016 that Hilda pours for us. For dessert: rice cake with hazelnut ice cream and marsala sabayon. And with the coffee: Italian cookies, pumpkin mousse with almond shortbread biscuits, and filled choux pastries with beet mousse. Wonderful! The Piloersemaborg team is buzzing with energy. Yet, despite this, it drops to rank 67.

The farmhouse manor run by Dick and Hilda Soek features several authentically furnished period rooms, in addition to standard overnight rooms. Inside the former threshing barn is a spacious dining area. You walk through the kitchen garden to enter, after which a culinary celebration begins centered on organic and regional quality produce. The chef cooks inventively and creatively with northern ingredients, such as Wadden shrimp and fish. Hilda is a down-to-earth hostess who skillfully attends to guests alongside a few assistants. Paired with a glass of house-pressed apple cider, we enjoy a cheese croquette, a regal Wadden oyster with horseradish and sea aster granita, and a bowl of watercress and white radish soup. Two starters are offered: beetroot fermented in kombucha with hazelnut, dill, and a sauce made from Groningen rapeseed oil. A delightful dish accompanied by a young French Chardonnay. And an organic pork terrine with pickled carrot, leek, and chervil. Classic and perfect, beautifully balanced. In the glass, a light red Rhône wine. The sole truly earns the classic designation. The fish fillet, perfectly cooked and bursting with flavor, comes with a vegetable tart, cockles, shrimp in a butter sauce, and braised red shallots. A full-bodied Chardonnay from Burgundy pairs perfectly with it and is generously refilled. Beautiful regional cheeses from goat, cow, and sheep, along with a panna cotta set with rhubarb jelly, complement the excellent dinner. The only point of criticism is that attention to wine is sometimes somewhat secondary to the food. It drops two places to 66.