Dorset

In the center of Borne, Dorset is housed in a distinctive building. Inside, a relaxed atmosphere prevails with modern furnishings and subdued lighting. The acoustics are pleasant: conversations from other guests are audible but never intrusive, and the background music remains soft and atmospheric. The kitchen follows a modern French style, emphasizing local products and a 'no waste' philosophy. The menu is seasonal and offers a choice of four to eight courses, with an additional dish served at the chef's table when ordering six or more courses. We opt for five courses. The aperitif consists of a glass of champagne, accompanied by freshly roasted almonds and an amuse-bouche featuring a tiger prawn with goat cream cheese. These are followed by (slightly dry) warm bread rolls, served with butter and coarse sea salt. The starter is a sea bass and pineapple tartare, nicely refreshed by citrus, but cut too coarsely and paired with a salmiac jus that unfortunately falls flat. Paired with it is a local Kött rosé made from Sauvignon Gris and Pinot Noir from Deurningen, fresh and soft, complementing the dish well. The main course features a piece of beef from Koeien van Jelle, combined with red beet and poultry jus. A separately served hollandaise is rich and flavorful, one of the better ones. The Gamay-based Fleurie is a successful pairing with the freshness of the beet. The dessert brings chocolate mousse with banana, tonka bean, and salted caramel, enriched with freshly shaved black truffle. However, the Sangiovese dessert wine is slightly too heavy alongside this rich combination. To conclude, a generous assortment of sweets appears, ranging from whipped cream truffles to homemade bitterkoekjes. Service is led by Demi Rosenkamp. She and the team are friendly and welcoming, and the pace of service is well managed. All in all, Dorset offers a pleasant evening with regional accents and several standout dishes.

In a historic building in the heart of Borne, Willem Dankers cooks with precision and attention to the season. The foundation is classic with international influences and especially products from the surrounding area. You can choose a multi-course menu, with or without...

Restaurant Dorset van echtpaar Willem Dankers en Kitty Leurink is gevestigd in een statige villa in het centrum van Borne, in het verleden in gebruik als het gemeentehuis. Het interieur is chic, eigentijds en behaaglijk en je voelt je als gast meteen welkom. Hoewel Willem kok is, wordt de keuken grotendeels bestierd door de jonge en ambitieuze chef de cuisine Davy Roord, die in 2024 de titel Masterchef 2024 op Mallorca wist binnen te slepen. Hij kookt een hoogwaardige en inventieve keuken met Aziatische accenten en seizoensgebonden ingrediënten afkomstig van regionale leveranciers. Davy hanteert het principe van no-waste, ofwel, weggooien van eten is niet nodig. Er is keuze uit een Dorset Flavours Menu en een volledig vegetarisch menu met groente in de hoofdrol, beide oplopend van vier tot acht gangen. En voor de liefhebber zijn er specials als eendenlever met Munster, truffel en stroop en verschillende soorten kaviaar. Het welkom aan de deur is verwarmend en de bediening is er alles aan gelegen het de gast optimaal naar de zin te maken. Het voelt bijna een beetje als familie. Bij ons aperitief bestellen we oesters met een oosterse infusie en die zijn verrukkelijk. Een fijn begin. We proeven van dikke IJsselmeerpaling, met een lekker pitje door toevoeging van jalapeño, met citroen en bonito. We worden bijkans van onze stoel geblazen door een heel erg goed bereide zwezerik die precies dat flinterdunne krokante van buiten heeft en een fluweelzachte binnenzijde. In het glas een dieprode Italiaanse Passimento Rosso met zachte tannines en een soepele ronde afdronk. Dorset is een heerlijk adres; wel handig om te weten dat ze drie dagen per week geopend zijn, op donderdag, vrijdag en zaterdag.

Located in the charming village center of Borne in a chic villa from 1895, built by a textile manufacturer. The spacious, atmospheric, and well-appointed dining room does not feel bulky, as it is divided into several distinct areas. Room dividers partially separate the different sections. Noteworthy are the tasteful lamps, some of which are crafted from wood and shaped like shells. Willem Dankers, owner alongside his wife Kitty Leurink, moves about the restaurant with ease, but leaves the cooking to executive chef Davy Roord and his team. His culinary style is modern and light, with sustainability serving as the guiding principle. Two menus are offered, one of which is entirely vegetarian. Guests can choose the number of courses themselves, ranging from four to seven. The start is excellent: a salsa of Tasty Tom tomatoes, served with slices of starfruit and a ginger-rhubarb compote. Freshness comes from the starfruit and rhubarb, while the salsa and ginger provide a nice kick. We are downright lyrical about the middle course: a delightful baba ganoush served with an equally tasty garden herb sauce and pumpkin roses. What a flavorful dish, featuring beautiful contrasts: the roasted and pureed eggplant – umami! – and the herby, creamy sauce versus the pleasantly tangy pumpkin roses. Less successful is the other middle course: a tapenade of dry-aged pork cheeks with beet mousse. The promised fennel flavor is noticeably absent in this far too sweet dish. The cheese course also fails to truly win us over. The brie ball wrapped in truffle is almost buried under a bed of arugula, accompanied by a port-soaked fig on a separate small plate. Fortunately, the dessert returns to top-notch quality. Strawberries, pistachio cake, kefir mousse, and meringue come together in a harmonious, flavorful combination. The pace of service could use a bit more attention. While the initial courses arrive promptly, we have to wait quite a while for the main course. Some fine-tuning is needed here and there.

Formerly the town hall of Borne. Today, this beautiful villa houses a gastronomic gem that seats just over eighty guests. The interior is modern chic yet certainly not stiff, and the atmosphere is intimate. Owners Willem Dankers and Kitty Leurink are keen to make their guests' experience as pleasant as possible. They prepare exquisite dishes using high-quality products from local and regional suppliers. The menu is not overly extensive but offers ample choice, including for vegetarians. Welcome bites such as a warm morel mushroom soup with truffle oil and a yuzu-marinated oyster set high expectations. From the kitchen of chef Davy Roord come two generous portions of tong sole. Beautifully presented in a blue shell on a bed of couscous, accompanied by green asparagus, radish, eel strips, various edible flowers, lamb’s lettuce, dots of pea mousse, along with sauce and shellfish foam. Later, we are offered an additional portion of tong sole with eel on a long, dark blue dish, equally adorned with elegant garnish, foam, and sauce. The same wine is poured here as with an earlier scallop dish, but the 2020 French Domaine Masse can scarcely keep up with the complex flavors of this course. For the cheese course, suikerbrood crostini with melted Epoisse cheese topped with black truffle, Dankers pours a fitting glass of Artuka 2020, a Rioja from Arturo and Kike de Miguel Blanco from Baños de Ebro, without much explanation. With coffee, six homemade friandises are served, among which the bitterkoekjes remain a lasting favorite. The value for money is excellent, though the wine experience could be highlighted a bit more.

Hip, trendy, and distinctly urban. A hotspot for millennials, affluent residents, and visitors. Sitting down with Kitty Leurink and Willem Dankers at Dorset is always a refreshing surprise. The kitchen staff has since been bolstered by culinary talent Davy Roord. They have revamped the menu, translating classic French cuisine into a modern interpretation. Marinated horse mackerel with rhubarb, grilled avocado, pearl barley, and an herb vinaigrette with hung yogurt melts in the mouth. A delightful creation with bright acidity and a rich, fatty fish complemented by a subtle julienne of rhubarb. The Pinot Grigio from Borga in Veneto pairs seamlessly. The pièce de résistance is braised sole fillet in its own jus, aromatized with PX sherry, and served with pearl barley and a delicious puree of kohlrabi and salsify. Portions are generous. The accompanying Fat Baron Shiraz from Portugal should have been served slightly cooler. The raspberry dessert with tarragon and snap peas falls short. It sounds intriguing, given the mention of snap peas, but they’ve been replaced by wild spinach, which adds nothing. Tip: introducing a non-alcoholic pairing option would be a smart move to broaden the beverage selection.

Located in a particularly beautiful Art Deco villa in the center of Borne. Originally named Elisabeth, it was built in 1895 on commission from textile manufacturer Albert Spanjaard. Since 1930, the villa has served as a town hall, and today restaurant Dorset is housed within this national monument. For quite some years now, owner-chef Willem and hostess Kitty Dankers have been at the helm, offering a warm welcome and a well-balanced cuisine. The dining room is located on the first floor and boasts a chic, atmospheric setting with beautifully arranged tables. The menu offers a selection of dishes from which a customized menu can be assembled. From the chef's table, we observe the kitchen team working with intense concentration. The service staff, led by Kitty, moves unobtrusively through the dining room and provides knowledgeable descriptions of each dish. Dorset is a beloved wedding venue, and given the stunning location and lush surroundings, it's hardly surprising. A wonderful spot!

Dorset, run by Kitty and Willem Dankers, is housed in a breathtakingly beautiful art deco building with a chic appearance. Thanks partly to this, it has since become a beloved wedding venue. That is certainly also due to all the exquisite dishes that leave Chef Willem’s kitchen. After a warm welcome from hostess Kitty, we are served snacks and amuse-bouches with our aperitif. The passion fruit and peanut cake tastes surprisingly delicious. The menu features dishes from which you can assemble your own selection according to your preference. We are seated at the chef’s table and can watch everything happening in the spotlessly clean kitchen. The MRIJ ‘steak tartare’ with Bastiaanse goat cheese, sorrel, green apple, and cucumber is fresh and richly flavored—a classic in a new guise. A glass of Chenin Blanc pairs perfectly. The foie gras with soy and duck leg confit is beautifully presented and once again exceptionally well-seasoned, offering a fine balance of sweet, sour, salty, and a hint of bitterness. It is a pity that the glass of Twentewijn, Solaris 2017 does not pair optimally. The vegetarian main course is spicy cauliflower with ginger and tomato, personally brought to the table by the chef. The cauliflower is cooked al dente, and the portion size is somewhat modest. Kudos to the service staff, who flawlessly carry out their duties under Kitty’s inspiring guidance. And as a nice touch: we receive a small bag of bitterkoekjes to take with us when we leave. Delicious!

In a beautiful art deco building right in the center of Borne, this charmingly furnished restaurant by Willem and Kitty Dankers is situated on the first floor. During our visit, much of the furniture had been moved to the balcony terrace at the rear of the villa to take advantage of the lovely summer evenings. The menu features small dishes that can all be ordered at the same price, allowing guests to compose their own tasting menu. Hostess Manon Vrijs escorts us to a beautifully set table. We begin with a delightful combination of crab and foie gras accompanied by radishes and pak choi. From the small, curated wine list, we select an organic wine that pairs perfectly. The organic Fiano from Italy’s Puglia region is fresh and flavorful. The well-seared tournedos with garlic sauce is subsequently served without a vegetable garnish. Instead, we receive fries with mayonnaise. The glass of red Jumilla Finca Bacara 2015 compensates for this omission thanks to the fruity smoothness of the Spanish Monastrell grapes. Unfortunately, the nicely cooked turbot on the other plate also arrives without a side dish. The delicious dessert of yogurt ice cream with mandarin and hazelnut does not quite make up for it. It is regrettable to note that the establishment no longer reaches the heights it once did. For this reason, Dorset is being removed from the Lekker Top-100, partly due to the rise of new talent.

After a kitchen fire in this Victorian villa, a clever solution emerged: a food truck was placed in the parking lot. A good idea from owner-chef Willem Dankers, as guests could simply continue visiting. In the meantime, they have moved away from set menus, offering around fifteen smaller dishes instead. At the same time, the Twente-based establishment (aside from service) appears to be recovering from the downturn we noted last year. Following an amuse-bouche of lemongrass, cucumber, Dutch prawns, and tonka bean chips, the starter arrives: endive served upside down with truffle, époisses cheese, and apple. A tasty and fresh combination of flavors. On the other plate, sea bass ceviche with cauliflower and hazelnut. Also flavorful, fresh, and nicely presented, accompanied by a glass of Spanish Montespina Blanco made from Verdejo grapes from the Rueda region. Next, two excellent main courses: lamb loin and veal cheek. The lamb served with grilled asparagus, nut cream, and house jus. Perfectly cooked, wonderfully tender, excellent jus, and beautifully plated. The veal cheek is slow-cooked until tender and served with baba ganoush (a salad of charcoal-grilled eggplants), spicy Thai sriracha sauce, and mushrooms. A good combination of flavors, delightful doneness, and appealing presentation. In the glass, a dark red Monastrell from Jumilla unfolds. Round and powerful, the Spanish version of the French Mourvèdre. For dessert, we taste rhubarb structures with strawberries, vanilla cream, and cookie crumbs. Fresh and full of flavor. Finally, a few tips for the service: describe the dishes when you serve them, and also pour water and wine afterwards. Dorset slips one place to 90.