De Keuken van Arragon

The Kitchen of Aragon is welcoming, the prices are reasonable, and the cuisine is pleasant, without frills, modern and creative. We see complexity on every plate, experience an excellent flavor balance, and find craftsmanship in the preparations. A starting point...

Owner-chef Herco van Arragon and his partner, hostess and accomplished wine expert Cynthia Busscher share a passion for the culinary craft, hospitality, and guest-friendliness. For years, this kitchen has consistently delivered pure, reliable cuisine that is always surprising and of the highest standard. Everything is made in-house, from bread to ice cream and bonbons. The intimate restaurant feels comfortable and appears meticulously maintained. A surprise dinner unfolds course by course. Paired with a beautiful glass of Italian Chardonnay from Ardea Alba (the great grey heron), the meal begins with flavorful amuse-bouches, including marbled Drents nagelhout with duck liver mousse, served atop a fennel and grapefruit salad dressed with grapefruit and olive oil. A parmentier soup with chives and caviar is served alongside a slice of marinated salmon, garnished with radish, cucumber, onion cream, a truffle potato crisp, and a quenelle of mustard seed ice cream. Exquisitely refined and beautifully presented. Next comes turbot with Dutch prawns on sea samphire, accompanied by potato mousseline and watercress sauce. A nice touch is the provision of dedicated fish cutlery. The duck breast from the main course is flawlessly cooked and accompanied by a tartlet featuring broccoli purée, green beans, petit pois, and a parsnip panna cotta in its own jus. To accompany it, a glass holds a peerlessly beautiful Montanha Vermelha DOC Alentejo Vidigueira 2021, a red wine from Portugal. To finish, a parfait of advocaat with apricot compote, pistachio and dark chocolate sponge cake, and chocolate-vanilla jelly. A perfect hit.

Located on the edge of the Spaarbank forest lies the charming restaurant De keuken van Arragon, featuring a beautiful garden that is perfect for lingering on lovely summer days. Owner-chef Herco van Arragon has been serving a pure cuisine here since 2007, featuring vegetables from his own garden and daily fresh local produce. There is no set menu; instead, guests can choose from surprise menus across various price ranges. Everything is made in-house, from bread to ice cream and bonbons. Hospitality is held in high regard, and Cynthia Busscher is a natural hostess, blessed with an extensive knowledge of wine. After a parade of delicious and beautifully presented amuse-bouches, we sample lightly marinated salmon served in an avocado ring alongside salmon tartare with Indian cress, radish, and a green herb sponge cake. At the table, it is drizzled with a dressing of buttermilk, olive oil, and green herbs. Paired with a beautifully matching Geierslay Trocken 2023, a Gewürztraminer from Wintrich-Mosel. Next comes skate wing on rendang with white cabbage, sweet potato purée, and an apple and curry jus. A bold yet highly flavorful combination, against which the accompanying white wine, Peyre 2022 Gusto, barely holds its own. This is followed by rosé-roasted veal shank from the barbecue, accompanied by a tartelette filled with pea and mint mousse, topped with garden peas, double-cooked broad beans, snap beans, and grated summer truffle. A refined little gift on the plate. Coffee can be ordered with or without friandises, but save room because they are delightful. We will definitely be back tomorrow for the pure chocolate lollipop filled with nutmeg and lemon ganache, finished with musket seed.

Located in a wooded area just outside the Drenthe village of Fluitenberg, owner-chef Herco van Arragon and his partner, hostess and sommelier Cynthia Busscher, have been running a very solid restaurant here for several years. They cook with the finest ingredients and make everything in-house. Vegetables are grown in their own garden whenever possible. Guests dine comfortably in a warmly appointed, classically styled dining room that features subtle modern accents. The acoustics are pleasant, and the view of the surrounding woods brings a sense of calm. There is no à la carte menu, but you can opt for a multi-course surprise tasting menu. Vegan dining is not an option. The chicory soup, served as a starter bite, offers a pleasant bitterness. The subsequent amuse-bouches—such as beetroot meringue with onion and mustard cream, cheese puffs with basil mayonnaise, duck rillette, and eel served on a mini sauerkraut mash—promise an evening filled with culinary delight. Crisp pan-fried cod served on sea beet is accompanied by velvety sweet potato purée and a silky butter sauce. Classic and refined, the dish harmonizes perfectly with the South African Rosenhof Oaked Chardonnay 2022, which is fresh on the palate with a buttery finish. Tenderly cooked beef from the Vechtdal region in its own jus with parsnip and mushroom duxelles is paired with a Slovenian wine, the Cultus Red 2022. This selection complements the dish seamlessly; Herco crafted the recipe at Cynthia’s request specifically so that this wine could shine. The generously portioned cheese board, with its beautiful progression of flavors, is served with celery compote, fennel, and caramelized walnuts. The bill arrives promptly, and the value for money is excellent. So too is the genuine warmth shown by the hostess and her team.

Since 2007, owner-chef Herco van Arragon and his partner, hostess and sommelier Cynthia Busscher, have been steering the culinary direction in this atmospheric establishment. There is a chef’s table in the form of a large bar where the kitchen team puts the finishing touches on the dishes. Herco prepares classic cuisine with modern influences, using day-fresh ingredients from his father’s garden. Surprise menus are available, orderable in several courses. Everything here is made in-house, from bread to ice cream and bonbons. A selection of amuse-bouches is served, including duck breast smoked in a mini smoker at the table and served on mayonnaise with orange, red pepper, and brunoise of sweet-and-sour beetroot. Simply superb. The generous portion of pan-fried cod with the skin on comes with sweet potato puree, samphire, white asparagus, and butter sauce. Cynthia pours a beautifully matching crisp white wine from Mission Estate Winery in Marlborough, New Zealand. The generous portion of lamb is incredibly tender, cooked to a lovely pink, and accompanied by a rich vegetable garnish. The small jug of jus remains on the table, which we gladly pour over our plates. We wrap up with coffee and pastries, with the beautifully presented tiramisu cake leaving a lasting impression. An extremely welcoming and high-quality restaurant nestled in the Fluitenberg woods.

Tucked halfway among the trees stands this restaurant, helmed by owner-chef Herco van Arragon and hostess-sommelier Cynthia Busscher. The meal features three to seven courses, optionally accompanied by a pairing of water, wine, coffee, and sweets. Due to the surrounding foliage, the interior appears somewhat dim. The space is timeless yet comfortable. There is hardly anything but praise for the dishes and their matching wines. The only minor flaw is the skin-fried cod, which is borderline undercooked and requires finishing on the plate. Additionally, the sweet-and-sour foam served with the diamond haddock adds little to the dish. A full five amuse-bouches precede the menu. Each is a miniature work of art, demonstrating the chef’s craftsmanship. It is difficult to choose a favorite, but the gazpacho jelly with goat cheese pearls and home-dried tomato might be the best. The first course is equally delightful: pan-seared tuna cured in soy sauce, served with breadcrumbs and green herbs, cucumber mousse and rolls, a crispy white and black sesame seed biscuit, dollops of citrus cream, and Dutch shrimps. Cynthia pairs it with a crisp Domaine Octavie Sauvignon Blanc 2020 from Touraine. A standout dessert featuring sambal ice cream surprises the palate: freezing cold yet carrying a subtle heat.

Since 2007, owner-chef Herco van Arragon and his partner, hostess and sommelier Cynthia Busscher, have been running their charming and beautifully lit establishment in the Drenthe village of Fluitenberg, just outside the city limits of Hoogeveen. Hospitality is paramount here. Herco and his team prepare everything in-house, from delicious crispy bread to creamy ice cream and luxurious bonbons. Surprise menus featuring seasonal produce are offered, ranging from three to six courses. On Saturdays, only four-course menus are available. Everything that leaves the kitchen is top-quality, refined in flavor, exceptionally fresh, and generously portioned. Due to the coronavirus crisis, this restaurant also had to close, but Cynthia explains: “We focused on working on our business rather than in our business. It’s important not to let yourself get overwhelmed and to stay calm. We did not engage in any commercial activities during this period, only fun initiatives like a chocolate heart to boost morale. We sent our team home, and the restaurant remained closed. On a personal level, it made each of us stronger, and we had time for family and for each other.” Cynthia accompanies the meals with fine wines, which she cheerfully and warmly presents with expert knowledge. From wines with a special history crafted in a traditional manner to those made using modern techniques, and preferably those that are not widely available. A nice touch: the house wines served originate from the town of Aragón in Spain. If you would like to stay overnight, Herco and Cynthia can provide recommendations for lovely accommodations in the surrounding area.

Hostess and sommelier Cynthia Busscher welcomes us with open arms and leads us to our table in the beautifully decorated, bright restaurant. What comes out of the kitchen of owner-chef Herco van Arragon is quite impressive. An immediate compliment goes to the delicious house-baked bread. When asked if we would like anything extra, the choice is made quickly. The menu is a textbook example of hospitality. Upon unfolding it, Cynthia and Herco introduce themselves to you, followed by a description of how the day unfolds from 8:00 AM until 11:00 PM. Next, the prices for the surprise menus and packages are listed. There is also a choice of à la carte dishes. The starter features marinated salmon with Dutch shrimp. It looks like a little painting with beautiful colors on the plate, though we find the salmon slightly on the salty side. The veal from the barbecue for the main course is delicious, featuring a pleasant, not-too-overpowering smoky flavor. And what also puts a smile on our faces: there are 'real' vegetables served alongside instead of balms, jellies, and mousses. The dessert earns applause: blissful basil ice cream with rhubarb jelly, rhubarb compote, strawberry bavarois, and white chocolate meringue. The lightly alcoholic Brachetto Piemonte Grappoli Rossi from Cascina Pian d’Or 2016 pairs perfectly with the red fruits and the freshness of the basil. We are impressed by the original wine selection for the cheese board: The Rikiki “Elixir of the Angels” from Domaine Matray (a fortified Juliénas made from the Gamay grape) is exceptionally well chosen. Cynthia clearly knows what she is doing. The bill? It is more than fair for the quality provided.

The Herberg, run by chef-owner Herco van Arragon and hostess-sommelier Cynthia Busscher, has undergone a complete transformation. Alongside a beautiful new interior, the name has also changed: henceforth, we dine at De Keuken van Arragon. The restaurant feels more spacious with a soft and subdued color palette. New curtains have been hung, and the brown carpet has been replaced with a lovely wooden floor. Tablecloths are gone; the new chairs are modern, colorful, and very comfortable. A large wall mural depicts the owners in profile, while another wall proudly displays the new logo in king-size format. The kitchen’s foundation is built around a surprise menu. Additionally, there is a small menu showcasing signature dishes and favorite recipes from Herco and Cynthia. We start with tuna marinated in soy, ginger, garlic, and lemongrass, accompanied by Dutch prawns, grilled watermelon, soy mayonnaise, cucumber, prawn crackers, leek, and radish. It is beautifully presented on a uniquely shaped porcelain plate. Freshness radiates from the dish, and the flavors of the ingredients harmonize exquisitely. Cynthia serves a German Riesling from the Pfalz, Rheinhessen region, which pairs wonderfully with fish, crustaceans, and shellfish. For the main course—a tender piece of Irish beef loin served with assorted vegetables, parsnip purée, and a house-made jus—the chef plays it safe. The Italian Barbera d’Asti from Piedmont, a robust red wine that is round and full-bodied, complements it seamlessly. Kudos to hostess Cynthia, who flawlessly anticipates her guests' needs from the moment of arrival until farewell, ensuring they lack absolutely nothing.