De Havixhorst

The story

De Havixhorst Restaurant Review in Meppel | Modern Dutch Dining

The Kitchen and Local Sourcing

De Havixhorst in Meppel approaches modern Dutch cuisine with a focus on hyper-local sourcing and seasonal experimentation. Chef Eric Paul Klinkenberg builds his menus around vegetables and fruit harvested directly from the estate’s gardens. Dairy arrives fresh from De Melktap in Nijeveen, while the kitchen utilizes wild game from the Reestdal forests and beef raised by their neighbor Aunt Koosje. This approach allows him to craft dishes that highlight the flavors of the surrounding landscape rather than relying on imported staples, establishing a distinctive regional Dutch dining identity.

Seasonal Plates and Foraged Flavors

Guests often begin with house-smoked salmon or cold preparations featuring bear’s garlic picked during spring walks. Main courses regularly feature the rich, marbled texture of Scottish Highland beef or the distinct flavor of locally caught pikeperch. Dessert service shifts seasonally, frequently incorporating dark chocolate blended with wild herbs and nuts gathered from Het Moeras food forest. These components transform simple farm produce into precise, refined plates that reward careful attention to detail.

Historic Architecture and Gardens

The dining space sits within a main building dating back to 1753, originally constructed as a fortified farmhouse before becoming a knightly residence. Chris and Fleur Wijland restored the property between 1979 and 1982, preserving the authentic baroque layout while installing modern comforts. Neatly set tables glow under candlelight, creating a quiet backdrop against stone walls and high ceilings. The commitment to sustainable sourcing earned the estate two radishes in the 2026 We’re Smart Green Guide, reflecting a genuine dedication to local ecology alongside culinary excellence.