De Salentein

Landgoed De Salentein, surrounded by greenery and water, exudes classic warmth combined with modern comfort. Round tables dressed in white linen and a homely atmosphere set the scene for a refined interpretation of South American cuisine, enriched with French and Dutch influences. Chef Rik Jansma prepares dishes using top-quality ingredients, including beef from his own cattle raised in South America from the finest local breeds. To complement the meal, SVH Master Host Robert Leussink gladly serves wines from their own bodega situated at the foot of the Andes in Valle de Uco. The menu is clear and well-organized, offering both à la carte selections and tasting menus of up to five courses. The four-course menu opens with Salentein premium beef tartare, served with potato croquettes, caviar, onion, and a Marigold egg. Every flavor harmonizes perfectly, and the plating is truly a visual delight. This is followed by slow-poached lobster in a creamy bisque with orange and amarillo pepper, accompanied by a perfectly matched Corte de Blancas. This elegant blend of Chardonnay, Sémillon, Sauvignon Blanc, and Gewürztraminer presents an aromatic bouquet with notes of grapefruit, apricot, lychee, and orange blossom. The sirloin takes center stage as the pièce de résistance, served atop brioche with truffle and foie gras; rich, full-flavored, and cooked to perfection. The dessert showcases three preparations featuring Mexican vanilla, with the crème brûlée particularly excelling in its refinement. Service is friendly and highly competent, with a comfortable pacing that allows guests to unwind and fully savor the experience. A welcoming destination for enthusiasts of classic gastronomy infused with a touch of South American passion.

The meat comes from their own cattle, and most of the wines are also from their own bodegas in Argentina. Typical South American flavors and dishes, but adapted for today with a European accent, signed by Rik Jansma and team. Salentein premi...

South American cuisine takes center stage at Landgoed Salentein, where you can sample approachable fare at Bodega Portillo and enjoy fine dining at Restaurant Salentein. Chef Rik Jansma prepares dishes using top-quality ingredients such as meat from Argentine cattle breeds, while SVH Master Host Robert Leusink pairs them with wines from the estate’s own vineyards at the foot of the Andes. The venue is chic, and the dining room is spacious, featuring excellent acoustics and ample privacy. The menu offers à la carte options, various set menus, and a selection of Salentein premium beef dishes. We start with a beef carpaccio topped with shaved truffle, a blend of fresh herbs, Provolone cheese balls, and a sauce based on the South American yellow amarillo chili. Our hostess Astrid pours a glass of Salentein Pinot Noir 2021 from the Argentine Uco Valley in Mendoza. This light red wine, made from 100% Pinot Noir, complements the spicy kick of the carpaccio well with its mild character. For the main course, the tournedos is served with a robust red wine jus and a garnish of celeriac, baked shiitake mushrooms, and sweet-and-sour pickled celery, accompanied by a modest portion of fries. Unfortunately, the tournedos contains too many sinews. After pointing this out, a replacement perfectly grilled tournedos arrives swiftly, along with a small jug of hot jus. The accompanying decanted deep red 100% Malbec Contra Cara from the Pedernal Valley in San Juan, Argentina, has low tannins, resulting in a velvety smooth finish, yet remains bold enough to stand up to the grilled tournedos. The cheese platter features four Dutch cheeses and one French variety. A touch more South American flair on the plate would have been welcome.

Since June 2023, Rik Jansma, formerly owner of Basiliek in Harderwijk, has been leading the kitchen team at Restaurant Salentein. The objective is to eventually bring a new, more refined side of Argentine cuisine to the fore. This second-largest country in South America plays the leading role in Salentein’s kitchen, featuring beef from Argentine breeds and wines from its own Argentine vineyards at the foot of the Andes mountains, where the winery Bodegas Salentein is located. Chic elegance fills the spacious dining room, where tables are generously arranged, dressed in spotless linen and fine crockery. The starter, lubina peruano, is the South American take on ceviche. A generous portion of sea bass, remarkably soft in texture with a subtle tang, garnished with horseradish mayonnaise, herring roe, and sourdough crisp. Simple, straightforward, made with top-quality fish. Next is remolacha envejecida seca, or Josper-grilled red beet. Bold in flavor with a delicate smokiness, served alongside fregola and an oregano jus. A red Gran Corte from Numina, a delightful wine with rich fruit notes and a long finish, accompanies the bife angosto, or entrecôte. Cooked medium, tender yet with a satisfying bite. This dish, too, is characterized by simplicity: meat, a fresh and peppery chimichurri, and a herb-infused crisp. For dessert, a scroppino of lemon ice cream with vodka, Salentein Sparkling, and mint provides a good balance between sweet and sour, alongside a creamy cheesecake on a cookie crumble base. And all of this comes at a very reasonable price. That’s exactly what we like.

Restaurant Salentein is housed in the former coach house of the impressive De Salentein estate belonging to the Pon family. Argentine cuisine takes center stage here. The meat comes from their own Black Angus cattle grazing on Argentine pastures, and the wines are sourced from their own winery, Bodega Salentein, located at the foot of the Andes mountains and from the higher-altitude province of San Juan. Guests dine comfortably in the modern yet chic dining room, where tables are set with linen. The aperitif, a brut rosé sparkling wine from Salentein made from Chardonnay and Pinot Noir, tastes excellent. The accompanying bites of crostini with salmon salad, olives, and a slice of ham are good, though we notice them on the bill later. Fine. For the starter, there is the ‘Salentein charcutería’ – presented on a tiered stand – featuring tartare, filet américain, bresaola, ossenworst, fuet, and beef salad. We can taste the supreme quality of the meat. This is followed by crispy pan-fried veal escalope and braised veal cheek with mixed beans, alongside tournedos served with some vegetables and a separate small bowl of fries. Meat clearly plays the leading role in the dishes; we miss well-crafted and surprising accompaniments. The crème brûlée for dessert is okay but not particularly surprising. So, there is room for improvement.

Beautifully situated in a natural setting: the stately Salentein estate of the Pon family business. Here you can choose between dining in the slightly more upscale Salentein dining room or more informally in the Bodega. The menu selections remain the same. There is a new chef of Argentine origin: Juan Novelli. SVH Master Host and sommelier Robert Leusink warmly welcomes us and escorts us to a lovely, meticulously set table. The menu focuses on Latin American cuisine, which makes perfect sense, as Argentina is the country where Salentein raises over 40,000 Black Angus cattle and where their own vineyard wines also come from. We are pleasantly surprised by a lime and gin-marinated sea bass with red grapefruit, avocado cream, fresh goat cheese, and crispy little gem lettuce. The stuffed tortilla with spicy chicken, peppers, black beans, and cheddar also goes down well. Both dishes are served in generous portions. The ribeye is grilled exactly to your liking, perfectly medium-rare, and comes with sides of pumpkin, zucchini, green asparagus, and cherry tomatoes, along with a delicious chimichurri. The Salentein Merlot Barrel Selection from the Uco Valley, Mendoza, completes the experience. Also great: the bill for the quality we receive is more than fair. Highly recommended!

Salentein is located in the former coach house of the De Salentein estate. This chic complex, owned by the Pon family since 1980, features a symmetrically designed facade and is set in a nature-rich environment. Upon arrival, you can choose to take your seat in the slightly more formal Salentein area or in the somewhat less formal Bodega. Both sections share the same menu. You are welcome here for a fine glass of wine by the fireplace, a delicious lunch, or an elaborate dinner. Salentein boasts its own cattle herd and wineries in Argentina, meaning they serve beef from their own livestock and pour wine from their own bodegas. Classics, chef's creations, fish, well-aged cuts of meat, garden-fresh delights, side dishes, and desserts are all listed on a separate menu. SVH Master Host-Sommelier Robert Leussink, who has been working at Salentein since September 2008, demonstrates impeccable hospitality, and guests are catered to in every way from the moment they arrive until they are seen out. A lovely venue that also features no fewer than three wedding locations. Just so you know.

The Salentein estate, part of the Pon family business, is set in a lush, natural environment. Housed in the former coach house is a spacious and brightly furnished restaurant. It’s stylish, slightly chic, yet very welcoming. Upon entering, we are immediately drawn to the selection in the wine shop of their own Salentein estate in Mendoza, Argentina, after which the restaurant takes its name. You can purchase the wines being served here. After a warm welcome from host and sommelier Robert Leusink, he leads us to a table by the window. Every seat is taken, and the service team is literally running themselves ragged. For the starter, we are delighted with a rich oxtail broth with pastry crust, alongside an excellent endive, apple, truffle, and egg salad. Excellent. The fried ravioli with pumpkin, walnut, porcini mushrooms, and nail cheese from the main course is quite heavy. The duck liver with the perfectly cooked tournedos should have been slightly less well-done. A glass of 2017 Salentein Malbec is poured alongside it; it is beautiful, full-bodied, and smooth. But then! The classic Crêpe Suzette dessert, prepared and flambéed tableside, earns applause. This is exactly how this classic should taste: sweet, tender, warm, with just a hint of bitterness. Simply divine. Compliments also go to the extensive wine list, which features not only Argentine wines but also selections from many other regions. The homemade, generously portioned friandises and the excellent coffee bring the evening to a perfect close.

On the edge of the Veluwe lies the stately and impeccably maintained De Salentein estate, owned by the Pon family. The restaurant of the same name is housed in the former coach house and exudes an authentic atmosphere. Executive Chef Henk Schuiteman works with meat from his own herd, and the wines come from the estate’s own bodegas in Argentina. Upon arrival, the door swings open in welcome, and we are warmly greeted by SVH Master Host Robert Leusink. The venue is bustling yet maintains a cozy ambiance. As we enjoy a glass of Salentein Sparkling as an aperitif, a small plate of freshly sliced romaine lettuce arrives promptly. We decide to follow the chef’s tasting menu, starting with a hand-cut steak tartare featuring capers, finely chopped shallots, mustard, and a poached quail egg. Paired with a glass of 2017 Salentein Sauvignon Blanc. This is followed by perfectly pan-seared sea bass served with mushroom duxelles, green asparagus, and truffle sauce. A beautifully crafted dish, though unfortunately the poured Lugana Classico falls short against such intense flavors. For the main course, we have rosemary-seasoned beef tenderloin with a rosemary and grilled vegetable sauce. It is cooked to perfection, and the Salentein Premium Beef is undoubtedly of top quality. The accompanying glass of Salentein Numina Gran Corte is a delight. It is a slight pity, however, that the pours are somewhat scanty. To conclude, we indulge in a tarragon parfait accompanied by a liquorice marshmallow and a glass of ten-year-old Graham’s Port served from a large bottle. Alongside the coffee, an extensive selection of pastries and confections is served, all of which vanish without a trace. Simply delicious!