Restaurant De Vanenburg

Located in a 17th-century castle and surrounded by a beautiful castle garden, Restaurant de Vanenburg offers a unique setting for an evening out. The kitchen, led by Chef Richard Broersma, is French-inspired with international influences and focuses on seasonal produce. We are served a cava from Catalan winery De Pró along with two amuse-bouches. The first is a carrot meringue with orange jelly, carrot tartare, and a ginger cream. The second is a glasswort mousse with land caviar and a tomatino. A very flavorful start. The menu features tasting menus with increasing numbers of courses, and there is also a fully vegetarian option available. The first starter is a hamachi tartare accompanied by lightly seared hamachi. These two different textures complement each other beautifully. It comes with a dollop of creamy avocado ice cream. This flavor surprises and refreshes, while the soy gel and the crisp element provide umami and texture. Wakame rounds off the dish with a subtle salty note. A fantastic start to our meal. The wine is a 2023 Austrian Grüner Veltliner from Winzer Krems. Well chosen. The fried celeriac in a parmesan cream sauce with a miso and Madeira jus, topped with miso gel and a cheese crisp, falls somewhat short. It features heavy flavors, little variation in textures, and an unappealing presentation. However, this is completely redeemed by the beautifully pink-roasted veal shank served with duxelles and whole mushrooms. Its layered preparation brings to mind a Beef Wellington. It is accompanied by crispy-cooked brisket, roasted bimi, a baby onion, and another crisp, this time made from Jerusalem artichoke. The balsamic jus delivers a flavor explosion. Kudos to the host and sommelier Marco Verhoeven, who clearly knows his craft inside out. A welcoming establishment.

Located on the 17th-century estate is Castle De Vanenburg, which houses a hotel, while the stylish restaurant occupies the rear conservatory. The outbuildings feature a bistro and the conference center. Alongside the view of the beautiful garden, the conservatory is also distinguished by its stunning stained-glass ceiling. Chef Richard Broersma and his team craft high-quality dishes following French and international culinary traditions. Several multi-course menus are available. Additionally, several classics can be added to the menu for a supplement or ordered as an alternative course. The bread is complimentary, and the crispy roll is simply irresistible. Pre-seared sea bass with eggplant, garlic, thyme, and pine nuts. A wonderful start, and the complimentary wine—a fruity Spanish Codorniu Albarino Organic Wine—pairs beautifully. The mushroom mousse with phyllo pastry, black garlic, and saffron cream is equally well-balanced. The plating is elegant and meticulous. The service, led by host-sommelier Marco Verhoeven, varies in experience, but every staff member goes out of their way to ensure a pleasant dining experience. This is followed by gently cooked chicken with polenta, corn, red onion, and curry. A robust jus is poured at the table. My table companion samples a vegetarian main course: endive with citrus, quinoa, carrot, fermented red onion, and roasted carrot jus. The vibrant presentation is striking. The endive is grilled, which slightly mellows its natural bitterness. The citrus element, featuring grapefruit, is an unconventional pairing, but it works surprisingly well. With the coffee come four delicious friandises and fudge, which we help ourselves to with a spoon and serving piece; it is definitely worth the bike ride. A lovely spot.

A beautiful historic 17th-century estate situated in the countryside. Alongside the restaurant, it also houses a hotel and conference center. The chic dining room is located in the conservatory at the rear of the castle, featuring a distinctive stained-glass ceiling and views of the meticulously maintained castle gardens. The tables are carefully set. From the kitchen of Chef Richard Broersma, who cooks at a high level, come flavorful dishes inspired by French cuisine with occasional modern touches. Guests can choose from an à la carte menu as well as surprise tasting menus. The wine list is nicely compact, featuring mostly Old World wines and selections available by the glass. The welcome from hostess-sommelier Merel van der Leij is hospitable, relaxed, and very warm, and she maintains this throughout the entire evening without missing a single detail. Paired with a glass of dry, fruity Sancerre from Hubert Brochard in the Loire, we are quickly treated to lovely amuse-bouches such as tomato flan with vodka pearls, tomberry tomatoes, and celery. A playful twist on a Bloody Mary. For the starter of thin slices of monkfish with kaffir lime, wasabi prawn crackers, cucumber, toasted rice, and yellow curry ice cream, we enjoy a delicious Chilean Gewürztraminer from the Valle del Rapel. The monkfish is a bit flat in flavor and could use a touch of acidity. The asparagus with morels, potato crisps, wild garlic oil, and smoked buttermilk foam is excellent. Truly, every bite is a delight. The main course consists of crispy-cooked brisket with oxtail, a 63-degree egg yolk, and a sour bomb, drizzled tableside with a sublime jus made from caramelized garlic. Exquisite. In the glass, a 2021 Côte du Danube Pinot Noir from Bulgaria. Full-bodied, intense, smoky, and harmonizing beautifully. We finish with a refreshing dessert of rhubarb, lemon curd, olive oil cake, and yogurt ice cream with fresh thyme. Although we are already quite full, we simply cannot resist the house-made petit fours that are offered. What a treat! A highly recommended spot.

The location alone is worth a visit. Restaurant De Vanenburg is located within the impressive castle of the same name. The dining room is situated in the rear conservatory, and the stained-glass ceiling and the view over the lush garden are absolute eye-catchers. No wonder it is a beloved wedding venue. That said, let us turn to the culinary work of chef Richard Broersma and his team. Here, they cook at a high standard. It was busy during our visit, with many hotel guests as well as couples out for a relaxed evening meal. Broersma offers an innovative take on classical French cuisine. After the asparagus mousse amuse topped with a mini egg yolk and parsley, the dishes follow one another in quick succession. The seared tuna with ponzu gel, avocado cream, and a wakame sponge, accompanied by a crispy-fried oyster, is not only a delight for the palate but also a feast for the eyes. In the glass, a Grüner Veltliner 2020 from Niederösterreich. This is followed by gently cooked beef cheek steak with artichoke cream, charcoal-cooked potato, and paprika jus. The Monastrell 2020 from Jumilla by Finca Luzón Roble pairs harmoniously. To finish, a lovely selection of cheeses from the extensive cheese trolley, featuring a red-veined Carré de Saulnois and an aged, spicy farm cheese Romero from IJsselstein. One point for attention regarding the service: the staff could bring a little more soul to their guest interactions.

Restaurant De Vanenburg is part of the eponymous castle, which also houses a hotel and a conference center. The classically decorated restaurant is located in the conservatory at the rear of the castle, where the stained-glass ceiling and the view over the beautiful 17th-century tree garden lend it real distinction. Chef Richard Broersma and his team maintain a high standard, cooking French-style with seasonal produce. The wine list is extensive and organized by color. For the starter, there is sea bass tartare with dashi sauce, cucumber, and wasabi. It is an elegant and refreshing dish that is beautifully presented. We continue with excellently pan-fried turbot fillet accompanied by a classic, full-bodied, and rich beurre blanc, green asparagus, fennel, tomato, and saffron rice. The vegetarian curry with jackfruit and yogurt sauce is good but looks somewhat less appealing. The dessert of yogurt ice cream with apple compote and meringue is delicious. Flowing effortlessly into the glass is a perfectly complementary French dessert wine, Pacherenc du Vic-Bilh. One point for improvement: the service staff could acquire more knowledge about the menu—being able to explain the wines they pour, knowing the ingredients in each dish, etc. See you next year!

Debuted in this guide last year. Located on a beautifully situated historic country estate is the seventeenth-century castle of the Baan family. The restaurant is housed at the rear of the castle in a later-added garden room. The highlight is the stained-glass ceiling, which creates a distinctive play of light. The view over the carefully maintained castle gardens is magnificent. Here, French cuisine is prepared using as many seasonal vegetables, fruits, and herbs from their own garden as possible. There is a concise lunch menu, an extensive dinner selection, and a separate children’s menu for younger guests. The menus clearly state, among other details, that water and bread are charged separately. Set menus are also available. Beautifully presented dishes are served, and the portions are generously sized. Suitable wines are served alongside upon request. At Castle De Vanenburg, (large) business meetings with lunch or dinner can also be hosted, and overnight accommodation is available.

Located in a rural setting on a beautiful estate, more precisely in the 17th-century castle of the Baan family. The restaurant is housed in a later-added garden room featuring a characteristic stained-glass ceiling, and the view of the meticulously maintained castle gardens is truly phenomenal. Tables are left unset. French cuisine reigns supreme here. The menu offers a wide selection. It also notes that both bread and water are available for an additional charge. Good to know in advance. The marbré of guinea fowl and duck liver is classically prepared by head chef Richard Broersma, as is the well-cooked roe deer with venison stew in its own jus. A delicious dish accompanied by lovely garnishes of roasted sweet potato, shallot tarte tatin, and beetroot. In the glass, a somewhat bold Italian Shiraz from Feudo Arnacio. The portion sizes can safely be described as generous, and the presentations are refined. Raspberry panna cotta with raspberry sorbet on almond biscuit, alongside a ginger beer mousse garnished with fresh raspberries and almonds, provides a delightful sweet finish. The accompanying sparkling white Petalo Moscato 2016 from Bottega, Veneto, Italy, is a perfect match. Finally, homemade friandises served with fresh mint tea. Kudos to the young service staff who exude enthusiasm and engagement, making us feel very welcome as guests. A fine new addition to this guide.