Holsterhof

The drive alone to this charming restaurant run by owner-chef Kaj Landman and his hostess Lissa ten Berge is an experience in itself, as the picturesque fields of Posterholt are a balm for the soul. It proves to be a prelude to an evening filled with culinary refinement. The restaurant is housed in Lissa’s grandfather’s former farmhouse, now transformed into a warm, inviting atmosphere with a touch of luxury. Kaj’s cuisine is deeply rooted in French tradition yet dares to look beyond it, with Asian influences adding surprising accents. The lunch begins with a glass of Premier Cru Champagne from Monmarthe, perfectly paired with three refined amuse-bouches, including a tartelette with pickled kohlrabi and an adventurous pani puri topped with filet américain. Each subsequent dish is thoughtfully crafted. The roasted avocado with mackerel tartare is a beautifully balanced dish of richness, freshness, and depth. The red mullet excels in subtlety, its bisque infused with rooibos tea providing an unexpectedly floral finish. The sole fillet is enhanced with morels and a sauce of pickled lemon and saffron. A beautiful interplay of ingredients. The lamb, served in two preparations, showcases technical mastery. Tender yet robust, it is beautifully contrasted by yakimiso-glazed eggplant and a surprising verjus gel. To finish, the dessert is a true feast for chocolate lovers: a multi-layered Manjari chocolate bar featuring varied textures and temperatures, completed with a warm mousse and pistachio ice cream. Add to this a heartfelt approach, impeccable pacing, and an absolutely well-balanced price-to-quality ratio. A destination you will undoubtedly want to revisit often.

Restaurant Holsterhof is located on the site where hostess Lissa's grandfather once had a farm that her parents later converted into group accommodation. Inside, a relaxing, atmospheric and modern interior was chosen. Remarkable...

Located in the rural outskirts of Posterholt in a wooded setting lies restaurant Holsterhof. The fresh, sleek, and modern interior is dressed in shades of green, featuring exposed wooden beams and an anthracite stone floor. With a glass of Prosecco from Veneto, Superiore di Valdobbiadene, we are served three welcome bites: a cauliflower and piccalilly bonbon, a beetroot meringue with smoked eel and bonito flakes, and a pani puri with filet américain and pistachio. The tone is set! You can choose between two set menus here; à la carte is not available. Yellowtail kingfish arrives with yogurt-white bean sauce, kimchi sesame, yuzu gel, pickled radish, and raw apple. Super fresh, with a lovely flavor profile and perfectly balanced. The Auxerrois 2022 from Wijngoed Thorn pairs excellently with it. The house-made brioche bread and later a multigrain roll taste excellent and are served with olive oil, cultured butter, sea salt, and a beurre noisette butter. We continue with cod accompanied by XO-smoked eel sauce, potato rouille, and sea vegetables. This dish is also completely on point; it truly brings a smile to our faces. The poured Verdicchio from Fattoria Nannì in Italy falls a bit flat; something a bit more robust should be served. The main course features lamb fillet with asparagus, 'nduja, and pommes Anna. Perfectly cooked, the sauce is well-balanced without the spicy 'nduja overpowering it. We finish with white chocolate filled with sweet carrot, marshmallow, and a quenelle of yuzu ice cream. Surrounding it is a coconut sauce. Wow, what a surprising and delicious dessert this is. The pacing is excellent, and we have absolutely nothing to complain about regarding the expertise of hostess Lissa Landman-ten Berge. Her partner, Kaj Landman, works in the kitchen and handles his duties with great flair. A wonderful spot. Welcome to Lekker!