Kasteeltje Hattem

Castle hosts Frank Keuten and Daan de Ruiter welcome you warmly to this small castle in the city park of Roermond. This national heritage building is situated in a park that also houses two national monuments: the National India Monument and the National Monument for Peace Operations. It is certainly peaceful here. Take your time browsing the very extensive wine list. The only thing missing from it are local products such as cheeses. The attractively priced wine list also offers plenty of choices. There are no amuse-bouches, but there is delicious fresh dark brown rustic bread. For the starter, a vegetarian waffle with harissa, falafel, hummus, and pomegranate. Simple but good. As an intermediate course, slightly overcooked turbot with grilled fennel, béarnaise sauce, and baked sugar lettuce. An oxtail pie arrives on the plate, adorned with a rosette of veal roast beef and pan-fried goose liver. What a feast. Especially with a glass of the 2020 Crianza by Heraclio Alfaro from Rioja alongside it. From the French kitchen of executive chef Carlo van Erve come classics such as sole à la meunière, whole lobster, and tournedos Rossini. The desserts dame blanche and crêpes suzette are also classic. Things get more exciting with marinated goose liver on toasted sugar bread, topped with shaved Guanaja chocolate and PX sherry! For those who prefer less sweet options, there is an à la carte cheese menu featuring ten different cheeses. Notably, the pistachio craze has also reached the cheese world. We taste the Piedmontese cheese Dubai Blu con crema pistachio. A blue-veined cheese enriched with Grappa di Nebiolina and pistachio cream. Very trendy in this neo-Gothic setting, where an overnight stay in a luxury hotel suite is also an option.

The small and charming Kasteeltje Hattem is located in Stadspark Roermond. Everything is beautifully maintained, both indoors and out. Through the spacious entrance, you pass the partially open kitchen of Chef Carlo van Erve, from which the entire menu is available for both lunch and dinner. Alongside premium dishes and the Hattem menu, the list also features meal salads, noodles, bar bites, soups, and sandwiches—what a great touch. We completely understand why this restaurant is fully booked on a Tuesday evening. Beyond the extensive menu, owners Daan de Ruiter and Frank Keuten are fantastic hosts. Their passion and enthusiasm are palpable. They don't do amuse-bouches, but delicious dark sourdough bread is always brought to the table. The first course doesn't keep us waiting long, and we savor duck leg rillette with pistachio, duck breast, pearl barley salad, and beetroot variations. A wonderful start, especially paired with the delightful 2022 Pinot Gris from Villa Wolf in Germany. Next comes skate wing with brown butter sauce, capers, almonds, mashed rocket, cauliflower purée, and baby carrots. Absolutely delicious! The White Stallion from Bulgaria complements it surprisingly well. The Iberian stew, pan-fried goose liver, polenta, sherry jus, and endive is bursting with flavor and features a robust jus. The highlight is the rose-seared veal loin, served with an oxtail croquette, broccoli compote, kohlrabi, pommes duchesse, morel sauce, and bimi. A harmonious dish that arrives generously plated. We wrap up with a classic: crêpes Suzette with orange and vanilla ice cream. Perfect as is. The wine policy here is incredibly generous; they pour freely alongside your meal (it doesn't show up on the bill), and even if you skip the wine pairing, a glass still appears on the table for a little taste. How wonderful!

For years now, Mr. Daan de Ruiter and Mr. Frank Keuten have presided over the idyllic Kasteeltje Hattem, situated in the green city park. It is a soothing and tranquil spot to completely disconnect. Many guests therefore book a weekend or a night in one of the eight luxury hotel suites housed in the former coach houses. Packages can be reserved for this purpose. As small as the castle is, so generous is the menu. Not only in terms of preparation, but also in terms of variety. From fairly standard fare at lunch to fine dining at dinner. We sit comfortably at carefully set tables with linen tablecloths, and the atmosphere is informal. There are no amuse-bouches or starters beforehand, but a nicely crisp whole-grain roll with salted butter. Salmon arrives with sweet-and-sour vegetables and is served both raw and smoked. The Pinot Gris Rosé 2022 from Wijngoed Thorn is one of the many Limburg selections on the list. On the palate, the wine is initially rather flat, but paired with the food, we detect tropical fruit. The warm version of vichyssoise is beautifully classic with herb oil and San Daniele ham. Next up is ray wing with smashed potato, sea samphire, beurre noisette with capers, and green asparagus. The pan-fried white asparagus 'en chinoise' are too salty. The main event is perfectly pink-roasted lamb fillet with an aromatic chamomile jus. Lamb stew, a mash of potato and endive, mixed mushrooms, yellow mini-peppers stuffed with zucchini brunoise and artichokes make up the numerous accompaniments. In the glass, an Austrian red wine from wood-aged Zweigelt grapes from 2018 by Weingut Heinrich from Burgenland. An excellent choice. For dessert, there are sweet classics, as well as toasted sugar bread with marinated goose liver and shaved Guanaja chocolate. However, we are most captivated by the cheese board, featuring ten varieties, each accompanied by extensive descriptions. A delightful place. To pamper yourself, or to be pampered.

Nestled among the greenery, surrounded by a small moat and accessible via a proper drawbridge, lies the enchanting Kasteeltje Hattem. Since 2004, Daan de Ruiter and Frank Keuten have been the innkeepers, and they perform their hosting duties with great panache. Forget any notion of a stiff or formal experience; these two gentlemen prefer something far more relaxed. What you can expect instead is a tranquil retreat where you can fully unwind while savoring delicious food and exceptional hospitality. The kitchen is helmed by Chef Carlo van Erve, who blends classic techniques with modern influences. Guests can also stay overnight in one of eight luxurious suites located in the former coach house, making it possible to book special packages. Additionally, the lunch and dinner menus change regularly. Following an aperitif of sparkling Veuve Clicquot champagne, we begin with an elegant river crayfish salad served with sorbet, tomato mousse, tarragon mayonnaise, and chive foam. Bright, refreshing acidity perfectly balances the salad’s subtle sweetness. This is paired with an elegant 2021 Gales Rivaner, pale golden in color with notes of yellow apple, citrus, and melon. The pan-seared sea bass with its crispy skin, served alongside carrot and zucchini linguine and a herb sauce, also earns high praise. The fish is cooked to perfection, and the vegetable pasta has a lovely al dente bite. And, what a thoughtful touch: when opting for cheese as dessert, we’re presented with a dedicated “Cheese à la Carte” menu featuring ten selections, each accompanied by a detailed description. The Spanish Torta del Casar—crafted from raw milk cheese with a creamy, runny interior and served on a spoon—is truly impressive, as is the Italian Blu del Moncenisio, a pungent blue-veined cheese made from pasteurized cow’s milk. Life is certainly good in the rolling hills of Limburg, especially considering the prices—far more affordable than anything you could ever dream of in the Randstad.

Located in the similarly named city park, just south of Roermond, Kasteeltje Hattem claims to be the smallest castle in the Netherlands. Surrounded by centuries-old trees and a moat, it is an oasis of tranquility within walking distance of the city center. The castle’s classic exterior and contemporary interior, highlighted by large vases filled with beautiful flowers, make it a welcoming spot for everyone, from young couples and older married couples to entire families. Chef Carlo van Erve’s kitchen likewise blends classic and modern dishes. From eggs benedict, shrimp croquettes, and steak tartare to noodles with spicy scampi and lobster with tagliatelle. Oysters are also on offer. We begin with salmon terrine served with dill mayonnaise. In the glass, a fresh, full-bodied German Tête de Cuvée made from Huxelrebe and Riesling. For the main course, there is sea robin fillet with mussels and mussel jus from the Hattem menu. Again, delicious and a generous portion. For dessert, there is homemade goat cheese with summer fruit, vanilla ice cream, and sabayon. A stylish venue without frills: no amuse-bouches, no tableside explanations, nor homemade friandises with coffee. Yet everything is possible and welcome: mixing à la carte items with menu dishes, opting for a smaller or indeed a larger portion. Frank Keuten and Daan de Ruiter know exactly what hospitality means. Overnight stays are also possible: in one of the luxury hotel suites in the former stables.

Kasteeltje Hattem dates back to 1718 and claims to be the smallest castle in the Netherlands. This particularly beautiful building sits right in the middle of Roermond’s city park. In 2004, Frank Keuten and Daan de Ruiter took over the castle and transformed it into a romantic and contemporary venue. In 2017, a charming sunroom was added. Don’t be surprised if two pot-bellied pigs suddenly emerge from the shrubbery, as Luuk and Bacon like to make an appearance now and then. Dishes from the kitchen of head chef Carlo van Erve are classically French-inspired, though he does not shy away from applying modern cooking techniques to them. Each dish is perfectly balanced, served generously, features ideal doneness, and delivers beautiful, refined flavors. Bon! When the weather is nice, it is wonderful to linger on the terrace, where you can completely relax with a good glass of wine. That same tranquility can also be found in one of the eight luxury hotel suites, which are located in the former carriage houses. A delightful and highly welcoming spot.

This small, tastefully appointed castle by Frank Keuten and Daan de Ruiter is situated in the middle of a park and boasts a magnificent exterior. After a short wait, we are escorted to the restaurant and invited to choose our own table. From the kitchen of head chef Carlo van Erve come dishes cut along classical lines with occasional modern influences. There is no nibble or amuse-bouche served with the aperitif here. A pity, because however small, it is often seen as a gesture of hospitality. Hospitality is certainly present elsewhere, though. The dark brown bread served with olive oil, sea salt, and cultured butter is delightful. The starter is a well-seasoned Limousin beef steak tartare with gribiche sauce, brioche toast, and a 'fry-egg' (a soft-boiled egg in a fried jacket) that still runs nicely. The Australian wine, 19 Crimes Chardonnay, is a typical Chardonnay that pairs excellently here. We continue with perfectly prepared skate wing accompanied by beurre noisette and slightly too many capers, which means the Les Dames Blanches du Sud from the Rhône region does not pair well. The dessert, a tartelette with caramel sauce, mocha ice cream, and meringue, is good but very sweet. It stands out that the dishes are not explained at the table. There is still room for improvement there. The portion sizes are good, even on the generous side. Furthermore, a big thumbs up for the service, which is kind and cheerful. Overnight stays are also an option here.

It's lovely to linger on the terrace of the beautifully maintained smallest castle in the Netherlands, owned by Frank Keuten and Daan de Ruiter. Alongside wild boars, silkie chickens now also roam through the city park. Chef Carlo van Erve does not serve amuse-bouches or starters. From his à la carte menu, we order a sweetbread mousse accompanied by crispy fried sweetbread pieces rolled in finely chopped shrimp crackers. It comes with a quenelle of calf tongue remoulade and tarragon mayonnaise. Meanwhile, the other diner enjoys a slice of lamb neck braised in its own jus, served with roasted goose liver, artichokes, potato galettes, broad beans, and piccalilli mayonnaise. Generous main course portions follow, featuring lamb (filet, sausages, and rack) alongside lobster and langoustine. The lobster is served whole and must be cracked open by the diner. A wrapped, damp finger towel is provided for this purpose. Both dishes feature nearly identical firm vegetable garnishes. The exceptions are an onion tarte tatin served with the lamb, and broccoli ravioli with bouillabaisse sauce accompanying the shellfish. The concluding dessert—a salted peanut mousse with blood orange, hung curd, and meringue—is original and deliciously flavored. The enthusiastic staff navigates the numerous steps and caters well to the partly business clientele. Overnight stays are also available.