Bovenmeester

De naam Bovenmeester is niet zomaar gekozen want dit sfeervolle restaurant is gevestigd in een oud schoolgebouw. De inrichting is van deze tijd: modern en sfeervol met wandversieringen die herinneren aan de leesplankjes van weleer. Fransina Nijland-Wagteveld voert hier sinds jaar en dag een solide zaak met Raymond Hengeveld als begenadigd keukenchef aan haar zijde. Zijn kookstijl is klassiek Frans met eigentijdse keukentechnieken. Pure smaken spelen de hoofdrol. De keukenbrigade presenteert voor diner een 'menu van de chef' vanaf drie tot en met zeven gangen en de gast maakt zelf keuze uit vlees, vis of vega. Bijpassende wijnen in hele of halve glazen en mocktails behoren tot de mogelijkheden. We proeven van een volle en geurige langoustinebisque en vervolgen met een smeuïge terrine van eendenlever en kalfswang die op een perfecte temperatuur geserveerd wordt. Bij de royaal bemeten tournedos van het hoofdgerecht, die naar wens à point gebakken is, kunnen supplementen besteld worden als frietjes en mesclunsalade. We nemen de 'loaded fries' en ontvangen een schaal vol, begeleid door gepofte knoflookmayonaise, parmezaan en bieslook. Alles gaat schoon op. En handig om te weten: boven het restaurant is een vergaderruimte af te huren inclusief verschillende culinaire arrangementen. Fijn adres!

good quality, good value cooking

In a former school building from 1921 on the edge of the historic center of Steenwijk, chef Raymond Hengeveld serves classic cuisine with a regional focus. In a comfortable, spacious interior with cheerful wall painti...

For years now, a constant fixture in this guide. Owner, host, and sommelier Fransina Nijland-Wagteveld consistently delivers quality, which is why her guests keep returning. In the kitchen, chef Raymond Hengeveld and his young team serve a straightforward, classic French cuisine that guarantees quality at a very reasonable price. The atmosphere is relaxed in the contemporary restaurant, housed in a former school building in the center of Steenwijk. The menu centers on the 'chef’s menu' across multiple courses, allowing you to choose between fish, meat, or a vegetarian option. Bread and spreads are included. We start with hand-cut classic tartare, followed by a bowl of fragrant tomato soup with a dollop of smoked crème fraîche, chives, and crispy focaccia on the side. The tournedos for the main course is prepared flawlessly; for an extra charge, we can add a slice of duck liver. It is served with a slightly over-thickened Madeira sauce and seasonal vegetables. The thick-cut fries topped with grated parmesan, now a classic, disappear quickly. One point of attention remains the pacing, which could be better structured. Nevertheless, it is a venue where you will never be disappointed.

A relaxed atmosphere in a warm interior that references the building's original function: a school. Chalkboards on the walls, lamps with aap-noot-mies shades. They are recognizable elements that subtly catch the eye. At the table, however, it does not feel like sitting on a hard school bench. We sit comfortably and enjoy an aperitif, a nice red port, and receive tasty welcome bites such as flammkuchen with lavash cream, tomato, olive, and aged cheese alongside a phyllo pastry filled with hummus and smoked leek mayonnaise. Fresh and flavorful, a good start. The starter takes a long time to arrive. The wine, a lightly chilled Pinot Noir from the Roussillon, has already run out by the time the dish is served an hour later. It would have been nice if they had poured another glass. The steak tartare is hand-cut, beautifully textured, and highly seasoned. Fresh pickled vegetables provide a nice contrast, and paper-thin toast offers a crisp base. Despite the rush, Chef Raymond Hengeveld makes no concessions to quality. Owner Fransina Nijland-Wagteveld directs a young, friendly brigade that is visibly busy as well. Despite the long wait times, we settle in nicely and then enjoy asparagus with beurre blanc, a crispy egg, potato mousseline, and smoked garlic cream. The thick fries, which can be ordered separately, are tasty with the grated parmesan, but the small bowl of salad lacks finesse. The finale receives applause: the pavlova with mango, passion fruit sorbet, and hung curd is simply very delicious. Beautifully dried meringue with a slight chewiness, refreshingly sweet passion fruit ice cream, sweet fresh mango. The hung curd also brings freshness, and the crumble provides a pleasant crunch. You get excellent quality for your money here, which is why the long wait times are forgiven. There is just one point worth noting.

Owner Fransina Nijland-Wagteveld and her team have been operating a restaurant with a lovely atmosphere here for years. The name and interior design of the establishment reference its previous function as a school in various ways. Chef Martin Veenstra’s menu offers plenty of choice, available both as set menus and à la carte, and is primarily inspired by French cuisine. The sea bass tartare is truly excellent, featuring a buttermilk and chive oil dressing, chive mayonnaise, and sprigs of dill. It achieves a beautiful balance between the raw fish and the surrounding acidity and emulsions. The crisp Austrian Pfaffl Gemischter Satz, a blend of Grüner Veltliner, Pinot Blanc, and Riesling, is an excellent match. Perfectly seared farm duck breast, consisting of two slices served with its own jus, makes up the main course. In the accompanying sides of caramelized endive, sweet potato purée, and curry cabbage salad with raisins, the sweet notes dominate; it could have been a bit more exciting. The generous portion of homestyle fries with mayonnaise is completely devoured. With the dessert of farmhouse yogurt ice cream on cookie crumbs, white chocolate crisps, and an overly tart rhubarb gelée, we miss the cohesion between the different components. Nevertheless, it is a fine address with a pleasant price-to-quality ratio.

Warmly and cozily decorated, featuring comfortable leather and fabric chairs and large abacus lamps as a subtle reminder of the building’s original function: a school. Owner Fransina Nijland-Wagteveld, hostess Nicole Zuidema, and chef Martin Veenstra know the art of pleasing guests in more than one way. With a great atmosphere, genuine attention, and delicious food. Although we do have to wait quite a while for it. After exactly an hour, we receive our first dish. That could be better. Martin cooks classically with a modern twist, and kamado-smoked brisket arrives butter-soft on the table, surrounded by a dressing of pickles and tarragon. In the glass, a Portuguese Vinho Verde Casa Agricola de Compostela Espiqueiro from 2019. Across the table, beautiful velvety burrata in gazpacho with watermelon balls. Slightly overcooked bavette is served with bimi and a Pedro Ximénez jus. The plaice fillets, however, are perfectly cooked and accompanied by lamb’s ear and a grapefruit beurre blanc. Garnishes of homemade thick-cut fries, house-made mayonnaise, and rhubarb compote round it all off. A charming spot.

Still going strong in het sympathieke restaurant Bovenmeester van Fransina Nijholt, die bijgestaan wordt door Nicole Zuidema. Er hangt een gemoedelijke sfeer in het voormalige schoolgebouw en dat is precies de bedoeling. Lekker en ontspannen eten zonder hoge drempel is wat Fransina en haar team voorstaan. Sinds 2018 zwaait chef Martin Veenstra de culinaire scepter en zijn kookstijl is puur, smaakrijk en klassiek met een moderne twist. Bij Bovenmeester kun je terecht voor lunch en diner. Martin en zijn keukenbrigade verrassen je graag met het menu van de chef waarbij je zelf het aantal gangen kiest en er is een driegangenkeuzemenu. De wijnkaart is overzichtelijk en compact. Er zijn hier trouwens tal van mogelijkheden te bespreken zoals het houden van een high tea, een aangeklede babyshower, geheel verzorgde trouwfeesten, kinderkookworkshops en meer. Laat Fransina maar schuiven. Fijn adres!

Fransina Nijland is thriving in her former school building, where Bovenmeester is located. From the atmospheric restaurant, we have a view of the bar, the open kitchen, and out onto the old schoolyard. Chef Martin Veenstra has taken over from Kevin Schlaman, and his cuisine is proving very popular. Paired with a glass of Marlborough Sauvignon Blanc from New Zealand, we enjoy tasty nibbles in the form of oregano crackers with homemade mild sambal. The bread selection also wins us over: both the brioche and multi-grain loaves go down very well. The menu offers plenty of choice, and the wine list is clear and concise. For the starter, steamed cod with grilled avocado and its cream, surrounded by a lightly tangy vinaigrette, cucumber, and radish. It’s a feather-light beginning, and alongside a glass of 2016 Vinho Verde from Maria Bonita Loureiro, it makes for a lovely start. Next comes crispy-skinned pan-fried dorade with cockles and cockle foam, accompanied by crunchy sea vegetables like sea beans and sea lettuce. Another spot-on dish. The slow-cooked lamb neck with parsnip and shallot cream, plus chanterelles and small mushrooms, also scores highly. The meat is incredibly tender and the sides are beautifully seasoned. Unfortunately, the temperature of the poured 2018 Calusari Pinot Noir from Romania is a bit too high. The dessert is simple but delicious: champagne ice cream with strawberries and finely sliced fennel. One minor point: we enjoy our aperitif on the terrace, which could use a bit more attention.

An informal and cozy establishment located in a former school building. Restaurant Bovenmeester, owned by Fransina Nijland, scores above-average ratings. The interior is entirely in line with the house style. Small references to the building's history are sometimes obvious and sometimes subtly noticeable. The kitchen, under the direction of Kevin Schlaman, serves generous portions of good quality; the service, led by hostess Chantal Dijkstra, is friendly, and Bovenmeester also earns high marks in the wine department. Served with the aperitif are multigrain crackers and goat cheese with a crisp topping of chives, hazelnut, and mandarin compote. Delicious. The starter of marinated and warm-smoked salmon with wakame is flavorful and beautifully presented. The accompanying wine, poured by sommelier Kim Brugink, hails from Sicily. The L’Auratae, crafted from Catarratto and Pinot Grigio, pairs excellently with it. The main course, well-cooked partridge fillet with risotto, mushrooms, and sherry jus, is tasty, though the accompanying risotto is slightly mushy. In the glass, the Argentine Malbec serves as an excellent companion. The dessert offers a pleasant surprise. Green matcha tea sorbet, arugula jus, apple jelly, and red cabbage mousse. The sorbet boasts a perfect consistency, and the green apple jelly is refreshingly delicious. The red cabbage mousse is somewhat earthy, yet everything comes together harmoniously as a whole.