Posten

Featured in this guide last year and back again this year. At Posten, owner and chef Mikael Lindqvist, originally from the Finnish region of Åland, prepares Nordic cuisine, and the evening revolves around 'wine and food tastings'. 'Just taste and see if you like it' is the guiding principle. Co-owner and host Ruwan Berculo charms his guests with his infectious enthusiasm, often pulling up a chair at the table to explain a particular wine. He loves letting guests have a say by offering samples of various wines. Lindqvist is also frequently seen around the restaurant, enthusiastically assisting with service and gladly explaining his creations. Both men are deeply passionate and clearly take pride in their work. We enjoy the relaxed atmosphere, the cozy ambiance, and the surprising menu. The homemade-baked Swedish rye knäckebröd and Finnish rye bread arrives with mushroom butter, and the basket is quickly emptied. For an aperitif, a 2023 Grauburgunder (Pinot Gris) by Arndt Köbelin pairs excellently with the oysters and the amuse-bouche of parsnip soup with cold-pressed rapeseed oil and roasted mustard seeds. It also complements the two starters beautifully: Danish-style marinated herring and the Swedish 'skagen', a salad featuring freshwater crayfish and prawns. The following onion soup is enriched with a Finnish goat cheese cream, accompanied by a Madeira marsala. A bold combination that surprisingly works out perfectly. The main course features rose-roasted beef tenderloin with sauerkraut and carrot purée, served with a jus flavored with salmiak and beetroot with clove. We wrap up the meal with excellent strong coffee and two enormous truffle bonbons. Thanks Mikael and Ruwan!

Nordic cuisine is all the rage at restaurant Posten in Frederiksoord, run by Mikael Lindqvist and Ruwan Berculo. The location is the converted former post office, designed in 1901 by State Architect Peters – a student of the renowned architect Pierre Cuypers, known for works such as Amsterdam Central Station. The interior of the beautiful building is minimalist yet atmospheric, and paintings created by Chef Mikael hang on the walls in the colors of the Scandinavian flag. The menu features an explanation of the Scandinavian cooking style, the ingredients used, and a multi-course menu with matching wine pairings. The wine list includes a small selection of very affordable white and red wines. We are warmly welcomed by hostess Jolanda, Mikael's partner, and soon we sample a crispy cracker topped with Swedish cultured butter, smoked shiitake mushrooms, and finished at the table with Danish sea salt. Beetroot with beluga lentils, shrimp salad, and pickled fennel with saffron is the first course, served at the table drizzled with a spicy tomato sauce. This is followed by a creamy velouté of Limburg asparagus with oil, smoked shiitake, and laver. To stimulate the appetite, a fermented drink with lemon, ginger, and cloves is served before the main course. Three beautifully rose-grilled slices of beef tenderloin follow, accompanied by crisp-tender Limburg asparagus and buckwheat. Served alongside is a Scandinavian version of stroganoff sauce based on rich beef broth, sour cream, cucumber, and tomato, spiced up with chili pepper. In the glass, an Incognito 2020, Philipp Kuhn, Pfalz, from the German town of Laumersheim. The name of this powerful yet soft red wine refers to the secret grape variety added to the blend of Cabernet Sauvignon and Merlot. From the cheese trolley, Chef Mikael serves cheeses that he personally sourced in Scandinavia. The young Ocean Blue from Danish Jutland leaves a pleasant finish. A welcome addition to Drenthe! Welcome to Lekker.