’t Spieck

The story

’t Spieck Nordhorn: A Gault & Millau Recognized Inn Kitchen

The Inn Setting and Steady Following

’t Spieck Nordhorn anchors the regional dining circuit inside Hotel De Holtweijde. The inn-style floor plan draws visitors who value consistency over novelty. Regulars claim familiar tables while newcomers appreciate the quiet acoustics. This dependable draw prompted the 2026 Gault & Millau guide to award the kitchen 12.5 points. You step inside expecting calm hospitality rather than theatrical staging.

Berry Thuss and the Working Kitchen

Chef Berry Thuss assumed command of the stove roughly eighteen months ago. He immediately refined the daily offerings to match the building’s straightforward character. His approach to regional dining relies on clear execution and measured seasoning. Plates arrive with balanced portions that respect the natural texture of each component. The Nordhorn kitchen avoids heavy sauces in favor of direct flavor presentation.

Service Rhythm and Room Scale

Staff members move through the space with practiced calm. Courses follow a steady cadence that leaves room for conversation between arrivals. This regional dining approach keeps the menu tightly edited and seasonally responsive. Guests finish their meals understanding exactly which ingredients guided the plate.