Ledeboer

Where the Twentsche Bank of Almelo was once located, Restaurant Ledeboer has been based since 2017. The large, stately building exudes an inviting atmosphere, and the interior design blends industrial and homely elements, featuring a large number of green plants. Owner-chef Rick Blanken and his young, ambitious team cook primarily with local ingredients, and the dishes leaving the kitchen are refined and packed with pure flavors. Ledeboer offers two menus: the Menu Ledeboer and Ledeboer Groen (which is entirely vegetarian), ranging from four to seven courses. Vegan options are also available, and it is helpful to indicate this preference when making a reservation so the kitchen staff can prepare accordingly. Groups of up to eight people can also order à la carte. To get straight to the point: every dish is a visual delight and is served on beautiful plates. You can tell that great care is taken with the presentation. For instance, the slice of juicy duck with a crispy crust is accompanied by various elegantly prepared beetroot dishes, such as a lively regional softly sweet cream, an artfully assembled little tower, and beetroot chips, all complemented by polenta and drizzled tableside with a rich jus. Just as stunning is the sea bass ceviche, served on a purée base with pumpkin ribbons, chives, and lemon. The flavors are light, softly tangy, and pure. Kudos to the service, which is skilled, warm, and knows exactly how to turn your evening into a culinary celebration. A true pearl in Almelo!

Chef Rick Blanken has been running restaurant Ledeboer for eight years now. He and his team serve two choice menus ranging from three to seven courses every Wednesday through Saturday from 6 p.m., which also feature a vegetarian option. He co...

Chef Rick Blanken, who has been the sole owner of Restaurant Ledeboer since July 2023, has truly mastered his welcoming atmosphere, housed in the former Twentsche Bank building in Almelo. A cheerful vibe fills the dining room, which is decorated in natural tones, and it is bustling with couples, small groups of friends, and families looking to enjoy a pleasant evening out. The tables are spaced generously apart, ensuring ample privacy. Soft pop music plays in the background. The menu offers a vast selection. Guests can order either the Menu Ledeboer or the fully vegetarian Menu Ledeboer Groen, available in various course combinations. Rick, who gained experience at establishments such as ’t Nonnetje in Harderwijk, prepares a pure cuisine using classic techniques and lets the ingredients speak for themselves. He preferably sources them from the local area. With a refreshing Twents beer in hand, we browse the menu. We sample a perfectly prepared cut of beef, served with roasted endive, celery root purée, and a potato tartlet topped with tender-crisp green asparagus. The crispy-fried sweetbread is equally excellent, accompanied by parsnip fries, olives, and tarragon. We will certainly return tomorrow for the rhubarb dessert with ginger, basil, and white chocolate; not only is it visually stunning, but it also boasts a delightfully soft-sweet and refreshingly tangy flavor. Ledeboer rules! Keep up the great work.

Welcome Mr. and Mrs., it's lovely that you're dining with us today," we read on a table card. It draws us in and our hearts beat with anticipation. Ledeboer is housed in the old Twentsche Bank building in the heart of the city center, featuring a trendy, industrial interior. Pop music plays softly in the background, perfectly matching the relaxed vibe. The waitstaff, dressed in vests and casual black attire, look eager for the evening ahead. Classically French-trained chef-owner Rick Blanken cooks creatively with a focus on pure, clean flavors. During the aperitif, we get a preview of this approach, nibbling on a paper-thin crostini with herb cream and a crisp radish, followed by warm asparagus tips in hollandaise with crispy shards. The starter presents hand-cut veal tartare alongside three pepper preparations: a cremeux, a jelly, and a broth. Accompanying it is marinated cauliflower in curry with parsley cream. It is visually stunning and beautifully balanced in flavor. We pair it with a glass of L’Arjolle Côtes de Thonghue 2021 rosé. The well-cooked beef cheek is served with ravioli filled with a spiced stew, double-peeled broad beans, pea cream, and a tender-crisp asparagus spear. Our only critique is that the poured Justina De Moya Bobal 2020 arrives slightly too warm. In our opinion, that is the sole remark on this otherwise excellent evening. For the rhubarb dessert with yogurt and lemon ice, we enjoy a well-chilled Armand Riesling Kabinett 2021 from the Pfalz. It is poured with characteristic Twente hospitality right to the brim of the glass. We certainly appreciate that.

Na een kort welkom door een van de gastheren mogen we zelf een tafel uitzoeken in de royale eetzaal, gevestigd in het statige voormalig bankgebouw van Almelo. De inrichting is industrieel en modern, aan de hoge plafonds hangen veel groene planten en het geheel ademt een huiselijke sfeer. Lekker eten voor een betaalbare prijs in een laagdrempelige sfeer is wat Ledeboer voorstaat en dat slaat aan bij de merendeels vaste gasten. Het zit vol met gasten van allerlei leeftijden, stelletjes en families. Chef Rick Blanken staat een ambachtelijke keuken voor en laat de pure smaak van een ingrediënt in zijn waarde. Het menu wisselt regelmatig en er is keuze uit Menu Ledeboer en Ledeboer Groen dat geheel vegetarisch is. Bij een glas elegante Reichrat von Buhl Pfalz Sekt Reserve Brut wordt een kaartje met het menu aangereikt waar een persoonlijke begroeting op staat. Dat is sympathiek. Minder fijn is dat we vervolgens ruim een half uur moeten wachten op het eerste gerecht dat uitgeserveerd wordt en dat er niet gevraagd is naar een wijnkeuze. We proeven van een grote garnaal omwikkeld met courgettelint waarbij een zurige ponzudressing en bieslook. De smaken zijn niet helemaal in balans. Beter gaat het met een mootje goed gebakken heilbot met wortel, venkelmousse en groenekruidenolie en ook de kalfswang met paddenstoeltjes en sjalot is voorbeeldig bereid. Waar het tijdens ons bezoek aan schort is een bezielende bediening. Er wordt gehaast gewerkt, er is weinig toelichting op het gebodene en we krijgen een beetje het gevoel dat we op moeten schieten. Zou het te maken kunnen hebben met de jaarlijkse kermis, die op het moment van ons bezoek gaande is? Aandachtspuntje.

Since 2017, this establishment has been located in the old and stately building of the Twentsche Bank in the heart of Almelo's city center. The interior features a modern industrial style, preserving original elements such as a mosaic floor, stained glass, and a bank vault that now serves as a wine cellar. The atmosphere is truly relaxed, making it perfect for a cozy evening of dining and drinking pleasure, whether you are visiting as a couple or with a small group of friends. On pleasant days, you can dine on the terrace. Indoors, you can enjoy your meal in air-conditioned comfort. From day one, executive chef Rick Blanken and head chef Erik de Vries have been preparing beautifully crafted, harmoniously paired dishes with their team in the open kitchen. These can be ordered à la carte or featured on a regularly rotating menu. Owner Rick Blanken, who enjoys hunting with his dog Sem in his spare time and coaches his son’s football team, says: “During the lockdown, we elevated our to-go service to a whole new level. Now, our focus is back on the dinner experience. Our goal is to make it into the Top 100 of Lekker in the future.” Want to stay overnight and are looking for something special? Less than a hundred meters from Ledeboer, a former remand prison has been transformed into a unique hotel featuring stunning design rooms. A package combining dinner at Ledeboer with a stay at the Detention House is available. Spending the night there is definitely no punishment.

Restaurant Ledeboer is now located in the former bank building in Almelo. Executive chef Rick Blanken holds the culinary reins here, while operations are managed by business partners Lars van Galen and Richard van den Hoeven. The welcome is warm in this stately building featuring historic elements – including a mosaic floor, stained glass windows, and a bank vault that now serves as a wine cellar. The young service team is attentive, and delicious amuse-bouches quickly arrive alongside the aperitif, a local Twente beer, such as a potato chip topped with onion mousse and a slightly granular bonbon of white chocolate and pumpkin. From the dining room, there is a view into the open kitchen where the staff works with focused concentration. We begin the dinner with super-fresh tuna served with carrot cream, radish, carrot, onion chutney, and ginger dressing. It is paired with a glass of Chungara Sauvignon Blanc from Chile. Next follows perfectly cooked cod, accompanied by horseradish, cauliflower cream, garlic foam, oil, and tatsoi. An Italian Masseria Altemura, Fiano-Chardonnay, complements it seamlessly. The pièce de résistance is poached veal shank with mashed potatoes, small onions, a balsamic cream, and veal jus. We also receive fries and salad on the side. For dessert, we have fresh lemon curd with tonka bean ice cream and toasted meringue. The ice cream boasts a perfect consistency. New to Lekker last year, Ledeboer is definitely a keeper.

Since March 2017, Lars van Galen of Tuindorphotel & Restaurant 't Lansink in Hengelo, together with his business partner Richard van den Hoeven, has also taken over the operation of Grand Café Ledeboer in Almelo. The building served as a bank until 1994, and historic features such as the safe, mosaic floors, and stained glass have been preserved. Executive Chef Rick Schouten wields the culinary scepter in the kitchen, while Jarno van Laar fulfills the role of host with great enthusiasm. One culinary surprise and perfection follows another. From freshly caught halibut with finely grated lemon-lime zest in a delicate orange-fennel dressing to classic lobster soup, generously packed with fish, crustaceans, and shellfish. The wine selection is carefully curated, featuring a Verdejo from Castelo de Medina and a Grillo from Principi di Butera in Sicily to accompany the lobster soup. The pièce de résistance of marinated veal sweetbreads with Twente asparagus, along with an excellent à la minute crème brûlée served with tonka bean ice cream, orange, spice foam, and chocolate sauce, further confirms the kitchen's high standards. The all-inclusive surprise menu has become an all-inclusive surprise evening brimming with quality. A welcome addition to Twente and specifically to Almelo. Welcome to Lekker!