La Belle Source

A long-standing fixture in this guide. That’s hardly surprising, as this beautiful restaurant, part of the De Vries family’s Estate Groot Warnsborn, exudes elegance and dignity alongside high-end gastronomy and warm hospitality. The classic French cuisine is enriched with international influences, and you can confidently leave the art of cooking to Chef Niek Bezuijen. He frequently works with his own produce, including meat, honey from his own bees, and herbs harvested from the herb garden. Great emphasis is also placed on day-fresh, local, and sustainable ingredients. To start, beef tartare with papaya salad, cream, Spanish pepper, shiitake, and ponzu. We detect sweet, sour, salty, and a hint of bitterness. The overall flavor profile is superb. Here, the affable SVH Master Host and sommelier Hennie Boekelder pours a perfectly complementary 2022 Spätburgunder from Weingut Manz in Germany’s Rheinhessen region. Beautifully roasted pink duck liver with a crispy crust follows. Prepared to perfection and accompanied by curls of summer truffle and freshly baked brioche. Caramelized endive with Calvados-stewed apple brings the dish to a close. The turbot, pan-fried in browned butter, is filleted by two hosts at a side table before being plated. What a delightful, classic form of tableside service. It is surrounded by a vegetable garnish of braised fennel ribbons, baby carrots, bimi, and oyster mushrooms. The creamy fennel sauce is served separately in a sauce boat. The Louis Moreau Chardonnay from Chablis, Burgundy, adds a refreshing touch to the dish. Finally, clafoutis with Dutch cherries, yogurt cream, and cherry sorbet, finished with a crisp almond curl. A pure indulgence destination and simply wonderful: you can even stay overnight.

Merely stepping onto this magnificent estate belonging to the De Vries family leaves you feeling humbled. You can stay here like royalty, wed in one of its stunning outbuildings, and savor exquisite cuisine. We are warmly welcomed and seated by the black-clad waitstaff, under the guidance of seasoned professional Hennie Boekelder, on the beautiful terrace. We take a sip of a sparkling Barones and sample delightful amuse-bouches from Niek Bezuijen’s kitchen, including a carrot and pink peppercorn macaron with vadouvan. Freshly baked sourdough arrives with cultured butter and a luscious miso butter, which we are glad to see is not charged separately. A surprise menu is offered, allowing guests to select their preferred number of courses. We start with yellowtail kingfish tartare. This mackerel-like fish is dressed with smoked soy and encased in a cauliflower and turmeric spekkoek. It comes alongside a perfectly seared scallop and an elderflower vinaigrette from their own garden. Regrettably, the tartare lacks depth of flavor, and the elements fail to unite into a cohesive dish. To drink, a Sauvignon Blanc and Viognier blend from Castello del Terriccio in Tuscany. It is delightfully fresh and effervescent on the palate. Next follows perfectly roasted veal loin with paper-thin slices of summer truffle, artichoke cream, sautéed chanterelles, and a jus of veal and black garlic. Now this is pure bliss! Wonderful earthy flavors that blend together flawlessly. The unexpected Georgian Saperavi proves to be a supple accompaniment, rich with ripe fruit and earthy undertones. We conclude with a wild peach mousse and jelly, served with almond sponge cake and almond ice cream. Paired with the remarkably soft Muscat from Zandvliet in South Africa, this makes for a gorgeous, refreshing finale. All of this, coupled with fair pricing, attentive and knowledgeable service, and a breathtaking view, truly feels like living like God in France!

Beautifully situated on the De Vries family's Groot Warnsborn estate on the edge of the Veluwe. The stately white country house houses the fully renovated 2020 restaurant La Belle Source, the slightly more casual Brasserie De Bron, and several luxury suites for overnight stays. Upon arrival, we see gardeners busily tending to the beautiful surrounding park. We have booked a table for lunch at the restaurant. Executive chef Niek Bezuijen cooks daily rotating surprise menus in the open kitchen, making as much use as possible of day-fresh and organic products alongside ingredients from the estate such as vegetables, herbs, flowers, and honey from its own beehives. Knowledgeable sommelier Hennie Boekelder serves the De Bruisende Barones as an aperitif, a robust sparkling organic wine, accompanied by welcome bites such as a mini taco with avocado cream and river crayfish plus kumquat, and a cheese biscuit with truffle mayonnaise. For the starter, sliced kingfish with broad bean and ginger salsa, broad bean sorbet, and rice crisp. Served alongside a risotto bitterballie. Beautiful in flavor but perhaps a few too many components on the plate. The main course is turbot, cooked on the bone in butter with thyme and lemon. The fish is carefully filleted tableside and served with al dente carrots, green asparagus, lavender, and peas, drizzled with a buttery saffron sauce. Pure bliss on a plate. In the glass, a Bourgogne Hautes-Côtes de Beaune Les Perrières, a delicious rich chardonnay from 2014. With the dessert—a caramel parfait with blackberries, a lavender crisp, and basil—a Floc de Gascogne from South-West France is poured. What a perfect pairing. Tip: take your time to enjoy a lovely walk in the lush green surroundings before or after your meal.

You can visit this elegantly appointed restaurant seven days a week; it is part of the Warnsborn estate belonging to the De Vries family. La Belle Source is situated at the front of the manor house and offers a spectacular view of the woods and the stately driveway. The white brigade is hard at work in the spotless open kitchen. We are pleasantly surprised by a sparkling baroness in our glass. It is an organic wine from the Groot Warnsborn vineyard at Mariëndaal Wine Estate. This brut is crafted from Souvignier Gris with a touch of Johanniter. It turns out to be a sparkling lady. Chef Niek Bezuijen prepares daily fresh menus available across multiple courses. Passionate wine expert Hennie Boekelder gladly pairs them with matching wines. A relaxed atmosphere fills the dining room, offering ample privacy while maintaining a pleasantly bustling vibe. For the starter, briefly seared kingfish coated in za'atar, accompanied by pickled cucumber and shiitake, finished with a yogurt and cucumber foam and passion fruit vinaigrette. The 2020 Pouilly Fumé from Domaine de Riaux in the Loire provides a lovely counterbalance to the dish's bold flavors. The scallops are cooked to perfection and elegantly presented alongside a white chocolate pearl filled with a razor-thin shaving. The veal tenderloin, served with minced veal in a crépinette, is executed flawlessly, and Hennie's recommendation of a glass of Spanish Les Camades 2019 from Bodega Bravo Escós proves to be a spot-on choice. La Belle Source guarantees quality, and you certainly won't pay top dollar for it. Chapeau!

La Belle Source is the luxury restaurant situated on the authentic, nature-surrounded estate of Groot Warnsborn, owned by the De Vries family. From the conservatory or terrace, guests enjoy stunning views of the English gardens. Executive Chef Niek Bezuijen crafts beautifully presented dishes with exceptional depth of flavor. Multi-course menus are available and can be paired with a complementary wine selection upon request. The extensive wine list focuses primarily on Old World labels. We begin with a trio of exquisite amuse-bouches, including a house-made taco featuring fresh crab meat and coriander. One of the starters is a sea bass cannelloni wrapped in spice-marinated green radish, accompanied by soy jelly, puffed wild rice crumbs, snap pea sorbet, and finished with a ponzu-infused broth. A dish brimming with perfectly harmonized flavors. Experienced sommelier Hennie Boekelder pairs it with a lovely 2018 Weissburgunder from Volxem in Germany’s Mosel region. Bravo as well for the crispy-skinned Peking duck served with a fried scallop, shallot-marinated Chinese potato, cucumber-coriander-plum vinaigrette, and a dim sum stuffed with carrot and black beans, all resting in a rich duck broth. A fantastic blend of flavors and textures. Be sure to save room for the house-made friandises, which are served in generous portions. Want to stay overnight? Absolutely!

Stefan de Leers is the head chef at the charming restaurant La Belle Source, part of Estate Groot Warnsborn, owned by SVH Master Host Lammert and Sjoukje de Vries. The stately estate sits just outside Arnhem on the edge of the Veluwe, surrounded by a beautiful, wooded landscape. Alongside his sous-chef Bram van der Linden and their team, Stefan crafts daily fresh dishes featuring regional ingredients, while sommeliers Hennie Boekelder and Anne te Linteloo expertly pair them with wines. Fun fact: the estate supplies many of its own products and consciously sources ingredients locally or nationally. This includes their own honey, home-raised veal (Lakenvelder breed), lamb, and game from the Veluwe. Since 2014, the property has featured its own vineyard, where De Bruisende Barones has been produced since 2017. It is a Traditional Method sparkling wine with lovely effervescence, pleasant rustic notes, and a delightful finish. Furthermore, most of the wines on the list are biodynamic. Guests feel right at home in the chic, classically appointed restaurant, which is a favorite among hotel guests. The view across the impeccably maintained English gardens is breathtaking. The culinary experience exceeds expectations, offering perfectly balanced flavors, excellent seasoning, generous portions, and elegant presentation. Kudos also go to the back-of-house team, particularly maître Gjalt de Vries, who is warm, attentive, and highly professional. Lammert, who is passionate about deep-sea diving, motorcycling, coin collecting, cars, and cycling, reflects: “It was a major setback. We were forced to close overnight, fully aware that hospitality workers cannot simply work from home. Yet we pulled out all the stops to make this period sustainable for everyone. It made us rethink our concept and explore new possibilities and limitations. For instance, we have decided to discontinue buffets. During the lockdown, we focused on innovation, creating Picnic Boxes and Cocktail Boxes, alongside take-away services and on-site cooking experiences. Naturally, the entire team first tackled the accumulated backlog.” Weddings can be hosted at the estate, and there is plenty to enjoy for a full day, including treasure hunts, hiking trails, and more. A wonderful place!

Just outside Arnhem, in a beautiful wooded setting, lies hotel-restaurant La Belle Source, part of the Groot Warnsborn estate. In the open kitchen, head chef Luuk van Rennes and his team craft exquisite dishes using fresh, local ingredients. Maître Gjalt de Vries ensures a flawless evening in the chic, classically appointed restaurant. Alongside the à la carte menu, guests can choose from a three- to eight-course surprise menu, while the wine list generously features Old and New World wines, selections by the glass, and BOB arrangements. Paired with the aperitif—an Italian Bellavista—comes a delightful cheese puff filled with herb cream, and surprisingly, a crisp with herb and chocolate salve. For the starter: duck liver with currant compote, hibiscus, and beet puree. The quality is excellent, as is the presentation, complemented by a superb glass of Pinot Noir from Limoux. This is followed by a true classic: Chateaubriand served with gnocchi, morels, wild carrots, and an aromatic mushroom sauce. The meat is cooked to perfection and carved tableside, just as tradition dictates. The dessert—a chocolate ravioli with cinnamon, riz condé, and Pedro Ximénez—provides a fitting conclusion. Kudos to the service team, who operate seamlessly, expertly describe each dish, and cheerfully welcome guests. Merci!

From the greenhouse of hotel-restaurant La Belle Source, operated by SVH Master Host Lammert and Sjoukje de Vries, you enjoy a magnificent view of the forest at the Groot Warnsborn estate. A notably high number of younger guests can be seen in this classically elegant atmosphere. Alongside our aperitif—a glass of refreshing Gregoris Soave—we are served the amuse-bouches: a chicken roulade, crème fraîche with cucumber, and a leek madeleine. From the equally classic menu, we sample a refined duck liver terrine next to a slightly overcooked langoustine with beautifully tender belly bacon. This is paired with a glass of Knewitz Grüner Sylvaner, a fresh, fruity wine featuring a hay-like aroma and a pleasant acidity. The Tournedos Rossini for the main course is well executed, and the accompanying truffle sauce is robust and expertly seasoned. The Anjou squab is roasted pink on the bone and carved tableside. Unfortunately, this process takes a bit too long, and the garnishes are barely still warm by the time we finally taste the bird. Kudos for the dessert: five distinct chocolate elements paired with a highly enjoyable raspberry sorbet. The service staff is friendly, though the dishes are not described tableside. Given the price charged, we should expect a somewhat more consistent level of quality.