De Gaffel

Chef-owner Roderik Seubers and hostess and sommelier Amanda Rixtum have done brilliantly in their old Saxon farmhouse in the historic village of Valthe (derived from 'enclosed space'). The restaurant is beautifully and generously designed, with a large open fireplace as its centerpiece. It is always packed during Sunday lunch. The menu offers a multi-course tasting, and for wine lovers, the wine list is an absolute eldorado—impressive and highly extensive, with a clear preference for European and French labels in particular. A parade of amuse-bouches makes its way to the table, including a deliciously hot mustard soup. The complimentary warm bread with a hint of fenugreek is also sublime. The whiting with curry and diced beetroot is elevated with apple pearls. A fresh, earthy starter with a subtle sweetness. To drink, a Les Quatre Fils Aymon Chardonnay from Burgundy, a house classic. We continue with a perfectly cooked whiting steak, accompanied by meaty morels and oyster mushrooms, endive, and pastry pillows with Parmesan cheese. We are thoroughly impressed by the cheese trolley. A friendly young man from the kitchen explains the different varieties, and we are invited to choose our own. The Swiss Aarewasser and Fette Berta cheeses truly stand out. What a delight! Alongside the coffee, we receive delightful friandises. We are actually quite full, but frugality is not a concept they recognize here, neither with food nor wine, so we simply cannot resist. The peanut butter and banana bonbon is absolutely worth the indulgence. Finally, a big thumbs-up to Amanda. She radiates warmth and calm, ensuring that guests lack for nothing. This is a restaurant you will want to return to often, certainly thanks to its outstanding price-to-quality ratio.

Located at the border between the Hondsrug and the low-lying peatland area, Restaurant De Gaffel occupies a beautifully restored old Saxon farmhouse. For years now, chef-owner Roderik Seubers and his partner, hostess and sommelier Amanda Rixtum, have run a consistently excellent establishment where high-level cooking meets utmost hospitality. Barely seated, we are already presented with five visually stunning amuse-bouches, among which the glass of miso cream with cucumber and poached quail egg, and the tuna bonbon in red beetroot jelly, certainly promise great things. Chef Roderik does not just stay in the kitchen; he personally serves the skin-on pan-fried piece of Scottish salmon with spinach, alongside parmesan ravioli and sorrel sauce. Paired with the white wine Les Quatre Fils Aymon by Marinot from Verdun, expertly recommended by Amanda, it is a perfect match. Tender-roasted Dutch farm duck follows, accompanied by double-peeled garden beans and peas from their own garden, bulgur with almond and apricot, finely chopped chanterelles, and marinated red and yellow beetroot. A selection of cheeses served at the ideal temperature provides a fitting conclusion to this gastronomic evening. The skilled and cheerful service staff – all dressed in red – and the kitchen team work in perfect harmony, ensuring that guests feel completely pampered. No wonder the place is always packed.

Stable and consistent quality is what owner-chef Roderik Seubers and his partner, hostess and skilled sommelier Amanda Rixtum, have championed for over twenty years. Roderik prepares exquisite, flavorful dishes rooted in French cuisine, presented with a modern touch. Beautifully plated, avoiding excessive sauces and foams. The welcome in the tastefully decorated Saxon farmhouse dating back to 1700 is exceptionally warm, and the service staff are highly hospitable. All tables are occupied, yet there is not a hint of stress. This does mean things take a little longer, but that is hardly a drawback. Our five-course surprise dinner begins with a marbré of veal, accompanied by wasabi, cucumber rolls, homegrown radishes, and radish dressed in a soy vinaigrette. A refined pairing that complements a glass of Chardonnay from Les Quatre Fils Aymon ("The Four Children of the Earth") by winemaker Marinot-Verdun from Burgundy. A reliable selection. Next comes a generous portion of turbot served with baby carrots, curry, and a turmeric-infused beurre blanc. This is paired with a glass of the delightful 2021 Pinot Gris from Les Cigognes at Domaine Hubert Beck. Following the turbot is a "Petite Flamande": asparagus with house-smoked salmon and a poached quail egg, accompanied by a glass of Italian rosé, Rosato Tarà from Tenuta Cocci Grifoni. This wine is made from 100 percent Sangiovese grapes, otherwise known as the Merlot grape. A rarity indeed. The result is a delicious, effortlessly drinkable Italian rosé. The lamb rack in its own jus is the pièce de résistance, tenderly roasted alongside garnishes of turned potatoes, bimi asparagus, and double-podded broad beans. Exquisite quality meat, cooked to perfection. We request coffee without desserts, but are still treated to a few house-made delicacies: a raspberry-filled bonbon, a pistachio and rhubarb macaron, and a piece of nougat. Pure class.

Chef-owner Roderik Seubers and his partner, hostess and sommelier Amanda Rixtum, have been delivering consistent quality for years. It is a pleasure to linger in their atmospheric and spacious Saxon farmhouse on the Drentse Hondsrug. Guests are truly unwinding, creating a relaxed and cozy ambiance. Amanda’s welcome is exceptionally warm, and she maintains this natural, easygoing demeanor throughout our visit. Roderik’s kitchen serves seasonal dishes, largely based on local produce. Following a series of beautifully presented amuse-bouches—among them, a standout tomato tartlet filled with salmon tartare—we begin the menu. The beef tartare, accompanied by several tomato preparations, makes for a deliciously fresh starter. Amanda pairs it with a glass of 2020 Vin de Savoie Chignin from Domaine Charles Gonnet. This dry Jacquère wine, with its bright acidity and notes of grass and citrus, pairs perfectly with the dish’s subtle sweet-and-sour flavors. Next comes a modern take on Tournedos Rossini, featuring a robust Madeira jus, truffle, pomme dauphine, and a medley of crisp-tender green vegetables. The lightly chilled Rive Droite red, made from 100% Grenache grapes from the Côtes du Rhône, is smooth, straightforward, and softly flavored, complementing the dish beautifully. For dessert, a classic centerpiece arrives: an airy, cloud-like Île flottante. We would gladly have had two more. The service team is attentive and welcoming. A destination we will certainly return to.

Both French cuisine and French wines inspire us greatly," say owners Roderik Seubers and Amanda Rixtum, who jointly run their charming restaurant on the edge of the village of Valthe. The thick wine list is therefore 90 percent filled with French wines. We are almost buried under beautifully presented amuse-bouches, including a homemade bitterball with jalapeño mayonnaise, a freshwater crayfish salad with nori crackers, Dutch new herring with beetroot and crème fraîche, and beef steak tartare with egg yolk and potato crisps. And then the main course begins. The choice is limited to a multi-course surprise menu. We start with an absolute hit: two preparations of mackerel, pickled and smoked, served with a green salad, mozzarella, and basil sauce. Simply delicious. This is followed by perfectly cooked beef fillet with white and green tender asparagus and a mash of turnip tops. The strawberry and yogurt ice cream dessert provides a worthy finale. The wine pairing is good, but not particularly exciting; there are better choices in the wine list. One final tip before we close: could the parking lot be repaved? After all, it’s a nightmare for delivery drivers.

Roderik Seubers has been the owner and head chef of restaurant De Gaffel since 2003. This atmospheric establishment is housed in a Saxon farmhouse dating from around 1700 and is beautifully situated on the rolling Drentse Hondsrug at the edge of the village of Valthe. The focal point is the large round open fireplace in the otherwise understated classic interior, featuring an exposed beam ceiling, rustic tiled floor, and elegant chandeliers. The warm hostess and sommelier, Amanda Rixtum, ensures that her guests have everything they need. Roderik prepares French cuisine with international influences, based on regional ingredients. The wine list offers a generous selection of both Old and New World wines. If dietary preferences are communicated in advance, they will be accommodated; however, no vegan dishes are served. When the weather is nice, it is delightful to linger in the beautiful garden. Business dinners can be enjoyed in complete peace and privacy in the back or front room, and for a substantial office lunch, De Gaffel’s catering service steps in with dedication.

Located in a restored 1700 Saxon farmhouse with rustic tiled floors, an exposed beam ceiling, chandeliers, a fireplace with plush seating, and modern artwork by local painters adorning the walls. The tables are carefully set with linen. Owner-chef Roderik Seubers and hostess-sommelier Amanda Rixtum serve classic French cuisine with international influences here, heavily featuring local produce. After a warm welcome, we are treated to several highly flavorful amuse-bouches, including jambon persillé, beetroot prawn crackers, and a fresh asparagus soup. There is no à la carte menu here, only a choice of tasting menus ranging from three to seven courses. The wine list offers ample selection from both Old and New World wines, and Amanda gladly provides expert guidance. The starter features smoked mackerel with marinated tomato and its juices, plus jalapeño cream. A fine balance of mild and fresh acidity follows. Next comes a perfectly cooked lamb rack with its own jus, sweet potato cream, cooked, marinated, and raw cucumber, and a fried rice ball stuffed with Arabic-style stewed meat. The pure, earthy flavors pair beautifully with the Roc & Lune rouge from Saint-Saturnin, France. Instead of a sweet dessert, guests can also opt for a cheese board. It is a wonderful place to linger in the Drenthe countryside.

The welcome in the highly atmospheric, classically furnished Saxon farmhouse on the rolling hills of the Drentse Hondsrug is as warm as ever. We are escorted to our impeccably set linen table, and before we know it, a freshly squeezed orange juice is already waiting for us. Owner-chef Roderik Seubers has long operated without a fixed menu, changing his offerings each month based on seasonal ingredients. Creamy poultry pâté with pickled silver onions, alongside shrimp in miso cream with shrimp crackers, provide a flavorful opening. For the starter, velvety veal tongue is paired with duck liver, radish, and beetroot, finished with a refined sherry dressing, dollops of wasabi mayonnaise, and crispy potato shards. A delightful beginning. This is followed by perfectly cooked cod served with Mangalica pork ham and a lobster sauce that elevates the dish to new heights. The beef tenderloin accompanied by slow-braised veal shin is flawlessly prepared. The accompanying al dente broccoli, carrots, and celeriac are straightforward, but parmesan-stuffed ravioli brings wonderful depth to the plate. Sommelier Amanda Rixtum’s recommendation, a 100% Grenache Côtes du Rhône by Luc Baudet, has enough structure to hold its own against the rich, savory house jus. It is a pity the cheese was not served at the ideal temperature, as its quality is impeccable. The bill for this culinary experience is very fair, and we depart with a deeply satisfied heart, bidding farewell to the welcoming waitstaff in their classic black uniforms.