Het Roode Koper

Rust, space, relaxation, and fine dining are the hallmarks of the luxurious Landgoed Het Roode Koper, where the third generation – Jon-Ivar and his wife Yolanda Sörensen – now holds the reins. We enter the sprawling estate via a well-maintained gravel path, featuring expansive lawns and a meticulously kept garden. We are warmly welcomed by hostess Juliette Ederveen, who escorts us to a table dressed in crisp linen in the chic dining room. With chef Dennis van den Beld, we discuss the menu, which centers on classic French cuisine. The first course features sea bass tartare seasoned with Vietnamese dressing and spring onion cream, topped with strips of seared sea bass fillet, white and pink radish, and mango. The dish is garnished with sea asparagus, sea banana, codium, and dotted around with dashi broth. Maître and sommelier Maurice pairs it with a beautifully complementary golden-hued Wurtzberg 2022 Riesling Trocken from the Saar region, offering notes of apricot and citrus. We continue with crispy-fried veal sweetbread and a North Sea crab salad, served with miso foam, pumpkin flan, and sage oil. The accompaniments are somewhat bland in flavor. The venison loin filet is exceptionally tender and cooked to a beautiful pink. It comes with a beef cheek croquette, a celery root rose, a savoy cabbage bonbon with chanterelles, pearl onions, hollandaise sauce with pink peppercorns, and blueberry and onion compote. At the table, Juliette pours a chamomile-infused jus over it, and the small jug remains conveniently on the table. Unfortunately, we have to wait a moment for our glass of wine: the full-bodied Portuguese Herdade de São Miguel 2023 from Casa Relvas, which is only available in limited quantities. The pear dessert with pear parfait and meringue is somewhat disappointing: the pear jelly is too cold, and the amount of chocolate crumble is excessive. A few details still need polishing. It drops a few places to a score of 69.

What a serene calm upon arriving at the luxurious estate Het Roode Koper of Jon-Ivar and Yolanda Sörensen. The view over the expansive lawn and lush garden is breathtaking. The ambiance of the villa housing the restaurant is classic, featuring a beautifully maintained old wooden herringbone floor, carefully set tables with white linen, and crystal chandeliers. Chef Dennis van den Beld serves an international cuisine rooted in classical techniques. The vegetable and herb garden is tended to by the kitchen brigade, and its harvest features prominently on the menu. Anything not used immediately is preserved for the winter. Soon, the first colorful amuse arrives: summer vegetables such as green asparagus, tomato, and pepper with basil oil, sourdough crunch, burrata foam, and gazpacho ice cream. What a delightful start. It turns out to be the harbinger of a stunningly beautiful menu. A beautifully plated dish featuring a generous portion of pickled salmon trout from the local farm in Emst, artichoke, crispy quinoa, watercress dressing, seaweed, and fresh tomato broth is a feast for both the eyes and the taste buds. This is followed by a duo of scallops: seared with marinated bok choy, hazelnut cream, lime gel, a touch too much vadouvan foam which slightly mutes the refined flavor of the scallops, cauliflower cream, and chives. And tartare on crispy thin sourdough bread. We taste the hand of the master who perfectly commands classical cuisine. So it is with the portion of turbot, perfectly pan-fried with crispy seeds and kernels, zucchini blossom stuffed with a turbot farce, pickled anise mushroom, verbena gel, pimento oil, and lemongrass foam. We almost lick our plates clean, but refrain, as one does not do that in such a chic setting. But it is delicious! Maître d' and sommelier Jasmijn Smit-van Ramshorst pours a lovely blend of Godello, Treixadura, and Albariño from winery Eduardo Peña in Galicia: fresh and beautifully rounded. The location, including its beautiful hotel rooms, is a favorite for weddings, and we understand why. It is beautiful and relaxed here, the service level is excellent, and the cuisine is refined. Drops to place 63.

We'll start with a quick housekeeping note: if you wish to book a table here for the weekend, please do so well in advance. This luxury estate nestled in the Leuven forests is extremely popular for weddings and private events, at which point Het Roode Koper closes to walk-ins. The third-generation Sörensen family, Jon-Ivar and Yolanda, now oversee this charming hotel and restaurant. The dining room features classic décor with white linen-draped tables, an antique herringbone wood floor, and crystal chandeliers. The kitchen is guided by the inspiring vision of head chef Dennis van den Beld, who frequently makes personal appearances at the tables. He crafts a daily rotating multi-course menu using the freshest seasonal produce. To begin, a quinoa salad tartlet crowned with paper-thin courgette ribbons, gazpacho sorbet, cherry tomatoes, and sourdough croutons. This is followed by poached turbot fillet topped with a delicate slice of langoustine and lime zest, resting in a langoustine broth and finished with fennel and dill. Everything is beautifully balanced and meticulously plated, though the portions are quite modest. The same applies to the main course: veal steak accompanied by a slow-braised veal cheek in its own jus, courgette gnocchi, pomegranate seeds, and a complementary compote. Host and sommelier Rolf Bensdorp has hospitality and expertise down to a fine art. He pairs the meat with a round, full-bodied Grand Bateau 2020 from Bordeaux—a match made in heaven. The espresso arrives without a sweet treat, and considering the substantial final bill, guests might reasonably expect a touch more indulgence. It drops a few places to 56.

On the luxurious Het Roode Koper estate belonging to the Sörensen family sits a fine restaurant where head chef Dennis van den Beld has been crafting exquisite classics for years. Dennis, who has received numerous prestigious awards, champions a cuisine centered on daily fresh ingredients that makes optimal use of the full seasonal flavors. We are seated elegantly in the spacious dining room, at tables dressed in white linen and set upon beautiful classic chairs. Accompanying the aperitif—a softly sparkling Geoffroy Expression Brut 1er Cru champagne—is a bite of goat cheese tartlet with green grape jelly. Soon followed by a deliciously crisp white sourdough roll served with cultured butter, olive oil, and coarse sea salt. The first course is veal tenderloin tartare, accompanied by smoked cauliflower, silver onions, anchovy crisps, piccalilli ice cream, and a lightly tangy dressing. Delicate flavors and perfectly balanced. The main course features carcass-roasted, exceptionally tender Anjou squab, served with a stewed thigh and sides of pumpkin, liver cream, kumquat, macadamia nut, and house jus infused with cardamom. Paired with this is a fruity and supple French Chinon Les Galuches from Domaine Wilfrid Rousse, 2019. For dessert, there is a brief wait, as it takes twenty-five minutes to prepare the soufflé on site. But it is certainly worth it. We indulge in a fluffy quark soufflé with caramelized banana and its mousse, phyllo crisp, crèmeux, and tangerine and curry sorbet. Applause for pastry chef Nina Graver! It ranks at number 47.

A magnificent country estate hotel owned by Jon-Ivar Sörensen, built by his grandfather and boasting an award-winning kitchen. Executive chef Dennis van den Beld, originally from De Roggebot in Kampen, has spent the last eleven years crafting classic delicacies from French-Mediterranean cuisine here. Backed by a competent kitchen brigade and professional, refined service staff. Perfect for guests who value tranquility, elegance, nature, and gastronomy. We dine outdoors on the flawlessly paved terrace, designed with varying levels, flowerbeds, teak furniture, and overlooking manicured lawns, trees, and flowering shrubs. Seated at a white-clothed table with elegant cutlery and crockery, complemented by a fresh sunflower. Host Herman Hulshof presents welcome bites such as phyllo pastry with goat cheese and apple foam, wontons with miso cream and shiitake, and tomato broth with fermented rhubarb root. The tone is set: pure craftsmanship! Restaurant manager and sommelier Hedwyghe Verbeke pairs a Riesling (Kaefferkopf, Alsace) with a North Sea crab starter. Remarkably briny, accompanied by forest carrots, quinoa, papaya jelly, sea buckthorn, and curry sauce. Next comes skin-fried sea bass with a poached oyster, oyster velouté, mushroom cream, pickled onion, basil, and roasted broccoli. Striking salty and earthy notes and textures. The main course features a combination of sweetbread and eel. The meat is first poached, then seared in clarified butter and glazed with veal jus. Thinly sliced eel is layered on top, served alongside fennel, roasted leek, confit potato, and vichyssoise sauce. Absolutely delicious! In the glass now flows a sparkling red: Pinot Nero from Elena Walch in Alto Adige. And to finish, a dessert creation of white chocolate, pistachio parfait, sponge cake, green apple granité, and goat yogurt foam. Simply outstanding, right here on the Veluwe.

This restaurant is part of Landgoed Het Roode Koper, a genuine family business over 100 years old, now run by Yolanda and Jon-Ivar Sörensen, the third generation. It is the perfect place to completely unwind, thanks to an abundance of activities: swimming, cycling, mountain biking, tennis, hiking, overnight stays, family outings, and... exceptional food and drinks. Head chef Dennis van den Beld has long been synonymous with high-quality cuisine, preparing a rotating daily menu that ranges from four to six courses. A separate menu also offers a selection of fine choices. Yolanda and Jon-Ivar Sörensen: “The restaurant was renovated in June 2020, featuring an intelligent ventilation system with air conditioning. In addition, the exterior facade has been insulated and fitted with energy-efficient, heat-reflective glazing.” Dennis boasts several prestigious awards, including the Golden Chef's Hat in 2020, the Wynand Vogel Trophy, and the Golden Chef's Knife in 2014, among others. He actively encourages his team to take part in culinary competitions. Dining with Dennis and his new sous-chef, Michel Oude Booijink, promises a lunch or dinner bursting with flavor, featuring exceptionally fresh ingredients and exquisitely presented plates. When selecting ingredients for each dish, the chef is guided by the season and whatever produce is currently available, with a strong preference for organic and local products. Given its location deep within the forests and surrounded by Veluwe wildlife, Chef Dennis van den Beld enjoys working with roe deer. You simply couldn't get any closer to the source of the meat. Furthermore, to combat food waste, he utilizes the entire roe deer from head to tail, with each cut receiving specific preparation to best highlight its natural flavor and texture. The restaurant’s wine list features over 300 selections from around the globe. Guests can also choose from no fewer than 40 wines by the glass, along with specially curated wine pairings designed to complement the seasonal dishes. The sommeliers specialize in discovering boutique wineries rather than focusing solely on major, well-known labels. Maître Bjorn Calkhoven and sommelier Jasmijn Smit ensure that every guest’s needs are perfectly attended to. All this is set against a stunning backdrop, with breathtaking views of the meticulously maintained classic garden. A wonderful spot!

The restaurant at Landgoed Het Roode Koper, situated in beautiful natural surroundings, is firmly and inspiringly led by chef Dennis van den Beld. Over a glass of Legras & Haas Blanc Brut Champagne, we enjoy this lovely venue, which offers a phenomenal view of the formal garden. The kitchen delivers classic, beautifully plated French dishes. There is an ample selection of both à la carte options and tasting menus. We start with a highly surprising fennel preparation in mousse form, with white chocolate ice cream at its center. It is accompanied by baby fennel, white grapes, and an almond crunch. This pairs perfectly with the 2017 Sauvignon Blanc/Sémillon from Margaret River, which features an attractive color and citrus aromas. Next comes perfectly cooked sea bass with tomato, kohlrabi, polenta, eel, and a duck liver crème brûlée in a tomato and eel broth. The poured wine, a 2018 Roero Arneis with notes of peach, pear, apricot, and apple, complements it seamlessly. My table companion enjoys turbot "en croûte" with duxelles, raw mushrooms, asparagus, and a creamy crème fraîche-based sauce. The 2017 Mâcon-Clessé pairs beautifully with it. The dessert, a mousse of (once again) white chocolate, pistachio, blood orange, curry, meringue, and blood orange sorbet, is gently sweet and refreshing. We accompany it with a 2017 Huxelrebe Spätlese from Rheinhessen, a lovely sweet wine with light citrus and rhubarb acidity. The selection of international and Dutch cheeses from the trolley is also well received. The young waitstaff are attentive and largely competent. It drops a notch to 50.

Het Roode Koper is situated in a beautiful villa nestled in the forest: the journey there alone is an experience. In the elegantly appointed dining room, we find fresh flower arrangements, spacious tables and chairs offering views of the manicured lawn and surrounding greenery. Chef Dennis van den Beld’s menu features numerous à la carte options, and sommelier Maurice Griep’s wine list—though primarily focused on France—also showcases distinctive wines from other regions. We start with a spumante as an aperitif alongside a flavorful amuse of puff pastry with pear and onion, followed by a pea, celery, and fennel mousse served with two tuna preparations: smoked and tartare. Accompanying the dish are carrot mousse, carrot and ginger sauce, an oyster, coriander oil, and coconut foam. The tartare, in particular, is outstanding. It is paired with a Mercurey Premier Cru 'Les Croichots Suremain' 2014, which matches perfectly. Next, the sea bass is pan-seared skin-side down with a chorizo crunch. It is served with stewed fennel, onion cream, sour cream, and a coffee-infused jus. The balance with the chorizo works well, especially when paired with the white Burgundy, which surprisingly complements the main course of slow-cooked squab with a squab rouleau and parsnip cream. The accompaniments include charred leek, orange cream, bundle mushroom, tarragon, macadamia nut crunch, and house jus. The portioning is generous, but the squab falls slightly short: it tastes somewhat flat and the dish fails to leave a lasting impression. Conversely, the combination of marinated raspberry with buttermilk mousse is excellent. It is accompanied by pistachio, dark and white chocolate, and lime leaf ice cream. The entire dessert is exquisitely plated. It drops one place to 49.

If you truly want to dine in style, this estate nestled in the sprawling Leuvenum forests is an ideal choice. The hotel and restaurant run by Yolanda and Jon-Ivar Sörensen is stunning; it’s a luxurious estate with a classic charm. We sit outside on the terrace and enjoy the magnificent view. Moving indoors, the stately, classic atmosphere is equally impressive. Just as visually appealing are the culinary creations from the kitchen of head chef Dennis van den Beld. With every bite, you discover yet another flavor. The entire flavor spectrum shines through in the starter of quail with Pata Negra ham. Expertly roasted on the bone and accompanied by a variety of accompaniments: pistachio cream, marinated raspberry, and a suspension with preserved lemon. We pair it with an Austrian Heideboden blend of Chardonnay and Pinot Noir (Thomas Lehner) from the Bergenland region. A name worth remembering, courtesy of our host and sommelier, Maurice Griep. Here, the wines are carefully chosen to complement the dishes. Such as the Burgundy Chardonnay from the Hautes-Côtes de Beaune, served with the main course of grilled guinea fowl. Once again, it’s paired with a complex array of flavors and textures, including a cannelloni filled with delicate vegetables and cockles, smoked egg yolk, celery, sourdough crisp, and a sauce of fennel, apple, and anise. The Baileys and chocolate dessert provides a splendid finale. The chef demonstrates masterful technique and impresses with a well-balanced flavor profile. The only minor drawback is that the service occasionally falters. Additionally, we’d welcome a slightly less formal atmosphere, as the surroundings are already quite stately. Het Roode Koper climbs four spots to number 48.