Carelshaven

Following the departure of Daniël Nijkamp, Carelshaven welcomes Arturo Dalhuisen as its new chef de cuisine. At the same time, sous-chef Kevin Annink will take on the role of head chef starting September 1, 2025. This restaurant is part of the beautifully nature-surrounded estate Landgoed Twickel, owned by Alco and Evelyn van Berkel. The dining room features a classic-modern interior and pleasant acoustics. The menu offers several choices, including set menus such as an entirely botanical menu, alongside à la carte selections. The wine list features a wide selection of benchmark wines from both Old and New World countries. Non-alcoholic beverages are available upon request. After a platter of super-fresh oysters, a series of fine amuse-bouches follows, among which vanilla macarons filled with miso particularly prepare the taste buds for what is to come. Unfortunately, the langoustines listed on the menu are not available, but instead we receive perfectly prepared sea bass with lamb's ear and sea purslane, orange, lardo, and tomato, finished tableside with a drizzle of basil oil. Maître Eduard Vonk pairs this with the Carelshaven Cuvée 2021, a Johanniter from Wijngaard Hof van Twente. Quail with green asparagus and licorice foam also makes an appearance. The deliciously tender, spicily seasoned meat and the duck liver-stuffed drumsticks taste sublime, and the recommended fresh, fruity Riesling 2022 by Georg Mosbacher from the Pfalz, with notes of apple and citrus, completes the experience. The beautifully seared tournedos with duck liver, accompanied by a delicious red wine jus, speaks volumes of craftsmanship. Paired with it is a robust Barón de Ley, Club Privado 2021, Tempranillo, aged for one year in the cellars of a Benedictine monastery in La Rioja. It is a pity, however, that the slogan 'Hospitality with passion and craftsmanship' does not quite hold true this time, as attentiveness and willingness to provide requested wine advice, among other things, leave much to be desired. However, there is no disputing the skilled performance of the kitchen team.

At Restaurant Carelshaven, which is open every day of the week for both lunch and dinner, chefs Arturo Dalhuisen and Kevin Annink ensure that guests lack nothing. Both took up their roles in 2025. Nestled in a majestic historic lan...

For over ten years, CEO Alco and Financial Director Evelyn van Berkel have been running their hotel and restaurant Carelshaven at Landgoed Twickel, and since 2020 they have been supported in operations by the expert SVH Master Host Said Maher. This venture has certainly paid off handsomely. Their atmospheric, classically modern ambiance, surrounded by beautiful pristine nature, is firmly established. On summer days, the large terrace overlooking the park garden is most welcome. Head Chef Daniël Nijkamp creates a new menu each season, introducing guests to regional ingredients. 'Nature forms the basis of our menu' is his personal motto, and the challenge lies in showcasing high-end, contemporary cuisine using classical cooking techniques. And the white brigade is handling this exceptionally well. Guests can choose from various multi-course menus. The wine list, compiled by maître Eduard Vonk, maître and sommelier Debbie Küpers, and host and vinologist Erwin Lansing, boasts no fewer than two hundred references and is seasonal. Consequently, the wine list changes regularly. We opt for the Carelshaven Cuvée, a full-bodied and aromatic white wine based on the Johanniter grape. A lovely starter is grilled octopus with kiwi and white wine sauce, followed by a piece of juicy pan-seared turbot with browned butter jus, accompanied by preparations of celeriac and hazelnut. The black brigade is warm, attentive, and highly professional, and lastly, the price-to-quality ratio is exemplary. A pure pampering destination.

Evelyn and Alco van Berkel have transformed Carelshaven, the 250-year-old skipper's tavern of Count Carel on Landgoed Twickel, into a charming contemporary venue. The location in a natural setting is stunning. We are welcomed at the hotel reception and escorted to the dining room where we may choose our own table. Executive chef Daniël Nijkamp cooks classic cuisine with modern influences, and the menu changes regularly. A fully vegetarian botanical menu is also available. We start with two hearty langoustines with a light cream of carrot and orange, green tea jelly, and puffed rice. Hostess Debbie Küpers pours an Austrian wine, Johanneshof Reinisch Rotgipfler 2021, alongside it. The notes of apple and citrus give the dish a refreshing taste experience. Veal liver follows, served with a delightful sweet onion compote and baked apple dumplings. On the other side of the table, we enjoy perfectly roasted tournedos with a rosy pink center, served with beetroot and pommes dauphine. At the table, a fragrant red wine sauce is poured alongside it. In the glass, a robust Vallobera Críanza 2018 from Familia San Pedro, from the town of Laguardia in the Rioja. From the cheese trolley, we choose Twickelse goat cheese, a French cheese from Lagrasse, Époisses beautifully presented on a spoon, Munster, and Shropshire Blue. These are served with tasty accompaniments such as pear compote and warm brioche. The atmosphere is relaxed, the service extremely warm, and the value for money exemplary. A lovely place to unwind.

Through a stately driveway, we arrive at the magnificent De Twickel estate, nestled in lush greenery and surrounded by a beautiful garden. Modern and classic aesthetics converge in the former shipkeeper's inn that houses Restaurant Carelshaven. Earthy green and sea-blue walls, ochre-yellow chairs, and lush floral arrangements create a wonderfully atmospheric ambiance. Executive chef Daniël Nijkamp showcases his culinary prowess using the finest ingredients from his kitchen garden and the surrounding region, known as the Hof van Twente. The menu offers both à la carte options and various set menus. For the aperitif, we indulge in a spring onion cremeux with sun-dried pepper cream, kohlrabi, and pork belly popcorn, served in a petri dish. The stage is set, and it is absolutely delicious! The tartare with oyster, oyster leaf, and bottarga delivers a meticulously balanced flavor profile. Paired with a delightful Pinot Gris from Alsace by Gustave Lorentz, it makes for a truly regal starter. The vegetarian main course features two distinct preparations of cauliflower. One is grilled with spring onions, while the other is gently braised in beurre noisette with a spring onion cream. The latter is simply sublime. The dessert comes as a pleasant surprise: sea buckthorn ice cream accompanied by brunoise and carrot cream, fresh yogurt dollops, and a touch of curry. Unexpected, bold, and a refreshing sweet-tart finale that is also presented with the care of a miniature painting. Life is truly good at De Twickel estate. Overnight stays are also available!

Since host-patrons Alco and his wife Evelyn van Berkel steered restaurant and hotel Carelshaven, it has undergone phased renovations and a modern redesign. This gem is situated on the magnificent Landgoed Twickel estate, where on summer days you can relax on the spacious terrace overlooking the lush park gardens. During our visit, we notice that many hotel guests dining here are dressed quite casually; the former elegance has somewhat faded. Executive Chef Daniël Nijkamp guides his kitchen based on seasonal produce, updating the menu every few months to reflect these changes. The pan-seared scallops come with an apple-yogurt vinaigrette, crisp radish, and cashews, offering pronounced acidity that clashes with the Pfalz Riesling from Weingut Georg Mosbacher. It’s not the best pairing. Next up is the excellently cooked monkfish, served in a foamy bouillabaisse with a flavorful paprika chutney. The main course features a generously portioned cut of veal accompanied by a robust veal jus enriched with lava, lemon, and bay leaf. The 2016 Rioja from Bodegas Muga pairs well but was served too warm. To our dismay, the still half-full bottle was subsequently left in direct sunlight on the sideboard. Some details need to be ironed out, as we expect nothing less than the best from this lovely establishment in the heart of Twente.

Head Chef Daniël Nijkamp and his team compile a new menu each season to allow guests to fully savor regional seasonal produce. The beautiful ingredients from Twickel estate, where the Carelshaven restaurant and hotel are located, are simply within easy reach. The team works, for instance, with vegetables from their own kitchen garden, game from their own hunts, or meat from the Limousin cattle that grazed for Twickel Castle. It feels wonderful in the atmospheric dining room, which is warmly decorated with beautifully set tables and comfortably upholstered armchairs. Besides dinner, you can visit here for an extensive lunch or a high tea, and in fine weather, the spacious terrace overlooking the green park garden is truly delightful. This area also provides a unique setting for, say, an elegant wedding ceremony, which is indeed held here quite regularly. Host-owner Alco van Berkel – who loves hiking, gardening, and cycling in his spare time – notes: “The four-course home meal performed exceptionally well during the lockdown. We also sold a takeaway high tea for Mother’s Day and organized a driving tour for King’s Day featuring well-stocked picnic baskets for the journey, with over 300 participants joining in. What stood out positively was how brilliantly our team embraced it all. In the future, we will certainly make greater use of each other’s strengths and creativity. That benefits not only the business but is also many times more enjoyable. We’re diving back in with full enthusiasm and hope to make it into the top 100 of Lekker Binnen soon.” The French-inspired dishes are accompanied by particularly beautiful matching wines. The portion sizes are generous, and the quality of what is served is more than good. Credit also goes to the service staff. They are warm, highly professional, and know exactly how to ensure guests have an optimal experience.

A charming restaurant located in the same-named country estate hotel. The place is packed and the guest mix is diverse: young and old, groups and couples alike. It has a cozy, lively buzz. Owners Alco and Evelyn van Berkel have everything running smoothly. We are looked after by friendly, attentive, and highly skilled staff, and from the French-inspired kitchen led by Chef Daniel Nijkamp come meticulously plated dishes. From the menu, we opt for a lightly seared mackerel fillet with an eel jus, dashi, and enoki mushrooms. Beautifully presented, the dish is light yet flavorful. Sommelier Debbie Küpers pairs it with a 2016 Marsanne from Louis Cheze. A lovely start. The cod with white wine sauce, carrot purée, and parsley is cooked to perfection. The sauce is light but rich in flavor. Unfortunately, the Black Angus main course, served with bulgur and a jus infused with smoked garlic, lacks depth in flavor, although the beef itself is cooked perfectly. The chocolate dessert featuring beetroot, vanilla, and Swiss cream is not overly sweet, which is a welcome touch. The served dessert wine, a Maury from Domaine des Schistes, is also excellent. The portions are generous and the quality is high, though the prices reflect that. A wonderful spot.

Chef-owner Alco and his partner Evelyn van Berkel are making significant progress in the hospitality scene at their cozy, recently fully renovated hotel-restaurant on the Twickel estate. The weather is beautiful on the evening of our visit, and we are able to take a seat on the lovely terrace alongside many hotel guests, overlooking a garden full of blooming, colorful rhododendrons. Daniel Nijkamp is the head chef, and his kitchen serves contemporary dishes built on classical foundations. We start with asparagus-stuffed ravioli, tasting primarily umami. The dish pairs well with a Chardonnay from Domaine du Bicheron Mâcon-Perroné from Burgundy, France. Next, we opt for the daily rotating vegetarian main course. It is a generously filled plate of vegetables from the 'Garden of Twickel', such as asparagus, zucchini, banana peppers, tomatoes, and sugar snap peas, served with a white wine sauce. The flavor balance leans slightly too much toward earthy notes. The chef could still do some fine-tuning there. The dessert is deliciously refreshing, featuring rhubarb and spicy Szechuan ice cream. Once again, maître and oenologist Erwin Lansing manages to serve a beautifully matching glass: an Australian Semillon from Bimbadgen. This delightful dining spot in Twente has great potential for the future, especially if the chef can bring a bit more balance to his flavor palette.