Voltaire

High quality cooking

Located on the magnificent estate of Parc Broekhuizen is the luxurious and modernly designed restaurant Voltaire. Upon arrival, we are welcomed by floor manager Julian Schweigl, who suggests enjoying our aperitif on the terrace. We gladly accept. We take a seat by the edge of the impressive nature and water area, where sommelier Niels Snitselaar greets us with a glass of champagne from Domaine Vincey in Oger. The Grand Cru champagne pairs excellently with the exquisite amuse-bouches that quickly arrive at the table. The taco with caramelized red onion, radish, and sprats is the most surprising. After the amuse-bouches, we continue our meal indoors. There is a choice of multi-course menus that are international in style with a nod to Asian cuisine. The wine list is downright impressive, with references from all over the world. The turbot fish roulade served by chef Ivanildo Kamperveen is wrapped in garlic chive and paired with an elderflower and red pepper vinaigrette, truffle foam, and an artfully crafted butterfly crisp. The dish is full-bodied and rich, yet perfectly balanced. For the main course, we are surprised with a pre-piece: a flavorful venison wonton. Poached venison loin follows, dressed with mustard, Jerusalem artichoke cream, and an irresistible jus. The fresh, peppery mustard combined with the velvety soft venison loin is a feast for the senses. The 2017 Barolo del Comune by Robert Voerzio from the prestige wine pairing is a spot-on choice. The dessert, consisting of pandan mousse, a jasmine sour mat, white chocolate, and coconut, is beautifully constructed. The various textures are complementary, and the flavors are refined. After coffee and petit fours, warm madeleines with vanilla chantilly are served as a bonus when the bill arrives. A better farewell is unthinkable. Rises to 84.

To immortalize and perfect where necessary, that seems to be the credo of Ivanildo Kamperveen and Falco Lens, the driven duo behind the gastronomic success Voltaire. The chefs have certainly struck gold with a stunning kitchen in a historic...

After a pleasant walk across the Broekhuizen estate grounds, you arrive relaxed at Voltaire, one of the two dining venues in the park, located next to Bistro Lof. On fine days, the terrace offers expansive views of the pond and the estate. Inside, the spacious and atmospheric restaurant is equally pleasant. The decor features a warm ambiance with a light pink touch, abundant artwork on the walls and tables. We are welcomed by host Julian Schweigl, who receives us warmly and professionally. Since this year, a new wind has been blowing at Voltaire, which is temporarily under the culinary leadership of consulting chef Soenil Bahadoer from De Lindehof in Nuenen. He supports chefs Ivanildo Kamperveen and Falco Lens in continuing Voltaire's high-level gastronomy without compromise. Sommelier Nils Snitselaar surprises us with a broad smile, pouring a delicious glass of Solessence rosé champagne by Jean-Marc Sélèque. The subsequent battery of amuse-bouches is a true feast. The crispy tartlet filled with raw, marinated sea bass and a generous dollop of Oscietra caviar stands out: luxury in simplicity. We opt for the seven-course menu and have no regrets. The kitchen team presents us, among other things, with a turbot roulade that is perfectly steamed, filled with a Holland shrimp farce. Accompanied by various preparations of cucumber, Holland shrimp, dill, and shellfish jus. The combination is sophisticated and beautifully balanced. Before the main course arrives, a glass of 2017 Vosne-Romanée from Domaine Coquard Loison-Fleurot is poured, elevating the tenderly cooked roe deer to a higher level. We enjoy the accompanying asparagus, black garlic, and fluffy whipped sambal sabayon. We would have gladly taken an entire bowl of it. We savor four carefully selected cheeses and are left speechless by the choices on Snitselaar's digestif trolley. It makes it into the Top 100 at number 91.

After a long history, the impressive Parc Broekhuizen was inaugurated in 2016 as a boutique hotel and culinary estate comprising Bistro LOF and restaurant Voltaire. We visit Voltaire and follow the receptionist into the chic dining room, where the playful blend of grandeur and modernity in the interior immediately strikes the eye. A glass wall separates the dining room from the kitchen. Host and sommelier Nils Snitselaar has returned and pours a refined Philippe Lancelot Cramant champagne as an aperitif, which pairs perfectly with the bite-sized appetizers that grace the table: a tartelette with hamachi and marinated dragon fruit, and a crispy morsel with beets accompanied by meat stew. The sophistication in ingredient selection and flavor is a clear preview of the complex and daring cooking style of chef Arturo Dalhuizen. The menu offers four options: a vegetarian choice, a five- or seven-course tasting menu, or à la carte. For the starter, two preparations of tuna. A lean cut (shimo) dressed with duck liver, ginger vinaigrette, and green herb oil. The second preparation is a fattier cut (toro), served with tiny tomatoes and a jus of smoked cherries, which is utterly irresistible. Nils pairs this with a fruity, lightly sweet Feinherb Riesling from Weingut Wwe. Dr. H. Thanisch, 2014, which complements it seamlessly. Well-spiced Simmentaler beef cheek follows, just warm enough. Surrounding the meat are various preparations of Jerusalem artichoke, parmesan cheese mousse, shiitake mushrooms, and an intense vadouvan jus. Accompanied by a generously poured glass of 2018 Barolo Bussia Dardi le Rose by Poderi Colla. The dessert arrives in two parts. Licorice with a caramel espuma, hazelnut crumble, coffee ice cream, and a jus of Napoleon balls (yes, you read that correctly). And raspberries with yogurt plus a guava croquant. The sommelier also serves a little sweet treat alongside it: Domaine Huet ‘Le Mont’ Moelleux 2009. A perfect match. Dining at Voltaire is as grand as the venue itself. The richness of ingredients is stunning. A luxurious address with an excellent price-to-quality ratio.

The festivities begin even before you arrive at the Parc Broekhuizen estate. The stunning 19th-century manor house has operated as a boutique hotel for several years and houses two restaurants, Bistro LOF and Voltaire. We dine at the latter today. Upon entering, we are escorted to the dining room by maître-sommelier Arnold Zwartkruis, which features a chic-modern aesthetic. Soft jazz plays in the background. As an aperitif, we are served a glass of sparkling Billecart-Salmon alongside refined amuse-bouches such as a salmon macaron, pickled sprats with cucumber, and a potato rösti with river crayfish, yellow beetroot, and harissa mayonnaise. The promise is substantial. The menu comes in either seven or five courses. The first bears the name of the philosopher Voltaire, after whom the restaurant is named, while the five-course menu, Emilie, references Émilie du Châtelet, a brilliant mathematician and Voltaire's beloved. A third option is a completely vegetarian menu. What unites all three is the dedication and creativity that chef Arturo Dalhuisen invests in his dishes. He has been in charge of the kitchen since 2022 and keeps the standard remarkably high with his daring and frequently artistic creations. Balance is the guiding principle, exemplified by the scallop dish with a smoked eel mabré and foie gras mousse, where all flavors and textures playfully intersect on the plate. On the recommendation of sommelier Nils Snitselaar, a Grüner Veltliner from Domäne Wachau in Austria is poured alongside it, pairing exceptionally well thanks to its fresh profile. For the main course, a flawlessly executed Anjou squab arrives with a five-spice sauce, pumpkin seed and mustard seed oil, accompanied by red beetroot and blackberries for a meticulously crafted flavor harmony. For dessert, chef Dalhuisen surprises us once more with coconut ice cream and a bergamot mousse shaped like Buddha's face—a direct reference to the citrus fruit 'Buddha's hand,' which is also incorporated into the dish. It is a memorable experience from beginning to end. Arturo Dalhuisen will undoubtedly have much more to reveal while steering Voltaire. Excellent!

Restaurant Voltaire is located in the historic Parc Broekhuizen estate, which also includes a boutique hotel, a bistro, event halls, and a coach house. Since 2016, the driven chef Robert Poel has been in charge of the kitchen, performing at a high level with his crew. He cooks with the seasons, respecting pure flavors, while not shying away from experimenting with classic techniques. There is a pleasant atmosphere in the dining room—somewhat chic, but definitely not intimidating. We are soon treated to beautiful, rich amuse-bouches, including a smoked oyster with a ponzu jus. For the starter, there is crab salad with watermelon and tom yum soup mousse with crispy seaweed and a squid ring, along with a kaffir lime vinaigrette. What a beautiful balance of flavor and texture. For the main course, the uniformly dressed waitstaff serves perfectly roasted squab with its own jus, celery root cream, shiitake and chanterelle mushrooms. The 2018 Audoin Pinot Noir from Burgundy, France, proves to be an excellent companion. For dessert, there is a little masterpiece featuring blueberry mousse and cream, coconut cream, cherry ice cream, fresh blueberries, and meringue. Save some room for the friandises, which are top-notch. Highly recommended!

Restaurant Voltaire is part of the historic estate Parc Broekhuizen, which also comprises a boutique hotel, a lounge, a carriage house, and several atmospheric spaces. These areas can be rented for all kinds of events. Located in the basement, the restaurant features a chic, contemporary interior overlooking a beautifully maintained garden. Chefs Robert Poel and Thomas Diepersloot, a rock-solid duo, perform at a high level under the supervision of Jacob Jan Boerma. From the dining room, you look out onto the open kitchen through a glass wall. There, the dishes are crafted with utmost concentration. The kitchen team incorporates Jacob Jan’s philosophy by using delicious, fresh, and seasonal ingredients from their own vegetable garden, or personally selected from local suppliers. Director Anita Bos on the lockdown: “It was a true wake-up call. We became aware of various aspects: our society, nature, ethical questions... You see more and more creativity and collaboration among colleagues, as well as the development of concepts. By responding to special requests from guests, beautiful initiatives emerge. For example, together with our team, we planted a large vegetable garden full of herbs, vegetables, and fruit. In doing so, it becomes a learning process that fosters awareness.” Sommelier Yvo Kwak, a serious and enthusiastic professional, guarantees excellent food and wine pairings. The wine list features an extensive selection of biodynamic wines and a number of natural wines. An elegant venue.

New to this guide last year, the restaurant receives high praise once again this year for chefs Robert Poel and Thomas Diepersloot. Under the supervision of Jacob-Jan Boerma, they operate at a consistently high level. The restaurant is located in the basement of the country house on Landgoed Parc Broekhuizen, featuring a modern and chic interior. We are seated at a table with a clear view of the beautifully maintained garden. The venue is bustling. On Fridays and Saturdays, only a multi-course menu is available. On Tuesdays, Wednesdays, and Thursdays, an à la carte selection is also offered. Yvo Kwak serves as the host-sommelier, expertly and cheerfully fulfilling both roles. The first course features tuna with yuzu sprouts and mild horseradish, followed by succulent lobster with root vegetable elements and fish sauce. The lamb main course arrives juicy-roasted, though it is also served as a hearty stew, albeit sparsely accompanied by asparagus and broad beans; a more generous garnish would be welcome. To finish, a refreshing dessert of basil ice cream paired with strawberry mousse, foam, and mille-feuille. It is accompanied by a delicious, not-too-sweet dessert wine: the Scheurebe Auslese 2017 from Morstein. Overnight stays are also available in rooms that are just as chic as the dining room. A wonderful spot!

Op de begane grond van het compleet gerenoveerde en modern verbouwde landhuis op Landgoed Parc Broekhuizen vinden we het chique restaurant Voltaire. Interieurarchitect Judith van Mourik kan de sublieme inrichting op haar conto schrijven. Onder supervisie van Jacob-Jan Boerma (De Leest Vaassen) voeren chef Robert Poel (eerder werkzaam bij De Leest) en executive chef Thomas Diepersloot een moderne wereldkeuken met Aziatische invloeden. Er wordt veel gebruikgemaakt van lokale verse seizoensproducten en een groot deel van de ingrediënten komt zelfs uit eigen moestuin We hebben geluk. Het is mooi weer en het aperitief nuttigen we op het op het terras met fantastisch uitzicht op het weelderige park met een grote vijver. Kroepoek met frisse limoen en lever met friszure appel vormen het krokante begin van een reeks smaakvolle amuses die volgen. In het restaurant vangen we aan met het zesgangen chefsmenu. Opvallend is de goedgevulde goudkleurige bestekdoos op tafel. Je pakt hieruit zelf wat je nodig hebt. Vooraf tonijn met avocado, rettich en dashi. Een zeer smakelijk gerecht met een mooie balans van frisse smaken. In het glas een Le Petit Tournee uit Frankrijk. Bij Voltaire wordt uitsluitend hoge kwaliteit natuurwijn in alle prijsklassen geschonken die door sommelier Yvo Kwak vakkundig worden toegelicht. Daarna langoustine met structuren van bospeen, knolselderij en kokos. Goed gegaarde kalf met knolselderij, doperwt en geroosterde ui vormt het hoofdgerecht en heeft een mooie balans van aardse smaken. De jus wordt aan tafel uitgeschonken. Het glas Abadia de Gomariz uit de Ribeiro in Spanje harmonieert. De twee nagerechten zijn lekkere rijpe guave met bloedsinaasappel en krokante meringue en aardbei met lavas, geitenmelk en violets. De zwarte brigade kan nog wel wat sturing gebruiken en hun informele kleding maakt dat ze niet goed opvalt tussen de gasten. Met hun ongedwongen hartelijkheid en enthousiasme zit het echter wel goed. Welkom in Lekker!