De Voorburcht

good quality, good value cooking

The building breathes history, as you dine in the last remaining fragment of the bailey that once formed part of Castle de Dikke Tinne in the Middle Ages. The bailey, run by hostess and sommelier Gerlinde Mulder and head chef Dennis Mulder, guarantees an evening of indulgence featuring well-considered, rich, and balanced dishes. Beautifully plated and served with warm, professional service. Guests can choose between à la carte dining and a multi-course menu, which is also available as a fully vegetarian option. The wine list offers excellent selections, ranging from light to full-bodied, with plenty of wines available by the glass. Alongside the wine list is a fantastic beer list, thoughtfully organized by flavor profile. We are immediately treated to an amuse-bouche consisting of a tartelette filled with fresh peas, citrus, mint, and beech mushrooms, alongside an asparagus meringue with miso cream and pommes soufflé. We begin the menu with Pata Negra ham accompanied by pearls, beetroot gel and ice, crispy potato, and duck liver crème. A lovely start. This is followed by skin-on baked dorade. The fish is wonderfully juicy, served with garnishes of velvety tomato crème, gremolata, and lamb's lettuce. A Dão Casa de Santar 2021 Reserva Field Blend from Portugal is poured alongside it. Elegant and fresh, with notes of citrus, papaya, and vanilla. The pièce de résistance is perfectly cooked beef tri-tip, rich in flavor with a juicy texture, accompanied by crispy eggplant and pomegranate. At the table, a robust black garlic jus is served with it. Simply divine! A solid establishment.

New in this guide last year and back again this year. On the outer bailey, where the charming restaurant of hostess and sommelier Gerlinde and chef Dennis Mulder is now located, the staff of Castle De Dikke Tinne once lived and supplies were stored in the distant past. The atmosphere is exceptionally relaxed, and it feels comfortable sitting on the softly upholstered chairs at polished wooden tables set with linen napkins. Dennis's cooking style is no-nonsense and pure, making use of many local products. There is a multi-course menu that can also be ordered entirely vegetarian, alongside à la carte options. The wine list features many references from Old World countries, and there is an extensive beer list. It is busy and cheerfully bustling, exactly the way Dennis and Gerlinde prefer it. With the aperitif, we receive a crispy tartelette cup filled with pea and mint mousse. Refined and fresh, and a promising start. The first course features beautifully sliced, lightly seasoned beef tenderloin tartare with chanterelles and egg cream, served on rectangular pieces of fluffy brioche bread. The main course offers perfectly seared flat iron steak with garnishes of eggplant, potato, and a robust veal jus. In the glass, a creamy Spanish Barón de Ley Rioja Reserva from 2018. We finish off with an excellent crème brûlée paired with homemade ice cream. Interestingly, the dessert menu allows coffee and tea-flavored friandises to be ordered as a final course. Kudos to hostess Gerlinde, who greets her guests calmly and warmly with utmost expertise.

The historic Hanseatic city of Hattem is home to many beautiful historic buildings, but one of the oldest is this outer bailey, which was once part of what used to be Castle De Tinne. You enter this restaurant through an old stone archway, crossing the terrace. The dining area features two distinct levels. The atmosphere is exceptionally warm and inviting, and the service team works together seamlessly. Chef Dennis Mulder prepares French-inspired cuisine with occasional influences from other culinary traditions. Guests can choose from three- to five-course tasting menus or order à la carte. Partner and hostess-sommelier Gerlinde Mulder has curated a well-organized wine list that is predominantly composed of European selections. It features numerous rare finds you won’t easily spot on other lists, making it a real delight for wine enthusiasts. For the starter, veal tartare arrives with a briny note, topped with a layer of finely chopped samphire, oyster leaf, fresh oyster, and herring roe. A surprisingly harmonious pairing. Next comes a perfectly cooked and seared scallop served with smoked eel and fregola. A rich lobster bisque beautifully ties all the flavors together. Gerlinde pairs it with a distinctive Spanish wine: the 2022 Vía Arxentéa Monterrei, made from Godello and Treixadura grapes. It’s a robust white wine, which is exactly what this dish calls for. The following beef bavette is wonderfully tender, gaining character from a bright, tangy chimichurri sauce. The plate also features caramelized shallots alongside an eggplant cream. Every element is boldly seasoned, a hallmark of Dennis’s cooking style. Following a surprising dessert amuse featuring pine needle ice cream, we conclude with a strawberry dessert comprising foam, parfait, macaron, and cake, with a refreshing counterpoint of basil-infused lemon ice cream scoops. The value for money here is excellent. Welcome to Lekker.