Herberg de Witte Gans

Located on the outskirts of Dalfsen, in a forested area, is Herberg De Witte Gans. In summer, it is lovely to linger on the beautiful terrace, but when the weather is less favorable, the interior is equally rustic. From the amuse-bouche alone, we can already see that Chef Dennis van Gennep favors visually appealing dishes. And it is not just the presentation that is beautiful. The beetroot cookie with herring tartare, apple gel, cucumber gel, silver onion, and herring roe makes for a very flavorful start. We continue with bread served with chive butter, dukkah, and aioli. Upon inquiry, we learn that the bread comes from a local baker. At the restaurant, the bread—which has a fantastic crumb structure—is baked fresh. Soon we enjoy dried and smoked goose breast with dried Chioggia beet, beet gel, poultry mousse, beet ice cream, apple gel, smoked mayonnaise, radish, edible violets, and beet tartare salad. On the other side of the plate, we see cauliflower panna cotta, sweet-and-sour cauliflower with vadouvan, black garlic cream, hazelnut, horseradish, and edible violets. These starters also boast a chef-worthy presentation and taste heavenly. Just as surprising is the pink-roasted pork loin from Salland, prepared in an Eastern style, with marinated pork belly. Paired with a South Italian Passo del Sud Appassimento 2023. The sweetness in the wine and the sauce complement each other well. For dessert, there is a Piña Colada: a substantial terrine of coconut cream ice cream and pineapple, with pineapple in jelly, a dropper containing the authentic Piña Colada, and shards of white chocolate and meringue. The accompanying Hungarian Carpinus Furmint Late Harvest Tokaji 2021 is not overly sweet, but boasts a good balance of sweetness and acidity. Finally, kudos to Manon Klein Gunnewiek, who as hostess ensures a very pleasant stay.

Owned by the Diks family since 1997. Meanwhile, the second generation, led by owner Eveline Diks, is at the helm. Additionally, the name has undergone a slight change, and they will continue under the name Herberg de Witte Gans. Many regulars know their way to De Witte Gans, which takes its name from the fact that many geese were once kept in the area. The whitewashed inn is perfectly maintained, and on summer days it is lovely to sit on the spacious terrace. The kitchen team, working diligently behind a large glass wall, cooks with the seasons, and the menu featuring à la carte options alongside multi-course menus changes regularly. The amuse-bouche, consisting of a chutney and goose rillette ice cream paired with a pistachio and sesame crunch, sets high expectations. We start with burrata topped with black truffle and balsamic, celery root salad, panna cotta, and porcini ice cream. A superb dish where the flavors and textures are in beautiful harmony. From the beautifully curated wine list, which offers a varied and affordable selection of wines from both the Old and New Worlds, we choose a Malbec from Argentina, a sun-drenched wine that pairs perfectly with the main course of domestic duck leg, served with parsnip cream and grilled parsnip, dried crispy ham, a duck bitterballie, and a rich poultry jus. Additional side dishes are available upon request. A pear cocktail accompanied by pear mousse, sorbet, and gel is served with spiced slaw and apple chips. A delightful finish!

Many regular guests know their way to this inn, which features a spacious terrace and a large open fireplace indoors. The atmosphere is informal and the service is friendly, although it could occasionally be a bit more efficient and attentive. For example, it takes relatively long before the cutlery is brought out. Chef Dennis van Gennep’s menu is based on French cuisine, with occasional other influences here and there. In addition to a three-course menu with two options per course, there are also surprise menus. À la carte dining is also available. We are surprised by the green and black olives that come to the table with the aperitif, as they taste sweet. This receives mixed reviews. As an amuse-bouche, a tartelette with a ball of herring tartare, beetroot, and a leaf of beet cress. The menu opens with a terrine of salmon, eel, and river crayfish with saffron gel, various types of radish, and some tips of green asparagus. The individual components of the terrine do not really shine through: everything tastes pretty much the same. A nice wine is poured alongside it: Wairau River Pinot Gris 2021 from Marlborough, New Zealand. Sparkling, fresh, and floral. Next, baked cod wrapped in wolf-pork bacon, served with carrot fregula, carrot croquant, watercress, and wild garlic hollandaise. Finally, a national cheese plate featuring French-style cheeses made in the Netherlands. A nice and tasty addition: a tasting of three varieties of Graham's port.

What a wonderful place this is. Eveline Diks's Herberg de Witte Gans is nestled right in the woods near Dalfsen. Just ten minutes from Zwolle, it serves as a perfect starting and ending point for a pleasant bike ride or walk. During our visit, the dining room was bustling with families, groups of friends, and couples. Chef Dennis van Gennep prepares French and Mediterranean cuisine with frequent Eastern influences. We can taste this in the amuse-bouche—a small horn filled with wasabi cream and salmon tartare topped with wasabi crumble—as well as throughout the rest of the menu. As a starter, there’s a beautifully presented dish of seared tuna with Thai salad, ponzu ice cream, wasabi cream, and crispy soybean pods. The ponzu ice cream is inventive and delivers a surprising flavor experience. It’s paired with a well-matching 2019 Chilean Chardonnay from the Leyda Valley. For the main course, you get perfectly cooked sea bass fillet with prawns, fregola, lime, bok choy, bean sprouts, and a yellow curry sauce. This is followed by a lamb stew seasoned with ras el hanout, crispy baked polenta, ratatouille, and rich lamb jus. The fillet is as tender as butter. With coffee and tea, a generous selection of little treats is served, including a pistachio macaron, spekkoek, and a dark chocolate lollipop with pistachio crumble. Everything is delicious. The portions are generous and the glasses are consistently refilled. That’s exactly what we love!

Having recently undergone an extensive renovation, Herberg De Witte Gans is located just ten minutes from Zwolle in the woods near Dalfsen. It’s an ideal spot to begin a lovely cycling or hiking excursion before enjoying the culinary creations from Chef Dennis van Gennep’s open kitchen. The dining room has a rustic feel, with a relaxed and informal atmosphere. The acoustics are pleasant, ensuring guests of all ages feel right at home. The menu features à la carte options and several set menus, including – most welcome – a vegetarian choice. The wine list offers plenty of variety, and sample glasses are available for a fixed price. Aperitifs are listed on a separate menu. Crispy pastry cones filled with beetroot and goat cheese jelly accompany an alcohol-free gin and tonic as an amuse-bouche. The Carpaccio Vechtdal presents lightly smoked beef from the Vecht Valley, served with rocket, pesto mayonnaise, pine nuts, and shaved Parmesan. The main course is a half lobster, with the tail meat left in the shell and the claw meat placed on top. Sides include al dente fregula, spinach, a rich lobster croquette, green asparagus, and a creamy lobster sauce. Beautifully presented and delicious. The French Viognier Domaine de Haut de Mourier 2020, cuvée Stéphane Bouix from Calvisson, was chosen by hostess Elvire to pair with the lobster thanks to its bright, fruity character and honeyed finish, and it matches the dish perfectly. A wonderful spot!

Located just ten minutes from Zwolle – on the border of Salland and the beautiful Overijssels Vechtdal – we find the charming old farmhouse restaurant Herberg De Witte Gans, owned by Eveline Diks. Nestled in a stunning forested rural area, the meticulously appointed dining room exudes a rustic, countryside charm. Here, French and Mediterranean dishes are served, primarily featuring locally sourced ingredients. The kitchen team cooks seasonally, meaning the menu changes regularly throughout the year. Proud of the region’s artisanal products, the team also highlights the finest local specialties on the menu. Executive chef Dennis van Gennep is a true master of his craft, and his aromatic sauces, among other creations, are simply irresistible. But that’s not all. Every dish is bursting with flavor, beautifully presented, and perfectly portioned. Owner Eveline Diks says: “We focused on our new extension, and with our team, we were able to support the construction crews during the lockdown. We now have fully renovated restroom facilities, including accessible amenities, plus an additional second kitchen. Soon, we will be able to offer a dedicated space for groups for private dining, meetings, and more.” On sunny days, guests can enjoy seating on the spacious outdoor terrace. The food is excellent and the experience is wonderful in Dalfsen. Overnight stays can be arranged at one of the hotels recommended by De Witte Gans in the surrounding area.

Eveline Diks is certainly not resting on her laurels, as a new space is being constructed alongside the existing restaurant to accommodate groups of fifteen to forty guests. This expansion will enable the venue to offer improved facilities for private events. Visitors can enjoy intimate dinners, host wine tastings, hold meetings, and organize various other activities. We settle onto the terrace of the cozy old farmhouse restaurant, situated in a picturesque wooded countryside area just ten minutes from Zwolle. The menu showcases French and Mediterranean cuisine with a strong emphasis on local produce, including vegetables from Kwekerij Eef Stel, cultured butter from De Knapenvelder in Raalte, cheese from De Heileuver in Damsholte, and bread from baker Borger in Nieuwleusen. The starter—a thinly sliced rose-seared beef ribeye with king crab, cucumber and avocado sweet-and-sour relish, and ponzu glaze—pleases the palate, as does the matching 2017 Leyda Chardonnay. This is followed by a scallop served in its shell with carrot spaghetti and a creamy lobster sauce. The 2015 Errazuriz Chilean Pinot Gris pairs perfectly with the expertly cooked sea bass, accompanied by scallops, stir-fried mussels, and a rich, creamy yellow curry sauce. A compliment to chef Dennis van Gennep, who has truly mastered the art of crafting exquisite and aromatic sauces. We conclude with a beautifully plated dessert featuring yogurt cremeux, marinated strawberries, hung curd, verbena gel, and sorbet. A highly recommended spot!

Restaurant De Witte Gans is located in a beautifully restored Salland farmhouse in the woods near Dalfsen, with white geese in the garden. Under the guidance of owner, hostess, and sommelier Eveline Diks, everything runs smoothly here. A cozy atmosphere prevails, and the classic interior with a fireplace feels wonderfully relaxing. In the kitchen, head chef Dennis van Gennip holds sway. He cooks French-Mediterranean cuisine, and he does it well. The plates are beautifully presented and the portion sizes are excellent. After a delicious, refreshing house cocktail made with sparkling white wine, ginger, and apple, accompanied by some marinated olives, followed by an amuse-bouche—a goat cheese lollipop with beetroot and balsamic vinegar—the first course arrives. Grilled pastrami of Salland pork, crispy baked veal sweetbreads, piccalilli, pickled onions, fennel atjar, vadouvan mayonnaise, and curry crisps. A beautiful dish with a great balance between fresh and sour flavors. A glass of Agriverde Piane di Maggio from Italy is poured alongside it, creating a harmonious pairing. This is followed by sea bass fillet grilled on the skin, perfectly cooked scallops, smoked eel, various preparations of cauliflower, a lentil and potato crumble, and parsnip foam. A glass of Haut de Mourier Viognier from France pairs well with it. The dessert is also a success. A delicious mango crémeux, yogurt ice cream, mango brunoise, and pink peppercorn. We can only conclude that you get good value for your money here. Welcome to Delicious!