't Lansink

High quality cooking

This pampering destination is housed in the former tea house of a historic working-class neighborhood. The two-part dining room exudes elegance, featuring stylish lamps, a beam ceiling, and a light wooden herringbone floor. Owner-head chef Lars van Galen is a gifted craftsman. Classical cuisine forms his foundation, but he cooks lightly and inventively. Almost every dish on our five-course menu draws superlatives, with the exception of a salad featuring tasty tomatoes, ravioli, parmesan cookies sandwiching a parmesan-baharat cream, and smoked buttermilk foam. Technically well-executed, but it lacks a certain kick. However, that is more than compensated for by many other beautiful creations, such as a fully plant-based dish centered around forest carrots. It offers beautiful contrasts in textures and flavors: sweet, fresh, and spicy. The accompanying wine, Ericka from Château Laffitte-Teston, pairs excellently with it. And then there is the excellent rib-eye steak, served with a stewed pea tartlette, fried polenta, polenta flan, and garlic foam, which we have not even mentioned yet. The service is pleasant, socially adept, and pleasantly informal. Tip: It would be helpful if slightly more detailed explanations were provided regarding the menu choices when making a reservation. That helps prevent disappointment. After all, the kitchen determines the selection of dishes, which was not entirely clear to us. It firmly scores 50.

Restaurant 't Lansink is located in a charming national heritage site and is part of the eponymous hotel, which is housed in the former tea house of Tuindorp 't Lansink. SVH Master Chef Lars van Galen has been steering the culinary direction here for quite some time, and he does so with flair and craftsmanship. Here, you embark on a culinary journey where tradition and modernity meet. Classical French cuisine forms the foundation, and by highlighting local and seasonal ingredients, he transforms them into true culinary masterpieces. Upon entering, you are greeted by the chic atmosphere of the stately building, where history feels almost palpable. This blends with cheerful chatter – as the place is completely full – giving you the sense that you have found a truly wonderful spot. Reservations require you to choose in advance between the menu or à la carte. The evening begins with gently poached lobster in vanilla oil atop a potato salad, topped with lobster mousse, saffron jelly, and parmesan, served with a citrus vinaigrette. It is a dish that is not only a feast for the eyes but also delights the palate. This is followed by a vegetarian course featuring open ravioli with tomato compote, a crunch of puffed rice and sun-dried tomato, parmesan crisps, and a layer of smoked buttermilk foam. To accompany it, a spicy Grüner Veltliner, Ried Hundspoint by Gruber Röschitz. An invigorating, herbal wine with creaminess and a barely perceptible sweetness. An excellent pairing. The main course is rump fillet, beautifully complemented with shallot foam, potato, puffed garlic, and green herb cream. The service is professional and attentive, ensuring a pleasant evening. 't Lansink remains a bastion of classical gastronomy with room for innovation, successfully captivating not only regular guests but also a new generation of culinary enthusiasts. Drops four places to number 51.

Twente hospitality combined with expert service and a passionate approach to wine. Add to that a meticulously perfected menu modeled on French culinary traditions from the kitchen of SVH Master Chef Lars van Galen. These are the ingredients for a delightful evening of culinary enjoyment. 't Lansink is part of the eponymous hotel located in the former tea house of the 't Lansink garden village, a neighborhood in Hengelo once built for his employees by industrialist C.T. Stork. For the aperitif, there is a soy and sesame cookie with a corn crèmeux, and a tartelette with apricot, ginger, and tom kha kai foam. The taste buds are thoroughly awakened. A fresh Touraine Sauvignon Blanc accompanies the North Sea crab tartare with potato, crab mousse, brioche crisp, and finished tableside with fragrant kaffir lime zest. We continue with beef fillet cooked to perfection, served on asparagus, with caramelized endive, a sweet potato tartlet, and pommes soufflé. A rich, full-bodied grand veneur sauce (a classic French sweet pepper sauce with currant jam, cream, and cognac) completes the dish. In the glass, an Italian sun-drenched Susumaniello 'Artiglio' from Cantine de Falco. We conclude with an artfully composed dessert featuring a white chocolate bonbon with apple, white chocolate mousse, and a quenelle of apple ice cream so delicious that we nearly ask for another serving. Accompanied by a lavash crisp and marshmallow, along with a sauce infused with Spanish liqueur. 't Lansink pleases on all fronts and very rightly rises to 47.

Located in the heart of the stylish garden village of 't Lansink stands this beautiful hotel-restaurant of the same name. Owner and SVH Master Chef Lars van Galen draws his primary inspiration from French cuisine, but gives it a contemporary interpretation. The service is competent, though somewhat serious, and could certainly be a bit more personal. The interior of this elegant classical building remains fairly traditional, featuring tablecloths and comfortable swivel chairs, while the walls are adorned with striking modern art. 't Lansink operates on a six-course dinner concept, but you can shorten the menu or dine à la carte. Add-ons are available in the form of various types of oysters and caviar. What comes out of the kitchen is impeccable in quality and offers ample variety. Some dishes lean toward the saltier side. A standout is grilled langoustine served on softly cooked belly bacon with a smoked carrot sauce, white cabbage salad, rolled marinated carrots, and a Japanese citrus sauce. We pair it with a 2020 Von Winning Riesling from the Pfalz: an excellent match thanks to the wine's acidity and subtle sweet notes. Another highlight is the baked turbot accompanied by a crisp slice of pata negra, small pieces of smoked eel, grilled asparagus, and a smoked eel sauce with spinach and herb oil. It ranks 61st this year.

Stylish and chic decor featuring light herringbone parquet flooring, spotless linen skirted tables, beautiful crockery, sparkling glassware, pristine cutlery, cream-colored sheer curtains, modern art on the walls, and large vases filled with fresh flowers. At the same time, it exudes a cozy Twents atmosphere at the lovely hotel restaurant 't Lansink, where hospitality truly takes pride of place. But that’s not all. SVH Master Chef Lars van Galen and his team, under the guidance of maître d’ Tom Isik, go to great lengths to pamper their guests completely. Lars prepares French cuisine using contemporary techniques, working with the finest, predominantly local ingredients available, such as game sourced directly from hunters and meat from Hereford cattle. After a refreshing sparkling aperitif, the Nu alongé Brut Cava, accompanied by delightful amuse-bouches including a sophisticated curry coconut soup with lemongrass foam, we get started. We taste poached plaice fillet, grilled octopus, avocado, and fermented tomato served in a feather-light, crystal-clear tomato vinaigrette with garlic. We could almost eat our fingers off. Assistant maître Ynte Bos pairs this with a Domaine des deux Roches Mâcon Villages 2020 Tradition. Elegant and refined, soft on the palate. The refinement and precision in the kitchen, along with the thoughtfully curated and unconventional wine selection and expert advice from Ynte Bos, leave a lasting impression. Dessert: a sweet-and-sour interplay of marinated strawberries, goat yogurt, rhubarb, and beetroot. In the glass, a Burgenland Merlot Spätlese Rosé by Alois Kracher. Everything is perfect. Life is good in the Twente countryside. Also worth noting: convenient parking on the premises, and overnight stays are available in the equally beautifully appointed hotel.

SVH Master Chef Lars van Galen guarantees an exceptionally high-quality French cuisine with a modern twist and distinctive techniques, beloved by both regular guests and passersby. He is constantly seeking out the finest local ingredients, refusing to settle for anything less. These are used to prepare balanced dishes that have consistently received highly positive feedback for years. Restaurant owner and head chef Lars van Galen: “Whenever possible, we use regional and ethically sourced products. Think of game from local hunters and meat from the Hereford cattle of the Stork family (our building and the entire surrounding neighborhood also share a Stork history). We were closed during the lockdown and, in collaboration with the property owner, cooked for low-income residents in Hengelo because the food bank was shut down. In total, we gave away 2,400 free meals within a month. Additionally, we repainted our hotel and restaurant. And together with fellow restaurateurs, we worked in the workshop crafting the finest butler trays.” The ambiance of the hotel restaurant – located in Tuindorp ’t Lansink, a historic neighborhood in Hengelo – is chic yet relaxed, featuring modern chandeliers and beautifully set tables. All of this is designed to offer guests optimal comfort. The waitstaff plays a key role in this. Friendly, attentive, driven, and highly skilled. Sommelier Tom Isi makes beautiful and well-considered wine selections that elegantly complete the experience of a stylish evening out. Private dining is also available here. And not only that: wedding receptions, meetings, accommodations, and numerous packages are all offered.

In a beautiful setting with a wine-red wall, modern chandeliers, and views of the typical architecture of the Tuindorp district, SVH Master Chef Lars van Galen continues to surprise us more each year. We begin with a showcase of beautiful and flavorful amuse-bouches, such as a cucumber salad with potato cream and potato crisps. Maître Tom Isik opens our menu with a marbled preparation of eel and foie gras, accompanied by kohlrabi and sorrel wontons, drizzled with creamy almond milk. All the flavors blend subtly into one another: this is pure enjoyment. Especially with a glass of Château de Mirambeau, fragrant, fresh, and round. Followed by poached cod with iceberg lettuce and a green sauce made of celery, iceberg lettuce, apple, and fennel seed. Beside it, a brandade-filled bitterball served with a tangy cucumber cream. Crispy on the outside and wonderfully rich and umami-like on the inside. Class! Sommelier Marleen Kuipers serves a well-matched Garganega/Chardonnay from Scaia (Veneto, 2018). Three preparations of Dutch lamb form the main course: a salad of finely sliced lamb, very delicate in flavor; a spiced lamb rack; a lamb roulade with asparagus, crispy potato links, laurel and rosemary jus, and eggplant purée. Beautiful, but there is a slightly soapy aftertaste, presumably from a spice that doesn't quite fit. The dinner concludes with strawberry, both marinated and powdered, along with curry, hung curd, a delightful basil ice cream, and a strawberry-rhubarb vinaigrette poured tableside onto the plate. In the glass: a 2018 Cerdon from Renardat-Fache. A light wine with fruity strawberry notes and a gentle fizz. Very pleasant and lovely with the dessert. 't Lansink is a wonderful establishment and firmly holds the 64th spot in the Lekker Top-100.

This used to be a tea house in the heart of the historic Tuindorp neighborhood. The decor is stylish and perfectly suited to the building's history. Modern chandeliers hang from the bright ceiling, numerous windows feature small panes, and linen-covered tables sit atop the wooden floor. It exudes a luxurious ambiance. The kitchen is the domain of SVH Master Chef Lars van Galen, who prepares French-Dutch cuisine with international accents, primarily using local produce. After a warm welcome, we enjoy delicious amuse-bouches, such as red pepper with aioli, a cassava chip with tuna, and a pumpkin soup. The house wine is the Portuguese Allo Quinta de Soalheiro, 2017, aromatic and fruity with a low alcohol content. Also served with the starter is another Portuguese wine: sommelier Tom Isik pours the ruby-red, berry-flavored Mariana Herdade do Rocim, 2016. An elegant companion to hand-cut Black Angus tartare. The accompaniment consists of spicy vegetables, potato mousseline, parmesan, and radish. Also highly enjoyable is the piece of cod with celeriac structures, flaxseed, and miso. The fish is excellently cooked and boasts a beautiful flavor balance. On the other plate is roasted duck with polenta, eggplant, cashews, and its own jus. Both dishes are technically well-executed, beautifully balanced, and feature delicious sauces. The plating is visually stunning. So is the glass of Italian Scaia Tenuta Sant'Antonio 2015 made from Corvina grapes. The dessert brings together white chocolate with mango, pineapple, and spices. A pleasant combination of fresh and sweet flavors, presented in an appealing way. A worthy finale accompanied by a glass of South African Fleur du Cap. The venue rises to 64 points.

Officially Tuindorphotel & Restaurant 't Lansink by SVH Master Chef Lars van Galen and Richard van den Hoeven. Five years after their arrival at this Twente location, it is clear that we are dealing with the leader of regional gastronomy. The restaurant boasts a stylish and chic interior with plenty of modern touches. We begin with the grand parade d'amuses. Accompanied by a glass of prosecco, they arrive in rapid succession: red pepper bonbons, a creative sesame spare rib, a horn-shaped dish with chicken liver and quince, and a soup of roasted cauliflower with citrus foam. Tasty, but served rather hastily, followed by a long pause until the starter. But the reward is great: yellowfin tuna tartare with apple salad and radish, paired with a glass of Vermentino (Villa Trasqua). On the other plate, marbled Hereford beef and duck liver. Delicious in flavor, enriched with lardo and a fresh quinoa-apple salad with radish, beetroot, and aceto. Accompanying this is the white Passione Sentimento from Verona (Pasqua, 2016). The intermezzo of red bream with tomato broth and aioli falls somewhat short, despite the delicious Portuguese Veedha from the Douro Valley (Tourigo Nacional, 2013), but the main course makes up for everything: the slightly nervous service presents a classic from the chef, pigeon with hazelnut, celeriac, and bulgur. Beautiful! Especially when paired with the Spanish Mestizaje (bodega Mustiguillo, El Terrerazo) made from grapes such as Merlot, Cabernet Sauvignon, Garnacha, and Tempranillo. Finally, an exciting creation of salted caramel, tarragon, and blood orange, harmoniously paired with a delightful Spätlese Schlossberg Rheinhausen. Despite a few minor mistakes, 't Lansink firmly scores 65.