De Jufferen Lunsingh

Hospitality takes center stage at De Jufferen Lunsingh, this Drenthe stopover housed in a beautiful country house in Westervelde, run by owners Wyncko Tonckens and his wife Ellen Drenth. Alongside several rustic hotel rooms, there is also a cozy restaurant here, partly located in the property's conservatory overlooking the Drenthe countryside, as well as a lovely terrace. There we enjoy our aperitif before moving on to the daily changing surprise menu by chef Jelle Huitema. What immediately stands out is the emphasis on fresh vegetables across the various dishes. This comes as no surprise, as Huitema, together with his colleague from Restaurant Rikus, maintains his own orchard and vegetable garden in Eext called 'De Groenten van Rikus'. Tonight's menu opens with a surprising starter: cashew nut pâté. This vegan alternative to pâté is so delicious, creamy, and expertly crafted that it makes a brilliant substitute for meat pâté, or even foie gras. This is followed by a portion of pan-fried plaice with braised romaine lettuce, anchovies, croutons, and shaved radish. A dish in perfect flavor harmony. Both main courses are generous and packed with flavor. The farm chicken is roasted in substantial cuts and served alongside a hasselback potato, flavorful summer vegetables, and roasted savoy cabbage. The chicken and cider jus is wonderfully savory alongside it. The pollock in the other main course is pan-seared skin-side down, perfectly cooked, and also accompanied by an abundance of vegetables. The dessert featuring semolina cake, rice pudding, and lime gel is somewhat rich in flavor, but undeniably original. For our wine pairing, we enjoy a glass of dry Riesling from House Becker with the pâté and an excellent Viognier from La Bergerie with the fish. The staff has to work hard due to being understaffed, yet we still feel completely at home and thoroughly enjoy our meal. A true culinary highlight in Drenthe.

In the middle of the Drenthe forests lies this historic country house, surrounded by orchards, meadows, and a spacious terrace. The restaurant is located in the conservatory, with its own smokehouse for hams and fish behind the house. The chef cooks with ingredients...

Where five unmarried ladies, the Lunsingh sisters, once lived in the distant past, the stately old country house of Wyncko Tonckens and his wife Ellen Drenth has been operating for several years now as a charming restaurant where unwinding is the key word. The sunroom offers a beautiful view of a pasture with grazing sheep on the edge of the Norgerholt forest. Each day, the kitchen team, under the inspiring guidance of Jelle Huitema, creates a Jufferen menu featuring regional produce, ingredients from their own vegetable and herb garden, and fruit from their orchard. Additionally, they raise their own livestock, smoke fish in-house, butcher game, and dry their own hams. We start with a poultry pâté accompanied by red cabbage salad, lamb’s lettuce, mustard mayonnaise, and balsamic glaze—a truly masterful piece of culinary craftsmanship. Next comes cod in a winter purslane sauce. An elegant dish with lovely flavor nuances. The complimentary Sicilian Valdibella Ariddu Grillo 2022 is just a touch too full-bodied for this dish. The main course features free-range pork served with pumpkin, Brussels sprouts, red cabbage, shiitake mushrooms, oyster mushrooms, sweet potato, and a light porcini sauce. The dessert, a cheesecake with orange sorbet and Italian meringue, makes for a delicious finale. Choosing a cheese board instead of something sweet incurs no extra charge, which is a very thoughtful gesture. We enjoy a wide variety of Dutch cheeses, with the organic raw-milk soft goat cheese from De Oude Streek in Zevenhuizen particularly deserving of mention. The lightly smoked pecans also stand out. Simply delicious.

The stately building and classic interior of Jufferen Lunsingh van Wyncko Tonckens and his wife Ellen Drenth have remained virtually unchanged over the years. It is the ultimate place to unwind, nestled in the heart of the beautiful Drenthe countryside. Chef Jelle Huitema has been at the helm here since 2000, presiding over a consistent and reliable kitchen. It is a true 'cuisine du marché'. Respect for nature, the welfare of their own livestock, and adapting to the seasons are paramount. Each day, the team checks what the extensive vegetable and herb garden, along with the orchard featuring heritage fruit varieties, has to offer, resulting in predominantly classic dishes on the menu. For the starter, two preparations of free-range pork: a slightly under-chilled terrine and slices of house-cured coppa, served with parsnip foam and broccoli sauce. The coppa, in particular, deserves mention for its softness and tenderness. For the main course, three preparations of Hereford beef are offered: shredded beef, steak, and a sausage roll accompanied by seasonal vegetables—once again, broccoli and parsnip. This is paired with a smooth blend from the Bordeaux region, Château la Prioulette, composed primarily of Merlot with touches of Cabernet Sauvignon and Cabernet Franc. To finish, a small polenta cake served with creamy quince mascarpone cream, quince compote, and a scoop of ginger-lemon ice cream. Don't come here expecting groundbreaking creative inventions, but rather to enjoy a beautifully straightforward cuisine that is also remarkably affordable. Overnight stays are also available in one of the thirteen spacious and charming guest rooms the property offers.

This pleasant hotel-restaurant by Wyncko Tonckens and Ellen Drenth is the place to be for truly unwinding. From the classically furnished and spacious conservatory, you have direct views of the expansive Drenthe countryside. The kitchen is helmed by chefs Leon Kraakman and Jelle Huitema, who take turns working at their sister establishment, Rikus in Eext. There is no menu card here; instead, you can order a surprise multi-course menu. French cuisine serves as the guiding principle, with vegetables and fruit sourced from their own vegetable garden and orchard. We begin with house-smoked salmon accompanied by granité and a cucumber sweet-and-sour dressing, fennel salad, and fried smelt. A delicious start. The charming hostess Mariska Webbink pairs it with an organic 2019 Picpoul de Pinet from Château Petit Roubié, which perfectly highlights the fresh notes in the dish. The main course features three preparations of Texel lamb: butter-tender lamb chops, a lamb meatball, and a spring roll filled with lamb. The portion sizes are more than generous. Paired with an exceptionally refined 2019 La Pierre Frite Rouge Saumur from the Loire Valley. We finish with various preparations of mango served with citrus ice cream, milk skin, egg white foam, and crumble. Conclusion: set in a prime location, this establishment boasts a very friendly, warm, and highly skilled service team alongside a stable kitchen brigade that has been cooking at an excellent level for years. What more could one wish for! Oh yes, you can also stay overnight here to enjoy it even longer.

Less than half an hour's drive from Assen and Groningen lies this pleasant hotel-restaurant, set in a beautiful country house amidst the forests of Drenthe. Its name derives from five unmarried sisters, the Lunsingh family, who inhabited the historic residence from 1724 to 1780. Since 1999, the property has been owned by Wyncko Tonckens and Ellen Drenth. Chef Jelle Huitema runs the restaurant's kitchen. The estate features an herb and vegetable garden, an orchard with heritage fruit varieties, and keeps its own livestock. Fish is smoked in-house, hams are air-dried, and game is butchered on-site. Huitema specializes in French cuisine and presents a beautifully crafted, rich terrine made from free-range pork. This is followed by pan-seared grayling, crispy on the skin, served with hollandaise sauce and a generous portion of double-skinned broad beans atop perfectly cooked risotto—a flawlessly executed starter. The charming hostess, Lieke, serves a Viognier from Domaine Massiac 2019 from the Pays d'Oc alongside it, which pairs seamlessly. Three preparations of venison then grace the table, elegantly presented: as a steak, a well-spiced meatball, and a hearty stew, accompanied by carrots, green beans, shiitake mushrooms, a hasselback potato, and jus. We nearly lick our plates clean. We conclude with excellent coffee and are pleasantly surprised by the bill. And that’s exactly how it should be! By the way, overnight stays are also available.

Since 1999, Wyncko Tonckens and Ellen Drenth have been managing their classic and beautifully maintained historic country house nestled in the forests of Drenthe. Small-scale operation and personal attention are the key words here. Far removed from daily stress and hustle, you will find complete relaxation here. Whether you're enjoying a good book by the fireplace in the Cognac room, cycling through the beautiful surroundings, or hiking one of the walking routes compiled by Wyncko and Ellen... And! Indulge in delicious dining at the Witte Huis – part of the country estate. Every day, the kitchen team led by head chef Jelle Huitema prepares a menu of three, four, five, or six courses. Additionally, Wyncko maintains regular contact with various wine importers and, as a wine enthusiast, travels personally to curate a rich and varied wine selection. The ingredients used come from the herb, berry, and vegetable gardens, and they raise their own livestock, such as Hereford cows and Schoonebeker moorland sheep. The fish and ham are house-smoked. Overnight stays are available in one of the thirteen cozy hotel rooms. Packages can be booked. A truly delightful pampering destination!

This restaurant is located in the classic old country house of Wyncko Tonckens and Ellen Drenth, nestled in the heart of the Drenthe forests, less than half an hour's drive from Groningen and Assen. Tranquility is the key word here. The property features an herb and berry garden, a vegetable garden, an orchard, and keeps its own livestock. The fish is house-smoked, as are the hams. The game is slaughtered on-site by the kitchen team under the direction of head chef Jelle Huitema. The wine list is truly impressive, offering an excellent selection of both Old and New World wines. Following a delicious amuse-bouche of salmon mousse with popped quinoa and chives, we move on to the main tasting. A classic pork terrine with truffle mayonnaise and sweet-and-sour vegetables makes for a lovely start. But then! The pollack with saffron risotto and roasted fennel is, in one word, sublime. Refined, with a beautiful balance of flavors and perfectly cooked. It pairs perfectly with the Viognier from Domaine Massiac. For the main course, two preparations of Hereford beef arrive. Generously portioned and served with kale mash, beetroot, endive, and a robust rosemary jus. The Château La Croix Bastienne, Montagne Saint-Émilion stands up beautifully to the bold flavors, hitting the mark. The cheese board featuring four varieties could be slightly improved: it would benefit from more interesting selections and larger portions. The service is youthful and welcoming, offering clear explanations of each dish. Overnight stays are available, and, equally convenient, there is a spacious private parking area.

Located in a classic country house surrounded by beautiful nature, Wyncko Tonckens and Ellen Drenth have been running the place here for quite some years. Executive chef Jelle Huitema cooks with regional products; the restaurant features its own vegetable garden and raises its own livestock, including Hereford cattle and Schoonebeek sheep. Bread is served with the aperitif, but no amuse-bouche is provided. For the starter, there is goose pâté with smoked goose breast, pumpkin spaghetti, smoked mayonnaise, and spelt. The pâté is tasty, the fillet is thinly sliced, and it boasts a pleasant smoky flavor. The combination of smoked mayonnaise and spelt works very well. This is followed by wild boar fillet and wild boar stew, accompanied by potato mousseline, caramelized endive, turnip, and small mushrooms, all prepared excellently. The accompanying wine, a 2013 Sankt Laurent from Burgenland, Austria, is enjoyable but not a particularly strong match. Fortunately, the wine and food pairing with the dessert is excellent. Lemon cremeux, orange compote, crumble, pistachio crumbs, and star anise ice cream, served alongside a glass of Pacherenc du Vic-Bilh made from gros and petit manseng grapes, make for a fine conclusion. The service, however, leaves something to be desired. The wine list only arrives after the first course, the wrong wine is poured, and the wait times between courses are an area for improvement. Nevertheless, this is a lovely establishment set in a truly special location.