Restaurant De Ölliemölle

De Ölliemölle, housed in a 15th-century watermill on the Berkel river in the small town of Borculo, previously operated as an oil mill where flaxseed and hazelnuts were ground, among other crops. Today, you can savor the exquisite cuisine of Chef Roel Sieverink here, featuring classic French dishes with a fresh twist. Pure, naturally pristine local ingredients take center stage. The menu boasts a wide selection of shellfish and crustaceans. We are warmly welcomed by our hostess, Kim Blaauw. Paired with a glass of Laurent Perrier champagne and plump Gillardeau oysters, the first amuse-bouches arrive. The beet tartelette served with new potatoes and pink pepper ice cream quickly becomes our favorite: a burst of flavors combining sweet, crunchy, earthy, warm, and cold elements. A generous selection of breads and dips (which will be added to the bill later) delights us once more, particularly the butter sculpted into a gear shape and dusted with algae powder, which delivers an incredible taste experience. The same goes for the perfectly cooked and raw scallop accompanied by hazelnut praline, citrus zest, olive oil, and white chocolate shavings. Bold, surprising, and beautifully presented. A glass of organic La Grange from Languedoc, France, made from Grenache Blanc, is poured alongside it. Its fruity notes and minerality pair exquisitely with the scallop. For the lobster à la nage, served with a butter sauce and vegetables such as leek, carrot, and celery, the chef demonstrates how masterful technique complements seemingly simple dishes crafted from top-quality ingredients prepared with exceptional professionalism. Tip: On sunny days, you can dine on the wooden deck overlooking a pond filled with lilies, ducks, and a turning watermill. What a feast!

In a centuries-old watermill, where flaxseed was ground into oil in the past, chef Roel Sieverink and hostess-sommelier Kim Blaauw receive their guests. The building has atmosphere and character in abundance, and at the back we find ee...

The historic, centuries-old watermill situated along the Berkel was once used to grind flaxseed into oil. Since 2022, the passionate chef Roel Sieverink and the warm, spontaneous hostess and sommelier Kim Blaauw have been running their fine dining restaurant here, and they do it with great flair. The distinctive building is tastefully decorated in a classic-modern style, and on summer days you can take a seat on the lovely terrace overlooking a picturesque pond. Roel prepares French cuisine with light, contemporary twists. Lobsters and oysters sit in the tank, ready for preparation. When game season arrives, special game menus are available to order. The menu changes with the seasons. We don’t pass up the oysters and indulge in six super-fresh Fine de Claire oysters. Throughout the meal, we taste the skilled hand of this young master in a beautifully presented bowl generously filled with mussels and river crayfish in nut butter. And the whole Valencienne lobster, stuffed with tomato and bell pepper, tomato sauce, and cognac, and topped with gratinated cheese, should never leave the menu. We let the cheese board featuring a selection from Kaasfort Amsterdam slip by, but turn our attention to dessert: a classic Paris-Brest, paired with a delicate glass of Heiner Sauer Weissburgunder Trocken, poured for us by Kim, a true hostess. Joie de vivre in the Achterhoek. Welcome to Lekker!