De Bloemenbeek

High quality cooking

This classic restaurant by Raymond Strikker and Maureen Sprokkereef is situated in a beautiful country house hotel, nestled in the Twente countryside. The hotel is a premier destination for pampering, and dining in the restaurant is equally enjoyable, although the culinary standard is somewhat uneven. Chefs Vincent Goris and Michel van Riswijk serve classical French cuisine with Mediterranean influences. There is a strong focus on local ingredients, as well as herbs and produce from their own herb garden or foraged directly from the estate. The two amuse-bouches are highly promising: lavender flan with buffalo mozzarella foam and mini potato crisps, and a herb purée with kefir, bacon, and raisins are exceptionally tasty and inventive. Yet, the raised expectations are not entirely met. The starter of marinated and smoked trout is slightly overshadowed by a pine needle jus that leans too sweet. Fortunately, the main course—roasted venison from the Lutterzand, served with crispy potatoes, dry venison sausage, a beet relish garnished with blueberries, and a port wine sauce prepared to perfection—hits the mark. The dessert earns applause: rhubarb with kefir and bourbon vanilla ice cream. It is a feast for the eyes and offers a perfect harmony of fresh, tart, and sweet notes. As for service: friendliness is certainly not lacking, but there is still room for refinement. For example, the vegetarian menu is only brought out upon request, and the staff’s explanations of the dishes stick strictly to what is written on the menu. More attention should also be paid to clearing plates promptly. All in all, a very good address; now just put the finishing touches on it!

The Bloemenbeek in Lutte is the culinary birthplace of Twente's fine dining culture. A prime example of this this year was a dessert whose ingredients were all sourced from within a 100-meter radius around the restaurant...

Raymond Strikker and Maureen Sprokkereef have everything going for them at their rustic estate, Landgoed De Bloemenbeek. Nestled in the heart of the Twente countryside, you are immersed in luxurious indulgences like a wellness and spa, premium hotel facilities, and, not to be overlooked, a beautifully classically appointed restaurant where fine dining reigns supreme. The property features a 9-hole pitch-and-putt course, tennis courts, and, on sunny days, you can unwind on the terrace or on one of the plush sun loungers. In short, there is something for everyone. SVH Master Chef Michel van Riswijk, together with Executive Chef Vincent Goris, oversees the culinary program. He prepares a classic French-Mediterranean cuisine using ingredients sourced primarily from the estate’s herb and vegetable gardens, alongside responsibly caught, cultivated, and processed local produce. Guests can choose from the à la carte menu, while on Fridays and Saturdays only the daily rotating menus—‘Saison’, ‘Bloemenbeek’, or ‘Greenhouse’—are offered. The wine list features not only international labels but also selections from Twente and other regions across the country. In the spacious, elegantly appointed dining room with tables draped in crisp linens and comfortably cushioned chairs, we sample an elegant Cuvee Bloemenbeek, crafted in collaboration with De Hakenberg vineyard. To start, we enjoy hand-cut tartare of Dinkeldal beef paired with pastrami, accompanied by aceto balsamic mayonnaise, aged cheese, and crispy potato crisps. The plating is as beautiful as a little painting. Next comes the stuffed turbot, cooked to perfection, served with zucchini and a rich hollandaise sauce. We round off the meal with gently poached rhubarb, white chocolate mousse, and verbena sorbet. One area that needs improvement is the wait time. It takes over forty-five minutes just to get our aperitifs, and the intervals between courses are genuinely too long. This definitely needs to improve.

De Bloemenbeek Estate, owned by Raymond Strikker and Maureen Sprokkereef, is an elegantly designed country house situated in the beautiful Twente natural landscape. It features a hotel, restaurant, wellness & spa, and several meeting rooms. There is also a greenhouse where vegetables and herbs for the kitchen's own use are cultivated using on-site generated green electricity. SVH Master Chef Michel van Riswijk has been connected to De Bloemenbeek for over thirty-five years, crafting a high-level classic French-Mediterranean cuisine using the finest regional ingredients. To accommodate every guest's needs, detailed dietary preferences are requested upon booking. We dine comfortably in the spacious dining room, adorned with tablecloths, carpeting, and numerous portrait paintings. Weekends offer a selection of various menus, while weekdays feature these alongside an à la carte option. Tender tartare from Dinkel Valley cattle serves as the starter. It is presented in the marrow bone, set upon a bed of hay. The dish is spectacularly presented tableside when liquid nitrogen is poured over the hay, creating an aromatic 'mist'. The Hakenberg Wit 2019, made from Johanniter grapes with notes of citrus and green apple, was specially crafted for De Bloemenbeek by wine estate De Hakenberg and provides a refreshing boost to the tartare. Scallops are served in two preparations. Pan-roasted in the shell with a briny green butter sauce, accompanied by sorrel and sea samphire. And thinly sliced atop al dente lemon risotto with green herb oil, miso, and wild garlic. Masterful. This is followed by a veal duet. Resting on a slice of butter-tender braised veal shoulder is beautifully medium-rare roasted veal loin with shiitake and mini mushrooms, finely chopped garlic, and green herbs. Beside it sits a cabbage roll with pea purée, carrot mousse, artichoke, sugar snap peas, and beetroot. It is accompanied tableside by an aromatic tarragon jus. Accompanying this, skilled sommelier Sofien Oueslati pours a soft and mellow, slightly chilled Horvath Pinot Noir 2020 from Burgenland, Austria. What a wonderful place to pamper yourself.

Located right next to the German border, in the municipality of Losser, lies Farmhouse Hotel and Restaurant De Bloemenbeek. Surrounded by lush greenery and sweeping Twente landscapes in serene tranquility, far removed from all the hustle and bustle. As ambassadors of 'Botanical Gastronomy', innkeeper-restaurant owner Raymond Strikker and hostess Maureen Sprokkereef, alongside Executive Chef Michel van Riswijk and Maître d'Hôtel & Sommelier Sofien Oueslati, consistently offer guests a delightful introduction to regional produce and a taste of supreme hospitality, both on the menu and in the wine glass. Following a flavorful and vibrant appetizer of goose liver with mandarin cream, we start the dinner with a fenugreek cheese mousse and roasted bell pepper. A feather-light vegetarian dish, exquisitely balanced, featuring fresh garden herbs and edible flowers, elevated by a luscious tomato broth. The herbal character of the Cavazza Pinot Grigio from Veneto, 2020, beautifully complements the pairing. After a piece of perfectly cooked cod and a freshwater crayfish, we anticipate a 'classic': a squab from Anjou. The jus enriched with Twente whisky, the fillet resting on the plate, the organs and drumsticks presented 'on the clothesline' as an extra surprise. In the glass, a Pinot Noir from Weingut Horváth from Burgenland, 2020. Sofien's perfect choice. Life is good in the Twente countryside. The definitive pampering destination.

If you want to know what Twente tastes like, pull up a chair at the fine restaurant De Lutte at Landhuishotel De Bloemenbeek. The owners are Raymond Strikker and Maureen Sprokkereef. Whether in an exceptionally atmospheric setting or on the welcoming terrace overlooking the beautiful garden, you will savor the culinary creations of SVH Master Chef Michel van Riswijk. He works magic with ingredients sourced from the Twente countryside and his own herb and vegetable garden. His dishes are a feast for both the eyes and the palate. For example, he presents an amuse-bouche on a cow horn featuring Twents nagelholt (dried smoked meat) paired with local Twents mustard. On a small bowl resembling a bird’s nest and filled with hay, you’ll find an eggshell containing smoked egg yolk accompanied by a Linda potato mousseline. The buttery-tender Dinkeldal beef from the region is served alongside mushrooms and garden-fresh vegetables, finished with an aromatic summer truffle jus. The finale of Twente cherries with verbena ice cream is delicious down to the very last spoonful. To accompany it, pour yourself an Italian dessert wine, a lightly sparkling Brachetto from Piedmont. Be sure to try the Bloemenbeek tea infused with herbs from their own garden. And be sure to order some sweet treats to go with it. The flowerpot-shaped bonbon filled with kefir and lime leaves a lasting impression.

Once a farmhouse with a tavern and an inn/guesthouse function. Built in 1906 by the Morsink family. Purchased on April 1, 1966, exactly sixty years later, by the Strikker family, and today an internationally renowned country hotel situated on an impressive five-hectare estate. Featuring a luxurious yet relaxed restaurant, plus versatile space for meetings and events of all kinds. De Bloemenbeek is under the inspiring leadership of Raymond Strikker and Maureen Sprokkereef, the second generation of this close-knit hotelier family. Hospitality and impeccable service go hand in hand, while never losing sight of authentic Twente character. The menu by SVH Master Chef Michel van Riswijk offers beautifully balanced French-Mediterranean dishes featuring ingredients and produce from the rich surrounding Twente countryside, which can be paired with refined wines from the extensive international wine list. Maureen Sprokkereef: “For years, we have been using herbs from our own herb garden and hill, along with many responsibly cultivated or harvested products from our Twente surroundings. Take goat cheese from Wolverlei Cheese Maker in Delden; seasonal vegetables from organic estate farm De Witte Raaf; strained yogurt from Raw Milk Company in De Lutte; artisanal farm cheese from Kruimelboerderij Koelant in Beuningen; Dinkelslag beef from Erve Elferman in Denekamp; shiitake mushrooms from Masselink mushroom farm; buffalo mozzarella from Buffalo Farm Twente; strawberries and cherries from Oold Bleank fruit farm. But also roe deer from our own hunters, house wine from De Hakenberg Wine Estate – 'Bloemenbeek Selection', and herbs from our own garden and greenhouse. Additionally, the estate features traditional high-trunk orchards with heritage varieties. During the lockdown, significant investment was made in the restaurant, including new upholstery, furniture, and a complete redesign. This year, we also added a greenhouse to our estate and installed an 'insect hotel', specifically to support apiaries specializing in resistant bee breeds.” Since January 1, Boudewijn Elhorst has joined us as sommelier. From the first amuse-bouche to the final cup of coffee served with generous little pastries: everything is meticulously prepared and of excellent quality. Not feeling like heading home? You can still stay in our stylishly appointed suites and hotel rooms overlooking a breathtakingly beautiful landscape. Twente at its best!

The hotel restaurant run by Raymond Strikker and Maureen Sprokkereef is situated right in the heart of the beautiful Twente landscape, as part of Landhuishotel De Bloemenbeek. The dining room’s decor appears dated, but we come for the food, and that can be stated briefly: it is sublime. Chef Michel van Riswijk prepares French-Mediterranean cuisine, enhanced with regional specialties. Alongside à la carte options, there is a surprise menu presented on a sealed card at the table. If you wish to be surprised yet still get a preview, you may read the menu. Accompanying the aperitif are exquisite little bites such as a small serving of forest mushroom soup, a cube of tuna with apple and potato foam, and a mini tortilla with mustard sauce. We indulge in a meticulously plated tartare and pastrami from Dinkeldal cattle, accompanied by aged cheese, potato crisps, and aged balsamic vinegar. Also outstanding is the crispy pan-fried veal escalope with shiitake mushrooms and fluitenkruid. The beef tenderloin for the main course is perfectly cooked medium-rare and generously portioned. It is delicious alongside the region’s organic vegetables, cooked al dente, and, classically, potato croquettes. We pair it with a fantastic 2008 Grand Cru Saint-Émilion from Château Le Jurat. The dessert of rhubarb with cinnamon panna cotta, Swiss cream, and bourbon vanilla ice cream falls somewhat short. We barely taste the rhubarb mentioned on the menu, as much of its flavor was lost during poaching. Kudos to the service: their joy in making guests happy radiates from them.

De Bloemenbeek is part of Landhuishotel De Bloemenbeek, situated in the beautiful landscape of Twente. The interior is chic but slightly dated. Naturally, we visit for the French-Mediterranean cuisine led by SVH Master Chef Michel van Riswijk and Chef de Cuisine Matthijs Mulder. Alongside the aperitif, we are served a selection of flavorful amuse-bouches. That sounds promising, and the promise is indeed kept. The Dinkelander beef tartare and marble, accompanied by balsamic vinegar mayonnaise, pickled melon, and Paulien cheese, is not only presented spectacularly but also expertly prepared and perfectly seasoned. We would gladly order another plate of it. But more delights follow. The grilled turbot fillet with razor clams, fennel, and anibouise is equally beautifully executed, and we are particularly impressed by its doneness. It is perfect. We are slightly less enthusiastic about the wine pairings for the starters. For example, the Pinot Grigio from Friuli is a delicious, bold wine, but it loses its character when paired with the tartare, and the Monte del Fra from Lugano (also Italian) is not a perfect match for the turbot. The shoulder and rib of Dutch lamb roasted over charcoal, served with tomato, eggplant compote, and rosemary jus, is once again a home run, especially with the Avontroodt from Zonneweelde in South Africa in our glass. The same goes for the Moscato d'Asti paired with the dessert of marinated strawberries with mascarpone and elderflower sorbet. Ostensibly simple, yet sophisticated in flavor.