Nassau

Fine dining restaurant Nassau is part of the five-star boutique hotel Prinsenhof, situated in the shadow of the Martinitower with views overlooking the walled Prinsentuin. The welcome is regal and exceptionally warm. We begin with a glass of refined Dominique Person l'Audacieuse blanc de blancs champagne, and the welcome bites prove highly promising. Profiteroles with aged cumin cheese, shallot, and chive emulsion, alongside a tartelette featuring tuna tartare and a coffee-oyster cream, deliver a true feast for the palate. The menu presents both à la carte options and a multi-course experience menu crafted by chef Christian de Vries. The steak tartare arrives with eel and watercress, while mustard seeds lend the dish a distinctly Groningen character. Next comes gently cooked monkfish tail served with cauliflower cream, sambai vinegar sauce, sea beans, jalapeño, and chives. To accompany it, a stunning Alsatian Chasselas Vieilles Vignes Schoffit 2023 sourced from eighty-year-old vines is poured. The service staff is highly competent, warmly attentive, and ensures every guest’s needs are fully met. For dessert, a white chocolate cylinder is presented, containing white chocolate mousse, sheep’s milk ice cream, yuzu-apple sauce, diced apples, and meringue sticks. Also served is an Austrian Tschida Angerhof Illmitzer Spätlese 2023 with just 7.5% alcohol. This is a kitchen where deep knowledge and mastery are clearly on display. The only minor note regards portion sizes; they could be slightly more generous. Otherwise, three cheers!

Nassau is a restaurant located in a centuries-old stadtholder's residence in the heart of Groningen, where local history and regional ingredients embrace you. Christiaan de Vries is an ambitious chef who shares his love for all things delicious...

Chic, maar niet stijf. Zo zou je dit prachtige, monumentale restaurant kunnen noemen. Het is het oude verblijf van de prinsen van Nassau en maakt deel uit van de Prinsenhof, een indrukwekkend, middeleeuws gebouwencomplex. Vanuit het restaurant heb je een prachtig uitzicht op de in klassieke Franse stijl aangelegde Prinsentuin. De plafonds zijn hoog, de balken dik en de tafels met onberispelijk linnen gedekt. De bediening is vakkundig, correct, vriendelijk en attent. Chef Christian de Vries en souschef Dion te Velde hebben een mooi 'Experience menu' samengesteld, naar keuze met vijf of zeven gangen. À la carte behoort ook tot de mogelijkheden. Er komen twee prachtige amuses op tafel: een rolletje van krokant zeewier met gemarineerde zeebaars en druppels yuzugelei en een profiterolle met rauwe zalm, gehuld in zeewierkruim. Die laatste is echter zo zout dan andere smaken bijna verloren gaan. Dit blijkt een hardnekkig euvel, want ook de gevogeltemousse in een geknipt eitje is te zout, net als het tartaartje van noordzeekrab dat het eerste voorgerecht vormt. Gelukkig gaat het daarna goed. Sommelier Ronald Aikes schenkt een voortreffelijke La Grange muscadet 2022, Sèvre et Maine, bij de 'Waddenzee' van gepocheerde oester, mosseltjes, tartaar van scheermes, gestoofde zeesla en lamsoor in een saus van mosterdvocht, zeegroenten, room en olie. Een ideale combinatie. Dan perfect gebraden lamsfilet met dragon, jus van lam, tuinerwtjes en aardappel. De bijpassende wijn is gedecanteerd en komt uit Chili: Pura Fe carmenere 2019. Vol, krachtig maar vrijwel geen tannines, dus soepel in de mond. Net als bij het vorige gerecht serveert de kok het sausje aan tafel en - goede gewoonte - blijft de rest van de saus op tafel staan voor de liefhebber. We worden verrast met een heerlijk fris pre-dessert: een parfait van duindoornbes en hibiscus met blokjes venkel, yoghurt en een takje venkel. Het heeft dezelfde functie als de spoom, die we niet vaak meer tegenkomen: het 'omzetten' van de smaakpapillen na een vis- of vleesgerecht om optimaal van het dessert te kunnen genieten. Daarin speelt rabarber de hoofdmoot: in de vorm van roomijs, gelei en in de saus. Erbij wat aardbei, roomkaascrème en een prachtig zoet krokantje. Je komt hier werkelijk niets tekort, maar die zoutpot is wel even een dingetje.

We’ll get straight to the point: here hospitality is practiced with a capital G. What pleasant and attentive service, serious when it needs to be and joking when it can. Skilled, caring, in a word: top-notch. Restaurant manager Jeroen Bekkenkamp and sommelier-vinologist Ronald Aikes-van Dijk have everything well in hand. It feels wonderful in the atmospherically decorated setting, where the Prince of Nassau used to take his naps. Nowadays you can do that at the affiliated Hotel Prinsenhof. The view over the historic Prinsentuin is beautiful. Chef Christian de Vries has high ambitions and we are eager to see what he, together with his sous-chef Dion te Velde, has to offer. There is an à la carte selection and a multi-course menu, prepared with sustainable regional products. The wine list features an extensive collection from both old and new world regions. With a glass of biodynamically produced champagne from Dominique Person, aperitif treats such as crispy seeds and kernels with black garlic and Amsterdam onion, and papadum with kaffir and kimchi cream, are served. We start with steak tartare from Holstein cattle with watercress jelly, crispy chicken skin with smoked eel surrounded by eel sauce, and optionally topped with caviar (at extra cost). The presentation is stunning. Short-fried pickled cod follows, served with blood sausage alongside creams of celery root and marsh spirea, plus fried chanterelles. Tableside, Christian pours a foamy vanilla beurre blanc over it. We are less impressed by the marinated red onion stuffed with onion, green olives, grapes, and pine nuts, topped with grated feta and sherry-coconut sauce. The flavors are not entirely balanced, and the acidity of the onion dominates. The buttery-soft rack of lamb with artichoke, concentrated lamb jus with tarragon and mustard seed, plus a tartelette with lamb stew and garden pea, is good. However, the sour bomb gel is rather overpowering. This serves as a reminder to pay attention to the use of acidic elements. In the glass, a harmonizing Venta d’Aubert Ventus aged in French oak barrels. Bon!

Restaurant Nassau is part of Hotel Prinsenhof and is quietly situated behind the Martinitoren in the heart of Groningen's city center. The interior is understatedly chic, featuring a beautiful herringbone floor, round tables, and comfortably upholstered chairs. The focal point is the poem 'In Groningen' by the late Rutger Kopland displayed on the wall. Chef Christian de Vries, his sous-chef Dion te Velde, and the team cook innovatively using regional produce. This translates into flavorful dishes that showcase craftsmanship across all fronts. Restaurant manager Jeroen Bekkenkamp quickly brings out an array of beautifully presented, tasty amuse-bouches, including a crispy horn filled with filet américain, chives, and herring roe that appears simple but turns out to be bursting with flavor. Delicious! There is a surprise menu, which the skilled sommelier Ronald Aikes happily pairs with suitable wines. For the starter, North Sea crab is served, surprisingly combined with the delicate flavor of summer truffle, celeriac, and croutons. When a generous portion of monkfish with a side of roasted carrots and red pepper arrives at the table, we feel transported to a Thai atmosphere. Aikes pairs this dish excellently with a glass of Gumpoldskirchner Tradition 2020 from Johanneshof Reinisch in the Thermenregion. This is followed by a slice of tender, perfectly medium-rare venison sirloin. At the table, Chef Christian pours a rich jus with bay leaf alongside it. The Australian five-star rated wine, the full-bodied red Shotfire 2019 from Thorn-Clarke, Barossa, makes this dish the highlight of the evening. Life is good up north. See you next year!

We already knew that Restaurant Nassau, the fine dining restaurant of Hotel Prinsenhof, is located in one of the most beautiful buildings in Groningen and offers a stunning view of the Prinsentuin. But the cooking here is also fantastic. From the first amuse-bouche to the final sweet treat, everything is equally excellent. The dishes are innovative and presented exquisitely. The dining room is situated in the former sleeping quarters of the Prince of Nassau, and it feels truly regal here. The interior is luxurious, featuring beautiful herringbone parquet flooring, modern comfortably cushioned chairs at carefully set tables, tall windows with valances, and an exposed beam ceiling. Head chef Christian de Vries and his sous-chef Dion te Velde celebrate sustainable products from their own region, preparing a multi-course menu from which guests can choose. We sample a carefully hand-cut tuna tartare with salmon roe, lime, and jalapeño mayonnaise. It is beautiful, striking a perfect balance between freshness, the firm and fleshy tuna, and a touch of heat from the peppers. We are also highly impressed by the entrecote served with a robust Albufeira sauce infused with duck liver. The portion size is somewhat on the modest side. The quality of the wines in the wine pairing deserves special mention. The Louro Godello by Rafael Palacios 2019, paired with the “Wadden Sea intermezzo” featuring mussels, razor clams, Dutch shrimp, and briny herbs, is a perfect match. The VDN made from Grüner Veltliner, a fortified wine from Austria’s Domaine Wachau, served alongside the cheese board with Dutch, Flemish, and French selections, is also a remarkable example. Restaurant Nassau is on an upward trajectory and stands on the verge of making the Top-100 list.

In early 2020, the fine-dining restaurant at Hotel Prinsenhof—formerly Alacarte—was renamed Restaurant Nassau. Located in a rustic side wing of the beautiful historic building, the restaurant’s interior has undergone a complete makeover featuring new furniture, including comfortable chairs, improved lighting, and atmospheric window treatments. It has also been given its own logo and corporate identity. With the recent addition of sous-chef Dion te Velde, who joins from De Librije in Zwolle, the kitchen team led by executive chef Christian de Vries is now preparing dishes at an even higher level. The stunning view of the beautifully designed and meticulously maintained Renaissance-style inner garden, known as the Prinsentuin, remains unchanged and is certainly worth a visit. Alongside à la carte dishes, the restaurant offers a surprise tasting menu of three to seven courses, with optional fine wine pairings selected by master sommelier Ronald Aikes from an international wine collection. Overnight stays are also available, and guests can reserve a dinner-and-stay package called “Fine Dining Experience Complete.

From the restaurant, located in the center of Groningen, we have a view of the beautifully landscaped Renaissance-style inner courtyard. The interior is modern and sleek, and the building's history is evident through sections of the original walls. The enthusiastic and knowledgeable sommelier, Ronald Aikes, serves us an elegant Mâcon-Péronne from Domaine du Bicheron. Our taste buds are pampered with exquisite amuse-bouches, featuring a modern take on a classic huzarensalade that proves to be a delightful discovery. The vegetarian starter is a mushroom carpaccio served on a bed of mushroom duxelles and mascarpone, topped with paper-thin shavings of winter truffle and crisp puff pastry shards. A beautiful start. A surprising pairing choice is the Hungarian Löcse Furmint from Béres, Tokaj. The wine harmonizes wonderfully with the earthy flavors of the mushrooms. This is followed by a perfectly grilled, juicy poulet noir fillet served with a zesty truffle jus, parmesan polenta crisps, diced celery root, and blanched Brussels sprout leaves. We savor every bite. Following a refreshing pre-dessert of hangop with a citrus and lime leaf granité, topped with a yogurt crumble, the main dessert arrives. It consists of mango with chili pepper, passionfruit and lime meringues, and a quenelle of mango ice cream. Paired with it is a Spätlese Muskat Ottonel 2018 from Burgenland, Austria. This wine offers ripe aromas of white and citrus fruits, with a lovely balance between sweetness and acidity.

Ronald Aikes is the new maître sommelier and warmly welcomes us. We are guided through the terrace and the Prinsenhof brasserie to the stylishly appointed Alacarte restaurant, overlooking the spacious Renaissance garden. Soon, hostess Iris Volgers brings beautifully crafted amuse-bouches of gently cooked egg with basil pesto and pine nuts, along with a crisp combination of mozzarella, lettuce, and fresh herbs from their own garden. In the large menu book bound in grey linen with a logo sealed in red wax, we find French-international selections. For the sea bass tartare, dressed with yogurt mayonnaise and served with cockles, avocado mousse, samphire, lamb's lettuce, and green herbs, a fresh and saline Mestizaje 2016 from Mustiguillo in Valencia is poured. It is a beautiful pairing with the dish. This is followed by a quail breast and a bitterball with accompaniments of sweetcorn, beetroot, and house jus enriched with whisky, the flavor of which we cannot detect. The accompanying quail thigh is a bit dry. The corvina, pan-seared skin-side down, is cooked to the correct doneness and is accompanied by a savory sea urchin sauce. A side of potatoes or pasta would have been welcome. Once again, the wine choice is spot on: the glass of Spätburgunder 2015 from Martin Wassmer in Bad Krozingen-Schlatt pairs seamlessly. The dessert cheeses are at the perfect temperature and level of ripeness. They pair excellently with the Italian Pietranera 2016 from Mauro Vannucci Silvia in Tuscany. The enthusiastic and highly professional staff ensures a relaxed atmosphere. Do bring a well-stocked wallet, though, as the bill is quite steep.