Hofstede de Blaak

good quality, good value cooking

The Rijksmonument Landhuis de Blaak, built in 1907 by an immensely wealthy textile family to the design of architect Jan van der Valk, features a beautiful historic hunting room adorned with wall paintings and oak paneling, where the dining room of Hofstede de Blaak is located. Here, chef-owner Angelo Autiero prepares fine dining cuisine rooted in classical French techniques with contemporary influences. Co-owner and host Mark van Hooijdonk is equally dedicated to ensuring every guest has an optimal experience. We soon begin our meal with a selection of luxurious amuse-bouches, including oyster tartare with green curry foam and sea buckthorn gel. For the starter, we have slices of chicken roulade accompanied by duck liver, seroendeng, and boemboe. These rich, complex flavors are beautifully complemented by a house blend of Gewürztraminer and Viognier from Chartreux. The wine was carefully selected and generously poured by sommelier Ronald Beerens. We continue with thinly sliced beef tenderloin in its own jus, garnished with shiitake mushrooms, parsnip cream, and savoy cabbage. It was slightly overcooked, though otherwise served impeccably; we would love to see it cooked to perfection next time. The dessert earns applause: a chocolate-hazelnut mousse surrounded by a luscious caramel sauce and a refined quenelle of piment ice cream. We did have to wait a while for the concluding cup of tea, which may simply be due to the heavy footfall during our visit. After all, guests certainly know how to find their way to this wonderfully atmospheric venue.

Hofstede De Blaak is housed in a national monument, an authentic English country house with a tenant farm. Guests dine in various rooms, including the hunting room, where oak wood paneling immediately provides warmth and comfort. Chef Angelo Autiero uses d...

This monumental English country house was once the country residence of a Tilburg textile baron. The beautiful dining room, rightly named the 'Hunting Room', bears witness to the fashion of a century ago. However, the cooking style of chef and owner Angelo Autiero is thoroughly contemporary. Host and co-owner Mark van Hooijdonk, together with his brigade, spoils the guests seven days a week. In a relaxed atmosphere, we enjoy three invigorating amuse-bouches during the aperitif, with the oyster tartare with rice flakes and wasabi foam particularly earning high praise. Then, the dishes from our 'Exclusive Menu' follow at an exemplary pace. The first course, lobster and duck liver pâté with ginger cream, sesame cups, and yuzu ice, is a feast for both the eyes and the taste buds. The glass of Löss-Lehm by producer Stefan Meyer from the Palatinate region in Germany proves to be a golden choice. The following wine and food pairings are equally spot on. Such as the Pinot Gris from Marlborough, New Zealand, by producer Wairau River, paired with the sea bass with fried squid and plankton sauce. What deep flavors. The glass of robust Ribera del Duero then forms a welcome complement to the beef shortribs with artichokes and gnocchi, which are highly flavorful but bordering on too salty. That is a minor point. The finale certainly delivers as well. The Monbazillac from Domaine de Montlong paired with chocolate beignets, passion fruit sauce, and vanilla ice cream is an ironclad combination. Finally, the bill is fair for what is offered. Bravo.

For years now, Chef Angelo Autiero has been cooking at consistently high standards in the authentic 1907 English country house owned by Mark van Hooijdonk. His culinary style is rich and elegant, rooted in French cuisine that he interlaces with contemporary flavor profiles. We realize this immediately with the amuse-bouches. An oyster with a gin-and-tonic bubble, a curry crisp with cod and salmon roe, a small bowl of salmorejo—Spanish cold tomato soup served with creamy Manchego mousse and parsley oil—the taste buds are instantly awakened! Accompanied by a generously poured glass of Brut Manos cava. Luxury abounds in the authentic hunting hall, filled with couples, families, and groups spanning all ages. The atmosphere is warmly Brabantine, characterized by guests chatting and laughing animatedly. We begin our meal with a pâté made from Gelderland chicken, studded with plums and generous chunks of poultry, enriched with duck liver for a luxuriously smooth texture. This is followed by two fish courses: skin-on pan-seared sea bass, and young turbot accompanied by razor clams and goat cheese. Fish takes center stage in both dishes. The sea bass is cooked to perfection, served alongside asparagus preparations, a green curry, and verbena. The turbot is equally flawless—tender and succulent—and the razor clams have been perfectly timed, removed from the heat just right. We pair these three courses with a California Viognier from McManis. We approach it with some hesitation, but allow ourselves to taste. What we find: it was cold-fermented in stainless steel. This gives the wine a juicy, mineral-driven, and pure profile. It effortlessly supports the building flavor profiles of the dishes. The pièce de résistance is veal tail and veal tongue, served with savoy cabbage and panch phoron—an Indian spice blend of fenugreek, nigella seeds, cumin, mustard, and fennel. It adds a beautiful Oriental nuance to the jus and the meat. Simply divine.

In a monumental old English manor house, right in the middle of the De Blaak residential neighborhood, lies Hofstede de Blaak by Mark van Hooijdonk. Here, Chef Angelo Autiero has consistently served a rich French cuisine with innovative original creations for years on end. The authentic hunting hall has received a thorough refresh, and the new leather armchairs are wonderfully comfortable. Soon, the friendly kitchen brigade brings us delicious amuse-bouches, including couscous with harissa foam and popped amaranth. For the starter: Holstein beef tartare with oyster, lamb ear, wasabi, nori mousse, and cucumber. Highly flavorful and beautifully presented. We continue with a generous portion of lacquered brisket, topped with smoked eel boasting a lovely richness, accompanied by beetroot and a brisket sauce enhanced with kalamansi. Our taste buds go into overdrive. Paired with it is an excellent Spätburgunder 2017 from the Knipser winery in Pfalz, Germany. The dessert is simply exquisite: a gently sour and freshly sweet composition featuring strawberry macaron and yogurt, tarragon ice cream, a sorrel panna cotta, and marinated strawberries with elderflower blossom and meringue. Served alongside is a beautiful sparkling Brachetto d’Acqui from Cascina Ghercina in Piedmont, Italy. What a feast! And the bill for all this delicacy is very reasonable. A solid establishment.

The welcome is warm, the food delicious, and the wines certainly don't fall short. But above all, it’s an immersion in genuine Brabantine coziness. We enjoy generously portioned dishes with surprising combinations. Not necessarily the most expensive ingredients—duck liver and sweetbread aren't missing, of course—but simply well utilized, of impeccable quality and preparation. For instance, Chef Angelo Autiero opts for 'rooting pig' rather than free-range pig. The latter moves around a bit more, resulting in slightly less fat. A starter featuring oyster and smoked eel, potato mousseline, and parsley oil arrives a bit too salty, but is skillfully crafted and delicious because every component remains distinct. It’s paired with a 2018 Léon Beyer Pinot Blanc, which saves it. Sommelier Erik Smulders’s positive recommendation couldn't have been more accurate. For the main course of veal sweetbread and veal tongue served with house jus, artichoke, and chives, we’re served a Valpolicella Ripasso 2018 from La Giaretta Azienda Agricola (14.5%). A divine combination. The fact that the breadcrumb coating on the sweetbread isn’t crispy is pretty much the only minor flaw of the evening. The price-to-quality-and-portion ratio is more than satisfactory. A solid establishment.

Hofstede by Mark van Hooijdonk and Angelo Autiero is an authentic English country house that was originally built for wool manufacturer A.A.H. Pollet, designed by architect Jan van der Valk. The entrance and bars still exude the homely atmosphere of yesteryear, and the absolute showpiece is the Hunting Hall, featuring oak wood paneling. The restaurant is located in the original living quarters, exuding classic grandeur. Linen-draped tables, upholstered armchairs, a tiled floor, chandeliers, and views of the English yew garden with a sheltered terrace complete the setting. The kitchen, led by Chef Angelo, is based on an international and classical cooking style with a modern twist, characterized by the addition of Asian accents. The dishes are made with seasonal produce whenever possible, are highly flavorful, and are served generously. Glasses of wine are also freely refilled by sommelier Erik Smulders, emphasizing Brabantine hospitality. The value for money is exemplary, making Hofstede de Blaak a solid choice for many visitors. Angelo Autiero: “We are very proud of the large group of regular guests who supported us during the coronavirus crisis. I was truly impressed by this. That so many people have our best interests at heart touched me deeply.”  Dussenpad 1-3, 5032 WL

De Blaak is housed in a country estate built in 1907 by architect Jan van der Valk for the then wool manufacturer A.A.H. Pollet. This national heritage site features several spaces, with De Jachtkamer being the most popular. The corridor leading to it is somewhat cluttered, but once inside De Jachtkamer, we are enveloped in classic grandeur: tables dressed in linen, upholstered armchairs, a tiled floor, a chandelier, and a wooden beam ceiling. We are warmly welcomed by sommelier and host Erik Smulders. The meal begins pleasantly with amuse-bouches featuring Indian boemboe, coconut, and cassava; a pumpkin gel; a shellfish cream; an aged cheese foam; and an almond goat’s-foot pastry served with homemade likkepot. Chef Angelo Autiero’s French culinary style is characterized by diverse dishes with Asian accents. For starters, we enjoy a sea bass ceviche with quinoa, dashi, miso, radish, and seaweed crumbs, alongside a beef tartare made with smoked top round, beetroot, shallot, and goat cheese. Very flavorful. In the glass: the 2017 Chenin Blanc The Bernard Series by Bellingham. Good. The glazed pork cheek with Argentine prawns, garlic, eggplant, and basil is cooked well but slightly over-seasoned. In contrast, the cod with pumpkin, risotto, fresh herbs, pak choi, and lime butter vinaigrette hits the mark perfectly. Beautifully balanced, and the fish is cooked to perfection. A lovely and surprising finale is the sweet curry accompanied by delicious roasted pineapple and rice-and-pandan-leaf ice cream. While a touch more vegetables in the dishes would be welcome, the overall value for money is excellent.

Nestled in the greenery and right in the middle of a residential neighborhood lies this beautiful, authentic English country house. There are three rooms, with the hunting room being by far the favorite. We’ll warn you in advance: book here early as it’s often full. With a glass of fruity, dry Van Gemme Côtes de Thau rosé, we receive the menu. It features a wide selection of dishes based on French cuisine, with Italian and Asian accents. A picture-perfect dish on the plate is veal tenderloin prepared with shallots, Madeira, pickles, and duck liver, served in a ring of crispy pastry with a small kidney-shaped bread roll on the side. The Krier Rivaner 2015 from Luxembourg, a refreshing white wine with light citrus notes, pairs perfectly. We continue with cod baked skin-on, served with fregola, basil, and a robust langoustine jus. The aromatic wine with the amusing name Very Viognier from the Pays d’Oc goes harmoniously together. The dessert is downright surprising: marinated strawberries with a sophisticated sauce of red pepper, plus white chocolate and sorrel, which gives it a certain freshness. The not-too-sweet Süsse Auslese 2016 from Burgenland completes the picture. We say: until next time!