’t Kalkoentje

The location on the Lower Rhine is unique, and dining on the terrace is delightful, but it is also cozy inside, complete with an open fireplace. Seasonal ingredients take center stage, to be savored in a well-structured menu of four to six courses...

Bij 't Kalkoentje kun je bij mooi weer op het terras eten en uitkijken over de Nederrijn. Maar als het weer daar te slecht voor is, is het ook binnen in de 17de-eeuwse boerderij goed toeven, al staan de met wit linnen en zilver gedekte tafels wel dicht op elkaar. Chef en mede-eigenaar Casper Klaver (zijn vader is al meer dan 35 jaar chef-kok van 't Kalkoentje) komt aan tafel enthousiast de vijf verschillende gangen van het menu toelichten. De tempura van softshell krab klinkt net zo lekker als deze bereid is, met een schuim van tom kha en geserveerd op parelcouscous. Dit in contrast met de amuses want deze hadden helaas nauwelijks smaak. De op de hitte van de asperges gegaarde zalm in de tweede gang kan ook wat minder bekoren, de behoorlijke hoeveelheid zalm heeft weinig smaak en de beurre blanc is te dun en te zuur. Het hoofdgerecht, filet van boerenhoen met eendenlever en truffel, is wel weer perfect bereid. De andere kant eet black-angus-filet, goed roségebakken, met een perfecte calvadossaus en gele linzen. Mooie combinatie! De gerechten gaan vergezeld van goed passende en niet-alledaagse wijnen en een bijzonder thee-arrangement: een bij elke gang passende thee (van een frisse citroen-achtige verveine citroengras tot een milky oolong). Het signature-dessert van 't Kalkoentje. de vanillesouffle, wordt geserveerd met een lepel mango-ijs. Een flinke hoeveelheid zoet tot besluit. 't Kalkoentje houdt het midden tussen fine dining en gewoon een goede maaltijd. Zonder amuses en spannende bereidingswijzes het ideale restaurant voor een mooie (zomer)avond.

What a lovely welcome; outside, a member of the black brigade is waiting for us and leads us to our table. We walk past the bread oven on the terrace. It has been preserved in this well-maintained 1600 farmhouse, where stews were traditionally simmered. Recently, the terrace has been covered with a large stretch tent. This allows guests to enjoy the stunning view of the Lower Rhine throughout the entire summer. The evening begins with a generously poured glass of Murviedro 'Arts de Luna' cava from Penedès. Owner Nico Klaver, who has been wielding the culinary scepter for over 35 years—now alongside his son Casper—explains the menu with such passion that we succumb to ordering five courses. The drink menu features, among other things, a surprising tea arrangement comprising no fewer than 60 varieties based on white, black, and green teas. Sounds delicious, but we opt for a crisp Picpoul de Pinet. The dorade is prepared in a broth of cucumber, basil, and 'caviar' made from the Italian citrus fruit bergamot. It pairs wonderfully with crispy samphire tempura, nasturtium flowers, and radish. Next comes a generous portion of local game. And here, "local" truly means local: the roe deer comes from the Plantage Willem III nature reserve in the Utrecht Landscape, literally just around the corner. It is beautifully presented with a light red wine sauce, fried chanterelles, crispy polenta cubes, and an airy sponge cake made from carrots and peas. Nothing excessive on the plate. In the glass, an Italian ruby-red Sangiovese from Poggio al Cinghiale in Emilia-Romagna. We finish off with a classic: a warm soufflé, crispy on the outside and delightfully soft on the inside. Served alongside Betuwe cherries, Swiss cream, and chocolate. Absolutely perfect. Just as welcoming as the arrival is the departure. Hospitality at its finest; Nico Klaver can certainly be proud of 'De Kalkoen', as he affectionately calls his restaurant.

While we enjoy the view of the large walnut tree and cows wading in the Lower Rhine, we toast with a Delot Blanc de Noirs champagne inside the imposing thatched-roof farmhouse of Nico and Casper Klaver. For thirty years, they have been delivering top quality, and we taste it immediately in the welcome bites of saffron ice cream, lime bavarois with coconut, and a shot of sweet-and-sour cucumber with chili foam. Light, fresh, and surprisingly flavorful. Nico prepares French cuisine with occasional Eastern accents. The soft-shell crab appetizer is deliciously crispy, tempura-fried, and lightly spicy thanks to a curry foam. The 2021 Chevallier-Bernard, Jongieux, with its light, crisp finish pairs excellently with it. Next comes the eggplant rendang, slow-cooked, served on potato mousseline and surrounded by truffle jus. At the table, even more fresh truffle is generously shaved over the dish. What an indulgence. The accompanying alcohol-free black truffle tea with roses is a perfect match. The main course features tender Black Angus with dragon sauce and a side of ratatouille with baby corn, mushrooms, a ribbon of green asparagus, and pea cream. This is paired with an organic Spanish wine from Catalonia, Les Taules de flor en flor 2021, a beautiful full-bodied, spicy wine. For dessert, we enjoy a classic: a soufflé wrapped in a crepe with very sweet strawberry sauce and ice cream. We pair it with a green tea infused with cactus and fig. Kudos to the host and sommelier Casper, who clearly comes from a genuine hospitality family. Engaged, knowledgeable, and beaming from ear to ear. A wonderful place.

The location alone is worth a visit. But we would seriously do the bourgondian cuisine of Nico Klaver and Jesse Krol a disservice if we stopped there. 't Kalkoentje is situated on the Lower Rhine and housed in a beautiful thatched-roof farmhouse. On fine days, you can enjoy a lovely view from the Mediterranean-style terrace, where we begin our evening with a glass of sparkling Jean de Burigny Champagne. The interior of 't Kalkoentje is atmospheric, rustic, and classically nature-inspired. Host and sommelier Casper Klaver—yes, Nico’s son—serves us soy-glazed tuna, an Argentine prawn, kimchi, cucumber, and wakame. Paired with this is a 2020 Pietra di Müller Thurgau, delightfully fresh with notes of apple, pear, and citrus. A fine wine-and-food pairing. We also savor the poached egg with potato mousseline, white asparagus, caramelized foie gras, and a jus flavored with truffle. Fresh truffle is generously shaved over the dish tableside. You won't hear us complain. The dish features a leg and breast of squab, accompanied by a cream of pumpkin, celeriac, green asparagus, mushrooms, and a tarragon sauce. We pair it with a flavorful 2019 Colheita Tinto, which harmonizes beautifully with the dish. We close the evening with a true classic: the famous vanilla soufflé. Like an angel... you know.

The location is simply outstanding. A beautiful thatched farmhouse situated on the Lower Rhine where you can moor your boat. On the French-inspired terrace, we enjoy the view along with an aperitif featuring small bites such as gado gado, sweet-and-sour cucumber gazpacho, and brioche toast with beetroot and chives. Owner-chef Nico Klaver has been cooking at a consistently excellent level for years and has just one mission: to provide his guests with an unforgettable experience through delicious food and warm hospitality. He can rest assured: he succeeds in every regard. Accompanied by a fine 2019 Weissburgunder from A. Christmann winery in the Palatinate, we savor fried farm chicken atop a rich potato mousseline, garnished with goose liver and generously shaved truffle. Comfort food at its absolute best. The venison from the menu has been swapped for sous-vide cooked Black Angus beef, served with a red wine-based bay leaf sauce, carrot cream infused with ras el hanout, celeriac, and sautéed mushrooms. A standout classic is the dessert: a vanilla soufflé with raspberry ice cream and a peach Melba. Host-sommelier Eddy van Stijn is pleasant and unconventional in his manner, creating a relaxed and laid-back atmosphere. Life is truly good out here near the Utrecht Hill Ridge.

Still going strong. For more than thirty years, owner-chef Nico Klaver has been crafting both classics and innovative dishes with one goal: to add an unforgettable moment to his guests' days. 't Kalkoentje sits idyllically on the Dutch Lower Rhine, where you can moor your boat. The chef personally extends a wonderfully warm welcome in the atmospheric restaurant, where candles burn, tables are set with linen, and silver cutlery gleams invitingly. Several menus are available, but do ask for the wine list—you’ll hardly believe your eyes at the stunning array of bottles on display. It features selections from some of the finest estates in Burgundy and Bordeaux, and thankfully, plenty of more affordable options as well. The service earns top marks for being courteous, knowledgeable, and meticulous. On cold winter days, you can enjoy a crackling fireplace, while in summer you can savor meals on the large terrace overlooking the water. A wonderful spot.

't Kalkoentje is idyllically situated on the Lower Rhine, and you can dock by boat. We are already being waited for on the parking lot and escorted to the restaurant. While enjoying a glass of Jean de Burigny champagne, we take in the phenomenal view and savor the amuse of creamy langoustine cappuccino. Owner-chef Nico Klaver personally walks us through the menu. We start with a vegetarian gado gado with passion fruit dressing and a spring roll filled with sea bream and shrimp tartare. Paired with a delicious Dopff & Irion Alsace Pinot Blanc. What a wonderful combination! Next, ray wing, seared hard on one side, served with a pea cream flavored with mint. The Marsanne “Le Pinada” from Pays d’Oc pairs flawlessly. The main course features sea bass cooked skin-side down with pommes dauphine, fresh vegetables, and a smoked celeriac cream. Hollandaise sauce is served on the side. The Angus beef sukade arrives sliced and bathed in a delightful red wine sauce. The dessert arrives in two parts. A light vanilla soufflé containing mango ice cream and candied red pepper, accompanied by a small glass of crème fraîche, mango, and candied red pepper foam. The service is courteous, and the bill arrives promptly. We say, wholeheartedly convinced, welcome back to Lekker!