Regional signature
We believe that gastronomy begins with the origin of our ingredients. That is why we have been working for years with responsibly caught and grown products from our own region, supplemented with herbs from the herb garden and edible crops from the estate. This is how we bring the rich diversity of Twente directly to your plate.
Taste and experience the region in all its facets.
In our kitchen, the countryside comes to life. We cook with ingredients that suit the season and are crafted with skill by people who know their land and traditions.
Each dish reflects the flavours, colours and stories of rural Twente. The result is a cuisine that feels familiar, yet continues to surprise time and again.
Quality begins at the source. That is why we collaborate with a carefully selected network of local producers.
- Goat’s cheese from Wolverlei Kaasmakerij
- Seasonal vegetables from organic estate farm De Witte Raaf
- Hung curd made from kefir and yoghurt by our neighbours at Raw Milk Company
- Dutch “Boerenkaas” from Kruimelboerderij Koelant in Beuningen
- Dinkeldal beef from Erve Elferman in Denekamp
- Strawberries and cherries from fruit farm Oold Bleank in Rossum
- Wines from, among others, Hakenberg Estate Winery or Kötter
- And many more…
The Greenhouse
The Greenhouse is an important part of our estate. It is where we grow the crops that refine our dishes and give them their recognisable signature, together with fresh herbs from our herb garden and edible flowers from our estate.
It is a place where nature and gastronomy meet and where our chefs find inspiration for new flavours and creations based on our culinary philosophy. In this way, we bring not only the region, but also our own estate directly to your plate.
