Parkhotel Kevelaer

De Beejekurf manages to blend a cosy, inviting atmosphere with sophisticated elegance. Hostess Hanneke's warm welcome and attentive service make dinners feel at ease right away. Chef Mathijs Jacobs allows his local suppliers to dictate what goes into his set menu. His creativity knows no bounds, yet his dishes, although made with an eye for detail, are remarkably straightforward. For example, he transforms poached veal tenderloin with its exquisite jus and sweetbreads into an interesting concoction with aubergine, a hollandaise sauce espuma, potato mousseline and truffle. This is cuisine that