Hotel Restaurant Landgoed Ekenstein

Janick and Leonie Niemeijer's light and airy restaurant is lively, yet has a distinctly natural and serene feel to it. The couple have put together an extensive à la carte menu and take great pride in their garden, from which they source vegetables and honey, among other produce. These are showcased in creative dishes that often incorporate a nod to Dutch culinary tradition. For instance, the chef glazes locally farmed duck in honey from his own apiary and roasts it to a perfect medium-rare. He serves it with various textures of kale, a sauerkraut jus, red cabbage compote, purée of Oudwijker F