Hofke van Bazel

When Kris de Roy is not in the kitchen, he's invariably to be found in the impressive cottage garden just down the road (and also well worth a visit!). Nature and a steadfast love of fine produce guide and inspire De Roy’s approach to cooking. From carrots and strawberries to pigeon, only the very best will do and fresh vegetables and herbs form the backbone of chef De Roy’s bold, creative cuisine, whether in confits, glazed, stewed or in frothy juices. He surprises with show-stopping recipes, such as tartare of langoustine and tangy lemon paired with a velvety bisque flan, a flaky pastry biscuit, a cream of parmesan, kohlrabi, green peas and glazed pralines in Greek yoghurt and ponzu. A fresh, vibrant combination depicted by perfectly balanced touches of umami. A feast of delicacy! Take a peek at the caviar bar and possibly treat yourself to a truly indulgent titbit… Rural charm and a romantic vibe create the perfect setting to sample these delights of nature, possibly alfresco in the gorgeous garden that is distinctly reminiscent of northern Italy. This enchanting portrait is further enhanced by a collection of Michelin Guides, a wine cellar (visible through the glazed floor) and luxurious suites for overnight stays just next-door.