De Treeswijkhoeve

Dick Middelweerd's cuisine defies categorisation. He is a chef who embraces daring combinations and contrasts. His creativity is boundless, yet always grounded in a deep respect for tradition. Drawing on Asian influences, he seeks out umami notes and extra depth. Kick off your meal with crispy-seared calf sweetbreads with a coffee glaze, accompanied by a rich veal jus infused with Oloroso sherry and finished with an ethereal coffee foam and winter truffle. And why not finish with a miso crème brûlée with toasted rice ice cream and various textures of green apple with sake? It's all possible here. The chef harmonises local and global flavours, which the sommelier masterfully complements with his wine pairings. His exquisite selection of Australian wines is well worth exploring. The decor of this charming farmhouse strikes a perfect balance between contemporary elegance and rustic character. The front-of-house team is led by hostess Anne-Laura, whose effortless charm and sophistication make this dining experience all the more delightful.