De Uitkijk

Take in views over breathtaking countryside, either from the spacious terrace, which evokes a Mediterranean ambience with the scent of lavender, or from the restaurant itself, which is replete with country house charm. The seasons are reflected not only in the landscape but also on your plate. Chef Sebastiaan Pals puts his ingredients centre stage, and he likes to incorporate herbs from his own garden. His cuisine exudes French refinement, embraces fresh, contemporary ideas and delivers generous, satisfying dishes. For example, he poaches trout fillet in a tangy marinade and tops it with a layer of mascarpone cream and crunch sunflower seeds. Thinly sliced marinated radish and edible flowers create a pleasing visual flourish. The tasting menu is exceptional! A leisurely postprandial stroll through Sallandse Heuvelrug National Park makes for the perfect finish.