Behind the stately gate at the Martinikerkhof in the city of Groningen lies the impressive five star hotel Prinsenhof. In the 16th century, the building was the palace of the first bishop of Groningen and Drenthe. A few centuries later, the regional broadcaster was housed there for a few decades, until it was converted into the most beautiful hotel in the city in 2012.
Elegant like Maxima
When asked how they can best describe Prinsenhof, restaurant manager Jeroen Bekkenkamp answers: 'One word: Maxima.' He adds: Exactly how she is; elegant, hospitable, friendly and gentle. With a very cheerful side, but also a bit of a strict side.'
Constant quality
Prinsenhof has two restaurants. First of all, the vibrant Brasserie, where you can go all day for breakfast, lunch, high tea and dinner. 'The classics on the menu are and will always be the Eggs Benedict and the Caesar Salad', says chef Christian de Vries. 'People know exactly what they get here, the quality is always consistent, and that is our strength.'
Restaurant Nassau
Hidden in the back of the impressive building lies a culinary gem that is attracting more and more gourmets: Restaurant Nassau. Here, everything revolves around refinement, the best ingredients and a kitchen brigade that goes uncompromisingly for quality. The ambitions reach far, and you can taste that.
'It's not just about food here, it's about the experience,' says De Vries. 'We want every guest to be surprised, for every bite to trigger something. That can only be achieved by consistently delivering quality.' The menu changes with the seasons, with pure flavours and innovative techniques taking centre stage. 'What we serve must be balanced; texture, temperature, flavour. Nothing is random. We refine until everything is right. What we do well today, must be better tomorrow,' emphasises De Vries.
Ambitions
Nassau's strength lies in its attention to detail. From the crispy bread served at the table to the carefully composed wine pairings: everything contributes to the bigger picture. 'Guests come back because they know what to expect', and according to Bekkenkamp that is nothing less than top level.
What the two don't say a word about is the 'appeltje'. The famous apple pastry in the shape of an apple. Almost too beautiful to eat. 'But that remains our best kept secret', laughs De Vries. 'Anyone who is really curious should just come and taste it.'
For more information on prinsenhof.nl
