Lars van Galen ’T LANSINK

The season determines the menu

“I prefer to cook with all the best from the local area, obviously depending on the season. The asparagus comes from the farmer, the game is delivered whole by the hunter, and we clean and bone the venison ourselves. The great thing is you never know exactly when it’s coming, so the menu changes depending on what’s available.”

Easy on the eye

“I can’t imagine the menu without the appetizer of langoustine, pork belly, white cabbage, and carrots. It’s such an awesome dish. The pork belly is from pigs that graze nearby, and it’s delicious combined with the sweetness of the carrot and langoustine. It’s also very easy on the eye.”

The complete experience

“We always have seven to eight dishes on the menu. Our style is classic but presented with a great deal of attention to detail, and the colours and flavours jump out at you from the plate. After an evening of enjoyment and hospitality, you can complete the experience by staying here and having a wonderful breakfast next morning. The best compliment I’ve had recently was someone who congratulated me on a fantastic restaurant and said it was an asset to the province of Twente. I can’t imagine anything nicer than that.”

Lars van Galen (b. 1978) attended the Sterklas, the Netherlands’ most prestigious culinary course, where he gained experience at Restaurant Onder de Boompjes and Château Neercanne in Maastricht. He worked for a number of years at Château Neercanne and De Bloemenbeek, and gained awards including the Prix Taittinger Benelux and Prix Taittinger Culinaire International. In 2012 he became patron cuisinier of Tuindorphotel & Restaurant ‘t Lansink in Hengelo. Here, he gained a Michelin star in 2013 and the Stichting Vakbekwaamheid Horeca Master Chef title in the following year.