March 10, 2025 · Culinary Journalist
Behind the stately gate at the Martinikerkhof in the city of Groningen lies the imposing five-star hotel PrinsenhofIn 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.
When asked how best to describe Prinsenhof, restaurant manager Jeroen Bekkenkamp replies: ‘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.’
Prinsenhof has two restaurants. First, there is the bustling Brasserie, where you can go all day long for breakfast, lunch, high tea, and dinner. ‘The classics on the menu are and always will be the Eggs Benedict and the Caesar Salad,’ says chef Christian de Vries. ‘People know exactly what they are getting here, the quality is always consistent, and that is our strength.’
Tucked away at the back of the imposing building lies a culinary gem that continues to attract more and more connoisseurs: Restaurant Nassau. Here, everything revolves around refinement, the finest ingredients, and a kitchen team committed to quality without compromise. The ambitions are high, and you can taste it.
‘It’s not just about the food here, but about the experience,’ says De Vries. ‘We want every guest to be surprised, for every bite to evoke something. That is only possible by consistently delivering quality.’ The menu changes with the seasons, with pure flavors and innovative techniques taking center stage. ‘What we serve must be in balance; texture, temperature, taste. Nothing is arbitrary. We refine until everything is just right. What we do well today must be better tomorrow,’ emphasizes De Vries.
Nassau's strength lies in its attention to detail. From the crispy bread served at the table to the carefully curated wine pairing, everything contributes to the greater whole. ‘Guests return because they know what to expect,’ and according to Bekkenkamp, that is nothing less than top-level excellence.
What the two won't reveal a word about is the ‘little apple’. 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 truly curious should just come and taste it sometime.’
For more information, see prinsenhof.nl
