Tuesday, November 27, 2018

Good and Dutch

IMG 1685
Apeldoorn, November 28, 2018—

LUNCH YESTERDAY back at Worst, where I had a nice vitello tonnato with a glass of simple white Burgundy; then the drive halfway across country, east, to Apeldoorn, our center for the next week.

We were all in the mood for something homey, and Hans suggested this herberg I'd often seen and wondered about but never, for some reason, in all the times we've visited here, tried out. It has the feel of an old way-station, with a small pub-like bar — almost a traditional Dutch bruinbar — complete with billiards parlor off to one side.

I had this excellent tomato soup, proudly listed as house-made on the menu: thick, nicely textured with chopped tomato, scallions, and capers, and flavored with (as I believe) fennel and cumin. With it, bread and a mild aiöli.

I went on to a gehaktbal Oude Loo, a softball-sized sphere of ground meat, broiled no doubt, and served with pickle, mustard, and gravy, with french-fries and mixed vegetables on the side.

Dessert: the countess can never resist the offer of a Dame Blanche, so we shared it. A curious, milky vanilla ice cream, quite good, and the obligatory whipped cream (a combination I very much like), and of course chocolate sauce. Nice.


•Herberg Het Oude Loo, Piet Joubertstraat 14, Apeldoorn, Netherlands; 📞+31 555 769876

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