"The authenticity of this former monastery (1293) has been preserved in every detail. Where once the friars used to take their meals, you can now enjoy a luxurious dining experience in a historical setting. The ultra-modern open kitchen immediately catches the eye. Niels van Dooijeweert prepares French dishes using contemporary techniques. Turbot fried À la minute, a robust jus enriched with butter and juicy veal cheeks. For fans of such delicacies, this is the place to be. Top-notch produce takes pride of place at Broederenklooster. The beautiful guestrooms are perfect for a good night's rest." - Michelin Inspector
