Book your table here or call our staff in the
reservations department on: 053 433 13 66

The delicious cuisine served in our à la carte restaurant not only attracts hotel guests, but guests  from the entire region. Head chef, Sjors Riewald, steers his own course. Full of ambition and using the very best Twente has to offer. View the menu here.

Varied menu

A pleasurable dining experience starts before you are served your drink or meal. It all begins with the atmosphere, which invites you to enjoy a relaxed breakfast/lunch, or sumptuous dinner. The decor of our bar and restaurant is eclectic: different styles blend seamlessly to create a perfect whole.

This also applies to the menu (meat, fish and vegetarian), in which you will discover influences from the typical cuisine of diverse countries. From Indian and Italian, to French and Portuguese. In other words, plenty of variation for restaurant as well as hotel guests.

The ultimate dining experience, Twente-style

Local produce play a key role in our menu. Full of flavour with lots of organic gems from Twente's soil. Ingredients that guarantee a rich, taste sensation. 

Menu: breakfast, lunch, appetisers and dinner

As head chef, Sjors Riewald is responsible for daily purchases of fresh produce. Such as (organic) fish, meat, vegetables, herbs, mushrooms, cheese and fruit, used to create the à la carte menu. Our menu changes with the seasons. 

Breakfast is nutritious and varied, with nuts, seeds, special types of bread and creamy yogurts. A great start to the day.

At lunch we serve traditional dishes (sandwiches, soup, egg-based dishes) and an abridged version of the dinner menu, for those who prefer a hot meal at lunchtime. View the lunch menu.

There are lots of options for dinner, even if you have dietary requirements or an allergy. We kindly request you let us know when making your booking. This will allow us to take them into account. View today's menu.

Book online!

Easter brunch (Easter Sunday)

Welcome to the new U Parkhotel, where you can enjoy our extensive Easter brunch on Easter Sunday, together with family and friends. Our brunch is fun, tasty, cheerful and for all ages.

In addition to various delicious bread types, sweet bread rolls, Easter stollen, luxury spreads, a varied assortment of meat, fish and vegetarian dishes Our Easter Bruch also includes a wide selection of breads. You also have a choice of 2 types of soup, various egg dishes, salads, and various hot dishes. For the children there is a separate buffet with fries, croquettes, chicken nuggets, poffertjes, matzes and vegetable quiche. To conclude, we serve an extensive dessert buffet including ice cream cakes with whipped cream, chocolate mousse, bavarois and fresh fruit salad.

Children do not get bored with us, we have various activities in a safe environment. There is a children's buffet ready, there is a bouncy castle, children's films are splayes, there are coloring pages and games to play and beautiful creations can be painted on Easter eggs. Of course the Easter Bunny also hides eggs!

Information:

  • date: Easter Sunday, April 21.
  • time: from 11 a.m. to 2:30 p.m.
  • price: adults € 28.50 per person, children up to 4 years free and children from 5 to 12 years 50% discount
  • included: culinary hot / cold buffet & dessert. Coffee, tea, milk, milk and delicious juices.
  • book your table online or contact our reservations department by phone: +31 53 433 13 66.

Bar

Our bar is well stocked with some fine drinks and accompaniments. Such as Kozakken Ruter liqueur from Vriezenveen, 'Twents Kuiernat' and our selection of beer from the Twentse Bierbrouwerij. 
Our local produce also come into their own and form the ideal accompaniment to a drink. Toast the good life and taste a selection of our appetisers. 

Reserve your table, call (053) 433 13 66

book here

Where Sjors Riewald cuts the mustard

Doesburg (Achterhoek) is not only the place where Sjors Riewald's story begins; the famous mustard comes from here too. A fact Sjors celebrates by placing his mustard soup, made to his own recipe, on the menu. 

Riewald: "I also grew up in Doesburg, so I was literally inspired by its mustard. Since I completed my studies in 1998, I was able to work under a number of starred-chefs, including Henk Savelberg and Fred Bohnke. Here in U Parkrestaurant I have a fantastic kitchen team; they do their utmost to provide our guests with an unforgettable experience.