And what do you do then, as a minor noble in a castle in an unexpected corner of Limburg? Well, and now it gets really interesting, you go there for dinner! And breakfast. But more about that later. In the kitchen of Kasteel TerWorm it is Dave Beckers who rules the roost. A tough chef, with years of experience at other castles in the area (we mention a Chateau Neercanne). And when we say tough, we mean tough. Both in cooking (lamb's ear, Ikan Teri and sauce of whey and fermented asparagus), and in appearance (tattoos) as ambition: where the hunter hunts deer, Dave hunts a star. 

We consider that chance of a star to be plausible. Nowhere else have we tasted skate wing with sunflower seed risotto and Jerusalem artichoke so delicate. Or lamb saddle with lentils and artichoke, aubergine cream, courgette, oyster leaf and lamb and kombu jus. A party in seven courses – and yes, we would happily write a book about that (but Bart remains a blog, and we really do believe: being there is experiencing). Okay, one more then: steak tartare of local meat from John van Can from Baneheide. Prepared with XO of shrimp, Iberico and scallops, a dash of ponzu jus, ice cream of fried yeast and a hollandaise with fermented yuzu peels that sends you straight to taste heaven. Do you understand?