After years of experience throughout the Netherlands, chef Jojan Kersbergen knows what hospitality and delicious food is. Restaurant Hanninkshof in Enschede stands for old traditions, quality and refined taste. The majority of the dishes is composed of authentic regional products, with which perfectly matching wines are served. Jojan Kersbergen and his team work from an open kitchen, so guests can follow the cooking process step by step. The ‘living room' or to the romantic and atmospheric orangery are perfect for private dining. Restaurant Hanninkshof is the culinary address for every occasion.
|Tuesday||12:00 - 14:00||18:00 - 22:00|
|Wednesday||12:00 - 14:00||18:00 - 22:00|
|Thursday||12:00 - 14:00||18:00 - 22:00|
|Friday||12:00 - 14:00||18:00 - 22:00|
|Saturday||12:00 - 14:00||18:00 - 22:00|
|Sunday||-||18:00 - 22:00|
Jojan Kersbergen's career starts during his chef training at La Place where he learns the basics of professional cooking, like mastering various cutting techniques and making sauces himself. As a student he gains experience at various restaurants in the area. At Herberg De Klomp in Vilsteren, Chef Henk Huismans teaches him the love for local products. He exchanges the restaurant kitchen for the galley and starts working on a cruise ship. Here he learns that as a cook you also have to be able to work independently. He leaves the ship and sets to work as Chef de Partie at De Koperen Hoogte in Zwolle. In 2004 he becomes chef at Hotel Paping and also meets his partner Sabine Hof. In 2006 they both start working at De Librije, the breeding ground for talented chefs. At Dorset in Borne and Mooirivier in Dalfsen he learns the numerical side of the trade. Meanwhile Kersbergen reaches the top 3 of the Prix Culinaire de Taittinger Benelux twice. He is ready for the next step and opens Restaurant Hanninkshof together with Sabine in 2014.
Sommelier: Tim Wellenberg
"For the menu we use the best ingredients of the season. This way we keep the quality of our menu high. We serve as many regional products from Twente as possible. I like to be inspired by the regional cuisine, nature and sobriety of Twente. Good raw materials, honest and 'just delicious' characterize my cooking style" - Jojan Kersbergen