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The Estate of Wolfslaar is steeped in history, dating back to the Middle Ages. In its previous incarnation it was a farmstead, complete with meadows, fields and a large vegetable garden, then a stately home before being sold to the town of Breda. In 1998 Ton Pixten entered the scene and transformed this place into one of the city's most chic addresses with classic architecture and contemporary cooking.

Wolfslaar Restaurant is housed in a former coaching inn but traces of its boisterous past have been deftly camouflaged in the delightful surroundings. The large lighting feature above the bar area is elegantly designed and exudes an aura of charm. On the first floor is the vide salon and salon prive, the private dining areas whose wooden beams, tile roofs and small windows evoke admiration.. When weather permits, step out for an al fresco meal and hear the rustling of leaves on the stone cobbled terrace and the birdsong in the woods beyond. Surely a welcome change from the high decibel levels at city pubs and cafés!

Head Chef Maarten Camps's cooking is honest and refined, which could just explain why the restaurant won a coveted Michelin star in 2005. Just watch the man as he skilfully combines rhubarb with ginger or veal with turnip celery purée and black truffle; he attributes these smart combinations to the seasons and the feel of the vegetables and fish in his hands - so no prizes for guessing why the menu changes regularly.

The chef's signature dishes of sardines marinated in olive oil, new potato, salted lemon, cream paprika and Spanish pepper; crayfish poached gently in fenugreek, crayfish sauce and caramelized coulis and yoghourt sorbet with raspberry coulis demonstrate real innovation. Starters embrace foie gras with salad and a refreshing ox tail soup, and Dutch new herring with radish, green apple and caviar.

Vegetarians are in for a treat with dishes like tagliatelle with basil, pine nuts, cheese and zucchini and fish lovers could hardly pass by the plaice roasted on a grill and squid with gnocchi, hard cheese, and spinach. The scrumptious Duke of Berkshire pork belly, one of the rare breeds of England, is accompanied by potatoes and winter truffle sauce while a dessert of strawberries and white chocolate with lemon green foam and milfoil provides a fitting finale.

The adjacent country house, magnificent in its archetypal grandeur, is a hub of activity playing host to weddings, business meetings and culinary workshops. Surrounded by lush greenery, Wolfslaar Restaurant could be a termed as a byword for everything that is excellent and sophisticated.