Landgasthof Backers - Twist

Culinary bike tour 2022 the second! In 2021 the Corona virus had prevented a visit. But now the weekend of the first May 2022 offered to resume our tradition from spring cycling to Twist. Rooms and table were uncomplicated for the evening of the 30. April 2022 reserved by e-mail and we were able to start in Rheine on the morning of last April 2022. Around 70 kilometres were to be managed to reach the county of Bentheim, Emsland and Drenthe. In the past, this area was characterized by the promotion of crude oil and natural gas, and still the cyclist on his tour through the moorland southwest of Meppen has accompanied many nick pumps and natural gas-promoting probes (in today's times one might appreciate more that we can also promote part of our energy needs). But in recent years, more and more mooring areas have been eaten again, the depletion of peat goes back noticeably and tourism discovers the area. This also benefits from the goal of our bike tour to Twist, the backers farm in Twist-Bült. Ms. and Mr. Backers have always managed a quality-conscious gastronomic operation in this village and have therefore also come into the radar of my search for pleasure targets. And since the young Hendrik Backers has returned from Münster and entered the company, this house will be able to continue in the long term. In view of many inns who have to close due to lack of succession, a good news. In the late afternoon we arrived, the wheels came into the new bike garage, and we checked in our room after a friendly welcome by Mrs Backers. The rooms just renovated always invite you to combine a visit to the restaurant with an overnight stay. Twist is not just the navel of the world and public transport there is no significant. This saves the one who goes back discussion. For 7 p.m. we had reserved the table and so was enough time to regenerate and get into a proper condition for the evening. The saddle bags were packed for this purpose. Since our last visit, the guest room has been discreet, but has been truly renovated. If one enters, country house style reveals itself without a kitsch factor. Hendrik Backers has worked out his gastronomic merits in the area of cocktails and bar products, and with this background it is clear that the offer of corresponding drinks has risen sharply. The car with the digestif was insurmountable. A young man from the service team took our place and brought us directly to our table, we no longer had to imagine. That's perfect service. Ms. Backers has a good grip on her team. We took place at a table for two outside the door to the terrace where we also spent beautiful evenings with pleasure. Unfortunately, this was not a topic at the end of April, and so it remained in the beautifully designed garden of the Backers family when looking outside. The cards came to the table and a water was ordered, as well as two aperitifs. For my wife a Pinot Rosé Sekt brut, classic bottle fermentation, winery Th. Schatzle, Kaiserstuhl and for me a quinces gimlet consisting of quinces-mountain liqueur, Ford's London Dry Gin, Lime Cordial. If a good bartender is already lost in the country, of course it will be ordered accordingly. There is therefore also an extra bar card at the bakers in the restaurant. We studied the map, visible on the HP. The map is well reduced, Helmut Backers as chef cooks strictly regional and seasonal, his kitchen supports the Slow Food Association and consistently implements their ideas. It always takes something to order, because as a connoisseur, the decision is always very difficult. You can't eat everything on the map. At some point we were through, and very service served us bread and a herbal cheese cream. Of course the cheese comes from a regional producer, and the bread is baked. Two varieties, one with a beard liquor, and one that was determined by cumin and coriander in its aroma. With aperitif and bread the time went to the appetizer. My wife had ordered something very special. French sardines, original served in the can, with lemon or shallots, small salad and roasted bread was their order to the service. Lemon was their choice for the sardines. Good Breton sardines are always at our home, we have two manufacturers from the Finisterre where we regularly shop. We're eating them all, they've been here. But I think that here is a good decision to reduce inhibitory thresholds. She enjoyed her culinary delight at our Brittany holiday in June. My choice was also something from the sea. Pulpo and asparagus fried in olive oil with beard liquor mayonnaise was the simple name for this dish. Spargel has season, fried is for me the best preparation of this vegetables and the combination with pulpo and beard liquor was extremely successful. Great interplay of roasted aromas and fresh notes from the mayonnaise. I was very happy with my choice. To the appetizer there was a syvan. From Franken, where else, a local wine from the VDP winery Bickel Stumpf, this fresh 2020er was a discovery for both of us. It's going to be a really slow time for us to finally take a wine tour to Franken. Perfect companion for our two appetizers. After a reasonable waiting period, Hendrik Backers served our main courses. First, my wife's choice. Lamb from the Emsland-Moormuseum, tasty shoulder in mustard sauce, pointed cabbage and herbal gnocchi had ordered them. Wonderfully sworn meat, I was allowed to taste! Great glory of the Jus. The piece of meat served on sweaty choirs. And a crunch the slightly unusually shaped gnocchi, flavored with a beard. They were very good! Sauce, of course, did not stay on the plate with this supplement. Perfectly suited in the season! I hoped my choice would leave me so happy. Because it was something extraordinary. The service first served a tablet with three components a part at my place. There was a plate in front of me. Very simple, I had to put my hands on myself to make this a hoped-for pleasure. On the tray a sauce. Steaming hot in the glass served with wonderful aromas of thyme and oregano. In the second smaller glass of still grated cheese, the smell revealed that it was a goat cheese. Now I went to work and assembled the whole thing to my court. Because my order was in the map under the name Our bread-weather noodles with Rehbolognese, small salad and grated Fehnland goat cheese. Helmut Backers processes remaining old bread from their own production together with a noodle manufactory from the not far distant pasture to this pasta. I know the manufactory well, she also sells her goods to me on our daily weekly market in Rheine. The Bolognese came perfectly tasted over the pasta, with light but not too dominant wild taste. A fresh salad, that was a simple but wonderful dish. The wine to these two dishes was not a red one, our sense continued after a white wine. A fresh silvan would have been totally overwhelmed after the two dishes, but a chardonnay from the wood should fit well. South Tyrol, Cantina Terlan, Chardonnay from the wooden barrel, vintage 2020, this wine was also a companion of our desserts. Cheese for me! Regional cheese plate with walnuts and bread. The Chutney didn't tell me the card, but it was very good for the goat cheeses from the Fehnhof in Emsland and the cheese farm Dennemann from the county of Bentheim. Ms. Carsten1972 ordered a sweet conclusion of her menu. Panna cotta with Rhabarber compote and white chocolate had it in the map. I didn't try, but the look in my wife's eyes was full of satisfaction. We had ordered three courses and we were fully satisfied with all our dinner dishes! Helmut Backers cooks his thing, seasonal, regional, high-quality, more it does not need to offer a wonderful cuisine. After consulting with the Junior we ordered two more digestif, a Spanish brandy (Carlos I Imperial XO) and a Finnish whisky (Kyro Malt from rye, strong smoke flavours). With dinner we went through, then we fell into bed for a quiet night. The enjoyment stay in the Backers does not end with dinner for the room guests, because the next morning the guest expects one of the best hotel breakfasts I know personally (and I am really much sorry at hotel breakfast). Earlier, Mrs Backers served breakfast in the restaurant. But after a remodeling, the inn now has a comfortable lounge in the reception area as a lounge for guests and for breakfast. Breakfast is served in the square, consists of ingredients that you make yourself or buy locally/regionally. No industrial goods come to the table and for the self-baked long-term guided sourdough bread I would kill! This is preordered for the next stay, after the next visit a laib goes back to Rheine. So I can come to my conclusion. Their number is becoming smaller and smaller, the sophisticated country guesthouses with a qualitative kitchen. There are still them, but you have to look for them. And one of these inns we found in Emsland, in Twist Bült. And because it is important to support such houses on their way, once a year we are strampling back 70 kilometers for this pleasure!

Culinary bike tour 2022 the second! In 2021 the Corona virus had prevented a visit. But now the weekend of the first May 2022 offered to resume our tradition from spring cycling to Twist. Rooms and table were uncomplicated for the evening of the 30. April 2022 reserved by e-mail and we were able to start in Rheine on the morning of last April 2022. Around 70 kilometres were to be managed to reach the county of Bentheim, Emsland and Drenthe. In the past, this area was characterized by the promotion of crude oil and natural gas, and still the cyclist on his tour through the moorland southwest of Meppen has accompanied many nick pumps and natural gas-promoting probes (in today's times one might appreciate more that we can also promote part of our energy needs). But in recent years, more and more mooring areas have been eaten again, the depletion of peat goes back noticeably and tourism discovers the area. This also benefits from the goal of our bike tour to Twist, the backers farm in Twist-Bült. Ms. and Mr. Backers have always managed a quality-conscious gastronomic operation in this village and have therefore also come into the radar of my search for pleasure targets. And since the young Hendrik Backers has returned from Münster and entered the company, this house will be able to continue in the long term. In view of many inns who have to close due to lack of succession, a good news. In the late afternoon we arrived, the wheels came into the new bike garage, and we checked in our room after a friendly welcome by Mrs Backers. The rooms just renovated always invite you to combine a visit to the restaurant with an overnight stay. Twist is not just the navel of the world and public transport there is no significant. This saves the one who goes back discussion. For 7 p.m. we had reserved the table and so was enough time to regenerate and get into a proper condition for the evening. The saddle bags were packed for this purpose. Since our last visit, the guest room has been discreet, but has been truly renovated. If one enters, country house style reveals itself without a kitsch factor. Hendrik Backers has worked out his gastronomic merits in the area of cocktails and bar products, and with this background it is clear that the offer of corresponding drinks has risen sharply. The car with the digestif was insurmountable. A young man from the service team took our place and brought us directly to our table, we no longer had to imagine. That's perfect service. Ms. Backers has a good grip on her team. We took place at a table for two outside the door to the terrace where we also spent beautiful evenings with pleasure. Unfortunately, this was not a topic at the end of April, and so it remained in the beautifully designed garden of the Backers family when looking outside. The cards came to the table and a water was ordered, as well as two aperitifs. For my wife a Pinot Rosé Sekt brut, classic bottle fermentation, winery Th. Schatzle, Kaiserstuhl and for me a quinces gimlet consisting of quinces-mountain liqueur, Ford's London Dry Gin, Lime Cordial. If a good bartender is already lost in the country, of course it will be ordered accordingly. There is therefore also an extra bar card at the bakers in the restaurant. We studied the map, visible on the HP. The map is well reduced, Helmut Backers as chef cooks strictly regional and seasonal, his kitchen supports the Slow Food Association and consistently implements their ideas. It always takes something to order, because as a connoisseur, the decision is always very difficult. You can't eat everything on the map. At some point we were through, and very service served us bread and a herbal cheese cream. Of course the cheese comes from a regional producer, and the bread is baked. Two varieties, one with a beard liquor, and one that was determined by cumin and coriander in its aroma. With aperitif and bread the time went to the appetizer. My wife had ordered something very special. French sardines, original served in the can, with lemon or shallots, small salad and roasted bread was their order to the service. Lemon was their choice for the sardines. Good Breton sardines are always at our home, we have two manufacturers from the Finisterre where we regularly shop. We're eating them all, they've been here. But I think that here is a good decision to reduce inhibitory thresholds. She enjoyed her culinary delight at our Brittany holiday in June. My choice was also something from the sea. Pulpo and asparagus fried in olive oil with beard liquor mayonnaise was the simple name for this dish. Spargel has season, fried is for me the best preparation of this vegetables and the combination with pulpo and beard liquor was extremely successful. Great interplay of roasted aromas and fresh notes from the mayonnaise. I was very happy with my choice. To the appetizer there was a syvan. From Franken, where else, a local wine from the VDP winery Bickel Stumpf, this fresh 2020er was a discovery for both of us. It's going to be a really slow time for us to finally take a wine tour to Franken. Perfect companion for our two appetizers. After a reasonable waiting period, Hendrik Backers served our main courses. First, my wife's choice. Lamb from the Emsland-Moormuseum, tasty shoulder in mustard sauce, pointed cabbage and herbal gnocchi had ordered them. Wonderfully sworn meat, I was allowed to taste! Great glory of the Jus. The piece of meat served on sweaty choirs. And a crunch the slightly unusually shaped gnocchi, flavored with a beard. They were very good! Sauce, of course, did not stay on the plate with this supplement. Perfectly suited in the season! I hoped my choice would leave me so happy. Because it was something extraordinary. The service first served a tablet with three components a part at my place. There was a plate in front of me. Very simple, I had to put my hands on myself to make this a hoped-for pleasure. On the tray a sauce. Steaming hot in the glass served with wonderful aromas of thyme and oregano. In the second smaller glass of still grated cheese, the smell revealed that it was a goat cheese. Now I went to work and assembled the whole thing to my court. Because my order was in the map under the name Our bread-weather noodles with Rehbolognese, small salad and grated Fehnland goat cheese. Helmut Backers processes remaining old bread from their own production together with a noodle manufactory from the not far distant pasture to this pasta. I know the manufactory well, she also sells her goods to me on our daily weekly market in Rheine. The Bolognese came perfectly tasted over the pasta, with light but not too dominant wild taste. A fresh salad, that was a simple but wonderful dish. The wine to these two dishes was not a red one, our sense continued after a white wine. A fresh silvan would have been totally overwhelmed after the two dishes, but a chardonnay from the wood should fit well. South Tyrol, Cantina Terlan, Chardonnay from the wooden barrel, vintage 2020, this wine was also a companion of our desserts. Cheese for me! Regional cheese plate with walnuts and bread. The Chutney didn't tell me the card, but it was very good for the goat cheeses from the Fehnhof in Emsland and the cheese farm Dennemann from the county of Bentheim. Ms. Carsten1972 ordered a sweet conclusion of her menu. Panna cotta with Rhabarber compote and white chocolate had it in the map. I didn't try, but the look in my wife's eyes was full of satisfaction. We had ordered three courses and we were fully satisfied with all our dinner dishes! Helmut Backers cooks his thing, seasonal, regional, high-quality, more it does not need to offer a wonderful cuisine. After consulting with the Junior we ordered two more digestif, a Spanish brandy (Carlos I Imperial XO) and a Finnish whisky (Kyro Malt from rye, strong smoke flavours). With dinner we went through, then we fell into bed for a quiet night. The enjoyment stay in the Backers does not end with dinner for the room guests, because the next morning the guest expects one of the best hotel breakfasts I know personally (and I am really much sorry at hotel breakfast). Earlier, Mrs Backers served breakfast in the restaurant. But after a remodeling, the inn now has a comfortable lounge in the reception area as a lounge for guests and for breakfast. Breakfast is served in the square, consists of ingredients that you make yourself or buy locally/regionally. No industrial goods come to the table and for the self-baked long-term guided sourdough bread I would kill! This is preordered for the next stay, after the next visit a laib goes back to Rheine. So I can come to my conclusion. Their number is becoming smaller and smaller, the sophisticated country guesthouses with a qualitative kitchen. There are still them, but you have to look for them. And one of these inns we found in Emsland, in Twist Bült. And because it is important to support such houses on their way, once a year we are strampling back 70 kilometers for this pleasure!

Very good food. Nice operation and beautiful ambience.

Excellent food: courageous, exciting, refined and very special. Also the room was very nice everything was clean, we just felt comfortable. We haven't visited the inn for the last time.

Wonderful location, with a personal touch stylish and cosy furnishings both inside and outside. The greeting was extremely accommodating and very attentive. The menu has excellently mouthed, excellent cuisine with regional products. Very recommended. Thank you for your professional hospitality.