Reviews on Seafood food in Limburg Province, The Netherlands. Getting its name from the medieval Duchy of Limburg (now split among Holland, Belgium and Germany and the birthplace of the infamously pungent Limburger cheese), Limburg is the Netherlands’ southernmost region. Many of the area’s best attractions are concentrated in the capital of Maastricht, but other sights include the 12th-century Valkenburg castle ruins, the 17th-century Eijsden castle, the 20th-century Glaspaleis (built next to a medieval church at Heerlen), and De Meinweg National Park.
Things to do in Limburg Province
4 based on 228 reviews
Letâs start with the good.The owners and staff are very welcoming, we felt sincere âwarmthâ in our interactions with them and, as a result, quickly felt at ease here. Staff at other top gourmet temples can, at times, come across as stuffy and aloof, so all the more positive that this house manages the ârelationshipâ part well. We also felt that the design and dÃ©cor of the restaurant is well-done, and we experienced the overall service as highly attentive and helpful without ever seeming âtooâ present.Our culinary journey began in the pre-dinner reception area where we enjoyed some amuse-bouche. This was accompanied by our aperitif of choice that evening, a red Pineau des Charentes. That fortified wine was hands-down the best of its type we have discovered over the last decades, a truly remarkable delight. In retrospect we do think the amuse-bouche would have gone better with a good double or triple beer of Belgian origin.âThe wifeâ and I then transitioned to the main seating area on the lower-level of the building and began to take-in the 6-couse variant of Margoâs Master Menu (Margoâs Meesterlijk Menu) with the wine selection of the house. Each of those 6-courses was cooked and presented well and everything was at the level we would expect as âstandardâ from such a highly-ranked establishment.BUT, while we already had a few â?â regarding the amuse-bouche composition, our impression of culinary improvement areas quickly rose from here.The name âDa Vinciâ leads one to think that the cuisine here is Italian inspired. In our view, it would take a thorough stretch of the imagination to be that. Instead, we were quite confused by the end of the meal as to what the culinary identity of this restaurant is.Starting with the amuse-bouche and throughout other courses, there is a hodgepodge of various influences. While we certainly appreciate contemporary experimentation, we felt that the flavors and mouth-feel too often simply did not âmeshâ. For example, the amuse-bouche were a mix of small dishes consisting of roasted sunflower seeds, marinated olives, a Krupuk / Kroepoek with some type of flavored cream clots sprinkled here and there, sweet & sour cauliflower wrapped in filo pastry etc. etc.. This just did not come together.The same also applies to several of the 6 courses. Often the actual center-piece of a course was surrounded by a large variety of bobbles, droplets, wafers, globs and other bits and pieces of different tastes and textures. In addition, we also felt that at least 2 of the courses had way too much sauce on the plate. The sauces tended to be quite powerful in taste and, in combination with the aforementioned high variety of other elements, drowned-out the actual center-piece both visually and, more importantly, taste-wise. With several dishes, our palates had real difficulty discerning and enjoying the âmain attractionâ, which often was also of too small a portion-size. We clearly had higher expectations of Margoâs Master Menu, and even today, just 1 day later, we really need to think hard to identify something memorable. It is a bit sad to say that what we do readily remember are 2 drink items that are not of the restaurantâs making, the Pineau mentioned earlier and an Italian Primitivo. There were numerous, added smaller points, which deterred from the experience. The bread selection and quality was OK, but not nearly on par with what we have experienced elsewhere. Furthermore, the breads we enjoyed the most were not topped-up during the meal. We also felt that the wine pairing for the starter served prior to the 1st course did not at all go with that dish. If I recall correctly, this was some type of white âBurgunderâ from Austria. That wine did, however, go well with the 1st course, and the restaurant would do well to serve it accordingly. Lastly, we felt that the marshmallows, which the restaurant markets separately âto orderâ online or âto-goâ, were not even close to the taste & texture joy of the marshmallows we have sampled from other houses. A final âniggleâ is that Da Vinci would do well to have the English-language texts used on its website and elsewhere finalized by an English native-speaker. We currently live in Belgium, about a good hourâs drive from Da Vinci. Frankly, driving for that duration in any direction from our abode we are spoilt for choice and have just so many great Michelin-starred or simply delightful restaurants available to us in Belgium and Holland aloneâ¦and I am not even including the immediate border regions of Germany or France yet in that. As we have had the privilege of discovering many great eateries there and across the globe, our net conclusion is that Da Vinci is certainly good, at 1-star level, but not on par with truly great 2-star or higher establishments we have dined at. In short, this was very much a case for us of âbeen there, eaten that (before), gotten the napkinâ, and we are left with no compelling reasons to plan a second visit anytime soon.
5 based on 243 reviews
Entering the Treeswijkhoeve we were warmly welcomed by mr. Middelweerd (Chief/owner).When our guest had arrived and our aperitifs were served mr. Middelweerd came to our table and, while cutting and serving a little piece of sausage bread with truffles (delicious), he informed what we would like to have for dinner and if there were any dishes or ingredients we wouldn't like or couldn't eat. Since our guest preferred to choose for Ã la carte instead of having a kind of surprise menu with several small dishes, we all decided to choose for Ã la carte.Just a few minutes after mr. Middelweerd had left, several beautiful and very special amuses were served (some on bamboo sticks). For me, being allergic to scallops and shrimps, the amuses with this ingredients were adapted. Unexpectedly fast. The gentlemen choose to have 3 variations of goose liver, I choose the lobster. Our next choice was a sole meuniÃ¨re and twice a pheasant (delicious old fashioned dish, you hardly can order in restaurants).After the maÃ®tre/sommelier mr v.d. Kerkhof had taken our order, mr Middelweerd came again to our table. He told us that the goose liver was served in 3 courses. And since my lobster was just one course he suggested that he made 3 different courses of my lobster, so have 3 courses too and wouldnât be just watching when the gentlemen had their 3 courses. Great, thatâs what real empathizing in your guests is. The goose liver dishes as well as the variations on the lobster were outstanding.The sole was what a sole meuniere has to be and the pheasants were superb. And then mr. Middelweerd came again. This time with a little steelpan; he said; âwell if you are having an old fashioned pheasant I thought some old fashioned applesauce should go with itâ. Absolutely true!!After the main courses he came again asking if we would like to have any dessert. Since our guest and I decided not to, but my husband was doubting whether he would or not, mr. Middelweerd offered to make him another old fashioned dish; a Dame blanche. My husband gladly accepted the offered Dame blanche and still has sweet dreams about it.Meanwhile mr. v.d. Kerkhof did a great job: talking about what wine too choose to accompany the dishes, serving professionally, being very attentive and relaxed, being witty in a proper way.Conclusion: the Treeswijkhoeve is worth the journey, not only for the terrific food, ambiance and professionalism, but not in the least, for their perfect feeling for hospitality and empathizing in what guests would like: having a perfect evening with delicious food in a relaxed atmosphere.
4 based on 232 reviews
I am here for litle days...i thing the best restaurant asten...very good greek food and dimitris is very crazy....i love this place and i go back again...thanks for all my friend
5 based on 280 reviews
This is a place that has long been associated with food. âKwartelâ is Dutch for quail so â as the name suggests â quails were traded here from the fourteenth century until after the Middle Ages. And in the first half of the nineteenth century a mill stood
Venlo has definetely more to give than just fries and shopping. This nice spot remains on my top list of visited restaurants ever. Service was extraordinary and the quality and taste of the foods served were outstanding. We had the surprising 4 courses, once vegetarian. All courses were top notch, well composed and introduced at the table. Reasonable prices made our visit perfect. Thank you, we will come again.
5 based on 269 reviews
NOVO betekent 'nieuw' in het Latijn, dit is ook waar NOVO dining zich in onderscheidt. Met een verrassende en maandelijks wisselende menukaart geniet je van een avond vol culinaire hoogstandjes. Ook het wekelijks wisselende vijf-gangen-verrassingsmenu is
A 5 star culinary experience from beginning to end! From the warm reception and the excellent, personalized service and suggestions (accompanying wines etc.), Novo is an absolute gem of a restaurant. Each and every course was artistically presented, and the tastes blended in a harmony of flavors and essences reflecting that the Novo chefsâ exquisite creations are prepared and served with great reflection, savoir faire and passion. We are already looking forward to our next visit!
5 based on 190 reviews
We went here for my girlfriends birthday. We were sitting in the kitchens table and therefore could see the preparation of the food. Itâs like a piece of art to see this happening. The taste of the food and the service were also amazing.
5 based on 283 reviews
In Michelin awarded restaurant De Lindehof you can enjoy a contemporary total concept: culinary tour de forces in a modern and hospitable ambiance.
Just had a fantastic dinner in de Lindehof with friends. Wonderful food amazing starters and just awesome service. We had the 6 course dinner which was simply grwat. How many different flavours can you add in one dish? The plates itself were small works of art served on wonderful porselain. The serving staff was very professional they just saw everything. The flow from the kitchen to the table was smooth....we never had to wait too long but we also didnt have the feeling the things were rushed. Great pace. If possible you should go here. Reservation might be necessary...we will be back for sure.
5 based on 217 reviews
Daily changing menu from chef Roel Sanders. Great food in a friendly and casual atmosphere. We are ready for you, Roel, Alison en Martijn team55 (fifty five)
It was our 34th wedding anniversary so wanted to go somewhere special. Restaurant 55 was just the place to go with Michelin endorsement. The chef was very enthusiastic and passionate about describing our dishes starting with an âamuseâ consisting of Shrimp foam in shells, soup in test tubes and stinging nettle bread! Then some frozen Gespachio that exploded in our mouths. All set the scene perfectly. Then a Mackerel dish and paprika followed by braised Beef with truffle, duck then summer fruits Yoghurt and ice-cream. Service throughout was personal. A perfect experience. Well done.
5 based on 225 reviews
A visit to the Atelier is always again a surprising journey along tastefully presented dishes with inventive combinations of first class products, accompanied by a fine variety of wines or non-alcoholic fruitjuicessappen. A warm competent service supports you through this wonderful experience. Five stars are usually only reserved for the perfect experience and this was one of those !
5 based on 82 reviews
This restaurant opened by 1/4 in a place formerly known as Veem. The new owners come from a two Michelin star restaurant ( Boreas) elsewhere and settled now on the Roerkade. They call their place Sabero, which is a resetting of the letters of their name Boreas. The chef is in the open kitchen and the lady/ hostess gives you a warm welcome.The menu has quite limited choice , but the lady reassures it will change quickly. Four amuses and fine plates. Extensive wine list, also by the glass.Certainly a fine addition to the Roermond choice of restaurants. Open only four days a week, be sure to make reservation.Can firmly recommend.
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