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A converted factory on the Roer River, with industrial bones, murals, and a terrace that makes it hard to leave before dark. The chef tends a thousand square meters of kitchen garden and sources the rest as locally as the map allows, so the menu reads like a field report on the surrounding terroir. A Michelin star and a spot in the Lekker 500. The Canadian hostess guides you through it all with the calm authority of someone who actually knows the wine list.
The awards strongest first
- Michelin Guide 1 Star
- Lekker 500 2026 · #79 · Lekker 500
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Regenboogforel
“Met gerechten als regenboogforel en zomers ree creëert hij een kleurrijke en smaakvolle ervaring.”
Lekker 500, 2026 -
Zomers ree
“Met gerechten als regenboogforel en zomers ree creëert hij een kleurrijke en smaakvolle ervaring.”
Lekker 500, 2026 -
Geuldal suckling lamb neck
“He accompanies Geuldal suckling lamb neck he not only with a rich lamb jus, but also a zingy yoghurt dressing with mint oil and crisp vegetable accoutrements.”
Michelin Guide
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- Kasteeltje Hattem French Eat · 79
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