Sense

High quality cooking

Restaurant Sense, a long-standing institution in the heart of Den Bosch, has relocated to Vught, taking over the premises of former restaurant Vigor. The spacious and bright dining room, featuring an oval arrangement of tables with a view of the kitchen, exudes luxury and comfort. Owner-chef Dennis Middeldorp has brought along almost his entire crew, a highly passionate and skilled team that quickly serves up delicious 'cheese and onion' crackers with yogurt foam and crispy chili oil. Sense adheres to the Dutch Cuisine philosophy and works sustainably with pure, seasonal ingredients sourced from the local area. The menu offers multi-course meals and specials such as Wagyu A4 beef, an additional cheese trolley course, and for connoisseurs, foie royale (which can also be ordered instead of dessert). A separate card lists appetizers like oysters, charcuterie, and caviar. The wine list is presented on a tablet and features labels primarily from the Old World, with organic and biodynamic selections taking center stage. Rosewater-marinated and lightly seared tuna belly is served in a vinaigrette of rosewater and Dutch soy sauce, accompanied by garnishes of melon and radish. There are plenty of ingredients on the plate, but they form a beautiful combination of flavors. Next comes a classic from Sense: ox fillet from the Dutch Pasture Round breed with its own jus, enriched with long pepper and kaffir lime, accompanied by artichoke with lime leaf powder, shallot compote, and ratatouille with mirabelle plums. A small bowl of beef stew with a kaffir lime foam is served alongside. Truly impeccable, expertly prepared and superb in taste. Paired with a perfectly matching Blaufränkisch from the Austrian house Artner. One minor point of criticism concerns the wine pouring, as the glasses are filled very sparingly and do not really correspond to the premium being charged.

Sense found its new home in the 17th-century villa Bleijenburg, next to Saint Peter's Church. The interior is light and inviting, with a private dining room, a casual gastrobar, and a centrally located round open kitchen where Chef Dennis...

In a stately villa, surrounded by greenery, class and character come together effortlessly. Chef Michiel De Bruyn cooks with precision and flair, while hostess Frederika Vandeleur sets the rhythm with elegant calm. Together they create an expe...

Behind the stately facade of Sense lies a modern, spacious, and comfortable dining room. Sparkling color accents foreshadow the cooking style of owner-chef Dennis Middeldorp. He has dedicated his heart to sustainable products from the Hartenboeren food forest, without renouncing his love for meat and fish. The dishes from the open kitchen defy easy categorization. “Modern international” comes closest. Jabara sake is a particularly distinctive pairing for the hamachi tartare with mini radishes and fish roe sauce. A glass of Talamonti pecorino from Pescara takes it to another level entirely. Our appetizer features five soft “pearls” of, among other things, falafel, goat cheese, and eggplant resting on delicious ratatouille and herb oil, with a nod to Lebanese cuisine. Our sommelier pairs it with a glass of Jonty’s Ducks, a South African blend dominated by Chenin. Bingo. The comforting chicken rouleau with rösti, endive, chorizo, and grated Olde Remeker cheese also receives excellent accompaniment in the form of a Cerasuolo di Vittoria from Sicilian producer Santa Tresa, offering notes of cherry, caramel, and spice. After dessert—featuring various raspberry preparations—paired with a delightful aromatic Riesling Spätlese from Pünderich on the Moselle, we enjoy assorted amuse-bouches with coffee, bringing a pleasant evening to a perfect close. After a dip in business, Sense is once again firmly on the map. Bravo.

As soon as you step into the elegant premises in the heart of Den Bosch, luxury envelops you. The materials, the colors, the subdued murmur; everything contributes to a refined experience. Beautiful large round tables draped in damask cloth sit within a spacious setting that offers a view of the open kitchen, where chef Dennis Middeldorp and his brigade are focused at work. We begin with four amuse-bouches, among which the crystal bread with tomato and basil makes a strong impression. For the first starter, we receive hamachi tartare (from the horse mackerel family), eel foam, and a duck liver bonbon; the combination on the palate strikes a positive note. This is followed by a rutabaga dish with seaweeds and horseradish foam. A standout element is a 'coquille' crafted from rolled and confited rutabaga. Absolutely delicious! A beautifully presented dish that pairs perfectly with the lightly spiced Portuguese Alentejano (2016) from Quinta Plansel. We continue sipping it alongside corvina (ombervis) served with curry croutons, saffron mayonnaise, and moghrabieh, large Lebanese pearl couscous. There is plenty of bite and excellent variation in textures. For the main course, a meat platter features flat iron steak, short rib, house jus, citrus in various forms, lavash foam, and asparagus. The short rib is deeply flavorful and holds its own against the citrus onslaught. It is paired with a juicy De Temery Limoux AOP 2019. The service at Sense is a notable mix of seasoned veterans and trainees, which we certainly appreciate. The cheese server could perhaps deliver her presentation a bit more calmly, but then again, the next cheese enthusiast is already eagerly eyeing the well-stocked cheese trolley.

Patron-chef Dennis Middeldorp embraces the motto that dining should be exciting without compromising authentic flavors. Since 2008, this native of 's-Hertogenbosch has stood behind the stove alongside his executive chefs, Peter Linnenbank and Lizzy Joosten, crafting exquisite dishes using daily fresh, sustainable ingredients sourced from local suppliers. Vegetables and herbs are harvested from the Hartenboeren Food Forest. Sommelier Sven Heijkoop pairs these dishes with wines selected with enthusiasm and expertise, ranging from organic options to those from classic prestigious estates. Alcohol-free cocktails are also available upon request. The interior of Sense, housed in a historic rectory near the Cathedral of Saint John, features a modern design with comfortable leather armchairs arranged around round tables dressed in linen, vibrant artwork adorning the walls, and sound-absorbing flooring. Beautifully presented and well-balanced in flavor, the starter features ethically produced goose liver mousse accompanied by cockles, mussels, shellfish jelly, textured radish and celeriac, and a tamari-based vinaigrette. This is followed by a surprisingly delicious vegetarian Moroccan tajine served with a chickpea cake, pumpkin compote and chutney, a kataifi pastry ball, pesto, and a foam of preserved lemon and saffron oil. Paired with the meal is a 2019 Grauer Burgunder vom Löss from Weingut Josef Michel, offering pronounced herbal notes and a rich, ripe palate. The dessert is somewhat underwhelming. The buttermilk ring with compote and ice cream, named 'Kletskop', consists primarily of mousse and foam, offering little in the way of texture. Overnight stays are now also available in one of the suites located above the restaurant.

Owner-chef Dennis Middeldorp has been running a high-quality kitchen for several years now in his former vicarage near St. John's Cathedral. The historic building features a surprisingly modern interior with colorful paintings, sound-dampening flooring, and leather armchairs arranged around round tables draped in linen. Dennis, a native of 's-Hertogenbosch, cooks purely, creatively, seasonally, and with refinement, drawing out the very best from daily fresh ingredients. When conceiving dishes, he strives to unite the essence of flavors. He excels at this, and alongside his two right-hand assistants, head chef Lizzy Joosten and sous chef Job van Summeren, along with his driven team, he crafts modern cuisine with an Asian touch. Sommelier Sven Heijkoop’s well-balanced wine list, which harmoniously blends organic and biodynamic discoveries with classic wineries, complements this seamlessly. Save room for the cheese cart, where exclusive varieties are expertly presented by the attentive staff—a team that has reportedly become "even closer-knit and more creative" since the pandemic. It is a destination you will want to visit repeatedly. Member of: Alliance Gastronomique.

Located in a former vicarage in the heart of ’s-Hertogenbosch’s historic city center, just steps from the cathedral: Restaurant Sense, helmed by owner-chef Dennis Middeldorp. Monumental on the exterior, modern within, adorned with vibrant paintings, sound-absorbing flooring, leather armchairs, and round tables set with linen cloths. Waitstaff dressed in black dart back and forth toward the spacious open kitchen, where creative, refined, and flavorful dishes are crafted. The chef personally presents the starter: hamachi. Tender morsels of fish accompanied by celery, ribbons, and cucumber shots, seasoned with verbena and ponzu. A splendid beginning. Maître Leon IJpelaar pours a delightful pale yellow French Viognier (Les Alexandrins, 2018) alongside it—fresh, mineral-driven, and fragrant with floral and lime notes. Crumbled popovers follow, served with a garnish of gnocchi and kohlrabi, then tableside dressed with a potato and leek vichyssoise. Lobster is available as a supplement, but we pass: the menu is already sufficiently complete, and it would only drive up the price unnecessarily. The Viognier from the first course pairs beautifully here as well. For the main course, there is duck. Succulent pan-seared slices, prepared with buttermilk and chervil root, accompanied by a generous pour of deep red Portuguese Penedo do Lexim, crafted from Aragonez and Touriga Nacional grapes. Notes of cherry and spice make it a flawless match for the duck. To finish, sugar-glazed goose liver with banana preparations, caramel, and ‘hot’ crumbs. A surprising combination, perhaps just a touch too sweet. It sits squarely on the threshold of this guide’s Top 100.