Brut172

Excellent cooking

Owner and SVH Master Chef Hans van Wolde is celebrating the top ranking in Lekker with a special four-course lunch on Thursday afternoons throughout 2025. The pampering begins even before we step inside the old, fully restored farmhouse. First, our hands are misted with a refreshing herbal water. A sweet-and-sour candy infused with local herbs follows. Products from the Limburg Mergelland region take center stage here. We start with a glass of Limburg unfermented grape juice (must) from Domaine Steenberg in Epen. And a piece of village bread seasoned with must-mustard and Limburg apple syrup. This is followed by bites featuring zucchini, passion fruit, and regional onion in the spotlight. Once seated, we encounter an old familiar amuse: tomato with 'Brute' ketchup, basil, and parmesan foam. Accompanying the sourdough bread made with Kasteel Neubourg beer from baker Koos in Valkenburg is village butter whipped with buttermilk. The brioche and focaccia that follow later also come from this baker. Our vegetarian guest is treated to dry-aged beetroot, field mushrooms with Sjevraoje goat cheese from Eijsden, celeriac with hazelnut, and Hans’s classic: tarte tatin of onion, asparagus, and Kampot pepper. Absolutely outstanding is the accompanying juice pairing, where we taste shiso with cranberries, and sour cherries with grapes and sweet spices. Meat and fish lovers savor tuna with oyster, sea bass with foie gras, quail, lobster, and roe goat with truffle and Barilotto cheese. What a richness of ingredients. From the magnum bottle, the 2022 'Avec Mention' is poured. Domaine de Valensac is the producer, located near Béziers in Languedoc. Almost every dish includes a small side, and the wines are generously poured by the sommelier duo Vranken and Romdhane. Before the main course, we are given a peek at the wine cellar. There, we are surprised by a gooseberry spoom on an herb emulsion. What a feast. And all of this under the inspiring guidance of maître Viva Vroemen. Brut still has plenty of plans, such as realizing a Brut hotel, including a delicatessen shop and lunch restaurant. To be continued! Brut172 is firmly positioned at number one in this guide.

An experience at Brut172 is meticulously crafted down to the smallest detail and exudes a unique atmosphere. The entire visit is designed as a thoughtful multisensory experience, utilizing various spaces within the building to the gas...

In a unique setting in beautiful South Limburg, we find Brut 172 at an altitude of 172 meters. We are immediately greeted with an array of delicacies; by the entrance, a pas de fruit crafted from dried herbs and flowers from their own garden. The aperitif and subsequent amuse-bouches, such as rolled green radish with shiso and cucumber accompanied by a kombucha and cucumber juice vinaigrette, are served in the lovely inner courtyard or the elegant lounge. We then ascend via a steel staircase into the spacious dining room of this restored farmhouse, where chef Hans van Wolde personally presents the day’s menu. And it certainly looks promising. Soon, we savor kohlrabi with a sweet-and-sour reduction and roasted coffee, followed by a beautifully plated tartare of barbecued pointed peppers with almonds, sugar snap peas, and pistachio cream, alongside a sandwort and pickled raspberry vinaigrette. An elegant vegetarian starter rooted in ingredients from their own farm garden. The flavors are elevated by a Sauvignon Blanc-Chardonnay and Welschriesling 'TO' 2021 from Weingut Velieh, Burgenland, Austria, poured from a magnum bottle. Furthermore, all wines are served from magnums and enthusiastically described by sommeliers Matthijs Vranken and Nouri Haj Romdhane. Chef van Wolde is increasingly embracing vegetarian cuisine, as demonstrated by our next course: kohlrabi and yellow beet carpaccio with a savory stone made from coconut and oyster leaf, cilantro vinaigrette, cilantro cream, and pumpkin seed oil. Masterful. The same could be said of the dish featuring smashed avocado with Australian winter truffle, garnished with wagyu cubes in a lava oil, radish, and kombucha vinaigrette, topped with thinly sliced field mushrooms and enriched with oyster. This is followed by pan-fried sea bass with crispy skin, served with slow-cooked lobster, jalapeño cream, artichoke heart, zucchini cream, and a lobster reduction. We’re repeating ourselves, but this dish is equally sublime. For dessert, there is bergamot cream, tarragon oil, buttermilk ice cream with tarragon, fresh edible flowers, meringue, and a crisp made from flowers and herbs. Impeccable. Coffee paired with assorted pastries is served downstairs in the lounge, where we can take a moment to recover from an afternoon brimming with pleasure. This year, Hans van Wolde and his team are honored with the number one spot in the Lekker500.

Before we even cross the threshold, the first delicacy is offered: a sweet-and-sour drink with dried herbs from our own garden. Our journey through the beautifully renovated former farmhouse, situated at 172 meters above sea level, takes us past a series of stimulating amuse-bouches and the sparkling aperitif from Domein Holset in Lemiers (specifically crafted for Brut 172), leading to the imposing dining hall. Accessible via an open staircase and located beneath an impressive vaulted ceiling, the space features rough brick walls, wood or marble furnishings, and exposed air ducts—the name ‘Brut’ truly fits here. The young, talented hostess Vivan Vroemen ushers us to a fine, spacious table. SVH Master Chef Hans van Wolde cooks in a modern personal style, characterized by great finesse. There are two eight-course menus, one completely vegetarian, plus an à la carte option. We are immediately captivated by the starter of large field mushrooms with a mushroom vinaigrette, accompanied by baba ganoush and two deliciously tender chanterelles topped with a cap of grated Barilotto cheese. Refined, delicate, and bursting with flavor. A white Rioja 2021 from producer Valenciso is poured alongside, primarily Viura with a touch of Garnacha Blanca. Notes of yellow fruit, fine fresh taste accents, and herbal spiciness. An excellent match for the dish. A true highlight is the langoustine course featuring two preparations: one lightly pan-fried, the other raw, crushed, and elegantly marinated with a salad of sweet-and-sour vegetables, green herb oil, and artichoke. Served separately is a tartelet filled with langoustine and green herb cream. Masterful. And so is the accompanying alcohol-free kombucha based on jasmine and black tea, double-fermented. Sommeliers Matthijs Vranken and Nouri Haj Romdhane not only ensure perfect wine pairings but also curate beautiful complementary non-alcoholic beverages. We taste this again in the glass accompanying the pigeon dish (the breast roasted to a rosé finish, the legs confit, served with zucchini, potato, artichoke, and verbena butter), which is based on cherry juice and seasoned with spices (cardamom, star anise, and vanilla), having developed a slight effervescence. Very good. Dining at Brut is an experience that can best be summed up as literally and figuratively savoring gastronomy at the highest level, presented to guests with love and heartwarming care. It secures the number 2 spot in the Top 2 ranking.

A culinary theater show is how you might describe a visit to the monumental Limburg farmhouse of chef Hans van Wolde. The taste buds get quite a workout here, situated 172 meters above sea level. It begins with a parade of more than ten intriguing amuses served across three different rooms on the ground floor. Then we head up the stairs to the hayloft, where we immediately catch sight of the heavy timber framework supporting the massive roof. The space is expansive, and an informal atmosphere prevails. The focal point is the spacious open kitchen, where focused work takes place. Here, we enjoy a combination of 'sweet and salt water'. Salt: a shell with a 'tartare' of cockle, razor clam, and mussel, marinated cucumber, chive cream, and a chili pepper. Sweet: a slice of river trout with a piece of radish, asparagus strips, chunks of asparagus, and a fennel dressing with a touch of chive oil. We pair it with a superb 2018 Riesling 'Erste Lage' from Weingut Künstler, Rheingau. The wines in the tasting menu are absolute winners. The two attentive sommeliers seamlessly alternate shifts, effortlessly showcasing their expertise and passion for their craft in a friendly, approachable manner. Main course: three excellent preparations of lamb. Gently braised lamb fillet, a piece of lamb neck, and slowly cooked lamb belly served with asparagus, new potatoes, artichoke, artichoke cream, house jus, a 'magic oil' made from various fresh herbs, and a dollop of paprika mousse. In the glass, a 'Superiore' Chianti from Poggiotondo, 2015. Brut prefers serving an eight-course menu, but you can also dine à la carte. For cheese enthusiasts, there is an excellent selection available. Here, you experience a complete sensory concept of taste, aroma, and sound. Brut rules.

SVH Master Chef Hans van Wolde is an indispensable figure in the Dutch gastronomic elite. Unconventional and creative, constantly pushing boundaries with innovation and daring. Brut 172 is his latest project. Located in a historic, fully renovated farmhouse in the Limburg linear village of Reijmerstok. The "172" refers to the restaurant's elevation in meters above sea level. This is where Hans and his predominantly young team, under the guidance of charming hospitality manager Viva Vroemen, strive to delight their guests. To take them on a culinary adventure. To spend an afternoon or evening immersed in the enchanting world of exceptional food and drink. Without the feeling that you have to sit up straight. No, rather relaxed indulgence, but at a high level. It starts right at the outdoor welcome, where we are treated to a small cake made from locally foraged puffed chestnuts smoked in a wood-fired oven, then ushered inside to sample village-sourced onion and egg preparations. In the lounge, we are welcomed with our aperitif—a Dutch sparkling wine, Brut 172 from Domein Holset—and once seated at our table on the first floor, we are swept away by a parade of plates brimming with joy. The flavors build and harmonize across sweet, sour, salty, and bitter profiles. Both the ingredients used in the kitchen and the (wooden) crockery serving the dishes are predominantly local. What truly stands out is the passion. Visible in the plating, but also in the attentive service. The guest is always front and center. The dish of the evening is a petite tarte tatin featuring sweet, puffed, and caramelized onion paired with succulent lobster. Pure and sublime in its simplicity. Yet the tender, thick-cut scallop medallions, accompanied by parsnip cream and crisp elements, an ice lolly of trompette de la mort mushrooms, green cabbage structures, crunchy almonds, and vibrant green oil, also come remarkably close to perfection. Alongside an excellent wine list spanning all price categories, there are also fantastic and intriguing non-alcoholic drinks to order. Brut 172 rules! Welcome to the Top 10 of Lekker op at number 4.