Restaurant Markant

In this cozy, living-room-style restaurant in Breda’s Ginneken neighborhood, they don’t just convey quality and passion—they deliver it in every aspect. The couple Demi and Martijn Struijk-Hendriks—both maître d’ and sommelier—are wonderfully relaxed and perfectly in sync with each other. This seamless coordination means everything runs like clockwork, so you can rest easy knowing the service will be flawless. Their business and culinary partner, Chef Mathijs Eggly, completes the picture with his creative dishes. The “veal” dish featuring veal loin tartare, poached veal tongue, and a crispy “bitterbal” filled with veal brains, served with pickles and tartar sauce, is an absolute indulgence, perfectly paired with the recommended 2014 Scheurebe from Germany’s Weingut Theo Minges. Through a succession of dishes—a prawn with stracciatella, pistachio, and chive oil; green asparagus with unripe strawberry, black garlic, and bergamot (prepared tableside!); and octopus with bell pepper, grapefruit, and silky hollandaise—we get to know Mathijs’ cuisine. It excels in every way. Paired with a delightful Hungarian Furmint from the Tokaj region. Winemaker Oremus crafts the Mandolas cuvée, a versatile aromatic wine with subtle oak and bright acidity that stands up beautifully to the hollandaise. Central European countries are well represented on the wine list, as expected. With main courses such as loin with lardo di Colonnata, tomato, and olive beurre blanc, alongside deboned and stuffed pork trotter with cabbage, corn, and onion jus, Eggly shows he has no qualms about using less exclusive ingredients. The pork trotter is more than just a delicacy; it’s truly a showcase of skilled butchery. On Fridays and Saturdays, the restaurant does not offer a set menu—only à la carte. Be mindful of the portion sizes, which can be quite generous. Start your meal with a Berliner Noam beer. Simply delicious!

A cozy, living-room-style restaurant in the charming residential neighborhood of 't Ginneken, run by the couple Martijn and Demi Struijk-Hendriks. Both have extensive experience across various segments of the hospitality industry, including fine dining, and they set a high standard. They attend to the guests while Chef Mathijs Eggly manages the kitchen. There are no set menus here, just a generous à la carte selection. The cooking style is classic French with a modern twist, and several dishes are also prepared tableside in the traditional manner. Sommelier Martijn’s seasoned wine list features not only affordable bottles of exceptional quality, but also an extensive selection of wines by the glass. Our starter is a tableside-prepared black onion tartelette with soft Belgian goat cheese, tomato and onion chutney, crispy garlic chips, fresh green herbs, and grated kaffir lime zest—a true flavor bomb. The glass of delightful Apulian Fiano struggles to match this intensity. Next, we savor the main course of perfectly cooked monkfish, La Ratte potatoes, and shellfish sauce, accompanied by a glass of Garnacha Blanca from Empordà, Spain. The classic Crêpes Suzette dessert is prepared entirely tableside, complete with flambéing. The crepe itself could have been slightly lighter. Meanwhile, our dining companion savors the savory dessert of pan-seared foie gras, sugar bread, and muscovado ice cream, once again served in the classic style alongside a Sauternes from Domaine Garonnelles.

Demi Hendriks and Martijn Struijk, married since June 2023, have established a highly enjoyable restaurant in the lively district of Ginneken. Both are seasoned professionals in hospitality and sommeliership, and they are deeply committed to offering guests an unforgettable culinary experience. They are supported by chef Mathijs Eggly, who champions classic French cuisine while making forays into other countries and regions. Guests can choose from regularly rotating à la carte dishes, and on Sundays and Mondays, there is also a two- or three-course lunch menu. The wine list is magnificent, which is hardly surprising with two top sommeliers on board. Alongside classic wineries, the selection highlights lesser-known small estates and natural wines, and it is a nice touch that specialty beers are also available. We taste pike perch pan-fried to perfection with the skin crisped, served with pumpkin, shiitake mushrooms, and a foamy hollandaise, and the fried sweetbreads with veal jus earn our applause. Encased in a paper-thin, crispy crust, the interior is velvety soft, a true testament to the chef’s craftsmanship. The 2018 Pinot Noir from Weingut Von Winning is simply perfect. We opt for a savory dessert and indulge in goose liver with fried sugar bread and muscovado ice cream. A little angel dances on our tongues. Bravo to Demi and Martijn for their warm and attentive approach, showcasing their craft like no other. Welcome to Lekker.