The story
Restaurant Uijttewaal at Ulvenhoutselaan 96 in Breda is a French kitchen that Gault&Millau awarded 14 points in 2026. Chef Sven Uijttewaal and hostess Geertje Klijn run the restaurant together, serving dishes à la carte or as a multi-course menu.
Sven Uijttewaal cooks modern French dishes on a classical base. The meal can open with a tomato starter of burrata and ponzu. Lobster follows, served with melon, tonic, vanilla, kefir and lime leaf. Red mullet comes with mussels, artichoke, fennel and a chunky fish sauce.
Sommelier Lisa van Gorkom pairs the courses, and the list has dozens of wines by the glass. The picanha is roasted to a medium-rare, served with chimichurri, broad beans and chanterelles. The room is pleasant and stylish, with a lounge and a private room. Groups of at least 10 can also book a private chef to cook at home.
Recognition
Ambience
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History
Sven and Geertje Uijttewaal-Klijn, he the head chef and she the hostess, secured their own restaurant, Coquille in Den Bosch, in 2007 through the television program 'Mijn tent is top'. They have since relocated to the southern outskirts of Breda and have been successfully running their restaurant, Uijttewaal, since 2018. Sven’s kitchen serves modern dishes marked by exceptional refinement. One of the five delightful amuse-bouches—a piccalilli sorbet served alongside its deconstructed ingredients—is a tribute to Grandfather Uijttewaal and his renowned vinegar factory. Following a refreshing tomato starter featuring burrata and ponzu, we are first captivated by a delicious lobster dish paired with melon, tonic, vanilla, kefir, and lime leaf, followed by red mullet served with mussels, artichoke, fennel, and a robust, chunky fish sauce. Sommelier Lisa van Gorkom pairs them with flawlessly matching wines: a crisp, bone-dry Gewürztraminer from Kellerei Salum in South Tyrol accompanies the lobster, while a white Côte du Rhône from Boutinot complements the mullet. The wine list is inherently interesting and also features dozens of options available by the glass. Even the final intermezzo of braised veal cheek, raviolo with Jerusalem artichoke, and parmesan foam finds excellent companionship: a lightly chilled Sicilian Frappato from Santa Tresa. We rarely encounter picanha roasted to such a perfect medium-rare as in our main course. Accompanied by a side of chimichurri, broad beans, green beans, chanterelles, and black garlic, along with a glass of Pinord’s Ribera del Duero, the flavor experience is brought to perfection. A pre-dessert of corn, lime, popcorn, and sweetened bacon gives way to a tartelette filled with sweetened raspberry compote, lemon curd, meringue, and fresh raspberries, finished with raspberry and limoncello ice cream and sorbet, providing a fitting conclusion to an outstanding meal in a pleasant and stylish atmosphere. Welcome to this guide!
With Chef Sven Uijttewaal and hostess Geertje Klijn, playfulness and distinct classical craftsmanship come together. Refined, familiar combinations are presented with conviction, à la carte or as a multi-course menu. Tuna and l...
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