The story
Spoon Restaurant serves modern cuisine at Grotestraat 29 in Cuijk, and the Michelin Guide listed it as Recommended in 2026. Owner-chef Sebastiaan Follong cooks in a French classical vein with a twist of his own.
The name is deliberate. Follong, who has Greek blood, wants every dish to be spoonable, so that all the flavors and textures arrive in a single bite. Creams feature heavily, and the cooking has a slightly rich undertone. He works with few ingredients and uses the whole product so nothing goes to waste. Gault&Millau scored the restaurant 13.5 in 2026.
Amuses come on spoons, among them an éclair filled with eel cream and cauliflower tempura with coriander sauce. The menu is short and changes with the season. Recent listings include beef tenderloin with eel and kimchi, langoustine with XO and bisque, and lamb with green asparagus and béarnaise. Dessert may bring a choice of spoon from a large display tray. A vegetarian menu is available, and the kitchen asks guests to mention allergies when booking.
The restaurant occupies a monumental building from 1890 on the Maasplein, close to the river. It was once a bank. The long dining room has a high black ceiling and a minimalist, contemporary look. Much of the produce is local, including vegetables and herbs from the gardens of De Hagert, a care farm in Leur. The wine list is compact and looks only to the Old World.
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The name 'Spoon' is no coincidence. Owner-chef Sebastiaan Follong, with Greek blood in his veins, believes that every dish must be 'spoonable' because it allows you to experience all the flavors and textures in a single bite. His cooking style, characterized by abundant creams and a slightly rich undertone, lends itself perfectly to this approach. Spoon is located in the heart of Cuijk, in a former bank building. Striking is the high black ceiling in the elongated dining room, which is decorated in a minimalist, contemporary, and atmospheric style. Sebastiaan prepares French classical cuisine, but with his own distinctive twist. Few ingredients, maximum flavor. Most produce comes from the local area, including care farm De Hagert in Leur. The menu is concise, as is the wine list, which focuses exclusively on Old World selections. Following a parade of amuse-bouches—such as an eclair filled with eel cream and tempura made from fried cauliflower with coriander sauce, all served on a spoon—comes a cucumber roll with crab salad, avocado cream, yellow curry emulsion, and a curry-and-cucumber vinaigrette. Stunningly presented and beautifully balanced in flavor. Next is a succulently cooked Norwegian langoustine with cabbage and pea cream, a 64-degree confit egg yolk, smoked yogurt emulsion, and shellfish bisque. Sommelier Rens Zwitserlood pairs it with a surprising white Tempranillo 2022 from La Mateo in Spain. For the main course, a delicate portion of perfectly cooked entrecôte nestled among quinoa, accompanied by a tuft of celeriac, corn cream, braised cherries, and a parmesan crisp, finished with its own jus and a subtle cheese sauce. For the dessert of raspberry mousse with hazelnut ice cream, caramel, and raspberry jelly alongside Swiss cream, guests may select a spoon from a large display tray. East Brabant has gained another top restaurant.
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