De Treeswijkhoeve

Excellent cooking

SVH Master Chef Dick and his ever-humble hostess Anne-Laura Middelweerd have long since transformed this beautiful farmstead into a true culinary institution. We take our seats on the stunning terrace, where Dick nearly paces back and forth, brimming with knowledge and enthusiasm. Since late 2024, the knowledgeable host and sommelier Randy Brouwer has joined the team, proving himself to be an excellent dance partner. What a craftsman he is. We begin with a series of amuses, starting with a yogurt panna cotta featuring habanero pepper, carrot, and passion fruit granité from Venlo that brings sunshine straight to the plate. Chef and Dick’s right hand, SVH Master Chef Franke Osinga, then arrives at the table with a small box holding eel from the Rijpelaal resting on a hot stone. This allows the fat to melt luxuriously into the eel. It is wrapped in a shiso leaf, served with sorrel and green apple juice, alongside an eel foam enriched with watercress and green herbs. Divine! Paired with all this indulgence is a wonderfully crisp Riesling from Knebel, offering a hint of sweetness and a refined body. After a memorable pairing of rabbit and river crayfish, we are presented with a magnificent pièce de résistance. Saignant-roasted roe deer with a pistachio crust, crispy pistachio crumble with beetroot, and a masterful venison jus complemented by soft goat cheese from Heeze. Wow, what flavors! The richness of both the cherry and the venison, harmonized with the pistachio and the rich, velvety sauce, creates a layering that is truly extraordinary. Following an excellent cheese board comes a delightful dessert of sugar melon with matching sorbet and meringue, yuzu goat cheese and white grapes, plus a wheatgrass sauce. The entire kitchen brigade has delivered flawless work, and pure enjoyment radiates from every detail. All of this under the guiding principle: just keep it simple, that’s crazy enough. We love it. Drops through the tight competition at the top to 22.

With chef Dick Middelweerd and his team, we don't have to wonder whether the ingredients are of top quality, whether the preparation is up to standard, or whether the flavors are balanced. This is simply a given here. This chef remains original, shows no...

From the moment of arrival, with a personal welcome by SVH Master Chef Dick Middelweerd, to the casual farewell chat with – once again – the chef and sommelier Jasper de Jong, this is an establishment bursting with quality. The food, the wines, the ambiance, the music, and the service. We start with an aperitif: a perfectly clear rosé extra brut champagne, JM Sélèque Solessence. Four amuse-bouches hint at what’s to come. The nori tartelette with fermented green pepper mousse, avocado, and aged mirin lingers on the palate thanks to its depth and that subtle kick. The first course is spectacular. Five preparations of North Sea crab: a robust broth with horseradish, a crab omelette with an intensely concentrated flavor, a refined and delicate crab crèmeux, a creamy crab salad, and a crumble made from ground crab shells. Paired with it is a Westhofener Riesling 'aus ersten Lagen' 2022 from Rheinhessen. Mineral, pure, with a long finish, and it quickly improves in the glass. Which is fortunate, as we’ll be drinking it with the second course as well. A roulade with cod, plankton, and razor clams. Surrounded by celery, oyster leaf, sea aster, dill, and a foamy vin jaune sauce. Evoking the sea and salinity. Our third starter brings us close to ecstasy: perfectly cooked sea bass topped with anchovy flakes, samphire, quenelles of saffron mayonnaise, grilled yellow and red peppers, and an array of colorful edible flowers. The dish ‘swims’ in the reduced straining liquid of the grilled peppers. What depth. We are savoring it to the fullest. Accompanied by a Clos St. Magdeleine Cassis Blanc 2022. Wine and food pairing: a perfect ten! Meanwhile, members of the black brigade glide softly humming through the dining room. Explanations are offered, sauces are ladled, wine is poured, and conversation flows. Everyone takes their time with the latter; the atmosphere invites it. The centerpiece is a veal chop served with its own jus, alongside a short rib topped with vegetables, white asparagus, morels, and creamy tarragon mayonnaise. The short rib delivers nothing less than euphoria. The accompanying wine enhances that feeling. It is a Negre De Negres, Priorat DOC from Portal del Priorat, crafted from four grape varieties including garnacha tinta. We conclude with dessert, cheese, coffee, and tea with confections; we go all the way. It remains absolutely delightful. Rises to place 21.

For over 35 years, Treeswijkhoeve has been a household name in Waalre and the surrounding area. Owners Dick and Anne-Laura Middelweerd have built a rock-solid business here. Perfectionism is their hallmark, and providing guests with an unforgettable experience is their constant pursuit. They are supported in this by a professional service team featuring maître d' Daisy Krop, head sommelier Jasper de Jong, and hostess Fleur van Antwerpen. Behind the scenes, a white brigade gives its all under the leadership of Chef Dick. They work with ingredients from their own vegetable and flower garden alongside products from local suppliers. Dick personally visits every table to walk through the menu, while Jasper curates perfectly paired wines accordingly. Be sure to ask for their fantastic wine bible, which is well worth a look. Paired with a German Blanc de Noirs Brut Nature sparkling wine from Sekthaus BurkhardtSchür, delicate palate pleasures such as crispy sea lettuce with eggplant compote and ponzu-ginger cream appear alongside mini parmesan tartelettes filled with burrata, unripe strawberry, and verjus. Crisp fresh sourdough bread is served with beurre noisette, accompanied by poached bacon and fried onion. We have to restrain ourselves from immediately spreading the entire bowl. The grilled red mullet is accompanied by cockles, zucchini spaghetti, tomato cream, a saffron vinaigrette based on cockle broth, and parsley ricotta. A beautiful interplay of flavors, light and harmonious. For the main course, the chef presents a beautiful piece of lamb at the table, which after searing continues to cook in the oven with green herbs. We receive two juicy slices served with asparagus and artichoke, plus an anchovy-based hollandaise, poached garlic, and lamb jus. In the glass, a 2020 Tuscan Rosso di Montalcino Ignaccio. An elegant ruby-red wine that pairs perfectly with the lamb dish. With coffee come decorative and utterly delicious pastries such as a lemon tart, madeleines with berries from their own garden, caramel punch, strawberry-vanilla roll, and a pistachio and raspberry éclair. However, due to the crowded rankings at the top, this outstanding establishment drops a few places to number 22.

The fire that raged in December 2021 at the beautiful premises of Treeswijkhoeve forced owners Dick and Anne-Laura Middelweerd to completely renovate the kitchen. Fortunately, the stunning, sleekly designed, and comfortable dining room remained intact. Along the way, the menu was also refreshed. A few classics were removed, but they were replaced by many wonderful new dishes. Guests can choose from three menus, including a substantial vegetarian menu with six or seven courses. All dishes stand out for their refinement, starting with the amuse-bouches. The bite of hard Swiss cheese with cranberry and fermented red cabbage will stay with us for a long time: power and finesse combined. The same applies to several other dishes. The black cod with horseradish, oyster, and green strawberry leaves us breathless, aided by a glass of xarel-lo, cuvée Improvisació, from producer Enric Soler, which sommelier Jasper de Jong recommends from the overwhelming wine list. Partridge is served in multiple parts: a rich broth, lacquered like a spare rib, and in the form of a ballotine. Simply superb! We finish off with a parade of excellent friandises alongside the coffee. The warm and professional service rounds off the experience. Tip: if the weather is nice, try to secure a spot in the lush and romantic garden behind the restaurant. It stands firmly at 18.

Life is good in the Brabant region, and this applies especially to 'De Trees' in Waalre, a name bestowed by its many affluent, often regular guests. In this tastefully appointed and meticulously detailed farmhouse, nothing is left to chance. Everything aligns perfectly down to the smallest detail. Spotlessly set linen tablecloths, exquisite crockery, carefully polished cutlery and premium glassware, a flawlessly operating black brigade, and a luxuriously landscaped, spacious garden. And last but not least: the outstanding quality of the cuisine. We can state this clearly: you dine here on inventive, flavor-rich, generous, and exquisitely refined dishes. The affable SVH Master Chef Dick Middelweerd personally walks guests through the menu, while his lovely wife and hostess, Anne-Laura, ensures that every guest’s needs are perfectly met. Following the departure of master sommelier Remon van de Kerkhof to Australia, the ambitious and talented young sommelier Jasper de Jong has emerged as a worthy and highly skilled successor. Together with Nils Snitselaar, he expertly guides guests toward both elegant and adventurous wine pairings. The new maître is Iete Braeken. We savor lavish amuse-bouches such as a bright, tangy passion fruit ceviche with yellow beet and corn, accompanied by a glass of effervescent champagne from Bérèche et Fils. Visually striking and impeccably balanced in flavor is the oyster and buttermilk mousse course, presented in a cucumber jelly and crowned with a generous portion of Imperial caviar. Equally beautiful and exquisitely refined is the croque madame: an egg yolk cooked in beurre noisette and pine needles on a slice of toasted sourdough, generously shaved with Australian winter truffle. Paired with it is an American Sandhi Central Coast Chardonnay 2019, which shifts like a chameleon to complement every distinct flavor on the menu. Ranks within the Top 10 of this guide at position 0.

‘De Trees’, for regular guests. But they are by no means the only ones who frequent this meticulously maintained and stylishly appointed farmhouse run by SVH Master Chef Dick and his wife Anne-Laura Middelweerd with such great regularity. Dick Middelweerd: “We’ve gotten through the coronavirus crisis so far quite well. It gave us new energy and time to tackle many things that had been put on hold for a long time. We’ve made significant changes especially behind the scenes; our business has grown enormously over the past ten years.” Visitors come from near and far to literally and figuratively savor Brabantine gastronomy and experience the generous hospitality that wraps around you like a warm blanket. Dick and Anne-Laura have been at the helm of this highly reliable establishment for over thirty years now. Everything is simply perfect. The warm welcome and guidance provided by none other than the knowledgeable and friendly maître, SVH Wine Master, and Master Host Remon van de Kerkhof, the pleasant setting in the generously sized restaurant, the skilled and relaxed service (“just be yourself, that’s practically unconventional enough in typical Brabant style”), and last but not least: the phenomenally excellent international cuisine, which is as pleasing to the palate as it is to the eye. Innovative, original, refined, and elegant. There is only one word for it: a top-tier establishment! Valkenswaardseweg 14, 5582vb

Here, Brabantine hospitality envelops you like a warm blanket. Dining out at the meticulously maintained and modernly furnished farmhouse of SVH Master Chef Dick and his hostess Anne-Laura Middelweerd is a feast from start to finish. Not only do local guests know this, but 'de Trees', as it is called by enthusiastic visitors, can also count on frequent visits from our southern neighbors. The highly knowledgeable and friendly maître d'hôtel and SVH Master Sommelier Remon van de Kerkhof pours a glass of sparkling Frédéric Savart 'L'Ouverture' Ecueil brut as an aperitif, soon followed by exquisite amuse-bouches including cedar-smoked eel with hoisin served in a cylinder of dried speculaas. Absolutely delightful. And then the real work is yet to begin. Eye-catching and palate-pleasing is the dish of lightly pan-seared cod with crispy skin, various textures of seaweed, spinach, and potato, accompanied by a generous serving of Anna Dutch caviar. Just as beautiful and flavorful is the juicy Anjou squab, flawlessly prepared, with a robust jus based on bay leaf and juniper berry, plus a crispy salsify cylinder, served alongside crisp Brussels sprouts and their purée. In the glass, an excellently matching dry and full-bodied Piedmontese E.Pira & Figli Chiara Boschis Dolcetto d'Alba from 2016. The highlight of the evening is the wine poured for the Van Tricht cheese board: a golden-hued Contini Vernaccia di Oristano 'Flor' from Sardinia with notes of citrus, herbs, pear, and almond blossom. Dry, rich, with a long, complex finish. This gem in Brabant fully deserves a rise in our top 100. Rising six places to number 22.

This beautiful establishment by SVH Master Chef Dick and Anne Laura Middelweerd has become an institution over thirty years, particularly in the Greater Eindhoven metropolitan area. From the very first minute, you feel at ease thanks to the atmospheric interior, carefully selected furnishings, skilled kitchen staff, and stylishly dressed waitstaff who are attentive, cooperative, and in high spirits. Before we begin dinner, we take a long and flavorful walk through the menu. Afterwards, we sample eight equally delicious and beautifully presented amuse-bouches: gado gado, cod kibbeling, cream cheese with jalapeño, naan bread with yellow vegetables, a Brabant sausage roll (poultry-based), bapao with rendang, smoked and lacquered eel, and seaweed with shellfish and Greek pasta. Wow! SVH Wine Master Remon van de Kerkhof pairs them with an Austrian white wine from Kurt Angerer in the Kamptal region, 2014. Crafted from Viognier grapes, it is almost like a white Hermitage; a creamy and complex wine that we enjoy throughout the entire meal. The vegetarian intermezzo trio also proves delightful: goat cheese with avocado and celery, a creation featuring yellow and red beets, and a raviolo with poached egg, morels, asparagus, and hazelnut butter. Delicious! The lobster 'Tokyo Impulse 2009' arrives with tempura made of shiso, red onion, fennel, and dashi with yuzu and miso. Beside it, the ray 'Beijing Impulse 2013', glazed and served with puffed wild rice. Accompanied by a glossy cucumber jus with mustard seeds and small pancakes filled with julienne vegetables. Exquisite dishes. Just like the turbot 'Brabant Prol'. The potato-leek soup (prol) is ladled next to the perfectly poached fish with crab meat and caviar. Mmm! Cold matcha tea with yuzu sorbet, Nashi pear, yogurt, and coconut complete the experience. Treeswijkhoeve rises four places to number 28.

This beautiful Kempen establishment by SVH Master Chef Dick and Anne-Laura Middelweerd is also renowned for its stunning terrace, which is where we dine this time. The music is loud, the wine is delightful: a Sicilian Eughenes made from Grillo grapes. The amuse-bouches feature mini paella, a grid-patterned aged cheese slice, a crispy crab cake, salmon tartare served in a tin can, a ricotta roll, a Brabant sausage bread roll with asparagus, a cigar box containing smoked eel, and Tom Kha Kai 2.0. Beautiful flavors, beautifully presented. SVH Wine Master Remon van de Kerkhof (formerly of Parkheuvel) pours a Gritsch Steinporz Grüner Veltliner Smaragd to accompany our dishes. The cured king sea bass, served with thinly sliced fennel and a green tomato vinaigrette, has been slowly cooked in acids, is at the perfect temperature, and looks absolutely stunning. Clear Asian influences are evident in the hamachi (yellowtail), featuring leek textures, avocado, roasted leek broth, and a nori crisp. Exquisite flavors, now paired with a lovely riesling in the glass. The lobster, the pièce de résistance, is perfectly cooked and served with bouillabaisse and cockles. The Kempen chicken with truffle, ravioli, garden beans, chanterelles, and asparagus arrives alongside chicken nuggets and pine cream served on pine branches. Sublime! The dessert features mandarin, guava, and passion fruit, paired with a specially crafted white beer tasting of rose, lychee, citrus, and basil. To finish, coffee with assorted pastries and a compote of pineapple, ginger, passion fruit, and jasmine cream. Scattered around them are caramel with chocolate, rum, and sea salt, a violet wine gum, red chocolate with a caramel filling, After Eight mints, olive cake with amarena cherries, and a banana macaron. Wow! Treeswijkhoeve is a top-tier spot. It rises one place to number 32.