Eden

Owner-chef Herman Cooijmans settled in late 2024 on an idyllic site in the heart of Waalre. The massive neon logo of the serpent from the Garden of Eden adorns the wall of the modern dining room. Herman describes his cooking style as thrilling, innovative, but above all contrarian. For instance, he frequently uses unconventional cuts such as calf brains and beef heart. We opt for the JRE menu and begin with bobtail tartare (a member of the cod family). Thanks to a garnish featuring licorice accents, this fish elevates itself well above its humble culinary reputation. The delightful Riesling by Charles Baker from Ontario, Canada, perfectly complements the dish. Also thrilling are the grape and cucumber compote and the 'sauce Véronique' served alongside a mackerel roll wrapped in Iberico secreto. The wine pairing is equally excellent: a 2023 Weissburgunder from Weingut Ebner in South Tyrol. For the main course, we can opt for a Redefine Meat steak that mimics the look and mouthfeel of real meat while being 100% plant-based. All credit goes to this innovation, even if the flavor has not yet reached the level of the original. The accompaniments are equally unconventional: lightly toasted brioche topped with a spicy 'zigni' (a traditional Eritrean and Ethiopian stew) made from venison and braised red beet, along with a pomegranate seed jus. The wine pairing here is once again outstanding: a 2018 Blaufränkisch from Markus Altenberger in Austria. After a delicious and varied dessert consisting of panna cotta made with caramelized white chocolate, a dragon fruit and lychee compote, and lemon balm ice cream, we reflect on an adventurous culinary evening. Tip: enjoy the rustic terrace shaded by lime trees right outside during the summer months. Rating drops to 76.

Eden is and remains an interesting restaurant. It is a modern, warm establishment in a beautiful old building. The beam ceiling is still intact, making it almost a contemporary inn. The finishing touches lie in the details, the verli...

Chef Herman Cooijmans has been fulfilling his dreams for a few years now, and they continue, as Restaurant Eden in Valkenswaard has relocated to a new address in the neighboring town of Waalre. We opt for the lunch menu this time, beginning with a Belgian sparkling wine, Crémant de Wallonie L'insoumise 2022, and order a board with coppa di Parma, serrano ham, olives, and focaccia toast. As a welcome bite, we enjoy a mini brioche filled with sea bass tartare, dressed with a sea urchin emulsion and salted lemon gel. The stage is set! Soon, beautifully crisp sourdough bread arrives at the table with bone marrow butter (also served inside a bone marrow bone) and shiitake butter. Cooking at Eden is experimental, which we notice with our first starter: pickled palm heart, laver foam, pimientos de Padrón cream, smoked eel, razor clam, finished with a foamy razor clam sauce. A sophisticated blend of flavors and ingredients. Next—in rather an awkward little bowl—herring with caramelized white asparagus, cucumber, fresh strawberry, and hollandaise. The flavors burst out of the dish. The Les Eolides 2022, vin de Liège from Belgium, struggles to provide enough body to match this dish. Then comes lamb saddle on wok-ed bulgur with radish, papaya, Italian puntarelle, chopped pistachio, served with a papaya sauce. A highly creative dish, delightful in taste, accompanied by the kitchen brigade serving a lovely Rioja Artuke 2023. Save room for the pastries, as they are worth the indulgence. See you next year in Waalre! Drops to rank 75.

Partner Robin Groos has left Eden, and Herman Cooijmans is now both chef de cuisine and owner. You might almost walk right past the establishment given its unassuming facade. Once inside, however, we are greeted by a cozy atmosphere filled with natural tones. The ground floor is split into a private dining room at the front and the main restaurant area at the rear. The waitstaff, clad in black uniforms, are working tirelessly, as both the main dining room and the private dining room are fully booked. Herman really lets loose with his experimental menu. This includes dishes featuring jellyfish, blood sausage, and goat yogurt. For starters, we get bitterballen with a hint of barbecue, crispy egg yolk with asparagus foam, a slice of fried bulgur with chicken and crispy skin, and a bacon pollack choux pastry with verbena. Creative openings, bursting with flavor. The menu kicks off with sea bass and sea urchin tartare paired with briny vegetables and yuzu gel. The flavors are beautifully balanced, and the selected house wine, Martin Wassmer Weisser Burgunder 2019 Schlatter Maltesergarten, pairs exceptionally well. Next comes a poached lobster tail resting on watermelon slices that have been slowly dried at 70°C. Fermented jostaberries are served as quenelles, though the skins leave an unpleasant texture in the mouth. Unfortunately, the sweet coulis made from these dark berries also weighs down the delicate flavor of the lobster. The intermezzo is equally daring: skate with strawberry, rhubarb, mushroom, and chamomile. Quite an unusual offering for the Garden of Eden. The main course features a generous portion of beef fillet topped with shaved summer truffle and truffle sauce. Simply superb, especially when paired with the red wine 'Il Fusco' 2015 from La Roncaia in Friuli, crafted from 100% Merlot grapes. It’s served alongside fermented kohlrabi that arrives cold, causing the baked king oyster mushrooms to cool down too quickly. A pity. And here’s something odd: although there is a cheese list, we aren’t allowed to choose from it. The actual cheeses served don’t even appear on the list. Oh well. Dropped a few places in the rankings to 70 due to the crowded, bustling atmosphere.

The Eindhoven region is blessed with a wealth of high-caliber restaurants. In just a few years, chef Herman Cooijmans and host-sommelier Robin Groos have secured a solid foothold for their establishment among them. Contemporary and creative are the watchwords here. A modest facade conceals a cozy interior defined by subdued, dark tones. The real thrill lies in what lands on our plates. Sometimes it borders on being excessive, as with the sweet mulberry mousse accompanying a salad of little gem lettuce, black chicken, and Argentine shrimp, which feels slightly unbalanced in flavor. However, the braised and roasted cauliflower with salsa verde, caramelized anchovies, and a savory mustard cream will stay with us for a long time. Here, the humble cauliflower is elevated to new heights. The pièce de résistance of braised lamb neck with polenta, sheep’s yogurt whey cheese, and a date and sweet potato compote gets a delicious boost from dollops of salted lemon cream. The wine list is exemplary. We are served a fresh, mineral-driven Silvaner with the salad, Bruno Murciano’s Las Blancas with the cauliflower, and a Lemberger (Blaufränkisch) with the meat course. The attention to detail is equally remarkable. Caviar-tasting gonad butter is served with the bread. A rum-cola crafted from house-brewed cola accompanies a dessert of coconut ice cream, mushroom cream, marinated shiitake, and ponzu cream. Simply first-class. This year, it claims the 67th spot on the Top rankings.

The modern-day 'Garden of Eden' lies hidden behind an unassuming facade. Behind it, you encounter the welcoming approach of owner-chef Herman Cooijmans and host-sommelier Robin Groos. Two driven hospitality professionals who quickly gained widespread recognition. The snake in their logo refers to the Garden of Eden, where abundance and a luxurious lifestyle take center stage. And both are more than lived up to here. Fantastic food is prepared with unexpected combinations and exciting flavors, and the atmosphere is simply top-notch. After appetizers of burdock root with verjus and a nori prawn cracker dip with edamame foam, the amuse arrives: a langoustine flan. Followed by squid with papaya, guava, and harira cream. The Riesling from Lower Austria brings the flavors together beautifully. The briefly pan-fried Clareisse fish is served with a spicy tomato foam, alongside veal sweetbreads with beech mushrooms and umami foam. Applause! Beef tongue with bresaola rolls containing oyster is original. This also applies to the main course of rose-roasted Himalayan goat from the Alpenthay breed. The accompanying sauce is delightfully rich thanks to the use of goat cheese. Its acidity pairs beautifully with the Blaufränkisch 'Vom Kalk' 2019 from Markus Altenburger: Robin Groos once again chooses Austria, this time from Burgenland. The black garlic gnocchi, goat stew, and hot chili pepper, likely incorporating Eve's apple, complement the delicious meat perfectly. Compliments on the cheese board, which features a generous selection of regional cheeses. A sweet dessert combining melon and green bell pepper is daring. But that alone secures our nomination: standing on the threshold of the Top 100.

Debuted in this guide last year; featured again this year. Chef Herman Cooijmans and sommelier Robin Groos, who previously worked together for an extended period at Hostellerie Vangaelen, have realized a shared hospitality dream and are now running their own charming restaurant in Valkenswaard. The name Eden is derived from the Garden of Eden, representing lushness and a luxurious lifestyle. Paradise. This also explains the snake in their logo. The gentlemen aim to offer guests an accessible concept executed at a high level in an atmospheric and relaxed setting, and they succeed admirably. The modern and international menu offers a seven-course selection from which guests can make their choices. The menu changes regularly, tailored to the season and available ingredients. Herman enjoys deviating from the beaten path, cooking unexpected and exciting combinations that all share the qualities of being refined, elegant, and highly flavorful. Robin has a deep passion for wine and gladly shares his expertise with guests: “The wine list consists of classics, supplemented by wines of lesser-known origins.” A fine restaurant where you can taste in every aspect that work here is done with great pleasure. Definitely worth keeping an eye on.

Where Vida Pura once stood, Restaurant Eden has now opened, helmed by owner-chef Herman Cooijmans and host and aspiring oenologist Robin Groos. The interior has been refreshed, the table arrangement is more spacious, and everything looks impeccable. The menu offers an intriguing seven-course tasting menu that can be ordered starting from three courses, alongside à la carte options. The wine list features both renowned and lesser-known wineries, with no fewer than six house wines on tap. We select a bottle of Weißburgunder Schlatter Maltesergarten by Martin Wassmer 2017 in consultation with the staff, and we have no regrets. To begin, a beautifully composed plate featuring paper-thin slices of raw mackerel and marinated shiitake, ponzu gel, and Hangop. The flavors harmonize well, though the mackerel could have used a touch more intensity. The octopus bisque with asparagus, lemongrass foam, and a black prawn cracker is intensely flavorful, while the perfectly cooked round steak from the main course could still have benefited from another turn of the salt mill. It is accompanied by zucchini and basil cream, a tomato vinaigrette, and pasta-shaped gnocchi. The pineapple dessert is absolutely delightful, particularly when paired with the surprisingly tasty green pepper and lime sorbet and a crisp made with Likama Hloa (a spice blend). A glass of Grainhübel Auslese by Georg Siben accompanies it. Just right. At Hof van Eden, you will find friendly service, a stunning interior, a solid and affordable wine list, and an excellent price-to-quality ratio. The execution of the dishes still requires some fine-tuning, but we have every confidence in that. Welcome to Lekker.