The story
NEV sits at Stratumseind 87 in Eindhoven, where chef Nilay Taşkintuna and co-owner Ender Kaynar run a bistro-style restaurant with a modern Turkish kitchen. The Michelin Bib Gourmand it earned in 2026 recognises good quality cooking at good value.
The menu leaves out kebab, shawarma and köfte. Taşkintuna builds dishes from ingredients and flavours of classic Turkish cuisine, then takes them somewhere new. Gault&Millau gives the kitchen 13 points for 2026, describing a cuisine that shifts between light and colourful and rich and bold.
Expect smoked eggplant with tahini and yogurt, or lakerda tartare of salted mackerel with green apple and dill. Brisket beyti, spiced beef wrapped in phyllo with yogurt and smoked oil, is a main worth ordering. Braised beef cheek comes with mashed potatoes and tarhana. Dessert is crème brûlée infused with Turkish coffee. Ender Kaynar pours mainly Turkish wines, and the pairings are chosen with care. The atmosphere is informal, the working language is English, and the service is efficient, though it sometimes falters.
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good quality, good value cooking
Modern Turks, as chef Nilay Taşkintuna and her co-owner and host Ender Kaynar describe the cooking style of their bistro-style restaurant. So here you won't find kebab, shawarma, or köfte, but rather endlessly creative dishes based on ingredients and flavors from classic Turkish cuisine. After an invigorating amuse-bouche of yogurt with pieces of beef and piment oil, we choose from no fewer than sixteen warm and cold starters for the Lakerda Tartar: tartare of salted mackerel with green apple, dill, and a sauce based on apple juice, lemon juice, and spicy oil. This yields a thrilling and complex result, just like the second starter, a salad of smoked eggplant, tahini, and yogurt with a deliciously subtle smokiness. From the wine list, which features mainly Turkish wines, Ender pours a Sultanye from producer Pasaeli in Western Turkey. Most grapes of this variety end up as sultanas, but the wine made from them turns out to be a perfect match for the dish. We continue with the Brisket Beyti: spicily seasoned and slowly braised beef wrapped in phyllo dough with a sauce of yogurt and smoked oil, accompanied by a glass of Papazkarasi from producer Arda in the European part of Turkey. This spicy yet fresh wine makes an excellent counterpart. We continue with braised beef cheek with mashed potatoes and tarhana (a dried ingredient based on yogurt and coarse flour). Surrounding it as a sauce is a traditional Turkish soup with drops of leek oil. The accompanying wine here is also a KAV from eastern Turkey with a flavor comparable to Syrah. This pairs perfectly. The finale is crème brûlée infused with Turkish coffee. Thus, we enjoy a surprising and delightful dinner. The working language is currently English, the atmosphere is informal, and the service is efficient. The service sometimes falters, but the quality of the kitchen makes up for everything. Welcome to Lekker.
Chef Nilay Taskintuna and host Ender Kaynar serve an exciting and varied cuisine at Stratumseind in Eindhoven. Now light and colorful, now rich and bombastic. Like when we eat sea bass marinated in lemon, onion, and mustard...
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