The story
Restaurant De Cuijt, at Burgemeester Termeerstraat 50 in Mierlo near Eindhoven, serves a modern Dutch-French kitchen on the Eindhoven Canal. Gault&Millau awarded it 14.5 points in 2026, and Lekker500 placed it in its Top 500 the same year.
Koen van Weert, who grew up in Mierlo, runs the kitchen with his partner Yuki. He gained experience in Denmark's culinary elite before coming home. The restaurant describes its food as Dutch in foundation, with French technique and a Korean touch, built on fresh, seasonal ingredients.
The menu runs to around ten small courses, each centred on one standout ingredient with a few supporting elements. Goat cheese mousse with grilled peas comes early, followed by crab gently poached in butter with ginger. Pollock slow-cooked in saffron butter arrives with cockle foam, and spiced braised veal cheek is served with aged cheese and sage. The evening's surprise is grilled savoy cabbage with beurre blanc and piment oil.
Sommelier Mick Langenhuijsen guides the wine list, which includes many bottles by the glass. A Chianti Colli Senesi Riserva from Palagetto is one of the pairings, a Sangiovese with oak aging that gives it more depth than its brightness suggests.
The restaurant occupies a building that has welcomed guests on the canal since 1914. The former rustic interior now has a sleek, simple look. Parking is free on the property, directly beside the restaurant, and the venue also hosts business lunches, presentations, and private celebrations.
Recognition
Ambience
Details
History
De Cuijt Anno 1914" is located in this centuries-old building, idyllically situated along the (dammed) Eindhoven Canal. With their arrival in April 2025, chef Koen van Weert and his partner Yuki Lee have given a unique twist to more than a century of hospitality history at this location. The rustic atmosphere has been replaced by sleek yet stylish simplicity. Koen hails from Mierlo and has gained experience in Denmark’s culinary elite, among other places. Back on his home turf, he showcases the personal cooking style he has gradually developed. Our menu consists of around ten small dishes, ranging from amuse-bouches to desserts. The guiding principle is clear: each dish features one standout ingredient, a few supporting elements, and exceptionally meticulous preparation. The result is a parade of surprising delicacies, each minimalist in construction, light, and superior in flavor. During the aperitif, we indulge in goat cheese mousse with grilled peas, water mint, and watercress, followed by a sourdough cracker with veal tartare and fermented soybean paste. Next comes crab meat, gently poached in butter with ginger, accompanied by a buttermilk and sorrel mousse. A piece of pollock slow-cooked in saffron butter arrives with cockle foam. Spiced braised veal cheek is served with a sauce of aged cheese and sage. Everything is refined to the highest degree. The evening’s surprise is succulent grilled savoy cabbage with beurre blanc and piment oil. Paired with it is a Chianti Colli Senesi Riserva from producer Palagetto. This Sangiovese has undergone oak aging, making it slightly less bright and offering greater depth. Only after the softly cooked corn-fed chicken in its own jus with lemongrass do we conclude with two refreshing desserts. Sommelier Mick Langenhuijsen provides excellent guidance throughout, drawing from a beautiful wine list featuring numerous bottles available by the glass. De Cuijt is a welcome addition to South-East Brabant, which is already richly endowed with dining options, and certainly to this guide as well. Welcome to Lekker!
In the rural area of Mierlo, just outside Eindhoven and Helmond, chefs Koen van Weert and partner Yukyung Lee opened restaurant De Cuijt in a former inn in the spring of 2025. There we encounter a friendly chef team &e...
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