Tribeca

Excellent cooking

By 2026, Jan and Claudia Sobecki will be moving into the former villa of Frits Philips on the De Wielewaal estate in Eindhoven. For now, however, we are still enjoying ourselves at this culinary temple in Heeze. Jan and Claudia are absent during our visit, but Ricky Pieter Versluis steps in as host with great flair. Following a warm welcome, we begin with fantastic amuse-bouches in the lounge, accompanied by a crisp glass of premium-priced Paul Bara Grand Cru champagne. The amuse-bouches are exquisite, and the falafel with braised beef, coriander, and cranberry truly stands out with its delightful flavors. Once seated in the sleekly designed dining room, we dive into the Tribeca menu. The green asparagus with unripe strawberry, blood orange, and a lava-infused hollandaise sauce, served alongside a side of green asparagus with egg salad, utterly blows us away. The rich, silky flavors pair beautifully with the accompanying Grillo Tenuta Regaleali Cavallo from Sicily. Packed with fruit yet balanced by a pleasant acidity, it elevates the dish to an unexpected level. The quail dish with oyster, oyster leaf, and albufera sauce is of impeccable quality, though the portion is quite small, and the accompanying Garnacha from near Madrid feels a bit underwhelming. The cheese trolley offers an extensive selection of fantastic cheeses paired with superb accompaniments, such as a rhubarb tart tatin. We wrap up with creative friands alongside coffee, and because why not, a lovely slice of cake from the dessert trolley. The kitchen consistently delivers exceptional quality that delights both the palate and the eyes. The waitstaff is incredibly friendly, and Ricky brings a lively energy to the tables. That said, more attention could be paid to the wine selections, and a touch more boldness would be advisable. We look forward to their new location and future developments! Published on the 7th.

In a detached, discreet house on the village square of Heeze, you feel serenity, class, and a controlled focus on every detail upon arrival. Here, a dedicated team is at work where no one hides. Jan Sobecki and his staff ve...

Fine dine restaurant in het centrum van Heeze. De eetzaal is strak maar sfeervol ingericht en niets houdt je af van wat er op de borden verschijnt. Naast de eetzaal kun je reserveren in de keukenkamer, waar je aanschuift aan een marmeren bar en de verrichtingen van de chefs op de voet kunt volgen. Jan Sobecki, die zijn culinaire meesterschap heeft opgedaan in binnen- en buitenland (waaronder een geruim aantal jaren in New York), kookt een hoogstaande gastronomische keuken met verrassende elementen en geraffineerde smaakmakers. Er zijn twee menu's: 'Tribeca' en 'The Golden Age'. De wijnkaart is nagenoeg onovertrefbaar. Over twee boekwerken verdeeld vind je de mooiste referenties. Al snel brengt onze hartelijke gastvrouw Claudia Sobecki overheerlijke amuses en de inmiddels klassieke cilinder van zoete aardappel gevuld met crème van eendenlever blijft een feestje voor de smaakpapillen. Ons eerste gerecht is tartaar van Holstein-rund, getopt met rauwe knolselderij, onrijpe aardbei en krokantjes van nori, in combinatie met aan de ene kant van het bord vinaigrette van gefermenteerde pruim en aan de andere kant vinaigrette van citroenmelisse, beide voorzien van een mousse van knolselderij. De toelichting van de zwarte brigade is helaas uiterst summier. Vervolgens cantharellen met drie mootjes gebakken en gelakte zwezerik met daarbij groene asperge, schuim van paddenstoel en tuinkruiden en crème van pastinaak. Wederom een onberispelijk gerecht waar kundig sommelier Geert Ottenheim een Tephrit Achkarren Chardonnay 2022, Weingut Josef Michel, Baden uit Duitsland bij schenkt. Vanwege de mooie houttonen en hazelnoot een zeer mooie begeleider bij dit gerecht. Bij de gebakken tarbot, omgeven door een beurre blanc met olie van bosui, torentje van aardappel, koolrabi en paddenstoel, gevuld met schuim van knolselderij, missen we een beetje de verfijning die we gewend zijn van de chef. Vervolgens verschillende bereidingen van lam, waaronder stoof van de bout, met schuim van geitenkaas en gebakken bovenbil met garnituur van gebarbecuede prei. Dit wordt aan tafel overgoten met een verrukkelijke saus die helaas weer mee terug naar de keuken gaat. Na zijn er drie bewerkingen van de Lambada-aardbei: compote met chocolade en citroen, ijs en gedroogde en ingelegde aardbei met meringue van anijs. De begeleidende muscat van Chambers Rosewood, Rutherglen, Australië is op zich een mooie dessertwijn, maar vinden we wat minder passen bij dit nagerecht. Daalt een plaatsje naar plek 4.

Combining Brabantine hospitality, charming Claudia Sobecki waits for her guests at the front door to escort them to a spotlessly set table dressed in white linen in a sleekly designed restaurant. We maneuver into the swiveling leather bucket chairs that, once settled, feel wonderfully comfortable. It is busy with well-dressed guests ranging from couples to small families coming to sample the excellent cuisine of owner-chef Jan Sobecki. His gastronomic craftsmanship has been widely recognized over the years. Accompanied by a crystal-clear champagne rosé from Jean-Marc Sélèque, we taste exquisite amuse-bouches, among which the tartare with Holstein beef and oyster, lemon and codium emulsion, kombu and lemon vinaigrette, topped with Cape currants, seaweed, and crispy elements, makes an overwhelming impression. The menu offers several options, with or without all-in pricing, and two dishes related to the season. Sophisticated and beautifully presented plates pass by, where the chef's signature is clearly discernible. Deep flavors, elegant combinations, rich ingredients, generously plated. The dish of velvet-soft gnocchi with tomato molasses, basil under lukewarm Parmesan cream is memorable. This also applies to the yellowfin tuna served in slices on the plate, with apricot for a hint of sweetness, cacao for tension, fresh fennel in almond broth, finished with a subtle addition of coriander. Divine. For this reason, we do not quite understand the bread course. Served alongside a spread of cultured butter with seeds are two perfectly baked brioche rolls and two generous slices of sourdough bread. It would not look out of place in a bistro. But serving this as a course in a restaurant of this caliber does not quite add up, in our opinion. The pièce de résistance, veal sweetbread, is flawlessly pan-fried until crispy and glazed, accompanied by a light game sauce based on vegetables and fenugreek, and an umami-rich foamy miso sauce. The service is straightforward and pleasant, and head sommelier Geert Ottenheim recommends exquisite wines, including a beautifully juicy Spanish Mencía, A Portela Valdeorras, paired with the sweetbread. Drops one spot to third place.

Excellent cuisine, skilled service, beautiful ambiance: Jan and Claudia Sobecki, who settled in Heeze five years ago, have pretty much everything going for them. We have regularly dined here on the beautiful outdoor terrace, but this time the weather gods keep us indoors. At a round table with white linen napkins, a peculiar click-and-turn chair, and surrounded by delighted guests and professional hostesses. Claudia Sobecki is the cheerful first among equals. They present five beautiful amuse-bouches, particularly the one with white asparagus, blueberries, radish, beurre blanc, and parsley oil, which is unforgettable: absolutely delightful! Sommelier Geert Ottenheim pours a German Riesling, Van Volxem, Saar, 2015, alongside hamachi with tomato broth, slices of unripe strawberry, and lemon granité. A picture-perfect dish; the butter-soft fish meat contrasts beautifully with the crunch of the ice, while the strawberry adds extra texture and acidity. What appears deceptively simple is then the pan-fried green asparagus with butter sauce, herb hollandaise, and marigold egg. But what wonderful flavors! Accompanied by a glass of Sablet, made from Marsanne and Roussanne grapes from the Rhône region, Domaine de Piaugier, 2021. A fantastic combination. Followed by a portion of perfectly cooked turbot scattered with braised beef and Parmesan, subtly accompanied by potato and vadouvan. The sommelier now brings a full-bodied South African Semillon, Groendruif, Haasbek, Franschhoek, which matches perfectly. Wonderful selections. Perfectly prepared veal sweetbread with fenugreek and trout roe, and Kamper lamb with garlic chives and straight razor form the pièce de résistance of the meal. Maître Simone Wölk concludes with the simple beauty of wild strawberries, meringue, vanilla, white chocolate, east Indian cherry ice cream, and a delicious classic, perfectly baked soufflé. Top establishment. Firmly rated at 2 stars.

What a fantastic establishment this is, what a superb kitchen, and what exemplary service. Jan and Claudia Sobecki, who settled here a few years ago, have every reason to be proud. Our spot this time is the beautiful outdoor terrace, shaded by a massive oak tree, with exceptionally comfortable armchairs and tables dressed in crisp white linens. The staff are highly professional, with Claudia Sobecki herself acting as the ever-present, cheerful hostess. Sommeliers Geert Ottenheim and Martijn Struijk pour beautiful wines and showcase their expertise (and recommendations) with authority and humor. After several delightful amuse-bouches, we taste cubes of raw hard cheese with yogurt foam, lychee vinaigrette, and sea urchin oil. A true flavor bomb. It is paired with one of our favorites: a white Collioure made from Grenache grapes (Domaine de la Rectorie, 2020) from the Banyuls region. This is followed by cooked bouchot mussels with radish foam, lamb’s ear, and nori crisps. Simply beautiful! Maître Simone Wölk then serves oysters in a cockle foam, with pieces of sweetbread and citrus, and fried shiso, topped with a dollop of delicious Eindhoven Anna Dutch caviar. Salty, sweet, sour, and savory in perfect balance. Another fish dish follows: pan-fried sea bass, cooked to perfection, with a vegetable garnish, fenugreek and chive jus, and a parmesan-truffle sauce. The pièce de résistance is the Brabant farmhouse duck, its jus enriched with fermented banana, vadouvan, mustard seeds, peas, and corn. Delicious! Served alongside is a small casserole combining all those elements. Paired with a glass of expertly matched Spanish Ribeira Sacra red (Guímaro, 2019). To finish, sweets featuring honey, milk, celery, white chocolate, apple, and ice cream, alongside a vanilla quark soufflé. Tribeca is simply spectacular!

Honest flavors. That is what it is all about in the memorable dining palace of Jan and Claudia Sobecki. Back to classic cooking, but reimagined for today. Jan’s dishes are infused with discoveries from his global past, ranging from innovative America to classic Paris. From far and near. Of refinement and versatility. This culminates in creations of unparalleled gastronomic excellence, crafted from the highest quality produce and ingredients sourced partly from their own garden. Truly, every dish nearly knocks you off your feet. And yet Jan is humility itself, constantly striving for greater perfection in the kitchen, service, and in nurturing the beautiful business he builds alongside Claudia. Their skilled colleague Adriaan Visser stands by them, ensuring that the dining experience at Tribeca remains an unforgettable one. From arrival to departure, guests are thoroughly pampered in the stunning, sleekly designed dining room, which the couple describes as offering “elegant comfort,” and are served alongside exquisite wine pairings with the dishes prepared by Jan and his team. Hostess Claudia is kindness itself and just as authentic as Jan. Everything simply clicks here. An absolute top-tier establishment.

The dedication and craftsmanship with which the Sobeckis have established a memorable dining palace in Heeze in such a short time is truly enviable. Underpinning this success, alongside phenomenal culinary artistry, is a shrewd personnel policy. Tribeca has made a brilliant move by recruiting SVH Wine Master Roy Pelgrim and his Cordial student Adriaan Visser. These master sommeliers are perfectly attuned to one another, genuinely interested, accommodating, and highly skilled. Backed by a relaxed service team, they know exactly how to completely pamper you. Add to that the fact that Jan Sobecki’s kitchen consistently operates at a high level, that he and his partner and hostess Claudia boast a stunning dining room, a kitchen space where you literally sit right up against the open kitchen, a charming inner courtyard, and the very latest culinary innovations, and you realize: everything clicks here. We begin with a cylinder of brick pastry filled with raw beef tenderloin, topped with Heeze goat cheese, algae powder, and horseradish foam. It is surrounded by a savory consommé drizzled with intensely rich beef oil. What flavors! We accompany it with a lovely 'Raisin de Loup' (Marcoux), a white Rhône made from pink Clairette grapes. Next come the langoustines. A plateful, the meat lightly seared, resting in a shellfish bisque perfumed with ponzu, finished with wasabi prawn crackers, avocado, samphire, and mandarin cream. Simply outstanding. So too is the main course: butter-soft veal loin on melon slices, chanterelles, rutabaga purée, and house jus. This is followed by a Lozère lamb tasting. The tender meat arrives as a rack, a succulent stew, and a loin, served with barbecued artichoke, asparagus, and a sticky lamb jus enriched with wild garlic. Fantastic! Tribeca rises two places to claim third spot in the Lekker Top-10.

The charming establishment of Jan and Claudia Sobecki has now gained another kitchen room. We watch the chefs carry out their meticulous preparations. Their ten-course daily menu is truly exceptional from start to finish. The hospitality, led by Roy Pelgrim from Cordial in Oss, is both professional and heartfelt. He moves through the restaurant as if he has been working there for years. We taste amuse-bouches such as quinoa crisps with sweet potato and vadouvan dip, a cherry cylinder with duck liver and chocolate, and sea bass with ginger and furikake. Everything is intensely flavorful, seemingly simple, yet incredibly refined. Yellowfin tuna tartare is beautifully plated with passion fruit, coriander, and cocoa, accompanied by a stunning 2011 New Zealand Riesling Greystone. Green asparagus with strawberry, rhubarb, and nutty Anna Dutch caviar comes paired with a New Zealand Dog Point Sauvignon Blanc. Superb. On another visit, we indulge in the beautiful garden-inspired mackerel with ginger, nori, and coriander oil, along with a small salad of tomatoes and wild strawberries featuring lemon verbena and crumbled goat cheese. Delightful. The intermezzo courses are also visual treats: seared oyster with burrata, physalis, angelica root oil, and cockle sauce, plus monkfish 'ossobuco' with turnips and cauliflower. Wonderful flavors and refined pairings. We enjoy a Vouvray from the Loire alongside Brisebarre 2015, and later a fantastic Saint-Joseph François Villard 2015. Tender roe deer with red fruit, artichoke, onion, and amarena sabayon is one main course, while Anjou squab with artichoke is the other. The confit leg is served separately. Paired with a generous Carignan from the Côte de Catelanes, Roc des Agnes 2013. Finally, blood orange with caramel and chamomile. Memorable.

It was a hectic year for Jan and Claudia Sobecki in this restaurant venue where Nico and Sonja Boreas once shone. Newly entering at number 20 in the Lekker Top-100, awarded two Michelin stars simultaneously, and receiving universal praise for the kitchen and service. We can now take it up a notch: Tribeca is fantastic! We are seated again in the lovely plane tree garden and are being pampered by maître Simone Wölk and head sommelier Jesse Dean Bruijstens, who, in an atmosphere of craftsmanship and calm ease, bring the kitchen's masterpieces to the table. Dishes such as grilled Irish oyster with celery root broth and cucumber preparations; pumpkin cylinder with duck liver, chocolate, and bergamot; lobster beignet with tarragon and ginger. Accompanied by a glass of South African Sophie Te Blanche from Sauvignon Blanc and Semillon. Plus an amuse-bouche of cherry tomatoes with goat cheese, avocado, and lemongrass. What incredible flavors, elegant acidity, beautiful contrasts. The rest can only get better: tuna with passion fruit, coriander seed, and nori crisp, paired with a bone-dry Basque txakoli (Gorka Izagirre, 2015), followed by red mullet with unripe mango and mint oil. Unbelievably delicious. The accompanying wine is also superb: an old-vine Soave Contrada Salvarenza (Gini 2006). Our table companion receives a vegetarian dish of beetroot, star anise, hangop, and rouille, just as elegant as the accompanying Rheinhessen Riesling Pettenthal Nierstein (Huff 2014). Then comes Canadian lobster with tarragon, orange, and coconut – overwhelming flavors – and Lozère lamb with Pierre Robert cheese, eggplant, and artichoke. In the glass (upon request) not red but white: oak-aged Verdejo Sin Nombre (Ismael Gonzalo, 2014), the finest Rueda we’ve had this year. And so it continues well past the pre-desserts and cheese. Stunning: it climbs 13 places to number 7.