Wiesen

High quality cooking

Wiesen has long been a household name among culinary enthusiasts in Eindhoven and the surrounding areas. In the warm, living-room-style restaurant, exquisite French dishes dressed in a modern jacket with worldly influences are served from the kitchen of owner-chef Yuri Wiesen. At the front of house, wife Jessie Wiesen and Fabiana Giammichele ensure an optimal dining experience. Our first starter from the multi-course menu is hamachi tartare in a ring of crispy Piedmont potato, topped with shaved garnish and hollandaise sauce with pimento, along with an escabèche vinaigrette. Beautiful, soft acidity paired with earthy potato. The presentation is very beautiful, but the small bowl is somewhat awkward to eat from. In the glass, a Coravin wine selection: Chablis Premier Cru Domaine L'eglantiere, Burgundy, France. A full-bodied, mineral-driven wine with notes of apple and lime. It harmonizes beautifully with this dish. The wine list features many small bottles and uses the Coravin system; there are no set wine pairings here. For the main course, a classic: rose-seared lamb rack topped with a cap of persillade, accompanied by two slices of slow-roasted lamb neck, garnished with carrots, peas, and white asparagus. Chef Yuri pours lamb jus infused with thyme and rosemary tableside, and unfortunately, the little jug goes back to the kitchen again because the jus is heavenly. Served alongside potato mousseline and a crispy potato millefeuille. We finish with 'Strawberry Romanoff': two preparations of strawberry, gently cooked with vodka and a refined mousse. Tonka bean ice cream and a strawberry crunch, topped with a strawberry tuile, complete the dessert. The explanations of the dishes could be a bit more detailed, as they truly deserve it. In the first half of 2026, Wiesen will undergo a major restyling, featuring a more accessible aesthetic while maintaining a high standard. We are eager to see how it unfolds and will closely follow the developments. Enters the Top-100 at number 75.

On a cozy shopping street in the center of Eindhoven, we find this modern and atmospherically decorated restaurant. Alongside the extensive menu options, the "casual à la carte" selection stands out, featuring a wide variety of dishes. The ber...

Located right in the center of Eindhoven is this pleasant restaurant run by chef-owner Yuri and his wife and hostess Jessie Wiesen. Unpretentious classic French cuisine reigns supreme here, and from start to finish we are impressed by the exceptional quality and generous portions on the plate. We begin with a Sumarroca Gran Reserva cava from Barcelona and receive four amuse-bouches, each one beautifully presented and delicious. These include a potato crisp with salmon, a small bread roll with lobster, and an asparagus soup. On our side plate comes a brioche roll, while on the table everyone receives a thick slice of light sourdough bread with cultured butter and olive oil. You can choose to dine à la carte from the menu or opt for the Wiesen tasting menu. We start with raw Zeeland hamachi, yellowtail kingfish, and a hamachi tartare with caviar, accompanied by a snap pea jus, watermelon balls, and feta. The flavor combination is beautifully balanced with a subtle tang. Next comes Breton turbot with an asparagus tip, lamb ear, spinach, beurre blanc, mussels, and a potato crisp. Beautifully plated and in perfect harmony of flavors. Nothing can be faulted with the grilled wild sea bass served with tomato antiboise, a mini courgette flower, and basil dressing. There are no wine pairings per course here; they have discontinued them, explains Fabiana Giammichele. However, they can certainly pour a half bottle of matching wine with the initial courses, which is exactly what we do. The Terlaner Alto-Adige from Italy pairs perfectly. Perfectly cooked veal shank in a highly concentrated homemade jus with ravioli stuffed with veal cheek follows. For dessert, Strawberries Romanoff enriched with balsamic vinegar and black pepper, served with tonka bean ice cream. Light and airy, not too sweet. The bill is fairly steep compared to the portion sizes of the dishes. That’s pushing the upper limit. A lovely establishment where precision is paramount. This year, it stands on the threshold of the Top 100.

Uncompromising craftsman Yuri Wiesen proves that classic French cuisine is still excellent. Luxurious ingredients, refined dishes, deep flavors, and robust sauces—everything you could want is found in this long, warm, and elegant restaurant, discreetly tucked behind a modest facade in the heart of Eindhoven. Co-owner and hostess Jessie Wiesen, together with her equally charming colleague Fabiana Giammichele, ensures a pleasant evening, while sommelier Roy van der Linden guarantees impeccable wine pairings and gladly helps guests navigate the extensive wine list, which offers half bottles and premium selections by the glass via the Coravin system. The delightful white Bordeaux from Clos Floridène pairs seamlessly with several starters, whether it’s the marinated Zeeland-cultivated hamachi with crème fraîche and lavash, or the divine baked red mullet with bouchot mussels and nantua sauce. A glass of Auxey-Duresses, in turn, is the perfect match for the outstanding main course of roasted veal loin, braised veal cheek, pan-fried sweetbread, glazed vegetables, and tarragon jus. In short, the wine and food pairings here make for a truly satisfying experience. One caveat: some dishes are rather heavily seasoned. While we acknowledge that quality commands a price, the current rates should not be raised. Regardless, this remains a high-caliber, solid establishment.

Restaurant Wiesen, run by the entrepreneurial couple Yuri (chef) and Jessie (hostess and sommelier), is somewhat tucked away behind a small terrace on Kleine Berg in Eindhoven. The moment you step inside, the atmospheric ambiance envelops you. Here, Yuri and his team prepare classic French cuisine with bold twists. We are 'warmed up' with four amuse-bouches, among which the cannelloni filled with aged cheese and truffle, along with a delightfully spicy tom kha gai soup with lemongrass and butter, suit us perfectly. Completely unnecessary (since we are already receiving plenty), we also order a lukewarm Irish Mór oyster with scrambled egg, champagne beurre blanc, and caviar: divine. With the second dish from the menu, Yuri once again proves he was carved from classic French wood: poached North Sea turbot served with a Zeeland oyster, caviar, spring leek, and beurre blanc is masterful. The plates return to the kitchen spotlessly clean. Paired with it is a classic yet versatile Chablis AC, which we will continue to drink. And indeed you can, as Italian sommelier Fabiana Giammichele suggests. And she is right. Pan-seared duck liver follows with candied plum and an armagnac jus. This is already quite excellent on its own, but a few nicely salty macadamia nuts placed on top provide the perfect finishing touch; exactly what the dish needed. Hereford beef tenderloin, accompanied by mushroom ravioli, endive, shallot, hazelnuts, and a foamy Bordelaise sauce, is the pièce de résistance. With both a sweet and a cheese dessert, plus a selection of delicious sweet treats, we head home more than satisfied. A top address!

Cozy, warm, and atmospheric are the keywords that define Restaurant Wiesen. Owner-chef Yuri and his partner Jessie Wiesen, the hostess, have been delivering consistent quality here for years. The interior is pleasant and modern, featuring a long bench along the wall, fine table linens, and striking lamps. Yuri and his team prepare a creative and generous cuisine using classic techniques, with rich and honest ingredients. We enjoy a parade of amuse-bouches such as ox sausage with piccalilli and puffed rice, a potato basket with eel cream, herring with beetroot and meringue, crispy aged cheese with a delicious mustard dip, an oyster with scrambled egg, beurre blanc, and caviar, and finally a mussel soup with rouille. What a feast! And then the real work is yet to begin. The North Sea crab, served in a crab shell, comes with salty herbs, seaweed, a light tomato sabayon, and a black olive. Beautifully presented and bursting with pure flavors. The Menetou-Salon by Clément from the Loire region completes the pairing. Next, wild turbot with Eastern Scheldt eel, leek, and basil sauce. What a beautiful combination! Veal fillet, with crispy baked sweetbreads and velvety smooth texture, are perfectly prepared and accompanied by a powerful Madeira jus. The chef personally serves the main course and provides a lovely explanation. We finish with a dessert of passion fruit, white chocolate, olive oil, and yogurt. Everything here is meticulously attended to. The bill? It is well worth it.

You wouldn’t expect it at first glance, but behind the modest facade of Wiesen on Kleine Berg street lies a modern yet warm ambiance with an atmospheric interior. Since 2010, chef-owner Yuri Wiesen has been sharing the culinary helm with his wife and hostess Jessie. Yuri is a true craftsman, and his classic techniques, accompanied by modern and global influences, speak to years of experience. His kitchen produces refined dishes featuring beautiful, honest ingredients, and the lightly pickled langoustine with king crab and pomme moscovite is one we would never want to see leave the signature menu. It’s no wonder Wiesen is almost always packed. But that’s also thanks to the impeccable guest service provided by the restaurant team under Jessie’s leadership. Engaged, warm, and perfectly professional. What can we say about that... First-class!

From the cozy Kleine Berg in the heart of Eindhoven, we step into the domain of hostess Jessie and head chef Yuri Wiesen. The restaurant’s modest facade conceals a modern yet warmly inviting atmosphere. We enjoy a wonderful evening filled with numerous culinary highlights. It begins with delightful amuse-bouches served alongside the aperitif: brioche toast with asparagus mousse, cucumber meringue with Scottish salmon, and an escabeche of razor clams and cockles with smoked pepper foam. Each one hits the mark perfectly. We opt for the chef’s signature menu, which delivers a seamless succession of delicacies. Lightly cured langoustine with king crab and pomme moscovite, followed by red mullet with ratatouille and olive tapenade, and then scallops with veal cheek and veal marrow. Classic flavors dressed in a modern style, prepared to perfection, though quite intensely seasoned. However, the 2016 Saint-Aubin from Hubert Lamy provides just the right counterbalance. The quail roulade with confit leg, mushrooms, spring vegetables, and Madeira sauce is absolutely finger-licking good. The cheese course, featuring baked Taleggio with foie gras and fig compote, is followed by a spectacular chocolate tree adorned with spun sugar, coconut, and hints of tropical fruit. This inventive cuisine, following a classical blueprint, paired with warm service, comes dangerously close to making the Top 100 of this guide.

Restaurant Wiesen is situated in the vibrant heart of Eindhoven on Kleine Berg, a cozy neighborhood featuring an array of restaurants and charming little shops. Once again, the dishes by owner-chef Yuri Wiesen are of a high standard. Notably, there is a relatively significant price difference between the tasting and signature menus and the à la carte offerings, which makes you inclined to choose a menu. After several delightful amuse-bouches—including the classic 'golden egg', now filled with dorade tartare and a tomato hollandaise sauce—we begin with young mackerel tartare accompanied by radish and Granny Smith apple, followed by lacquered langoustine in kimchi with a yuzu and soy vinaigrette. What a flavorful start, especially when paired with the beautiful 2016 Riesling from Pikes, Clare Valley, Australia. For the next course, we enjoy a beautifully plated, perfectly cooked roguet wing with scallop, cauliflower cream, and beurre noisette. Then, pure spring arrives on our plate: lamb with basil, asparagus, basil cream, and tarragon jus with green peas. It is so delicious we could almost eat our fingers off. A surprising wine companion from Chile, Pour ma Gueule 2015 from Clos des Fous—a blend of no fewer than seven grape varieties—elevates the dish to an even higher level. We conclude with a light and refreshing citrus sabayon with red seasonal fruit, vanilla ice cream, and a crispy kletskop. Our compliments to hostess Jessie Wiesen, who, alongside her assistant Sanne de Jongh, successfully cultivates a welcoming atmosphere. Also, a bow to sommelier Michiel van Agen, who dynamically and passionately explains his wine selections. We look forward to returning!