Het Weeshuys

The old chapel of the former orphanage, which now houses the dining room, boasts a distinctive ambiance with its high vaulted ceiling and vintage floor tiles, complemented by beautifully set tables, comfortable leather armchairs, and a sleek, spacious open kitchen. The life-sized, wall-to-wall murals continue to impress. Chef-owner Adri Branderhorst has been cooking refined French cuisine here for several years, occasionally adding Eastern touches. Temporarily, there is no à la carte menu, but rather a surprise multi-course tasting menu available. The menus change monthly and can be ordered with or without a wine pairing. Alongside wines by the glass, there are also 'prestige' wines by the glass that cost as much as a bottle, yet are exceptionally good. From the aperitif list, we order an alcohol-free Basil Smash made with non-alcoholic gin and basil. A lovely, refreshing start. Served alongside it is a beautifully freshly shucked oyster to kick off the dinner nicely. The amuse-bouche of spicy carrot and ginger gazpacho topped with kaffir lime foam tastes very promising. The generous portion of summer turbot on celeriac from the main course is remarkably tender, accompanied by meaty mussels and a foamy beurre blanc with dressing and salmon roe. Beautifully presented and perfectly seasoned. After a well-stocked cheese board served at the perfect temperature, we are completely convinced once again. Het Weeshuys is a keeper. Tip: on fine days, the intimate indoor terrace is highly recommended.

Under one of the highest ceilings in the country, chef Adri Branderhorst welcomes his guests in a former medieval chapel. The monumental space radiates tranquility and grandeur, while the unique wall paintings and ...

Het Weeshuys is situated in the old chapel of the former orphanage dating back to 1310. The impressive murals, the beautiful open kitchen, and the exceptionally high vaulted ceiling give the interior a distinctive charm. Here, owner and head chef Adri Branderhorst presents a balanced cuisine following classical French traditions with Asian influences, backed by a young, dynamic kitchen brigade. We quickly enjoy a cucumber and wasabi gazpacho alongside a sushi vinegar marshmallow, topped with a slice of Chioggia beet and red beet jelly. Surprising and a delightfully fresh start to the menu. Next, served in a somewhat awkward little bowl, is a flat iron beef tataki glazed with ponzu gel, placed on soba noodles enriched with bell pepper and cucumber. Beautiful international flavors, complemented by sommelier Tom Smits pouring a lovely white wine from Bouquettraube 2023. Sourced from the high-altitude Cederberg region in South Africa. This wine deserved a fuller pour, but that is simply how they serve it. Following is a sous-vide cod fillet on celeriac, lightly seared and garnished with mussels and salmon roe. Accompanied by a tarragon vinaigrette and a foamy beurre blanc. A medium-rare veal entrecôte, thinly sliced, rests on a classic stroganoff sauce with snap peas, clusters of new potatoes, pepper cream, and veal jus. The presentation could have been a touch more elegant. To finish, there is a highly flavorful strawberry mousse surrounded by fresh strawberries, yogurt crumble, strawberry ice cream, yuzu, lemon balm, plus passion fruit and citrus gel. A beautiful finale. A solid establishment.

Dining at Het Weeshuys by Adri Branderhorst, located in the former chapel of a medieval hospital, guarantees a culinary adventure in an incredibly beautiful setting. The interior exudes modern elegance, with a warm and harmonious atmosphere. Lush murals of flora and fauna adorn the high walls, resembling true works of art. Tall windows with wooden shutters complete the scene. The restaurant is filled with well-dressed guests coming to enjoy an evening out dining. Adri prepares French cuisine with subtle Asian influences, characterized by generous and rich flavors. Salmon sashimi with soba noodles kicks off the meal, enhanced with notes of spicy wasabi, crisp radish, tomato, and refreshing curry ice cream. Next, we are treated to perfectly cooked pollock, draped in a soft dill sauce, accompanied by mussels, a hint of dashi, and a mandarin vinaigrette. A touch of citrus freshness provides the perfect counterpoint to the rich flavors of the sea. The accompanying wine, a Finca Os Cobatos Godello from Monterrei, completes it perfectly. The main course features veal entrecôte, served with forest carrots and an innovative take on couscous with meaty chanterelles. The selected wine, a Casisano Rosso from the renowned Montalcino, pairs flawlessly. We finish off with a fine selection of cheeses. Kudos to the team, who radiate joy in their work in every aspect and strive to give guests the night of their lives. Another success!

The Geertruidenberg market square, with its centuries-old cobblestones, water pumps, linden trees, and merchant houses, offers a distant view of the enormous cooling tower of the Amer coal-fired power plant towering high above the little fortified town. Surrealism squared. In this protected historic district, Adri Branderhorst has been running Het Weeshuys for over twenty years, a venue defined by its vaulted ceiling, colorful tiled floor, murals, and tall windows with wooden shutters. It is a picture-perfect restaurant. An open kitchen reveals the owner-chef working with intense focus. Tonight, he presents a delicious ceviche of sea bream. The fresh fish is cured in fermented plum juice and enriched with shiitake mushrooms, sesame plaice, and yellow bell pepper. It is served alongside creamy pearl couscous with tarragon and lime, garnished with toasted avocado, enoki mushrooms, and sourdough chips. We pair it with a standout Loire wine made from ripe Chenin Blanc grapes from Savennières: Clos du Papillon, Baumard, 2016. Fresh, mineral, and well-rounded. We continue enjoying it with perfectly cooked turbot served on a bed of celeriac, spinach, tomato, and beurre blanc. Another fine classic is the duck leg confit. Juicy, tender meat accompanied by beetroot, pecan nuts, and a savory red wine jus with ponzu. To finish, a selection of fine cheeses. And a sweet dessert featuring Dutch curd cheese, fig, white chocolate, brioche bread, and anise seeds. A lovely spot.

Chef-owner Adri Branderhorst and his – for this evening – three-person brigade know exactly what a culinary experience is. It naturally lies in what appears on the plates, but here just as much in the pleasant, genuinely warm service. This charming restaurant is located in the heart of Geertruidenberg and is housed in a beautiful historic building. Eye-catching are the floor-to-ceiling murals painted entirely by hand. Branderhorst prepares classic French cuisine with contemporary elements. After some amuse-bouches, including a flammkuchen with celeriac purée, the meal continues with a ceviche of hamachi and tiger milk. So refreshingly crisp and tangy, with horseradish pearls, watermelon, radish, and sambal. The sole fillet served with rich hollandaise, roasted cauliflower, and hazelnuts also wins us over completely. Paired with the entrecôte, its own jus, bitter endive (hooray!), Cevennes onion compote, and ras el hanout is a 2016 red Spanish Tempranillo aged in oak from Alejandro Fernández, Dehesa la Granja. Our evening simply could not be better. What a superb glass of wine, which, according to sommelier Tom Smits, is also on the rise. The three servers are all masters of their craft; the oldest has been working at Het Weeshuys for over forty years. Here, you truly enjoy a proper night out. Simply outstanding!

A centuries-old building on the beautiful market square of Geertruidenberg, which housed the orphans of Geertruidenberg from 1681 to 1795. Once inside (the restaurant is located in the old chapel of the former orphanage), the impressive vividly colored wall paintings ('murals') immediately catch the eye. They extend all the way to the vaulted ceilings and are true eye-catchers. The interior is comfortable: round and square tables covered with linen, leather armchairs, tiled floors, stone pillars, and a long sturdy wooden table for the open kitchen. Chef-owner Adri Branderhorst and his sous-chef Hugo van der Loo prepare Mediterranean dishes with Asian influences alongside their kitchen team. Branderhorst: “We are innovative and creative with pure ingredients. We consistently select the finest seasonal offerings from the region.” There is great emphasis on vegetables, prepared in contemporary, surprising, and unconventional ways. Under the motto: dining out should be an experience. And that’s exactly what it is here! The tasting menu excels in every respect. Sommelier Tom Smits shares his extensive knowledge about the wines served, which are also fairly priced. “The wine list is classically structured with wines from all corners of the globe. Both classic and lesser-known selections are included, and Dutch wines are certainly not overlooked.” The service is efficient and the characteristic Brabantine hospitality shines through. A wonderful spot!

High vaulted ceilings, flagstone floors, and a large bell from 1512 in the little tower. This centuries-old building on the beautiful market square embodies the rich history of Bergen. However, the interior is completely modern and comfortable. Chef-owner Adri Branderhorst spoils his guests here with dishes that are classically inspired but feature his own distinctive touches. During the aperitif, we enjoy three amuse-bouches: cauliflower mousse, bread crumble, and hazelnut foam. Then a tapioca cracker with black bean jelly. Finally, a sushi with lime jelly. The tone is set. Our surprise menu begins with salmon tartare, small Dutch shrimp, and unique flavor notes, including vadouvan. Surprising and delicious. The crisp and herbaceous Picpoul de Pinet from Domaine Font-Mars pairs seamlessly with it. Next, we savor truly perfectly cooked beef tenderloin, Belgian endive, and broccoli, served with a sauce of beef stock and shallots. The caramelized and lightly charred endive has an intense flavor, and a glass of Portuguese Esteva Douro 2017, made from the same grapes as port, perfectly completes the dish. We finish with a refreshing dessert of peanut nougatine, white chocolate, apricot ice cream, and meringue. Accompanied by a glass of Monbazillac Château Vari, carrying aromas of hazelnut and mandarin. Finally, the coffee is paired with a mignardise featuring marshmallow and mandarin cream. A solid choice.

It once served as a hospital, barracks, school, armory, prison, and council chamber. And, indeed, as an orphanage. Right on the Market Square, with its cobblestones and setts and pollarded lindens, in a beautiful center full of facades and stoops. Today it is a restaurant with a small tower housing a resonant bell from 1512. Inside, high ceilings, tiled floors, and white-tablecloth tables. Owner-chef Adri Brandenhorst has been steadily refining his cooking over the years. On that summer day, we get to sample his delicious dishes in the walled backyard. First, an amuse-bouche of pea cream with asparagus foam and potato croutons. Then, maître Marcel Weda presents a mackerel salad with avocado, matcha, and tomato that is truly exceptional: fresh accents, satisfying texture, convincing flavors, and beautifully presented. Our tablemate also receives something equally delightful: a duck roulade stuffed with bulgur, miso, and bean sprouts. We pair it with a crisp and delicate Lugana made from Trebbiano grapes from the Veneto region. Next, the cod fillet is perfectly cooked—crispy on the outside, silky tender on the inside, and skillfully plated alongside gnocchi, asparagus, egg yolk, and lamb kidneys. Also featured is lamb fillet with asparagus, potato mousseline, and lamb jus. True delicacies! To finish, rhubarb with crème fraîche, cassis, and white chocolate. A wonderful establishment.