De Leuf

At De Leuf, renewal is palpable down to the smallest details. The makeover of the past few years has given the restaurant a fresh, youthful appearance that perfectly matches the establishment's ambitions. The interior is, while retaining the...

High quality cooking

The Van de Bunt family has everything well in hand. Chef Robin continues to elevate his craft at an increasingly higher level in a fine-dining kitchen that astonishingly merges Eastern and Western flavors. Hostess and (sake) sommelier Michelle expertly crafts sophisticated (non-alcoholic) cocktails and sakes to complement the cuisine, while mother Sandra steers the restaurant with precision as a skilled and dedicated maître d’ alongside her well-equipped team. Guests sit comfortably in the calmingly designed dining room featuring natural elements. Paired with a lightly mineral Alain Vesselle Brut Tradition Champagne Grand Cru ‘Bouzy’, we enjoy flavorful amuses, including a palate refresher of shaved Japanese watermelon ice, poured over with cold broth (sumashi) and green lemongrass oil infused with wasabi, which we stir ourselves into a ‘slush puppy’. And then the real feast is yet to begin. Accompanying a mocktail of broth infused with cherry leaf and genmai-cha (a Japanese tea variety) with cucumber and shiso, garnished with furikake and served in a distinctive handmade stone cup, arrives a perfectly matched starter. A crispy nori cylinder filled with sushi rice, delicately dressed tuna tartare, and ice-cold Japanese broth. A sweet-and-sour Japanese junmai sake, Yamatodamashii, accompanies a refined bite of Thai-style smoked eel. Served with spicy papaya salad som tam, mildly sour Thai soup tom yum, and tarragon vinaigrette. The signature dish is a tribute to the late husband and father Paul van de Bunt, titled ‘Like father, like son’. Paul’s classic version features seafood and lemongrass sauce, while Robin’s modern interpretation includes pho, lava cream, shiitake, and dashi beurre blanc. Yin and Yang on a bed of seaweed, spectacularly presented in a cloud of nitrogen. A dish that should permanently remain on the menu. The visually stunning main course presents a tender slice of loin of lamb, topped with a meaty morel with goat cheese, a square of crispy-roasted belly pork with orange gel and garlic cream in pho, along with chive oil and foamy fenugreek sauce. The taste buds are constantly kept on edge, and the entire menu is brimming with sophisticated flavor elements. Paul would be proud. There is a good soul in this house. Convincingly claims third place.

They can be counted on two hands: restaurants where you know from the moment you walk in that everything is perfect, from A to Z. A welcoming reception at the front door, a warm towel (featuring a house scent developed specifically for De Leuf), and a cleansing shot to prepare you for dinner. A dining room that calms you with beautiful zen elements and natural materials. Mother Sandra (maître d') and daughter Michelle (sommelier) of the Bunt family, who are extremely attentive and highly skilled. And last but not least: a kitchen that impresses with its own signature dish, under the leadership of son Robin van de Bunt. The passion for the hospitality industry is fueled by the loving memory of husband and father Paul van de Bunt, who left the family ten years ago. But the Limburg family shoulders bore the weight, and the result is stunning. Robin gained experience both domestically and abroad, where a culinary journey through Asia inspired a refined Eastern cuisine with a modern French twist. Michelle complements this culinary style and is now a certified sake sommelier. And that’s not all. She has mastered the art of crafting sophisticated mocktails, which can optionally be spiked with alcohol. And they are a delight in themselves. We enjoy an elegant aperitif, the De Leuf Fromberger Riesling Brut 2022, made with grapes from the neighbor. We taste a refined composition of steak tartare with oyster, heritage caviar, lightly acidified ponzu dressing topped with wasabi ice cream. And of sea bass, cured in miso for twenty-four hours, with miso cream and saffron, sweet-and-sour crisps of white wine and oyster liquor, plus a kombu and shiitake vinaigrette. The signature Father & Son ‘Scents of the Sea’ features two stuffed oyster shells. One filled with seafood and foamy lemongrass sauce, Paul’s classic, and a contemporary version based on Vietnamese pho with dashi beurre blanc, pickled shiitake, and lavender cream by Robin. Magnificently served in a cloud of nitrogen. Maître and sommelier Franc Michielsen pairs it with a Vina Rubis Zilavka, mineral, fresh, and slightly smoky. A tender piece of venison loin is accompanied by a delightful pumpkin seed praline and a rich jus poured at the table. And all of this is beautifully presented on stunningly contemporary tableware. De Leuf 2.0 stands firm. It enters at number 10 in the Top 10 of this guide.

In the monumental, fully modernized courtyard farmhouse in the beautiful Limburg hills, the passionate brother and sister, chef Robin and hostess and sommelier Michelle van de Bunt, are firmly establishing themselves under the watchful eye of their mother, owner and hostess Sandra van de Bunt. In this lovely family business, you can feel the passion for the hospitality industry in every facet. Robin has developed a completely unique cooking style, largely through his culinary trips to Asia, and in his dishes, classic and Eastern flavors meet in intriguing and sophisticated ways. The menu features à la carte dishes alongside lunch and dinner options. The wine list is a treat for lovers of Old World wines, featuring fantastic labels, particularly from France. There are also plenty of wines available by the glass. Alcohol-free cocktails are prepared upon request. The welcome is warm, and we are given a sakura-scented hand towel to refresh ourselves briefly. Once seated, we are treated to no fewer than four amuse-bouches, with the mini bite featuring gadogado shaped like a peanut, served with satay cream and seroendeng, leaving a pleasant impression. It turns out to be a harbinger of an evening filled with culinary delight. The starter presents two preparations of tuna. A tartelette with softly cooked cheek meat from a Japanese barbecue, and tuna tartare with grilled avocado, wasabi, and sudachi. What flavor explosions. After a small palate teaser of bulgur salad with pomegranate and Asian herbs, our main course arrives. Various preparations of lamb: butter-soft lamb fillet, crispy-fried lamb neck with pomegranate and black garlic, artichoke, eggplant cream, and a fenugreek sauce. And a lamb stew with goat cheese, Limburg asparagus, and lamb ear. Maître d' and sommelier Franc Michielsen serves a beautiful, slightly chilled St. Laurent 2019 from the Johanneshof Reinisch estate in the Thermenregion of Austria alongside it. As with all the wines here, a perfect match. The dessert showcases different preparations of strawberries. Fresh strawberries, strawberry ice cream, white miso ice cream, topped with sticky rhubarb sticks, surrounded by strawberry cake and strawberry sauce. Michelle pours sake to accompany it, infused with miso, shiso vinegar, and sakura, finished with a rhubarb foam. As if an angel… The coffee sweets are modest. A piece of spekkoek and a coconut macaroon. A big shout-out to the entire team, which proves itself on all fronts and gives the guest a fantastic dining experience. The rating climbs further to 17.

In this family business, brother and sister jointly run a restaurant, but at De Leuf, chef Robin and hostess-sommelier Michelle van de Bunt, also a finalist for the 2022 National Hennessy Hospitality Award, are increasingly taking center stage. The atmospheric courtyard of the Limburg half-timbered farmhouse in the center of the village of Ubachsberg is an ideal spot on fine days. Robin’s menu features many dishes inspired by a culinary journey through Asia, often with an Eastern or Japanese 'touch'. With this approach, he has unmistakably developed his own style, in which he, as a young chef, can continue to grow. This Asian influence is also reflected in the recently beautifully renovated modern interior, which exudes calm and serenity through elements crafted from local materials. It is De Leuf 2.0. Noteworthy are the millions-of-years-old Kunrade stones that were quarried close to the restaurant. After delightful starters such as takoyaki, a small dumpling filled with squid, comes gunkan sake: a sushi roll made of Japanese radish, filled with sushi rice, dashi cream, pickled salmon tartare, daikon, fried seaweed strips, sake broth, and bonito flakes. The crisp glass of Xión Rías Baixas from Spain pairs wonderfully with it. For the main course, a beautiful piece of perfectly cooked sea bass. Accompanied by sherry-marinated shiitake mushrooms, puffed rice crackers, lava cream, and a ginger beer and dashi sauce. It’s a nice touch that the sauce pot remains on the table, allowing guests to freely top up their portions. Particularly notable for its sherry notes is the glass of Clot del Roure 2020 xarel-lo from Penedès served alongside it. The black brigade led by Sandra van de Bunt is attentive, skilled, and operates in a relaxed manner. One point of attention is the high price of the wine pairing, which is borderline. Due to rising competition, De Leuf drops a few places to 00, but keep a close eye on this lovely establishment with wonderful people, because with continued growth in the kitchen and an interior that aligns with their vision, it could become a major surprise in the future.

Nestled in the heart of the Heuvelland region, just outside the village center, Restaurant De Leuf is housed in a monumental timber-framed farmhouse. Son Robin van de Bunt has been working as head chef in the kitchen since early 2018. Hostesses Sandra and Michelle van de Bunt, together with maître sommelier Franc Michielsen, expertly lead the front-of-house team. While the interior and service remain fairly classic, Robin, alongside his childhood friend and sous-chef Thijs Gerards, imparts a distinct Asian accent to French classics following a shared culinary inspiration trip to Asia. Our expectations are once again high this year. Paired with an elegant glass of Fromberger Rustique from a nearby producer, the first amuse arrives: crispy chicken skin. Though not a new addition, it remains brilliantly crispy, this time served with a tom kha kai dipping sauce. These are followed by three pai tee—crispy Malaysian pastry cups—and sea bass tartare pickled in miso with oyster leaf. The young Grüner Veltliner poured by Michelle holds its own beautifully alongside the starter of hamachi with crispy celery root and sambai vinegar. Once again, there are incredible and surprising flavor explosions—that is exactly why we come here! As for the perfectly cooked main courses, including sea bass with lardo and Jerusalem artichoke foam, we wonder what place Jerusalem artichoke has on a midsummer menu. The “Mount Fuji” dessert—a yogurt mousse accompanied by various cherry preparations—falls slightly short, as it could certainly use more flavor. Just a few minor points to address. We would be delighted to return next year.

De Leuf is located in a monumental timber-framed farmhouse dating back to 1769 in the hilly landscape of South Limburg. A formidable team is on hand to ensure every guest enjoys an exceptional experience. Owner and hostess Sandra van de Bunt leads a beautiful family business that she has been at the helm of for thirty years. For a long time, she ran it alongside her husband Paul; following his unexpected passing in 2014, she took charge together with her son and head chef Robin, and her daughter and hostess Michelle. They are supported by a young, ambitious, and dedicated team comprising maître Franc Michielsen, host Sten Rompen, sous-chef Thijs Gerards, and interior coordinator Saskia Rademakers. Each team member gives their all, resulting in a wonderfully relaxed atmosphere, top-quality cuisine, and a spotlessly clean, elegant interior. Robin and Thijs craft dishes with exceptional depth of flavor, and their beautifully presented plates are frequently enhanced with refined Asian touches inspired by a lengthy culinary journey across Asia. The wine list is truly impressive, and the restaurant team provides expert and enthusiastic guidance. This establishment is exceptionally well-run.

A delightful restaurant housed in a centuries-old half-timbered farmhouse in the rolling hills of South Limburg. After nearly thirty years, owner Sandra van de Bunt has not lost any of her skills as a hostess: she remains unpretentious, elegant, and thoroughly entertaining. At the same time, she leads a very young service team in which her daughter Michelle plays a prominent role. Together with Patrick Logister, they are pouring the wines tonight, now that Bas Rietrae has stepped down from his role as maître sommelier after eighteen faithful years of service. We sample a floral Languedoc blend of Vermentino, Grenache, and Roussanne (Devois de Perret) alongside starters where chefs Robin van de Bunt and Thijs Gerards showcase their culinary expertise gathered in Asia: crispy chicken skin with kaffir cream; crostini with pepesan ikan (Indian-style spicy mackerel) and pickled shallot; shaved tartare in lemongrass butter sauce. A bold, unconventional kitchen. The barrage of Eastern flavorings continues unabated. Over fried mullet with asparagus and aioli, a feather-light yuzu bouillabaisse is poured, and alongside slices of hamachi glazed with teriyaki, radish rolls, wasabi, and a smoked ponzu vinaigrette appear. The grilled pollack that follows falls apart into glossy shavings atop pak choi chutney, tom kha gai foam, and yellow curry. Fantastic. The highlight of the evening is roasted Anjou squab, aged with star anise. Two butter-soft breast fillets arrive at the table beneath a coating of dried broad bean crumbs, accompanied by carcass jus, dumplings with shin meat, okonomiyaki (savory pancakes), and miso hollandaise. Served with glasses of purplish Gaglioppo (Liber Pater, Ippolito). On another visit, we taste red seabass with onion, smoked almond, yuzu rouille, and creamy bouillabaisse. And veal cheek with sambal sauce, flanked by rendang with sweet-and-sour cucumber and shallot. Every dish is intensely flavored, surprising, and meticulously presented. A top-tier establishment! Score rises to 16.

The new owner-chef Robin van de Bunt and sous-chef Thijs Gerards have been friends since childhood. Both completed internships at top restaurants and together they traveled through the Far East to study its flavors and cooking methods. Together, they now run the kitchen at De Leuf, and their flavor palette reflects a classical cuisine infused with Oriental influences and techniques. We taste tuna tartare with slices of avocado, crispy rice, and ponzu vinaigrette. A delightful dish with softness and bite, and above all, flavor. Sommelier Bas Rietrae, who has been here for 17 years, pairs it with a vibrant New Zealand Sauvignon Blanc Aotearoa 2017. Pork tongue arrives with Balinese bumbu and kaffir lime, perfumed with verbena, accompanied by a glass of Quintaluna from Rueda Ossian 2016. Then come scallops with carrot and coconut, enriched with peanut sauce. The accompanying wine comes from Romania, a fresh Sole Recas 2017. In every case, the pairings are surprising and pronounced, and the execution is impeccable. Great thought is given to the flavors here. Owner Sandra van de Bunt oversees this young talent, which also includes her daughter and hostess, Marianne. On another visit, we taste lamb tenderloin and braised lamb shoulder with asparagus, paired with a delicious Baden Spätburgunder Salwey from the Kaiserstuhl. The dessert is Vietnamese: black sticky rice and yogurt with various coconut textures. As with everything here, expertly prepared and presented. At most, one might note that not everything needs to taste Eastern. Nevertheless: top class. Firmly ranked in 20th place.

With daughter Michelle in service and son Robin in the kitchen, owner Sandra van de Bunt effortlessly continues the success of their popular Limburg establishment. Head chef Bas van Kranen has channeled this momentum by working closely with Robin to meticulously put into practice the lessons of their late mentor, Paul van de Bunt. After completing several internships, Robin returned to the family base, while Bas becomes head chef at Bord'Eau in Amsterdam. During our visit to the elegant Limburg farmhouse, we still taste the fruits of their collaborative kitchen, and it proves to be a feast. It begins, accompanied by beautiful glasses of Viognier (La Janasse, 2015), with gently poached pollock and a beurre blanc made from fermented vegetables, oil, and a cream of garlic and asparagus preparations. Next comes mackerel ceviche with a vinaigrette of fermented apple and herbs, cream of curdled buffalo milk, Granny Smith apple, and kohlrabi. The kitchen also has the classic 'Scents of the Sea' down pat, following the late boss's recipe: an oyster shell filled with braised leek, mussel, cockle, oyster, razor clam, preserved lemon, samphire, and prawn. Served in a sauce of mussel cooking liquid and lemongrass. The pièce de résistance, lamb preparations, features passion fruit gel and foamy vadouvan sauce as flavor accents. Paired with a delicious Brunello di Montalcino (Torre Terza, 2010). Another time, we sample 'coral reef' made of fennel and samphire with tuna tartare. The main course is excellent: gently cooked beef with a stunning sauce featuring sambal vinegar. The semolina dessert with grape and Jerusalem artichoke takes some getting used to but turns out pleasant, particularly when enjoyed with aged Gouda cheese. Pending the outcome of the chef changeover and due to pressure from above, De Leuf drops to 20.