Reua Thai

good quality, good value cooking

Located opposite the church in Nuth is the modernly designed restaurant Reua Thai. The name Reua (boat) refers to the boat that owner Pattama Simons used to take with her father to pick lotus flowers. She learned the nuances of Thai cuisine from him. Today, alongside her son and sister, she prepares heavenly Thai dishes. A lovely amuse sets the tone: fried crispy jasmine rice with braised beef, peanuts, and coconut. Alongside a modest selection of à la carte dishes, guests can choose from a multi-course menu here. The kitchen works extensively with local ingredients, some sourced from their own garden. We start with a delicate asparagus soup in a coconut milk base, featuring grey shrimp, a jumbo prawn, shiitake mushrooms, and asparagus, seasoned with galangal, lemongrass, and red pepper. Next comes steamed and lightly barbecued chicken on a bed of shaved green asparagus, accompanied by green asparagus, fresh mint, and sereh, finished with a pleasant kick. Our hostess Maria pairs it with a Sylvaner from the Zehnthof winery in Franconia, Germany, which makes for a good match. For the main course, a classic from Thai cuisine: Massaman curry. Deliciously tender steamed meat and potatoes in a coconut milk curry with cinnamon, chili, lemongrass, and other spices, complemented with peanuts. Thai at its finest. Paired with a wine made from a rare grape: Susumaniello Assina from Cantina San Donaci in Puglia, Italy, which regrettably is served slightly too warm. For dessert, homemade mango ice cream with pandan sticky rice, fresh mango, and passion fruit foam. Khop khun ka, Reua Thai!

In the center of Nuth, Reua Thai presents itself as an unconventional Thai restaurant with a sleek interior and neon design lighting. The kitchen, positioned on a raised platform, also creates a unique experience. The newcomer in our...

A well-hidden Thai gem in the Limburg village of Nuth. Upon entering, you are greeted by a spacious open layout featuring a kitchen on the first floor that overlooks the dining area. Here, Pattama Simons from Chiang Mai—who relocated to the Netherlands for love—prepares exceptional dishes alongside her passionate and energetic team. The menu offers authentic Thai cuisine, available as either a set menu or à la carte. Each dish is crafted with care and meticulous attention to detail. The modest wine list is of high quality, with expertly chosen bottles that perfectly complement the complex flavors of the food. Service is unobtrusive, courteous, and highly skilled. We begin with a light, fermented bean soup with noodles, accompanied by a soft Austrian Grüner Veltliner. The subsequent vegetarian salad, prepared off-menu, features sweet potato, radish, cashews, and dill—refreshing and earthy all at once. Next comes poon, served on a bed of spinach with grilled asparagus, fennel, and dill. A German Weissburgunder flows smoothly through the glass. The Texel lamb receives a Thai twist and is plated with Thai basil and crispy bean sprouts. The dessert is not only visually stunning but also intensely rich and flavorful: sticky rice with pandan and a delicate rose crafted from mango. The ambiance is wonderfully relaxing, exuding an overall sense of zen. This atmosphere is enhanced by the food, the interior design, and the attentive staff. Thank you! Welcome to Lekker.