L'Auberge

High quality cooking

good quality, good value cooking

The gastronomic triangle comprising Château Neercanne, the Marls Caves as a banquet venue and restaurant l'Auberge lies a stone's throw from Belgian Kanne. It is impressive to step into this estate belonging to the Oostwegel Collection. Especially when the sun is shining and we settle onto the terrace with its metal bistro sets. The Jeker Valley receives special attention through an illustration of it printed on the side plates. Special attention is also given to the wine list. It indicates the radius within which the winemakers are based. At a maximum of 75 kilometers, this effectively puts Limburg on the map as a wine region. Bravo. The menu also features many local ingredients. This begins with the amuse-bouches, using onions from their own vegetable garden in a broth, followed by a crisp bite with field mushrooms taking center stage. The meal officially starts with mussels, milk foam with garlic, and fine vegetables. The Limburg Livar monastery pork, served with marinated belly bacon and coppa, is paired with a salad and a dressing made from hard Chevrea goat cheese from neighboring Eijsden. Absolutely delicious! To drink, wines crafted from grapes grown on the estate's own plots surrounding Château St. Gerlach in Houthem. For the intermezzo, the salmon is sliced tableside. A generous portion paired with sauerkraut and chive beurre blanc. Aachen sea bream is the main course that doesn't travel far. The German sea bass is pan-seared skin-on and served tableside with leek beurre blanc. My dining companion enjoys beef tenderloin with braised beef cubes from Margraten pasture cattle. Served alongside are velvet-soft potato mousseline, baked endive with Gruyère, and a veal jus that lingers delightfully in the mouth. The same goes for the accompanying wine. A cellar find sourced directly from the castle. A cherry-red 2022 Malbec from Cahors named 'Little F*ck' boasts a beautiful shimmer and pairs perfectly with the dish. Afterwards, ice-cold Limbourg cheese is served on dry bread with Limburg syrup. To sweetly conclude, puff pastry with frangipane, apple, and locally produced vanilla ice cream topped with crispy almonds. Simply delicious!

Situated on the Cannerberg, right on the Belgian border just outside Maastricht, is Castle Neercanne, a limestone building constructed in 1698 and owned by the Camille Oostwegel Group. With its lush garden, authentic dining room, and beautiful terrace, it is a wonderful place to spend time. We quickly enjoy a glass of alcohol-free gin accompanied by a slice of vegetable cake made with ingredients from their own garden, finished with a kumquat. This is followed by four amuse-bouches, including a lemon marshmallow with sesame and peas. Chef Robert Levels prepares modern French cuisine, with many of the ingredients grown on the castle grounds. The starters include sea bass tartare and an Irish Mór oyster served with cucumber, a tarragon-infused vinaigrette, and a seaweed crisp. Beautifully presented and perfectly seasoned. Preceding the main course, we are served a palate-cleansing shooter: melon juice topped with a slightly warm Blue 61 cheese mousse and roasted rosemary from their own garden. Lamb takes center stage as the main course. Served in a small bowl are bacon and tender asparagus with a light foam made from them, featuring carrot and pea. On a separate plate, soft Provençal vegetables are topped with a crispy potato element, alongside a juicy pan-seared lamb fillet with mushrooms. A true delight for the taste buds. Knowledgeable and friendly sommelier (and former NHGP finalist) Dennis Vinck expertly pairs this with a 2019 Reserva Spanish Tempranillo from Bodegas Campillo. To finish, we enjoy a perfectly executed soufflé filled with strawberry compote, topped with a layer of white chocolate and fresh strawberry sorbet. Accompanying it in a separate dish is a panna cotta infused with verbena and fresh strawberries. Kudos to the kitchen brigade, who work together seamlessly and make guests feel truly welcome. Score rises to 44.

Château Neercanne is located just south of Maastricht, high above the Jeker valley. The terrace castle features baroque gardens, a panoramic view unfolding the valley, and marl caves that today serve as wine cellars and aperitif dec...

The renowned restaurant Château Neercanne is located on the historic estate of the Oostwegel Collection. L'Auberge is the estate's lunch restaurant (also open two evenings a week), situated in the vaulted former castle stables. Everything here breathes Maastricht: the guests at nearly every table, the friendly service, and head chef Raymond Remmen in the open kitchen. Inspired by the harvest from the volunteer-maintained vegetable garden, the adjacent Jeker Valley, and local delicacies, there is a multi-course choice menu featuring meat, fish, or vegetarian options. The wines are made from Oostwegel's own grapes from Wijland vineyard near fellow Château St. Gerlach in Valkenburg, crafted by renowned winemaker Stan Beurskens of St. Martinus wine estate in the Heuvelland. We start with a glass of sparkling Mosaïc with a bold aroma and elegant mousse. Served alongside is a horseradish flan with fermented asparagus and a cream puff filled with house-made herb cream cheese. Thick slices of house-baked sourdough bread with cultured butter are placed on the table. The starter, a perfectly poached Jeker Valley egg with béchamel sauce made from nearby field mushrooms and shaved fresh field mushrooms, is followed by buttery-soft pollack with an oyster and lemon balm beurre blanc, served on crispy radish, asparagus, and spring onions. Also served is a small bowl of golden-yellow roasted new potatoes, which are subtle in flavor, along with Judith in the glass, an elegant and very fine white house blend of six of their own grape varieties. There is also Mechelen-style chicken with white asparagus and suprême sauce, paired with a light red wine from the Spanish Bierzo region. To finish, there is a tiger cream puff with espresso mousse and Blanche Dael coffee ice cream. Dining at L'Auberge means Burgundian indulgence of classic elegance. On beautiful days, there is a terrace with French flair on the castle courtyard, overlooking the Jeker Valley on one side and the estate's limestone caves on the other. Overnight stays are available in one of the seven recently opened luxury castle suites on the estate. Welcome to Lekker.

Since this year, Château Neercanne has added seven overnight suites. The Oostwegel Collection continues to expand. Upon entering, you are instantly transported back a century. The classic decor, featuring paintings, draped fabric curtains with a wildflower motif, and a sturdy parquet floor, lends extra cachet. If you also enjoy your own private bubble of the grounds surrounding Château St. Gerlach (Houthem), you will feel like royalty in the castle. Yet, as an aperitif included in the lunch price, we are served a glass of Roederer champagne. That is rather odd, a missed opportunity, so to speak. Extensive pre-meal bites feature beetroot and amarena cherries, floating island with avocado and mango, canelé with foie gras and hazelnut, and red cabbage with goat cheese. Original in execution and personally accompanied by commentary from head chef Robert Levels. To start, veal tartare paired with a potato crisp and raw Carabineros prawns. Buttermilk is found within the snap pea jus. Next comes turbot resting in a beetroot coulis and surrounded by a soy-infused beurre blanc. Beside it sits an Irish mór oyster gratinated with hollandaise, paired with spinach and lardo di Colonnata. Sommelier and NHGP finalist Dennis Vinck pours a Hommage Judith alongside it. A wood-aged blend of wine-specific and hybrid grape varieties, matured in 500-liter barrels. His wine list also features several (Belgian) Limburg wine producers, which we wholeheartedly applaud. The Anjou squab is fully deconstructed, revealing a piece of breast topped with pistachio crunch, blood sausage, a braised leg, the heart, and foie royale, all served separately beside the plate alongside the bird's stewed thigh. Accompanying garnishes include red onion purée, morels, and couscous with sweet red peppers and harissa. Pomegranate seeds are nestled in the clear pigeon jus. 'Chocolate 72% Dark' is the title of the dessert. The center of the plate is covered with chocolate crèmeux, topped with parsnip and chocolate ice cream, finished with a parsnip crisp and a round chocolate cookie. Alongside sunflower seed foam and passion fruit sauce. Sun on the plate. It scores a solid 46.

Château Neercanne proves that classic and contemporary styles can blend like no other. The unique castle with terraces stands impressively on the eastern slope of the Cannerberg, south of Maastricht, right on the border with the Belgian village of Kanne. In a setting of ruffled tablecloths, beautiful parquet flooring, classic paintings, and immense chandeliers, a trendy breeze has been sweeping through the castle for a few years now, thanks to chef Robert Levels and maître d'hôtel Robert Bisschoff. With French cuisine as a foundation, regional ingredients are transformed through fascinating preparations. Even the amuse-bouches hit the mark: a fried ball of aged cave cheese with a dollop of fennel gel, a soup of wild mushrooms with PX foam, and a crispy sweet-and-sour tomato on burrata cream with basil sponge cake appear alongside a glass of elegant sparkling Mosaïc, poured for us by the passionate young sommelier Dennis Vinck. The starter of tuna tartare with frozen langoustine pearls and Japanese cherry blossom vinaigrette is just as visually striking as it is refined in flavor. Lamb then takes center stage: tender lamb fillet with its own jus and legumes, along with a silky lamb stew, are served alongside a complementary potato and asparagus garnish. Separately, a mini taco with pulled lamb neck and avocado cream arrives at the table. Just like the aperitif Mosaïc, the grapes used for the accompanying white and red house wines – aptly named Judith and Camille, as a tribute to the parents of owner Camille Oostwegel Jr. – also come from their own vineyards. The full-bodied and lightly wood-aged wines are sustainably vinified in an exclusive partnership with oenologist Stan Beurskens of the renowned wine estate St. Martinus. The dessert of pine nut ice cream, blackberry juice, fresh blue fruit, and Provençal herbs, as well as the generous cheese trolley and dessert cart, serve as worthy finales to a gastronomic menu. It confidently climbs to number 46 in this guide's Top 100.

Even just the view over the green Jekerdal is worth a visit, but that would fail to do justice to the culinary qualities of chef de cuisine Robert Levels and his team. Chateau Neercanne, which also houses a hotel, is located on the Cannerberg at the border between the Netherlands and Belgium. In a classic setting with linen-draped tables, chandeliers, and beautiful old parquet flooring, Levels prepares French cuisine using international techniques. The finest ingredients are sourced from their own abundant garden and the adjacent Canner forest. Maître d’hôtel Robert Bisschoff and his team deliver a professional and warm service, ensuring guests feel completely pampered. The Prestige menu begins with gently cooked cod served with basil ice, celery kombucha, sweet bacon, and an oyster-filled beignet. Simply magnificent. The main course features succulently prepared veal loin with veal marrow and crispy veal sweetbreads, accompanied by a garnish of potato soufflé with Hervé cheese and a ratatouille of sage, tomato, apple, and zucchini. At the table, it is finished with a veal jus infused with bell pepper and tomato. Sommelier Dennis Vink pairs this with a distinctive French wine: Vignobles Vellas, Cahors AC 'Little Fuck' made from 100% Malbec, intense with notes of sweet spices. For dessert, filo pastry is filled with blackberry compote and blackberry sorbet, fresh blackberries, meringue, and a champagne bavarois. Absolutely perfect!

Chic hotel restaurant with a spacious terrace offering views over the lush Jekerdal valley. What a view! We are immediately served a glass of verbena tea to cleanse our palates. The amuse-bouches of Taggiasca olive, tuna, and brioche, alongside tomato with burrata, are delightful little treats. With these, Chef Robert Levels already establishes his culinary signature. And the dinner has barely begun. The menu is structured as a multi-course tasting experience highlighting classic French cuisine. The wine list features an extensive selection from both renowned and lesser-known regions. Wine and juice pairings are available. The starter is sea bass tartare with basil foam, served alongside a single oyster and oyster ice cream. Absolutely delicious! We follow with Iberico pork accompanied by goose liver and cherry balsamic. The selected wine from the pairing, a Trimbach Gewürztraminer 2017, pairs seamlessly. The cheese course is served at the ideal temperature and is matched with a glass of Marsala, Vito Curatolo Arini from Sicily. What a discovery! This truly delights us, not least thanks to the professional, knowledgeable, and attentive service. Sincere compliments to the team for that. That such excellence commands a premium price tag comes as no surprise.

Situated right on the Belgian border lies Château Neercanne, the Netherlands' only terrace castle. From the restaurant, housed in the castle's former stables, you enjoy a beautiful view of the Jekerdal valley. The interior is chic and classic, featuring wooden mosaic floors, large paintings on the walls, draped floral curtains, royal blue upholstered chairs bearing the Neercanne logo, ruffled table linens, and crystal chandeliers suspended from the high ceilings. The kitchen team, led by Chef de Cuisine Gilbert von Berg, bases its menu on classical French cuisine but incorporates modern cooking techniques from around the world alongside both local and international ingredients. Location Director Pierre Haenen notes: “We work extensively with produce from our own garden, but we also make our own bread and butter using ingredients sourced exclusively from the immediate area.” The dishes are skillfully prepared, beautifully seasoned, and cooked to perfection. Host Dennis Lemmens and his team gladly recommend a fine classic wine – including selections from Limburg – or a non-alcoholic cocktail to accompany them. Should you wish, your aperitif can be enjoyed in the château’s wine cellars, located within historic marlstone caves. A solid establishment.

Near the Belgian border, we find this meticulously maintained terrace castle that offers a stunning view over the Jeker valley. The interior design is, as one would expect from a castle, classic. Wooden mosaic floors, large oil paintings, blue upholstered chairs with the Neercanne logo on the backrest, white table linen on oak tables, and crystal chandeliers. The well-tended outdoor terrace, overlooking the Limburg countryside, also completes the perfect picture. As an aperitif, we enjoy a softly sparkling Louis Roederer champagne alongside bites such as mousse and jelly made from porcini mushrooms, and Jerusalem artichoke ice cream with goat cheese. Executive chef Gilbert von Berg presents some of his dishes tableside, under the watchful eye of the executive chef and SVH Master Chef Hans Snijders. Divine starters include raw tuna with goose liver, fermented red cabbage, XO vinaigrette, and hazelnuts. Host Dennis Lemmens pairs it with a Pinot Gris from Thorn vineyard, also located in Limburg. The Dédicace, crafted from 100% Chenin Blanc grapes from Château Rives Blanches Limoux, 2017, is also perfectly matched to our crispy pan-seared beef cheek with truffle butter. It comes served with mushrooms, paper-thin strips of snap peas, halved pearl onions, and a creamy umami truffle butter. What a beautiful combination. The 'Paella' of langoustines with chicken and chorizo sauce is a lovely Spanish-inspired dish from the 'Castillo'. Presentation and flavor are once again thoroughly excellent. It is paired with a wood-aged and approachable Drouhin Chablis from 2016. On the other plate, veal cheek with classic potato mousseline and truffle. Simply delicious. Especially when enjoyed with a glass of powerful Saint-Émilion from Maison Neuve, 2014. A cheese trolley featuring exclusively Dutch and Belgian cheeses provides a fitting finale. Due to fierce competition in the Top 100, where numerous talented restaurants are vying for positions, Neercanne slips to number 81.

This restaurant is located in a captivating 17th-century terrace castle that has no equal in the Netherlands. Château Neercanne is situated in the beautiful Jekerdal valley, directly below Maastricht with Belgium within walking distance. It is a complex featuring fairy-tale baroque gardens and majestic wine cellars, along with a restaurant of the same name where the lavish interior, welcoming staff, and renowned history give you a sense of privilege. The kitchen by head chef Gilbert von Berg and mentor SVH Master Chef Hans Snijders (executive chef) is tailored to this setting: classical and French. Take the langoustines, for example. The lightly sweet meat arrives at the table in three stages. Served in paper-thin raw slices with avocado cream, shallot mayonnaise, langoustine krupuk, and sambai vinegar. Cooked medium on potato mousseline and topped with caviar and grated bottarga. And grilled à la Tourville, placed on risotto cooked in langoustine broth, drizzled with mussel mornay sauce. Paired with this divine trio, sommelier Dominique Jacobs serves a notable and aromatic white blend of Sauvignon Blanc, Chardonnay, Petit Manseng, and Riesling from the Pays d'Oc (Domaine de Valensac, 2016). The main course features lamb. The tender meat is presented as a rack and a lamb neck stew, accompanied by seasonal vegetables, baba ganoush, and Provençal jus. Also a hit is the veal cheek, served velvety soft in a sticky truffle jus, alongside savoy cabbage and mashed potatoes. Finally, with coffee, yet another delightful classic from Escoffier: Paris-Brest, a ring of choux pastry filled with hazelnut praline and buttercream. Well done; once again, classic cuisine effortlessly sweeps aside all modern trends. Okay, the prices are steep, but you certainly get an unforgettable experience in return. Rises to 77.

Just across the Belgian border from Maastricht, near the village of Kanne, sits this stately château with its striking gardens, which operates under the direction of Peter Harkema as part of the Oostwegel Group. We begin with champagne, but the glasses are not poured at the table but backstage. A bit odd for €15.50 per flute! Fortunately, the accompanying bite—a crisp of puffed rice with wakame, pickled ginger, seaweed cream, and a decorative wild garlic leaf—is very tasty. The amuse-bouche is also beautifully executed: mushroom dishes with Arabic spices and sake, and a goat cheese ball with parsley powder and crunchy muesli. A flavorful start. Ox tenderloin tartare follows, accompanied by a roll of dry-cured ham stuffed with veal sweetbread mousse and a piece of glazed sweetbread. Small but excellent. As is the radish stuffed with the same mousse, served alongside iceberg lettuce mousse with an Amsterdam onion granita. The latter is surprisingly fresh and beautifully balanced between sweet and sour. Sommelier Dominique Jacobs pairs it with a Grauburgunder (Groebe, Rheinhessen, 2015), whose characteristically smoky profile makes it a perfect companion. Next are the gnocchi, flavored by SVH Master Chef Hans Snijders (who has since become executive chef and handed the kitchen over to 35-year-old Gilbert von Berg) with gremolata (garlic, parsley, lemon zest), and served with cherry tomatoes, sweet-and-sour fennel, artichoke, parmesan crisps, and anchovy cream. Tasty and colorful, though the accompanying tomato jus is slightly too dominant. Texel suckling lamb arrives in three preparations: pan-seared loin and fillet, and braised neck. They share a clear lamb jus. The accompaniments: aubergine purée, pommes fondantes, and beetroot with basil cream. We conclude with one of the most beautiful cheese carts of the year. And a glass of Argentine Malbec (Septima, Mendoza). Neercanne steps back two points to 77.