De Pastory

Beautiful 18th-century half-timbered house on the outskirts of Maastricht where brother Alain and sister Nathalie Vermeulen have been running a wonderful establishment for years. Host Alain oversees the restaurant, while Nathalie manages the event hall, a venue for parties and celebrations. Chef Mathijs Ramaekers holds the culinary reins and serves a refined classical French cuisine. The menu changes regularly, with subtle updates. Guests can assemble a multi-course meal from a selection of starters, mains, and desserts. The wine list is extensive and caters to every palate. We begin with a sea bass ceviche nestled among blanched garden peas and snap beans, which are also folded into the accompanying beurre blanc. It is a fresh, spring-like dish that truly awakens the palate. This is followed by perfectly rosé-seared duck breast, presented sliced at the table and paired with a lightly smoky sauce enriched with unagi. The house specialty naturally makes an appearance, and we savor a generous portion of veal escalope that, exactly as it should be, is pan-fried to a crisp exterior with a velvety-soft interior. The small jug of rich jus remains on the table for easy refills. To drink, a full-bodied Primitivo from Pepe Nero. We conclude with a classic crème brûlée accompanied by homemade amarena ice cream, fresh raspberries and strawberries, cherry purée, and red berry cream. High praise goes to the service, which runs flawlessly—a notable achievement given how busy the place is.

The eighteenth-century house on the outskirts of Maastricht, featuring an elegant interior, remains highly sought after. Host-owner Alain Vermeulen ensures a warm welcome and efficient service. Chef Mathijs Ramaekers cooks solidly and brings a...

Alain and his sister Nathalie Vermeulen have established a solid restaurant in their authentic 18th-century half-timbered house, located on the outskirts of Maastricht. In the kitchen, chef Mathijs Ramaekers wields the culinary scepter, and he does so with great flair. The plates are generously filled with dishes following classic lines. This draws plenty of interest, as the romantic dining room is packed. Alongside the house aperitif—a cava with rose syrup—we are handed the menu, which changes composition regularly. For the starter, thinly sliced beef tenderloin with ponzu and Kewpie mayonnaise sits beside tender veal cheek with potato truffle cream and chives. The intermediate course features a substantial portion of veal sweetbread with shiitake mushrooms and celery root. Well seasoned, the sweetbread is perfectly cooked. The plate is completely cleared. Moving on to the main courses, we are served venison loin fillet with potatoes, celery root cream, red cabbage, and game jus. Accompanying this is a bowl full of crispy fries. The desserts are classic: apple strudel with vanilla ice cream and vanilla sauce alongside chocolate bavarois with mandarin sorbet. Not surprising, but delicious. And just in case that wasn't enough, a parade of sweets arrives with the coffee. The bonbons and chocolates are highly popular. Do not come here for haute cuisine, but do come for good quality at a fair price.

Between the Meuse Valley and the hills, east of Maastricht, lies Alain Vermeulen’s Pastory. Housed in an 18th-century half-timbered house, it offers not only excellent dining but also event space in its attached Salle des Fêtes. There is no emphasis on pricey champagne to kick things off; instead, they start with cava. A classic gazpacho serves as a lovely amuse-bouche alongside it. From there, guests can select from the entire menu at a fixed price for either three or four courses. The wine list, sommelier Alain’s pride and joy, features excellent selections that are also very reasonably priced. No wonder the place is fully booked not just on weekends, but also on weekdays. Chef Erik van de Wijer prepares classical French cuisine, so we happily pay the extra charge for the goose liver, served with a savory accompaniment of beetroot and radish. To accompany this starter sweetly, there is a red fruit coulis and a piece of Liège waffle. Sipping a glass of California’s Lapis Luna Chardonnay, we move on to crab ravioli with Oriental vegetables. The creamy miso sauce pairs beautifully with the wine. We continue sipping the wine alongside the sea bass, pan-fried skin-side up. It’s a pity that the lamb loin fillet comes with the exact same vegetable garnishes we already had with the fish. Alongside the various vegetables, a bowl of fries is also brought to the table. While not strictly necessary, these perfectly cooked fries are a welcome addition. Next comes a sabayon with red fruit and a cheese board. Nothing wrong with either. We would, however, appreciate more attentive refilling of water and wine glasses. Especially when your establishment bears the name Pastory.

For those who enjoy classic cuisine in a classic setting and place little value on descriptions of food and drink, De Pastory is an excellent choice. In the half-timbered farmhouse, complete with an intimate terrace featuring plane trees on the courtyard of host and owner Alain Vermeulen, chef Mathijs Ramaekers runs the kitchen. The portions are generous, glasses are poured liberally, and the atmosphere is warm and homely. Alongside the house aperitif prosecco, optionally accompanied by rose syrup, comes an amuse-bouche glass containing smoked trout and horseradish foam. While we are still savoring the aperitif, the starter of gravlax is already being served, so we skip the wine. One main course features pan-seared beef steak with a pepper cream sauce, while the other offers a tender and juicy partridge fillet with a shiitake sauce. The mains are cooked to perfection, boasting excellent sauces and substantial portions. They are served with nearly identical garnishes on the plate and a bowl of crispy fries placed on the table. We pair it with the delicious Italian red wine Gran Trio Rosso Salento from Puglia, which is poured generously and complements the food beautifully. For dessert, there is a dame blanche: very large in size, served with a small bowl of lukewarm chocolate sauce, though not particularly remarkable in flavor. On the other hand, the cheese course is well-temperatured and tasty, yet once again, no explanation is provided. De Pastory does not offer an à la carte menu, but rather an extensive set menu at a reasonable price. Feel free to come with a hearty appetite, as the portion sizes are generous.

Still, they don't tell you what's actually on the plate here. And even the wine recommendations from the usually reliable Alain Vermeulen are no longer entirely sufficient. And we consider that a missed opportunity, especially when there are so many beautiful and affordable options on the wine list. There is no shortage of interest; the restaurant is packed. The cozy and atmospheric terrace with white pebbles is shaded by four large plane trees. Accompanied by French chansons, l'amuse makes its appearance: Dutch prawns with cucumber foam that packs a noticeable tang. Paired with a delicious glass of 2018 Rully from Domaine Rois Mages, we start with scampi and watermelon on one hand, and marinated salmon with lime, soy, and sesame on the other. Notably, almost identical garnishes are used for both starters. The forest mushroom ravioli with arugula and dried chorizo is highly flavorful. The grilled scallops with creamy aged cheese and tarragon also stand out. This dish is offered as a surcharge in the sympathetically priced menu. The 2018 Rioja Laderas de Cabana is generously poured alongside our main course of partridge with melting duck liver and truffle sauce—a perfect match. Come with a hearty appetite, as the portions are truly generous.

Thirty years ago, Jan and Wies Vermeulen founded their family restaurant in a beautiful 300-year-old former parsonage in Cadier en Keer. Today, son Alain and daughter Nathalie are at the helm of this well-oiled operation, which, alongside the restaurant, also houses an event hall where Nathalie takes charge and parties and celebrations can be held. In the atmospheric and classically furnished dining room, you are welcomed with Limburg hospitality by host Alain, who ensures that you lack for nothing. From the kitchen of chef Erik van de Wijer come refined dishes crafted in the French tradition. The presentation is stunning. On the clear wine list – presented by Alain – you will find excellent and affordable wineries: “Our list features only wines from top producers, but at attractive prices.” On summer days, try to reserve a spot on the beautiful terrace. There, you can long enjoy all the beauty that Limburg has to offer.

You are welcomed with a handshake by Nathalie Vermeulen and her brother Alain in this impressive farmhouse with black beams. The restaurant tables are spread across several rooms, and dining on the terrace is highly recommended during the summer months. The moderately sized menu allows you to create your own set menu at a fixed price. The wine list is well-organized and features good, affordable selections. Following an amuse-bouche of celeriac soup with pesto and a small panna cotta cup with sweetbread and pistachio crumble, we begin with a cod rillettes served with cauliflower, cucumber, and piccalilli. Presented beautifully like a small cod tartlet, but the rillettes lacks sufficient seasoning. Fortunately, the sea salt provided at the table comes to the rescue. The pan-fried pike perch with mussels, sea beans, pumpkin, braised endive (which proved difficult to cut with a fish knife), apple, and curry sauce is beautifully presented and well cooked, though the sauce could use a bit more depth of flavor. The accompanying white wine, the 2017 Pouilly-Fumé Tradition from Domaine Serge Dagueneau et Filles, is a superb match. We would have appreciated a bit more explanation when the dishes were served. The warm chocolate dessert with pineapple makes for a fine finish. And then there are no fewer than 13 friandises. Absolutely delicious!

We are warmly welcomed with a firm handshake at this cozy restaurant, filled to the last table, run by siblings Alain and Nathalie Vermeulen. There is also a private room for intimate parties and events. The kitchen, under the direction of head chef Camille Marell, serves dishes reflecting classic French culinary training with a nod to global influences. This year, however, there are a few points that could use some attention. We kick off the dinner with salmon ceviche with asparagus and avocado cream. The presentation of this dish is really nice, but the flavors are flat and a bit boring. It is served with a Prinz von Hessen, Rheingau, Riesling from 2016. A decent wine with a touch of residual sweetness, but more of a crowd-pleaser than a distinctive pairing for the dish. It's a shame that the wine service isn't always quite consistent. The same wine is poured with several different dishes, which is usually the house wine. For the main course, lamb fillet with gnocchi, tomato, pea, and garam masala, the gnocchi is missing. That said, credit where it's due: the lamb is full of flavor and perfectly cooked. The dessert is nicely plated, made with care and attention. The blanc-manger with condensed milk caramel and mango ice cream is deliciously soft and flavorful, and the ice cream has a perfect consistency. Despite these minor shortcomings, this remains a wonderful restaurant.