The story
Restaurant Op de Hej in Maastricht runs a seasonal kitchen at Heiweg 6, 6265 NL Sint Geertruid, and Gault&Millau awarded it 12 points in 2026. The restaurant sits on the Mescherhei, a hillside hamlet above the village of Mesch, with a view over the Zuid-Limburg hills.
Young chef Vera Notermans leads the kitchen, and her brother Jérôme serves as host. She cooks classic dishes in a refined way, building each plate around fresh produce, often from local suppliers. Her food is known for unexpected flavor pairings, and Gault&Millau singled out a soup of Limburg asparagus among the opening courses.
The menu changes every month and comes in four, five or six courses, and Lekker500 placed the restaurant in its Top 500 for 2026. A beetroot crisp filled with tuna and sushi rice, served with wasabi, furikake and ponzu, opens the meal. Pike perch glazed with Limburg apple syrup and beef tenderloin with tandoori jus follow, and dessert is a white chocolate mousse shaped like ice cream with passion fruit. Sommelier Rob Pinckaers selects the wines to accompany each course.
Recognition
Ambience
Details
History
Nestled in the rolling hills lies the cozy, home-style restaurant Op de Hej. Here, young chef Vera Notermans leads the kitchen, while her brother Jérôme Notermans serves as host (behind the scenes). What makes this family restaurant special is its story: at just 23, Vera cooks with a mature signature style and a notably creative touch. Together with Jérôme and their mother Lilianne, she forms the soul of this warm, authentic establishment. We begin with a sparkling rosé brut from Wijndomein Holset, accompanied by refined amuse-bouches such as a crispy cup with piccalilli and Swiss mountain cheese, and a surprising combination of avocado ice cream with coriander foam and quinoa. The tone is set. Here, a monthly rotating seasonal menu is served, available in multiple courses. Sommelier Rob Pinckaers thoughtfully selects beautiful wines to accompany them. The starter—a crispy beetroot crisp filled with tuna and sushi rice, served with wasabi, furikake, and ponzu—is an immediate resounding success: playful, colorful, and perfectly balanced alongside a fresh Grüner Veltliner in the glass. Next, pike perch glazed with Limburg apple syrup, elevated with lardo, citrus notes, and beurre blanc. The green curry with scallop and prawn, finished with herb juice and foam, surprises with its harmony and shines even brighter when paired with an elegant Albino Armani Pinot Grigio 1607 from Friuli. The main course—beef tenderloin with grilled vegetables, baba ganoush, and a robust tandoori jus—demonstrates boldness and creativity. The stroganoff with cashews, served as a side dish, is a rich addition. To finish, a little masterpiece: white chocolate mousse shaped like ice cream, passion fruit in various textures, and a fresh pineapple salad. Perfectly paired with a glass of Serre Romani. Op de Hej is not only a promise for the future, but already a destination of culinary stature. Welcome to Lekker.
On a plateau in the South Limburg hilly landscape, we enjoy both the view of nature and the cuisine of chef Vera Notermans. She begins with flavorful appetizers, including a soup made from Limburg asparagus and an equally surprising...
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