Tout à Fait

High quality cooking

Located in a stately building in the heart of Maastricht, featuring an interior that blends modern elegance with warm, historical charm. Wooden floors, atmospheric lighting, and a staircase leading to an elevated dining area with a view of the open kitchen. The welcome is effortlessly chic: attentive host and sommelier Mike Jacobs pours a sparkling cava from Domenech, while chef Rens van Proemeren personally presents four refined amuse-bouches, ranging from a light bread soufflé with 'nduja and lardo to pickled watermelon with lavender cream. Passion fruit with kalamansi gel and beet chips ultimately outshines them all. The first dish on the menu, a kingfish tartare and razor clam ceviche, is refreshed by a gooseberry-apple wine from Jörg Geiger from the non-alcoholic pairing. The chef then surprises with a sweet-and-sour tomato stuffed with creamy stracciatella, followed by scallop carpaccio with crispy squid and kimchi cream, perfectly accompanied by an elegant Rocky Gully Chardonnay from Perth. A slowly cooked piece of Limburg belly pork with cannelloni made of radish, piccalilli, and sea buckthorn-jalapeño sauce forms the finale of the starters. Under a classic cloche, the main course arrives: rose-seared veal with shallot jus, seasonal vegetables, chanterelles, and garden flowers picked by the chef himself. To finish, a mille-feuille on rosemary cream with verbena, marinated strawberries, and tea ice cream from Dael’s Droum is served. The lightly sweet dessert wine from Château Terrefort subtly elevates the finale and elegantly rounds off the menu. Tout à Fait thus delivers a harmonious parade of creativity, terroir, and genuine hospitality. A culinary experience that lingers long after the meal, captivating you from start to finish.

Absolutely - in French 'tout à fait' - this restaurant enjoys a special status within Maastricht's dining scene. With his well-oiled team, Chef Bart Ausems showcases true craftsmanship. His dishes...

Owner and SVH Master Chef Bart Ausems has been in the culinary profession for over forty years now, and this is evident in every aspect through the quality of what is served, accompanied by the utmost hospitality. With the arrival of Rens van Proemeren, who took on the role of sous-chef as of May 2, the picture is complete. From the outside, only the cozy aperitif lounge is visible, but two floors up, the black brigade—led by hostess Sandra Ausems—welcomes you as if you are old friends who haven't seen each other in ages. The relaxed service is genuinely interested, highly professional, and radiates a passion for their work. We start with the house cava, Domènech. The three accompanying appetizers presented alongside are highly flavorful: beetroot with goat cheese cream and Limburg mustard seeds, crispy cannelloni with 'nduja, tomato, and lardo di Colonnata, and a croissant with carrot, rosemary, and yuzu. We begin our menu with a watermelon 'steak tartare'. The 'steak' is further composed with Canner lobster and a crunchy topping of sesame and poppy seeds. Surrounding it are Cavaillon melon and coriander oil. A delightful combination enhanced by fantastic sourdough spelt bread and Sicilian olive oil. The sole fillet, accented with fennel, a brioche crisp, and a foamy bisque, is prepared to perfection. But all eyes are on the roast preparation from the rotisserie, which holds a prominent place in the kitchen. Bart once brought his passion for this roast back from his internship at the legendary Paul Bocuse in Lyon. We are served canette sliced thinly with an excellent doneness. Alongside it are polenta, sweet potato, and a cherry crisp. Sommelier Christiaan Haesen pours the 2022 Yellow Label from Juan Gil in a magnum bottle alongside it. A beautiful glass of 100% Monastrell, the grape known in France as Mourvèdre. Afterward, we enjoy strawberry with white chocolate and ice cream made from the local 'Droum vaan Mestreech' tea (Maastricht Dream). The flower petals infused in the tea are also reflected on the dessert. On the threshold of the Top-100. Perfection!

Located just steps from the Onze Lieve Vrouweplein in the heart of Maastricht, SVH Master Chef Bart and his wife, hostess Sandra Ausems, have been running their fine-dining restaurant since 1999, where good, honest food takes center stage. There are no unnecessary gimmicks on the plate, just dishes crafted with the freshest seasonal ingredients. A modern breeze blows through his classical cuisine, which we can already taste in the playful amuse-bouches, including a mini pita with Ibérico rib and a waffle served with beetroot, octopus, and vodka. Alongside the à la carte menu, a regularly rotating tasting menu is also served. The wine list is dominated by Old World wines, with a strong focus on French labels. Creamy slices of scallop are accompanied by a tangy passion fruit crème. What a wonderful combination. It comes with a crispy pani puri and a very subtle hint of sea urchin. The ebullient host, Mike Jacobs, pairs it with a Verdejo from Bodegas Neo. The wine’s lightly oaked notes pair perfectly. The zucchini blossom with pomodoro and puffed tomato is the standout dish of the evening. The rich, buttery flavor of the zucchini blossom blends seamlessly with the umami notes of the tomato. The accompanying wine pairing is a delightful surprise. The Papagiannakos Kalogeri Malagouzia, a Greek wine with a floral finish and pronounced minerality, cuts through the richness of the zucchini blossom beautifully. The tenderly cooked veal loin is the pièce de résistance, served under a cloche alongside girolles and a vibrant madeira sauce that truly makes the plate pop. A sauce exactly as it should be: deeply flavored and rich in color. Compliments to the service team, who are warm, welcoming, and above all, highly professional. A truly lovely spot.

We are warmly welcomed by the hostess and owner, Sandra Aussems, who effortlessly oversees the kitchen brigade. Chef Bart Aussems presents his menu while we enjoy some delicious appetizers and rosé sparkling wine from Burgundy. The cuisine features classic French dishes with a modern twist. We begin with cured salmon, accompanied by lime 'caviar', horseradish, and grapefruit. This is followed by a pairing of veal tenderloin with Canner lobster. The cocktail glass containing the dish is aromatized at the table using a smoke gun that infuses it with cedarwood smoke. Truly original! The stingray squid features a lovely panko crust and rests on a fine fennel brunoise. The tube is filled with Dutch shrimp and finished with sea beans. The foamy gray shrimp sauce is equally delightful. For the main course, we receive a generous portion of Iberico rib meat with pumpkin and chanterelle mushrooms. The cheese trolley is organized by the type of mold used in each cheese, and all selections are served at the perfect temperature. The strawberry and pepper dessert, flambéed at the table with vodka by the chef and served with vanilla ice cream, is also impeccable. Sommelier Mike Jacobs’s wine list is also predominantly composed of classic French selections. Nothing wrong with that; these are reliable wines at a reliable establishment.

Located in the historic Jekerkwartier, in the shadow of the Our Lady Basilica, is Tout à Fait. This restaurant by Bart and Sandra Aussems, set behind the beautiful facade of an old townhouse, is surprisingly spacious and contemporary across its three split-level floors. The venue is filled with locals and tourists, the atmosphere is cheerful, and the acoustics are pleasant. Drawing on classics from Bocuse’s cuisine as a foundation and inspired by the seasons, Bart – distinguished in his tall toque – prepares elegant dishes from the open kitchen on the third level. We are greeted by the friendly maître sommelier Mike Jacobs with an elegant rosé Crémant de Bourgogne from Domaine Vitteaut. The three pré-amuses immediately reveal a passion for French cuisine and culture: a gougère with bacon, a mini basil cake with tomato, and salmon mousse with smoked eel cream. The perfectly seared scallop, served with fine vegetables, cockles, bouchot mussels, and crisp glasswort in a saffron jus, is elegant, pure, and above all, intensely flavorful. The Italian Chardonnay from Piedmont, unwooded and thus fresh and full-bodied, pairs perfectly. The main course comes from the chef’s signature kitchen station, the roasting area: sea bass stuffed with ratatouille and wrapped in lardo di Colonnata. Two generous slices are plated, accompanied by a dollop of airy Parmesan foam, dots of paprika cream, and a quenelle of salsify. Come with a hearty appetite, as the portions here are truly generous. À bientôt!

We find Tout à Fait near the romantic Onze-Lieve-Vrouweplein in the heart of Maastricht. Upon entering, you can enjoy an aperitif with some delicious charcuterie if desired. Behind that lies the restaurant, which has two levels, one of which overlooks the open kitchen. The interior is simple yet refined, with wooden tables set with linen napkins. SVH Master Chef Bart Ausems has completely changed direction after years of specializing in fine dining. He now focuses on simplicity in the kitchen, but everything is prepared using only the finest ingredients nature has to offer. No more than five ingredients on the plate and a maximum of five steps per dish. The result is stunning. Simplicity is what matters, the flavors are rich, and the plates are beautifully presented. Everything shows that while Bart may be taking a different approach, his culinary craftsmanship remains exceptionally high. Host and sommelier Mike Jacobs, a passionate wine enthusiast, carefully selects harmonious wines to accompany them. We say: Tout à Fait truly has it all!

This restaurant, spread across three levels, was packed on the Sunday of our visit. “A good dish starts with the right ingredients,” says owner-chef and SVH Master Chef Bart Ausems. And we certainly experienced that as well. For starters, among other things, there was a filo pastry cone with a delightfully creamy Dutch prawn mousseline, a red beet wafer with goat cheese and Granny Smith apple jelly, and a white chocolate bonbon filled with a liquid gin-and-tonic and cucumber emulsion. All paired with a lovely glass of Château Haut-Grelot 2018 from Blaye (Bordeaux), made predominantly from Sauvignon Blanc. What a fantastic start. The Iberico pork cheek served antiboise with garden peas and lamb’s ear is superbly executed. The lightly chilled Antonio Facchin Veneto Pinot Noir paired alongside is equally spot-on. The Geuldal suckling lamb main course is also perfectly cooked and presented. The cheese trolley curated by Belgian master affineur Michel van Trigt provides plenty of choice, and our maître sommelier, Mike Jacobs, genuinely enjoys explaining each selection. When we are then served a surprising glass of Château d’Aydie ‘Aramis’ 2016 from Madiran alongside our passion fruit dessert with Valrhona chocolate, we are completely won over. A spot in the top 100 is now within reach for Tout à Fait.

This atmospheric and modernly appointed restaurant by Sandra and Bart Aussems has long been a culinary staple in Maastricht. Visited by a diverse mix of locals, tourists, and foodies, it is no pretentious hotspot here, but rather a relaxed gathering of guests who come together to enjoy good food and drink. After a warm welcome, a fine glass of house white wine is promptly served: a 2016 Sauvignon Blanc from Château Lamothe-Vincent, accompanied by four inventive amuse-bouches such as Geul Valley trout mousse in smoked salmon and panna cotta with five different varieties of beetroot (truly beautiful!). The selected lunch menu begins with a quail appetizer featuring caramelized endive, a nut crust, salad, and orange dressing. A beautifully crafted dish highlighting perfectly cooked quail breast. The following course of skrei cod with airy beurre blanc, green asparagus, and spring onion proves equally delightful. The complimentary Sancerre, Domaine Millet-Roger 2016 from their extensive wine list, brings the dish to perfection. To finish, a visually stunning manjari chocolate dessert with pistachios, ice cream, and mandarin. And last but not least: a generous selection of homemade treats served with the coffee. The friendly and skilled staff are more than happy to provide a carafe of tap water without any fuss. That’s exactly what we appreciate. Here, you experience Maastricht hospitality not just on your plate. The entire experience is flawless – tout à fait.