Da Vinci

High quality cooking

The colorful paintings applied to vertical canvases bear the signature of SVH Master Chef Margo Reuten. They reflect her versatility and creativity, which can also be tasted in the refined French cuisine she has been serving for years. The ambiance, consisting of two open floors, designed by Margo and her partner SVH Master Host Petro Kools (Pe for insiders), is luxuriously appointed yet comfortable. The crockery is just as colorful, and the glassware is of high quality. The kitchen is visible through windows with open Venetian blinds. Margo is frequently involved in presenting the dishes tableside. She serves us a small bread roll beforehand, accompanied by sweet and sour pointed cabbage and crackling sugar, alongside a leek soup seasoned with curry and finished with cold piccalilli foam. Petro Kools brings our aperitif, a nine-year-old Oestricher Klosterberg Riesling by Peter Jakob Kühn (Rheingau). Guests can choose between à la carte and multi-course menus. As a starter, a salad featuring turbot, lobster, and langoustine tail. Salmon roe, green herb mayonnaise, and citrus gel provide flavor bursts. North Sea turbot rests between crispy puff pastry and is flanked by roasted point peppers, eggplant with dashi, and watercress broth. My dining companion enjoys 24-hour braised veal brisket with sweetbreads, sautéed spinach, and ravioli filled with celery root mousseline. The jus features Limburg mustard, one of the many local products used. In the glass, a 2021 Monti Garbi Valpolicella Ripasso Superiore from Tenuta Sant'Antonio. For the vegetarian course, cauliflower, artichoke, asparagus, and tortellini with Sainte-Maure goat cheese take center stage. The grand finale is reserved for the desserts, lavishly presented and... completely devoured. However attentive the service, the second cup of coffee does not appear on the bill. Quality is rewarded. Da Vinci drops to 24th place as other restaurants climb to the top.

At Da Vinci, on the banks of the Meuse in Maasbracht, you are welcomed with the natural warmth and hospitality of Chef Margo Reuten and her partner, maître-sommelier, Petro Kools. For decades they have been running this restaurant sa...

For decades, SVH Master Chef Margo Reuten and SVH Master Host Petro Kools have ensured top quality in taste and experience here. Everything revolves around guest comfort: the modern and atmospheric ambiance, the warm service, and last but not least, the exceptional gastronomic standard of the offerings. The chef’s broad smile reaches us through the large window separating the kitchen from the dining room. Alongside à la carte, the menu features two of Margo’s Master Menus, one of which is entirely plant-based. After three delightful amuse-bouches, including a robust polenta tartlet with tomato, avocado and dill cream, we begin with mackerel tartare served with ice and yuzu foam, tortilla chips and marinated radishes. Paired with this is a glass of Malagouzia from Alpha Estate. Pure class all around. Equally classic and excellent is the poached turbot with asparagus, lobster, double-cooked peas and hollandaise sauce, matched perfectly with a ripe Bourgogne 2016 from Domaine de Bellène. Our main course of lamb cutlets, eggplant, braised lamb, zucchini, broad beans and lamb jus with tarragon delivers top-tier Provençal cuisine. The Navarra from Marques de Valcarlos complements it beautifully, just as the Spätlese Angerhof by Austrian winemaker Hans Tschida does with the strawberry, rhubarb and basil dessert. Every dish excels in its variation of flavor, texture and temperature, a hallmark of Margo’s expert craftsmanship. Da Vinci is and remains a premier destination. Ranks solidly at 22.

For almost 30 years, the best that Central Limburg has to offer. And things are still swinging at Da Vinci. Literally and figuratively. Real theater shows combined with dinners are regularly organized here. SVH Master Chef Margo Reuten can be admired not only in her open kitchen but also comes right up to your table. With an ear-to-ear smile, utterly infectious! Partner in dine & wine (no crime) is SVH Master Host Petro Kools. What wonderful wines are listed on the menu. He shares his enthusiasm with his staff and can talk endlessly about his passion. Some chauvinism is not foreign to him, either, since Limburg wines are given ample spotlight. Alongside a glass of riesling from the Maastricht Apostelhoeve, we start with familiar amuse-bouches. As an amuse, a velouté of asparagus with piccalilly foam. Next to it, brioche, and with each subsequent course, we receive a different type of bread roll. We begin at the table with cannelloni of dorade, wrapped in paper-thin slices of purple radish. The roll rests on a checkerboard of barbecued tomato and cucumber. XO foam, citrus vinaigrette, and spice jelly create a harmonious whole. The young and passionate sommelier Ricardo Kreutz pours a 100% viognier from the Languedoc, Lieu-dit La Vérité 2021 by Laurent Miquel. The turbot with herb crust lacks just a hint of salt, but the garnishes of lobster, asparagus, sea samphire, and sweet peas make up for it. Vegetarians are equally delighted by the standout plant-based dishes. First, asparagus with perfectly poached egg, followed by celery root ravioli with spinach, crispy celeriac, truffle, and forest mushroom sauce. The genius Leonardo, after whom the restaurant is named, would have abandoned Tuscany for this! Crispy polenta with artichoke, eggplant, and zucchini is once again masterfully executed. The separately served red pepper bitterballen with saffron mayonnaise also showcases the chef's skill. We finish with a mango creation. Manjari chocolate mousse and mango cream, accompanied by mango coulis, caramel sauce, and a crisp made from white and dark chocolate. In a separate coupe sits a quenelle of passion fruit ice cream. This beautiful address does, however, drop to position 21 due to newcomers rising in the top rankings.

Hospitality with a capital H is the word that best defines Da Vinci. SVH Master Chef Margo Reuten and SVH Master Host Petro Kools know exactly how to make their guests feel completely at ease. For over twenty years, this duo has stood at the pinnacle of Dutch gastronomy. Guests settle comfortably into the beautiful dining room, which is inspired by nautical forms, within an industrial-looking building designed by an architect around the theme of maritime shipping. And that theme literally unfolds right outside the door. Petro doesn’t offer a traditional wine list, but rather a massive wine book featuring a mouth-watering selection of wines. He pays particular attention to exquisite wines from Limburg. Paired with Margo’s masterful cooking techniques, this results in culinary highlights of the highest order. Margo’s creativity also shines through in her colorful paintings displayed on the walls. We start by nibbling on a spicy prawn cracker topped with dollops of chive cream and soy gel. Next comes a mackerel tartare served with snap pea ice and a plant-shaped crisp made from snap peas. Alongside it sits a miso bavarois accompanied by marinated cucumber rolls, radish, ice plant, salmon caviar, and a clear miso broth. It’s a perfect combination, and Petro’s Shaya Sauvignon Blanc 2020 from Rueda completes the pairing beautifully. More classic yet equally delicious is the roasted lamb fillet served with a lamb chop and braised lamb neck in its own jus, accompanied by mini bell pepper cubes, a piece of fried sweetbread, gnocchi, a pepper bitterballie, stewed spinach, an eggplant balm, and thin slices of zucchini. Da Vinci is and always will be a true standout!

An introduction to SVH Master Chef Margo Reuten and SVH Master Host Petro Kools of Da Vinci is hardly necessary: for years they have consistently stood at the pinnacle of Dutch gastronomy. Upon entering the architectural venue on the Maaskade, we are most warmly welcomed. Seated at the table, we enjoy a refined Blanc de blancs from Wijngaardsberg in Ulestraten as an aperitif. As we take in the modern open space with its bold steel staircase, we are captivated by the serene calm visible through the glass wall into the kitchen, where the chef quickly proves her mastery of classical preparations: the leek soup with piccalilly foam as an amuse-bouche, followed by the sea bass ceviche with dashi broth and melon elements, both absolutely sublime. The tender fillet of red gurnard and its foot, served with sauerkraut, Brussels sprouts, traditional Dutch blood sausage, and a porcini sauce, further attest to exceptional craftsmanship. The wine library and deep wine knowledge of Petro Kools certainly deserve mention: an impressive 12,000 wines from around the world are kept in stock. Yet we choose to stay local, pairing the appetizer with a rich Stettener Scheurebe from Germany’s Weingut am Stein, and the dessert wine Zusje van Sint Martinus from Vijlen in South Limburg. Both are perfect pairings. The two proprietors frequently visit the table to ensure their guests lack for nothing. Restaurant Da Vinci once again delivers classic perfection, occasionally serving dishes we have enjoyed here before, but perhaps that is precisely the charm of a timeless establishment. It ranks 13th.

SVH Master Chef Margo Reuten and SVH Master Host Petro Kools have long been among the leading figures in Dutch gastronomy. From arrival to departure, every detail has been meticulously attended to: the architecture of the beautiful building, the separate lounge where you can quietly enjoy an aperitif, the modernly furnished restaurant, the impeccably set tables, comfortable armchairs, the distinctive tableware, polished crystal, the utmost hospitality and guidance by Petro, and not least: Margo’s outstanding French cuisine – infused with contemporary and regional influences. Regarding the coronavirus crisis, Petro Kools says: “We believe in our own quality and feel that fine dining still deserves its place despite everything, as long as the restaurant has sufficient space. Fortunately, Da Vinci does.” Here, craftsmanship goes hand in hand with innovation, elegance, and refinement, all blended into an open and cheerful atmosphere. Margo gladly stops by the tables with a warm smile for a chat, while Petro speaks passionately and enthusiastically about the wine selections he has curated from his wine cellar, which holds a special collection of premium wines from around the globe. “We stock more than 1,000 items, and we also feature 25 local varieties.” Everything comes together perfectly here. Da Vinci is simply a top-tier establishment.

The magnificent establishment by SVH Master Chef Margo Reuten and SVH Master Host and Winologist Petro Kools has firmly returned to the top: dining here is a true feast. The architecture, the spotless interior, the comfortable armchairs and tables dressed in linen, the exquisite crockery. And the open kitchen where craftsmanship, creativity, and elegance go hand in hand. We sample welcome bites such as prawn crackers with chive cream; asparagus jelly with parsley cream and fennel crisp; tandoori macaroni with yogurt and lime jelly. And amuse-bouches: asparagus soup with piccalilli foam, carrot with tarragon cream and kaffir lime broth, and a potato waffle with chermoula cream and buckwheat. What refinement! Paired with a glass of refreshing Portuguese Vinho Verde Loureiro, our menu begins with marinated mackerel accompanied by snap peas and cucumber ice. The fish is presented as a roll, the snap peas cut into perfectly straight spaghetti-like strands beside it, with king crab served in a separate dish. An unexpected presentation, delightful flavors. This is followed by red mullet, cooked to perfection and served with cured lemon and anchovy. At the table, the owner herself pours a lettuce-based sauce over it. For the dining companion: perfectly tender veal fillet on risotto with crispy sweetbread, truffle, and mushrooms, accompanied by a luscious porcini sauce. To finish, a raspberry creation on one plate and a soufflé on the other. The raspberries are paired with balsamic vinegar and curry lemon curd—a phenomenal flavor combination. The soufflé receives a slit at the table into which Grand Marnier is poured. On a previous visit, we enjoyed veal fillet with truffle, veal sweetbread, and cep sauce on risotto. Accompanied by a dark chocolate bonbon filled with duck liver and topped with hazelnut, cherry, and pistachio! Impeccable cuisine. Da Vinci enters this guide’s Top 10 at position 10.

Taste awareness, creativity, perseverance, charm, and courage have shaped SVH Master Chef Margo Reuten into who she is: a superchef. She is supported by her partner, SVH Master Host and oenologist Petro Kools, and a highly skilled service team clad in raven-black blouses. Their restaurant remains that characteristic dining palace on the Meuse, with its steel structure and high ceilings, private and aperitif areas, and a dining section featuring an open kitchen, dark blue carpet, Montis chairs at tables draped in mint-green skirts with designer tableware. We sample an asparagus soup with chervil pastilles, goat cheese sauce, and piccalilly foam, alongside cones of atjar-spicy cabbage ice cream and krupuk with ponzu chive sauce, and, on another visit, a filo pastry cone with piccalilly cream and crème fraîche. Impeccable calling cards. Duo Pietjesveld presents the starter of beef tartare with a poached egg and slices of truffle. Alongside steak tartare with soy crunch, cornichon crumbs, almonds, and mustard sauce. Beautiful presentation, delicate flavors. The new maître sommelier Jesse Dean Bruijstens pairs them with a crisp Pinot Gris from Thorn winery 2016. With pan-fried turbot, asparagus, king crab, and hollandaise sauce, he offers something even more exquisite: Exopto Horizonte 2016, a straw-yellow Rioja. Exquisite. Butter-soft Bresse squab is the highlight of the meal, served in its own jus with peas, chopped pistachios, confit leg, and roasted foie gras. Served with generously poured glasses of sleek-elegant Chaume-Arnaud Vinsobres 2014. On another visit, we taste perfectly cooked sea bass slices arranged like an open rose atop yanté (a Limburg yogurt variant), with shallot-soy dressing and double-peeled broad beans. The dish is finished with crispy bean sprouts, while on a separate plate, lacquered strips of smoked Meuse eel are served on iceberg lettuce with tarragon chips. Impeccable class: Da Vinci is back in full form! Rises to 11.

The entrance with its various levels is truly imposing in the striking building located right next to the harbor of Maasbracht. The open kitchen with its glass wall, visible to most guests, is the well-organized domain of SVH Master Chef Margo Reuten. In the dining room, SVH Master Host and Sommelier Petro Kools holds court. His team is young, enthusiastic, and highly skilled. Following a generous selection of amuse-bouches—including asparagus soup with piccalilly foam, a crisp with chive cream, and a pastry horn filled with cheese cream—we start with a salad featuring perfectly cooked lobster pieces, sweet-and-sour relish, basil mousse, and cucumber elements. Served separately is an oyster accompanied by cucumber jelly and pomegranate seeds. What delightful flavors, and the white Spanish Ermita Veracruz from the Rueda region pairs beautifully with it. Next comes a veal loin cooked to absolute perfection, served alongside crispy veal sweetbreads and exceptionally tender braised veal cheek. It is accompanied by caramelized endive, peas, eggplant ravioli, and a delightful cep mushroom sauce. We are equally enchanted here; everything is in perfect harmony—it is simply a top-tier dish. The subsequent cheese course is served at the ideal temperature, offers a good variety, and comes with pineapple compote, syrup, and nut bread. Delicious! To finish, we have caramel mousse paired with chocolate mousse, lime foam, served alongside coffee ice cream and a lemon soufflé. What a wonderful dessert. And it pairs excellently with a glass of Antic Rivesaltes Ambré 1985. We wrap up with coffee and an array of homemade pastries, feeling thoroughly satisfied, even if the €10 charge for the coffee service feels a bit steep. Due to shifts at the top, Da Vinci drops one spot to 14th place.