ONE

High quality cooking

Located in a beautiful industrial building on the outskirts of Roermond's city center. The eyecatcher is the graffiti art by Claudy Jongstra. After a warm welcome, we soon enjoy four delicious amuse-bouches, including a cup filled with leek cream and a warm cocktail of barbecued white asparagus. Owner-chef Edwin Soumang prepares modern Dutch cuisine and boasts a large private vegetable garden that supplies many of the ingredients. For the starter, a salad of finely sliced Dutch yellow kingfish topped with fermented fennel and halved white asparagus in a green dragon sauce. Beautifully presented in a deep earthenware plate and subtly fresh in taste. Sommelier Joost van Tegelen pairs it with a Riesling from the von Winning estate in Pfalz, Germany, which matches perfectly. The main course features tender chunks of Geullam hare accompanied by crispy peas, Limburg white asparagus, and a small bitterball made from it, alongside a lamb stew. All enveloped in an aromatic lamb jus. This time, our hostess Bethany DeLong pours a delicious 2023 Pinot Noir Angra from Nals Margreid in South Tyrol. The dessert is served like a painting: atop a white caramel 'ring' rests a delightful quenelle of raspberry ice cream crowned with a fresh raspberry. Beneath it lies a dark chocolate sauce, finished with a crisp tuile. Sun on the plate. Rises to 79.

A unique restaurant located in the former ECI factory (Elektro-Chemische Industrie). A delightful spot where, in good weather, lunch or dinner can be enjoyed on the inviting terrace overlooking the Roer river. The interior design is robust yet elegantly refined, preserving original architectural elements. Here, owner-chef Edwin Soumang serves 'New Dutch Cuisine', making extensive use of ingredients from his own urban garden brimming with herbs, flowers, vegetables, and fruit. The welcome from host Joost van Tegelen is warm, and he personally ushers us to our table. We are immediately treated to three amuse-bouches, including a fantastic salad from their own vegetable garden artfully arranged as a bouquet with crème fraîche. Guests can choose from several menus: All of ONE, Great Garden, and a 3-course option. We taste rainbow trout with radishes, fennel, and a citrus dressing. Beautifully plated with edible flowers and herbs. Server Bethany DeLong pairs it with a Gales Rivaner from Luxembourg. An excellent choice. The main course features summer-style roe deer, served generously with crisp-tender peas, zucchini, cucumber, and yogurt. Accompanied by a beautiful reduced jus that remains on the table so we can easily pour ourselves more. In the glass, a fine Chianti Vernaiolo that is also generously refilled. For dessert, there is a fresh strained yogurt with raspberry, rhubarb, and chocolate, accompanied by a fitting Kracher Burgenland Rosé Spätlese. The petit fours are worth the detour: a cornetto featuring alternating flavors of cherry sorbet, marinated fruits, and chocolate; a tartelette with pear, chocolate truffle, homemade caramel, and a warm pastéis de nata. A fantastic conclusion to a wonderful afternoon. It scores a solid 81.

We take our seats on the terrace of the former ECI factory (Electro-Chemical Industry). A lovely spot along the Roer River. Sommelier and host Joost van Tegelen radiates joy in his work. A true professional who treats you completely like royalty. The welcome is enhanced by the aperitif bites from the kitchen of owner-chef Edwin Soumang. Combinations of celeriac and chard, smoked leek with mustard seeds, and potato with crème fraîche are all sublime. The presentation, complete with garnishes from their own spacious vegetable garden, is equally impressive. Sourdough bread is served as both a dark roll and a brioche, crafted from regional flour and paired with cultured butter from Buggenum in central Limburg. Absolutely delicious. The starter features marinated kingfish with farmer’s yogurt, string beans, radish, and fig leaf oil, finished with a drizzle of green apple juice and radish stalk juice. We select from an extensive range of top Limburgish (Belgian and Dutch) wineries. With the main course of rose veal loin come garnishes of stuffed onion with melting braised veal, alongside various accompaniments of pea shoots and spinach with New Zealand roots. Simply delicious! Especially when paired with the veal jus that remains on the table for refills. In the glass, a 2021 Valpolicella Classico Superiore from winery Farina. A perfect match. For dessert, there is chocolate soufflé with strawberries and an elegant cylinder composed of no-bake cheesecake, rhubarb compote, rhubarb sorbet, and crowned with elderflower foam. The cheese selection features mostly domestic producers, and the warm banana bread served alongside is outstanding. ONE proves that years of top-tier quality have not gone unnoticed and fully deserves the recognition. Not only does it earn praise for the seamlessly integrated team led by Bethany DeLong and the acclaimed dishes from the kitchen, but it also secures a well-deserved spot in our Top 100 at number 81. Cheers.

Crossing the small bridge, your attention is immediately drawn to the newly designed lounge terrace, which looks highly inviting. Inside, the old factory hall retains its impressive character thanks to its sleek, minimalist interior. Hostess Bethany DeLong and head chef Edwin Soumang have established a solid establishment here, offering impeccable quality in both wine and cuisine. The atmosphere is relaxed, and the acoustics are excellent, despite the building's soaring ceiling height. We are treated to no fewer than four amuse-bouches: a wonton with garden pea and horseradish, a risotto ball with fennel, a tartelette with cream cheese and radish, and a delicate asparagus soup featuring a quail egg and dill foam. What a delightful start! There is no à la carte menu here, only a multi-course tasting menu. We begin with Zeeland yellowtail kingfish, accompanied by a divine crab salad, endive, green apple, cucumber, and citrus, garnished with edible flowers from their own garden. The 2020 Riesling from Madame Aly Duhr et Fils in Luxembourg pairs perfectly. Next comes the sous-vide veal loin, so tender it practically melts in your mouth, served with an exceptional veal jus. It is accompanied by asparagus, crispy potatoes, wild spinach from their garden, and a creamy sauce made with yogurt, asparagus, and mint. The dessert features ingredients sourced largely from their own garden as well: fresh strawberries, rhubarb sorbet, cheesecake, and a rhubarb-elderflower jus. Absolutely delicious. The 2021 Spätlese Merlot from Tschida is another perfect match. Sommelier Joost van Tegelen clearly knows his craft. Coffee paired with delicate pastries completes the experience, and the bill is nearly modest. Truly a welcoming and delightful dining destination.

Food is an adventure. Travel with us.” That is the slogan of One. And it certainly succeeds in this stunning industrial-style building that was once an old factory. While owner and hostess Bethany DeLong modestly remains in the background, we are immediately caught up in the infectious enthusiasm of sommelier Joost van Tegelen. His wine list offers many beautiful and affordable options. We start with the Grand Cru champagne from Michel Genet, a blanc de blancs from Chouilly. Accompanying it are three creative appetizers that bring a smile to our faces: cucumber, sesame, and yogurt; kimchi with avocado wrapped in phyllo dough; and the ‘Virgin Mary’. Made with tomato and cocoa butter, this lollipop is refreshingly crisp and invigorating, and entirely alcohol-free. Chef patron Edwin Soumang cooks with produce from his own kitchen garden, including herbs, edible flowers, vegetables, and fruits. The Zeeland yellowtail kingfish is presented with various textures of cucumber, grapefruit, avocado, and dill. The rose-seared veal loin from the kamado comes accompanied by a bounty of vegetables straight from the garden, where the charred leek falls apart beautifully with a creamy, melt-in-your-mouth texture. Rhubarb, spinach, garden peas, and smoked potato cream provide equally beautiful accompaniments. Wines from the Limburg region, spanning both Belgium and the Netherlands, feature prominently on the menu. The cheese selection here is equally exceptional in both variety and quality. All of this unfolds in a relaxed atmosphere suitable for all ages, accompanied by modern music playing at a moderate volume. One is poised to break into the Top 100.

In 2012, ECI transformed an industrial factory hall into a trendy and elegant restaurant, emphasizing natural materials such as concrete walls, linen hanging elements, and steel. The interior boasts a modern aesthetic with comfortable designer furniture, contemporary art, and sophisticated lighting. Executive Chef Edwin Soumang, along with sous-chef Lotte Sanders and their team, prepares 'New Dutch Cuisine' using vegetables, fruits, herbs, and flowers harvested from their adjacent city garden, which they cultivate with the help of local volunteers. This approach yields exciting and contemporary pairings such as foie royal with figs, black lemon, and timut pepper, or puffed kohlrabi with lobster, vanilla, and sorrel. Charming hostess Bethany DeLong and her team ensure a relaxed lunch or dining experience. Sommelier Joost van Tegelen serves exceptional wines, which he expertly describes. Want to experience firsthand what it takes to cook at a high level? It’s possible. Through the 'Chef for ONE day' program, you can step into the kitchen for a day and master the intricacies of the craft.

Located since 2012 in the former ECI factory hall, transformed into an elegant and contemporary restaurant featuring comfortable designer furniture, modern art, and playful lighting. A long side table and bar break up the spacious interior. Chef-owner Edwin Soumang champions 'New Dutch Cuisine' with great flair. His charming hostess, Bethany DeLong, ensures that guests lack nothing. The amuse-bouches—a polenta bitterballen, a waffle with miso mousse, prawn crackers with cabbage-pistachio dip, and a warm parsnip and Brussels sprout soup—are each a visual delight and provide a wonderful first impression of the kitchen's prowess. The starter offers king crab with ginger, tomato, and celery. Pure and bursting with flavor. The Hungarian Royal Tokaji, 5 Puttonyos Aszú 2016, poured by knowledgeable sommelier Joost van Tegelen, pairs seamlessly. This is followed by super-tender and juicy poulet noir with an aromatic foie gras sauce, parsnip, endive, and fried kale. A brilliant flavor combination, complemented by a Canadian Chardonnay from Gold Hill in the glass. The dessert is a "golden apple". Stunning to behold and just as delicious to eat. The airy chai tea mousse filling with caramel and apple compote, served alongside separate granola and apple sorbet, forms a perfect finale. Kudos to the young service team, who are enthusiastic and thoroughly knowledgeable about the menu. We warmly welcome One into the Top 100 of this guide.

We find this restaurant in the ECI Cultuurfabriek, just outside the city center. The concrete floor, steel roof beams, and raw walls with graffiti give this former factory building a bold, industrial feel! The sleek bar, round tables dressed with tablecloths and designer chairs create an elegant, contemporary atmosphere. Executive chef Edwin Soumang and his wife Bethany DeLong are the inspiring duo behind the exceptional lunch we enjoy here. Alongside the organic champagne, three amuse-bouches arrive, featuring a pumpkin and coconut roll plus a small choux pastry with piccalilly. After choosing our menu, yet another amuse follows: almond cream topped with a roasted cauliflower broth served in a stylish cocktail glass—simply stir it yourself for the cocktail effect. This is followed by pressed sea bass with chili sauce and dollops of avocado cream, before moving on to one of ONE’s classics: beef cheek with gnocchi, parmesan biscuits, endive, roasted cauliflower, and boletus sauce. A rather substantial lunch dish, quite generous in portion size as well. The lightly chilled red wine made from the St. Laurent grape from Germany’s Pfalz region, selected by sommelier Joost van Tegelen, offers a surprising counterpoint and transports us back to spring. We wrap up the meal with cheesecake topped with crunchy berries, a mojito sorbet, and a delightful dessert wine, Le Petit Paon from the Loire Valley. Many of the vegetables, fruits, and flowers are sourced from their own urban kitchen garden. A wonderful spot, situated on the banks of the Roer River.