Auberge de Veste

Owner Ruben Coonen is omnipresent here, as alongside his role as head chef, he is also actively serving as host and sommelier. The restaurant sits in a stunning spot in historic Den Bosch, right next to the Binnendieze. The interior is comfortable, and the menu is straightforward: a surprise menu ranging from three to six courses. This is a smart approach, as it allows the kitchen to focus on the finest fresh ingredients. After several invigorating amuse-bouches, including an irresistible gyoza with eggplant, kombu, and nori, we are served sous-vide cooked anglerfish cheeks accompanied by a blend of fresh and dried green herbs and a fermented sauce. Dollops of salted lemon cream add a delicious extra kick. Top class, just like the accompanying wine: a Mâcon-Charnay by Jean Manciat, pure Burgundy from the southernmost part of that region. The extensive wine list is undoubtedly of high quality, as we learn that for Ruben, wine is a hobby that has gotten somewhat out of hand. This is evidenced by the special German white wine made from (red) Merlot grapes from producer Mirjam Schneider. It is paired with a dish of asparagus, new potatoes, egg yolk, and green herbs—a classic combination, but presented just a little differently. For the main course of lamb fillet, potato millefeuille, and za'atar cream, we receive a glass of red Alicante by Pepe Mendoza, featuring notes of dark fruit and Provençal herbs. Our sommelier’s enthusiasm for this pairing is well-founded. The same applies to the Riesling by Van Volxem served with the rhubarb dessert and rhubarb-ginger sorbet. One minor point of attention is the waiting time between courses, as it can sometimes run quite long. With a modest bill in hand, we head home satisfied.

This charming restaurant is located in the busy city center of Den Bosch. The decor is classic, the tables are set with beautiful crockery and table linens. Owner Ruben Coonen warmly welcomes us and surprises with an attractive wi...

In the heart of the atmospheric city center of Den Bosch, we find Auberge de Veste in a beautiful historic building. Owner and all-rounder Ruben Coonen has been cooking classical French dishes with seasonal produce here for quite some time. He also has a passion for wines, which results in a wonderful wine list. The decor is chic and has remained the same for years. There is no set menu here; instead, you can order a classic surprise menu served across several courses. The appetizer features asparagus as its base, accompanied by lamb sweetbreads, a piece of pan-fried red mullet, and a creamy herb sauce. The vegetarian intermezzo is fantastic. It consists of a cream of broccoli and cauliflower, a grilled version, a broccoli sponge cake, and gazpacho made from cauliflower leaves, all covered with a charcoal net. The straw-yellow Verdicchio Reserve Salmariano from the Marotti Campi estate in Marche, Italy, forms a good match. Served on a classic plate with a gold rim and floral pattern is a thick, perfectly cooked asparagus spear. On one side are various summer vegetables, a hasselback potato, maitake mushrooms, and fennel cream. On the other side, thinly sliced veal entrecôte and veal tenderloin with veal jus. Simply delicious. Instead of a traditional cheese board, beautifully shaved Tête de Moine is presented in a flower shape, along with bavarois and macadamia nougatine, roasted and caramelized apple, and apple gel. All of this accompanied by Floc du Jura. Simply perfect.

Burgundian indulgence takes center stage at Auberge de Veste in the heart of 's-Hertogenbosch. Multi-talented Ruben Coonen, serving as owner, head chef, host, and gifted sommelier, spoils us completely. Classic French cuisine reigns supreme here. The decor of the fairly compact dining room is rustic and classic, featuring linen-draped tables and plush armchairs perfect for lingering through the evening. We raise a glass to a self-imported Domaine Nowack champagne, rich in residual sugar and boasting beautiful bubbles. The tasting menu begins with fish: Arctic char served alongside a fresh potato salad, crisp fennel, radish, and a harmonious tarragon foam. Applause is well-deserved for the vegetarian course. A terrine of red beet and Jerusalem artichoke—featuring a beignet, crispy elements, powder, and a red beet beurre blanc, accompanied by Jerusalem artichoke wedges, sponge cake, and yellow beet cream—delivers an exquisite interplay of earthy flavors. Next comes Limburg Livar pork with belly bacon, cooked to tenderness and finished with a mustard butter sauce that elevates the dish to perfection. It is paired with a velvety South African Rijk's Touch Pinotage showcasing notes of red fruit. The cheese dessert is visually stunning. At its center sits a delicate flower crafted from Tête de Moine cheese curls, accompanied by a macadamia nut and nougatine bavarois, caramelized and flamed apple, and apple gel. It is served alongside a pour of Floc de Gascogne from Domaine de Pajot. A solid recommendation.

Dining at Auberge de Veste in the historic old town of 's-Hertogenbosch is like a warm bath. This is largely thanks to host Ruben Coonen, who is also the chef and sommelier. Ruben is brimming with enthusiasm and expertise in wine and food pairings. His wine cellar is exceptionally well-stocked, and the wine list spans a full thirty pages. Beautiful dishes emerge from the kitchen, served with endearing enthusiasm by chefs Daan and Jesse. The first two courses feature fried fish, specifically red bream and turbot. Naturally, each comes with distinctly different accompaniments, but how delicious a well-fried piece of fish can be. We pair it with a Greek Moschofilero from the house Boutari, fresh and lightly aromatic. An intermezzo brings a cube of belly pork marinated in citrus and cooked sous vide for forty-eight hours to the table. Masterful. Accompanied by an unexpected delight: a Graves (Bordeaux), which is traditionally served with oysters or seafood. Here, it works just as well. The pièce de résistance is a duo of lamb rack and lamb stew with vegetables, shiitake mushrooms, and lamb jus. An Italian red from Campania made from the Aglianico grape holds its own perfectly. The price-to-quality ratio is exemplary. What a treat!

The enthusiasm of owner Ruben Coonen radiates from this establishment located in the historic city center. Not only is he the host and sommelier, but together with Ritchie Jansen he also serves as head chef. Guests feel right at home in this beautiful, sleek interior designed in neutral tones. Many couples and smaller groups come here to enjoy an evening out dining. The welcome is warm, cocktail snacks are already on the table, and the house aperitif—a champagne from the Nowack house—is invigorating. The kitchen delivers excellent dishes, although the pickled and seared grey mullet from the starter comes across rather salty, while the accompanying snap pea sorbet is noticeably sweet. Otherwise, however, the positives far outweigh any minor issues. The mid-course dish of confit salmon with freshly grated wasabi root and a crunchy garnish is a perfect example of balance in flavor and texture. The same can be said for the main course of rosé-braised veal entrecôte served with veal jus and an assortment of vegetables. The wines selected for the tasting menu are consistently excellent: a refined Neuburger from Höfinger in Austria accompanies the appetizer, an exotic Sicilian Angibé from producer Cusumano pairs with the salmon, a robust Morgon from Georges Duboeuf complements the main course, and a lightly sparkling rosé (Cerdon méthode ancestrale) from Bugey matches the delightful dessert of strawberry and redcurrant preparations. Given the quality, the price is ultimately quite reasonable.

This charming living-room-style restaurant, tucked away in the heart of the flower-filled Uilenburg district, has undergone a true transformation. It has been beautifully redesigned with elegant classic-modern furnishings, such as comfortably upholstered armchairs on light parquet flooring, cream-tinted walls, and lovely sheer curtains. Chef Ruben Coonen has proudly owned the establishment since 2006. He prepares French-classical cuisine, unafraid to incorporate modern and international touches. This results in surprising combinations with rich flavors, served in generous portions. Maître and sommelier Wim Dankers masters the art of sharing his expertise with humor and cheerfulness; when he recommends a wine, you instantly know it’s a good choice. The wine list is also highly extensive, featuring no fewer than 500 selections, the vast majority of which are European. On nice days, it’s a pleasure to linger on the charming terrace along one of the many picturesque canals of Den Bosch, watching leisure boats glide by. What a delightful and unpretentious spot. And, equally important: reasonable prices. Bravo!

It’s the kind of dining establishment you’d wish for everyone, thanks to its ultimate living-room feel, unpretentious cuisine, moderate prices, and beautiful wines. It also boasts a charming terrace along one of those typical covered canals in ’s-Hertogenbosch, right in the flower-filled district of Uilenburg with its narrow streets, trendy boutiques, and Burgundian-style nightlife spots. Ruben Coonen took over the inn at the end of 2006, stepped behind the stove, and since then they’ve been running like clockwork. His kitchen is French-classical, though he doesn’t shy away from modern, international touches. For instance, he kicks off tonight's surprise tasting menu with tartare of exceptionally fresh mackerel. Draped over the raw fish meat is a delicate layer of soy jelly, surrounded by seaweed chips and various cucumber preparations. A glass of mineral-driven Muscadet Sèvre et Maine, Garnière, made from melon grapes, perfectly complements this tasty and refreshing starter. The friendly maître-sommelier Wim Dankers then pours a cellar-aged Austrian Zweigelt (Heideboden Pitnauer) to accompany the lamb trio. Savory braised beef and juicy slices of lamb loin go alongside a perfectly cooked chop in a rich lamb jus, served with potatoes and various tomato preparations. Delicious! We finish with passion fruit bavarois, mango sorbet, sponge cake, pieces of meringue, and coconut. Paired with an excellent glass of Diemersdal ‘Late Harvest’, a sweet dessert wine made from Sauvignon Blanc. This place is a true gem of the city.

Upon arrival, we are warmly welcomed by owner Ruben Coonen, who has a pleasant table reserved for us. The dining room is fairly busy, and every guest seems to be taking their time to savor the culinary creations of chef Glenn van Limbeek. Following a recommendation, we begin with a glass of house Nowack brut champagne. It has a delicate mousse and pairs perfectly with the elegantly presented amuse-bouches, including a dumpling stuffed with lamb tandoori and a wrap filled with coarse-cut steak tartare. The menu offers a multi-course tasting format. For the starter, a classic lobster bisque is brought to the table with peeled tail-on river crayfish, cooked just right. The bisque is luxuriously creamy and subtly flavored. At our request, the starter of pan-fried sweetbread with umeboshi and fermented green asparagus was upgraded to a main course. It is accompanied by a wonderful glass of 2015 Laffitte-Teston red Madiran—rich, full-bodied, and smooth on the palate. Unfortunately, the sweetbread was slightly overcooked, leaving it a bit dry. That said, the strawberry trio dessert is outstanding, featuring elements like a lightly warm crumble, a strained yogurt mousse, homemade vanilla ice cream, and fresh basil. Served with the double espresso are a crisp coconut macaron and a gently warmed madeleine, for which we note a modest charge on the handwritten bill. A lovely spot.