Hendrik van Maurick

A stately castle nestled among the greenery and beautifully maintained. We cross the moat bridge into the courtyard to join Hendrik van Maurick for dinner. Owners Niek van Lieverloo and Klaas van Leengoed have everything well in hand. The restaurant is intimate and cozy, with an interior that blends castle-style charm with modern elements. Chef Jop Schreurs prepares a seasonal French cuisine, and the menu features both à la carte options and set menus. There are also a few small bites available to sample beforehand. We enjoy flavorful amuse-bouches such as yogurt-cucumber dip with crackers and baharat spices, a taco with corn cream, a tartlet with fennel cream, and a toast with herb cream. A lovely start. For the starter, mackerel sashimi arrives crisp-fresh, accompanied by cucumber rice, popped mustard seeds, dill, nasturtium, and vinaigrette. The fresh flavors create a pleasant mouthfeel. The Sauvignon Blanc from Marlborough, New Zealand, by winery Esk Valley, presents as somewhat floral with abundant tropical fruit, yet pairs excellently with the dish. For the main course, we have lamb fillet, asparagus, confit potato, and a snap pea stuffed with a salad of asparagus, wild garlic, and cherry tomatoes. The portioning is generous, well-seasoned with a rich jus, and the glass of Purcari Pinot Noir from Moldova at 47°N brings the entire experience to a perfect close. The dessert of elderflower ice cream (which has unfortunately melted slightly), rhubarb foam, blondie (a moist little cake), and meringue shards makes for a delightful finish. One minor criticism concerns the wait times between courses. Unfortunately, they are too long. That definitely needs addressing.

In the outbuilding of this castle, whose origins date back to the 13th century, a special atmosphere is immediately felt. The classic, unconventional interior serves as the backdrop for a seasonal cuisine featuring local produce and refined sau...

The medieval Castle Maurick offers a beautiful blend of classic atmosphere and contemporary culinary offerings, ranging from parties to fine dining. Castle lord Niek van Lieverloo serves as culinary director, while co-owner Klaas van Leengoed oversees hospitality. Under the watchful gaze of Hendrik van Maurick, immortalized on a wall of the rustic dining room holding a smartphone, we enjoy modern dishes that excel in their variation of flavor, mouthfeel, and temperature. Such as our fresh and invigorating starter of crab salad with cucumber rice, radish salad with red mullet, accompanied by sea beans and vinaigrette. A glass of Deidesheimer Riesling from producer Weingut Von Winning in the Palatinate makes an ideal companion. Just as surprising is the gently cooked duck breast with a feather-light yakitori sauce, grated pickled egg yolk, bean sprouts, and marinated radish. The wine pairing here is also excellent: Pinot Noir Pedregoso from producer Tabali in the Limari Valley of Chile. The star of our main course is the perfectly roasted to a rosy pink flat iron steak, served alongside sweet potato elements, lentil-stuffed onions, sage jus, and a glass of American Zinfandel '1924 Whiskey Barrel Aged'. The dessert is equally stylish: verbena ice cream, peach cream, yogurt, shards of lightly caramelized white chocolate, crumble, and not to forget a glass of the delightful Apasionado de José Pariente, a late-harvest Sauvignon Blanc from this winemaker in Rueda, Spain. The upward trend continues. Bravo.

Restaurant Henrik van Maurick is gevestigd in een van de gebouwen van het fraaie Kasteel Maurick, ook een geliefde locatie voor bruiloften en partijen. Je proeft hier als het ware de nostalgie door de mooie oude sfeer en de chic-klassieke inrichting. Martin Ruisaard is de nieuwe chef van zowel het restaurant alsmede de brasserie. Eigenaar en chef Niek van Lieverloo blijft als sparringpartner betrokken bij de ontwikkeling van nieuwe gerechten gebaseerd op de Franse keuken met oosterse invloeden. En die proeven we meteen bij het welkomsthapje van een Japans hartig koekje met wasabi-mayonaise en sesam. Klein maar fijn. Ons eerste voorgerecht van het lunchmenu is tartaar van lichtgepekelde makreel met krokant van komkommer, afrikaantjes, haricots verts en zoetzure radijs en dat alles in een saus van ietwat pittige tijgermelk. Oogstrelend en zeer goed op smaak. Gastheer Erik Smulders serveert er een frisse Solar de Serrade, Alvarinho-Trajadura, Vinho Verde 2021 uit Portugal bij. Fruitig en wat tropisch fruit. Vervolgens teriyaki-gelakte zwezerik met bosui, gekookt artisjokhart en crème van artisjok plus wat fijngesneden schorseneren. Wederom een verfijnd gerecht, waar we best iets meer van hadden gelust. Het tempo van bedienen is aangenaam en gebakken lamsfilet in eigen jus komt met gepofte ui gevuld met aardappelmousseline, dubbelgedopte tuinbonen, in sinaasappel gegaarde witlof en crème van doperwten met muntgel. We besluiten met mousse van witte chocolade met Italiaans schuim, compote van kersen met bitterkoekjesparfait, een cakeje van kers en witte chocolade. Magnifiek.

A medieval castle complete with a moat and a drawbridge: it hardly gets more romantic than that. It’s no surprise the courtyard orangery is a beloved wedding venue. Inside the castle, the dining room features a modern design that nonetheless harmonizes beautifully with the historic surroundings. Chef and co-owner Niek van Lieverloo’s cooking style is equally contemporary. Three amuse-bouches, including a crispy tomato tempura in beer batter with black sesame, serve as an introduction to our surprise tasting menu. The starter is exceptionally delicious: hamachi served with lobster, strained yogurt, roasted avocado, asparagus sorbet, and parsley oil. The second course is another home run: pan-seared red mul, grilled scallops, mussels, cockles, and a tomato-based Provençal stew, all nestled in a generous layer of lobster sauce. They call it “bouillabaisse” here, but don’t tell that to the guardians of the original recipe from Marseille. On recommendation, we enjoy the starters with La Champine from producer Gerin in Condrieu, though we find this pairing somewhat less successful. The main course—lamb shank and lamb chops with a vegetable garnish, accompanied by a Hungarian Kékfrankos wine—pleases us greatly, as does the modern interpretation of peach melba that concludes the meal. From a large mural on the wall, Hendrik van Maurick keeps an eye on the guests, pleased that all is well.

Just a stone's throw from Vught lies the medieval Castle Maurick, owned by Klaas van Leengoed and Niek van Lieverloo, which houses not only the restaurant but also Brasserie Catharina van Maurick. Arriving here is a treat, complete with a moat, drawbridge, and courtyard. The restaurant exudes a cozy, warm atmosphere and the guests are relaxed. The namesake keeps watch over proceedings from a wall mural. From chef Niek’s kitchen come four lovely amuses, among which the cherry gazpacho with goat cheese and a puff pastry roll with ‘Heksenkaas’ stand out the most. We then begin with a beautiful composition of tuna sashimi, cubes of seared foie gras, radish, crispy puffed quinoa, and hangop, all brought together in sambai, a broth featuring rice vinegar, bonito, and soy sauce. Excellent balance in the mouthfeel, deliciously umami. Paired with it is a 2018 Chardonnay from New Zealand’s Main Divide house, selected by sommelier Leon Aben. The wine list, spanning more than twenty pages, offers a wide palette of wonderful choices, with ‘Our Pride’ serving as the icing on the cake: three special wines, two of which are from the Dutch winery Thorn. The Australian entrecôte for the main course doesn’t quite convince despite its perfect cooking (where’s the flavorful fat?), but the accompaniments with homemade jus, green asparagus, ratatouille, mousseline, girolles, potato gratin, and melon slices make up for it, as does the 2018 Rioja Alavesa from Olivier Rivière, ‘Rayos Uva’. The value for money is excellent here, as is the genuine attention shown by both the front-of-house and back-of-house teams. Chapeau.

Hidden in the wooded surroundings of Vught, on a small island in the river Dommel, lies the idyllic Castle Maurick. Since 2015, partners Klaas van Leengoed and Niek van Lieverloo have opened the castle doors to fine dining restaurant Hendrik van Maurick, situated in a wing of the castle. The dining room is stylish and classic – featuring ruffled tablecloths, gleaming crockery and cutlery, luxurious armchairs, and sound-absorbing flooring. Chef Niek has previously worked at establishments such as Zarzo, De Treeswijkhoeve, and the Amstel Hotel, and prepares classic French cuisine with global influences – inspired by his many travels. This results in elegant and generous dishes, with perfect cooking and well-balanced flavors. The wine list, curated by sommelier Sander Scheltinga, is classically structured, offering international and reasonably priced wines. The extensive restaurant team works together seamlessly, ensuring that guests lack absolutely nothing. It is a wonderful venue for celebrating life’s milestones. Hendrik van Maurick also has its own private parking lot.

Just outside Vught, on a small island in the Dommel river, lies the idyllic Kasteel Maurick. Since 2015, chef Niek van Lieverlooi has been running restaurant Hendrik van Maurick here, together with business partner Klaas van Leengoed. The dining room is situated in one of the castle's wings, with tables comfortably and generously spaced within a classic setting. Niek prepares French-classical cuisine infused with worldly influences. Paired with a glass of Ayala Brut Majeur with elderflower, we are served three amuse-bouches, including gazpacho with watermelon ice cream. Absolutely delicious! The same goes for the complimentary bread, which is refilled freely without us having to ask. For the starter, we have king crab tartare atop a brunoise of al dente asparagus, served with a parsley sauce and avocado cream. Sommelier Jennifer Takkenberg pairs it with a fresh and creamy 2017 Pinot Blanc from Leon Beyer in Alsace. Excellent! Next, we indulge in lobster, cockles, and mussels accompanied by a delicious rouille. For the main course, we enjoy tenderly roasted lamb fillet in a herb crust and lamb neck, both drizzled with a thyme jus, alongside pea cream and (once again) asparagus. Both are cooked to perfection. We round off the meal with a beautifully presented dessert plate featuring white chocolate cake, strawberries, and bergamot ice cream. A truly pleasant and highly recommended spot. Another plus: parking is available on the premises.

This restaurant is located in a hidden castle in a natural setting on an island in the Dommel River. The venue, managed by general manager Klaas van Leengoed and executive chef Niek van Lieverloo, has recently been completely renovated. The interior has been updated, yielding a stylish result. We take our seats at a neatly set white table and enjoy a parade of amuse-bouches, including a cheese horn with ice cream topped with popcorn crunch. We opt for the four-course menu, and the feast begins with a crisp and tangy sea bass ceviche featuring avruga caviar, green strawberries, and avocado. A South African Sauvignon Blanc from Springfield Estate pairs surprisingly well with it. Our taste buds are further pampered with a combination of warm lobster, cockles, samphire, and lamb ear in a robust and aromatic bouillabaisse. This is followed by a beautifully rosé-seared entrecôte served with hollandaise sauce, artichoke, and asparagus. After the dessert of white chocolate with strawberries and passion fruit ice cream, gunpowder tea arrives, served in a glass teapot. Once steeped, the tea is poured into a stemmed glass. Very chic. We are served delicious petit fours alongside it, such as a chocolate bonbon with salted caramel and homemade nougat. It is good here, it is lovely here! Welcome to Lekker.