Noble Gastro House

Restaurant Noble has become Noble Gastro House. Exciting! The welcome and treatment by the service team led by restaurant manager Xavier Giesen are without exception warm, heartfelt, and convivial. And the culinary offerings live up to the atmosphere. We peek into the kitchen and spot a familiar face. Here stands chef Lars Albers (again) behind the stove, whom we know from Restaurant Vigor in Vught. Albers has cooked at Noble before, so it's no unfamiliar territory for him. From the kitchen come 'bites' and 'Noble dishes', meant to be shared. We enjoy the signature bite: toasted brioche with smoked eel, crème fraîche, chives, and caviar. Not particularly extraordinary, but very delicious as long as you use good ingredients. We start with smashed beef served with marrow mayonnaise, Jerusalem artichoke, and smoked yeast flakes. Packed with umami. Then: baby squid and charred Padrón peppers with chive cream on a mirror of grilled pepper reduction: tasty and deeply flavored, but served a bit lightly since there are only three small fish on the plate. Paired with a white Rioja, the Baron de Ley Tres Vinas 2020. Featuring woody notes on the nose, and yellow fruit, honey, almonds, and spices on the palate. With the short rib accompanied by pine nut risotto in veal jus with sherry, we drink the Pinot Noir Italo Cescon 2023 from Italy, Veneto. Earthy tones, forest fruits, and spices. We have differing opinions on the somewhat milky pine nut risotto. But not about the comforting bath of veal jus and sherry in which it was made. And then comes the pièce de résistance. Monkfish, beurre blanc and grape, mussel meat, mini zucchini, and chive oil. The fish is perfectly cooked, soft and creamy, with a nicely seared crust. Our verdict: the new concept is a success!

Noble Gastro House is a beautifully situated restaurant on the outskirts of Den Bosch. The terrace offers an enchanting view of the Bossche Broek nature reserve. As a guest, you're in complete control. From oysters and a main course, to dining alone...

The renovated interior of the stylish villa on the edge of 's-Hertogenbosch's city center is cosmopolitan and inviting. From the sunroom and terrace, you enjoy a beautiful view of the winding Dommel river. The large glass wine room right upon entering is a true eye-catcher. Owner-chef and SVH Master Chef Edwin Kats, along with executive chef Bart Klomp, prepare French cuisine, available as a menu or à la carte for food sharing. There are no amuse-bouches here, but rather a selection of several bites. We sample crispy brioche with eel, crème fraîche, herring roe, and chives. A promising start. The impeccably professional waitstaff serves an elegantly plated beef tartare with a yolk-based cream, crispy croutons, and leek. The accompanying slightly over-chilled Spätburgunder from German producer Stefan Meyer pairs beautifully. We then savor two excellent main courses: tenderly roasted loin of lamb in its own jus with mushrooms and topped with briny vegetables, alongside crispy-fried veal sweetbreads with Norwegian goat cheese—which boasts a distinctive caramel note—and creamy hollandaise. These subtle dishes are accompanied by a Barbera d'Asti from Italian producer Cossetti in Piedmont, featuring aromas of cherries and blue plums. Every dish is presented picture-perfectly on white plates. The same goes for the dessert: a sweet-and-sour composition of strawberry mousse with verbena, pickled tomato, verjus, candy crumble, and yogurt ice cream. A fitting finale. A solid establishment.

Located in a stately villa near the center of Den Bosch, overlooking the Dommel. Upon entering, the large glass wine cabinet immediately catches the eye. The interior design is catchy and cosmopolitan. You could easily think you've stepped into New York, yet we are firmly in Den Bosch. In the semi-open kitchen, the culinary team led by SVH Master Chef Edwin Kats and his right-hand man, Chef Bart Klomp, is focused on their work. At the table, we receive a refreshing wipe and toast with a Moët & Chandon Réserve Impériale Brut champagne and an alcohol-free SOBR riesling that unfortunately has lost its fizz. The menu offers an extensive selection. Various bites and cold and warm dishes can be ordered, and if desired, also in half portions. We start with a bite: spring rolls with hoisin sauce; the spring rolls are a bit on the dry side. Next comes crispy brioche with eel, crème fraîche, herring roe, and chives. This is paired with a 2021 Feliciana Felugan, a delightful white wine with notes of apple, peach, and citrus. Argentine shrimp tartare, pickled in pumpkin with grapefruit, pumpkin cream, and shrimp crackers looks highly appealing, but the pumpkin is too firm and consequently overpowers the dish. Alongside a Paul Mas IIIB & Auromon Chardonnay from Limoux—a beautiful full-bodied white wine with notes of vanilla and passion fruit—cod is served with a tom kha kai soup, shiitake mushrooms, and sweet and sour onion. The dessert is a 'Noble KitKat' candy bar featuring coconut, white chocolate, and mango ice cream. The flavors are spot on across the board, but it takes considerable effort to break through the hard KitKat. Some work is still needed here to perfect the finishing touch.

Edwin Kats, who has held the title of SVH Master Chef since he was twenty-five, has been at the helm of Restaurant Noble since 2013, following an international career. This has certainly been highly successful, as guests from far and wide know exactly how to find this cosmopolitan and chic, modernly designed restaurant in the center of 's-Hertogenbosch. Together with executive chef Bart Klomp and their team, they serve a high-caliber international gastronomic cuisine. The menu features a selection of smaller dishes from which you can build your own tasting menu. You choose the order yourself. It offers a lovely view of the Dommel River, the pedestrian ferry, and the Bossche Broek nature area. We begin with gambas marinated in green curry and spring rolls stuffed with Peking duck and hoisin sauce. From the à la carte list, we opt for a dish to share: dorade tartare topped with avocado cream, a vadouvan vinaigrette, mustard seeds, and various preparations of tomato. Rich in flavor and perfectly portioned. You never get the feeling of receiving just half a dish on your plate. Sommelier Sanne de Jongh pairs it with a wonderful Basque wine: Txomin Etxaniz 2021, made from the local Hondarrabi Zuri grape from the Getariako Txakolina DO wine region. We once again share our main course. Pan-seared veal shoulder with purple forest carrots, a pumpkin seed oil vinaigrette, pumpkin seed cream, and carrot cream with harissa. A sublime flavor experience that lingers long. For dessert, there is a strawberry crémeux accompanied by white chocolate sticks, fresh strawberries, brioche pieces, kalamansi gel, and buchu ice cream. What a delight! Noble maintains its position in the Top-100. By advancing into the top tier, it now ranks 81st.

Located in the center of Den Bosch with a lush green view over the Dommel and the Bossche Broek, Noble by SVH Masterchef Edwin Kats is spacious and modernly furnished, featuring a beautiful wooden floor, high ceilings adorned with lamps of varying sizes, and a very generous bar overlooking the semi-open kitchen. Led by the passionate restaurant manager Chiel Seuren, a young brigade of waitstaff knows exactly how service should be conducted, delivering anticipatory, attentive, and thoroughly knowledgeable hospitality. Chef de cuisine Bart Klomp runs the kitchen, producing dishes that appear simple but are meticulously crafted down to the finest details. The first course is served as shared dining, featuring sea bass escabeche with salsa verde, steak tartare with colatura that bursts with umami alongside tarragon and tomato, and a small vegetable dish of cucumber, zucchini, yogurt, and grapefruit. It is an excellent start, perfectly complemented by a glass of lightly sparkling Billecart-Salmon champagne. For the main course, barbecued chicken is incredibly delicate in flavor, accompanied by artichoke and soft polenta with a crispy crust. The cheeses are once again presented as shared dining, showcasing Brie de Meaux, Colosso, and a local hard herb-infused cheese, all served at the ideal temperature. They are accompanied by currant cake and fig cream. The atmosphere is relaxed, and the guests are elegantly dressed. While the wines are on the pricey side, their quality earns a high rating.

Situated like a gatekeeper on the outskirts of Den Bosch, between the polders and the city, the restaurant sits at the corner of one of the strangest and most complex intersections in the Netherlands. The atmosphere is relaxed, casual, chic, and youthful. Modern bucket chairs in various colors are placed throughout, along with high tables and bar stools, while sevenies-style pendant lights hang from the ceiling. This is the culinary meeting point for owner-chef Edwin Kats. Sommelier Chiel Seuren serves Markus Molitor’s Weisburgunder ‘Einstern’ alongside the starter, which consists of three amuse-bouche-style components: wood ear mushroom with a goat cheese mousse and date cream (a lovely flavor combination); tuna tartare with apple, sweet onion, and salty fingers (the tartare could use a bit more seasoning); and okonomiyaki (Japanese savory pancake) with fermented garlic and bonito flakes. A nice piece of 'pizza'. Followed by greyling fillet with celery root cream, marloes, bordelaise sauce, and pak choi. Prepared classically, the cream is delightful, and the fish is well cooked, but the portion sizes are rather frugal, true to Brabant style. The wine – we continue drinking the Weisburgunder throughout all courses – pairs well. The main course features tender pieces of duck with hazelnut cream, a crispy muesli and coffee crumble, and three preparations of golden beet: cream, poached, and pickled, plus duck jus. Excellent flavors, but once again, the portions are quite small. You have to order fries and/or salads separately. To finish, a cheese plate featuring gorgonzola and a delicious Brie de Meaux, served with apricot and quince currant chutney. Finally, a tartlet filled with praline ganache and passion fruit crémeux, served alongside milk chocolate ice cream. Delicious! A beautiful restaurant with a pricey wine list. Noble's rating rises to 74.

This restaurant boasts an extensive wine and food menu, friendly prices, competent staff, its own parking lot, and a magnificent outdoor terrace. Housed in the renowned Bossche Chalet Royal and decorated with tall pastel-colored window panels, countless glass pendant lamps, a leather banquette surrounded by hip printed cushions, upholstered modern tub chairs, a 'copper' bar, a private dining room, and striking photography by Marc Lagrange. SVH Master Chef Edwin Kats, formerly of La Rive and De Swaen and executive chef in China and Lebanon, has been the owner-chef here for five years now, but is handing over the honors this afternoon to his right-hand man Lars Albers (former sous chef at FG Restaurant). He prepares stingray wing; cooked on the cartilage and served with an accompaniment of fermented plum, broccoli sprouts, and shiso. And presented in a divine soy sauce. And duck liver, beautifully seared and accompanied by glazed forest carrots, apple compote, hazelnut crumb, and sticky licorice sauce. SVH Master Host Willem-Jan Klomp pairs it with a rich III B & Auromon (Paul Mas, 2016), a golden Languedoc Chardonnay with intense aromas and flavors of toasted oak, butter, and tropical fruit. Just as fantastic is the oxtail. The buttery-tender meat comes pan-fried until crispy alongside braised small mushrooms and black garlic gel, glazed with reduced dashi, pushed onto a reduction of wine, port, veal stock, and bay leaf, and sprinkled with paper-thin bonito flakes. Finally, a deep bow is paid to the combination of skirt steak and a clear ruby-red Barbera d'Asti 'La Vigna Vecchia' (2014, Cossetti). The juicy and flavorful wagyu beef is velvety soft and served in slices, alongside fermented cabbage, gyoza dumplings with a spicy filling, mild rendang, peanut pieces, mango cubes, and sesame jus. Newly ranked at number 81 in the Lekker Top 100.