Pollevie

Pollevie is decorated in a cool, nonchalant style, located in a new residential area in Den Bosch behind the station, and is somewhat difficult to find. But once inside, it's a pleasure to enjoy modern, original dishes, and in the summer there is also a lovely terrace by the water. Pollevie chef Martin Berkelmans prefers to work with vegetables and herbs from his own garden or neighborhood and is a fan of fermentation. This results in striking dishes with original, rich flavors and preparation methods across his two set menus. There are two fixed menus: Parade Pollevie Plant-Based and Parade Pollevie Fish & Meat. We start with a beetroot quartet prepared in four ways, including a soft-sweet mousse, served with creamy and savory panna cotta. Exceptional and delicious above all. This is followed by a standout vegetarian dish: celery root ravioli with sea buckthorn berries, parsnip, coffee, and chestnut. The ravioli is not made from pasta dough but from thinly sliced celery root. The coffee initially raises eyebrows, but is very subtle and offers a unique tasting experience. The main course of nut pâté with truffle, hemp seeds, and beetroot sounds simple but turns out to be a flavorful, excellently spiced, and hearty nut pâté; with the sweet beets and savory truffle added, it becomes a truly memorable piece. Here, the value of fermentation proves itself, and this is how vegetarian cooking should be done! The dessert of 's-Hertogenbosch cake with praline, crème anglaise, and strawberry and elderflower ice cream forms a worthy conclusion. Our host pours matching wines, which are surprisingly excellent across the board. For example, a glass of red, wood-aged Rioja Crianza is served with the nut pâté, robust enough to hold its own against the dish. A beautiful spot and definitely a must-visit for vegetarians!

Vegetables form the starting point of Chef Martin Berkelmans' cuisine. Not as a dogma, but as a conscious choice, driven by curiosity and craftsmanship. Plant-based ingredients consistently play a leading role, without the menu st...

At Pollevie in the Palace Quarter of Den Bosch, you have been able to enjoy creative and responsible, often vegetarian and even vegan dining for many years. That is the kitchen where chef and owner Martin Berkelmans feels most at home, driven by both curiosity and urgency. Indeed, in his own fermentation lab, he lets nature take its course with scientific precision. He sources vegetables, herbs, and fruit from nearby, from food forests and organic gardens. On the plate, this translates into surprising flavors and ingredients, while Berkelmans demonstrates his mastery of classical cuisine through his preparations. To get to know the chef properly, we choose the Pollevie Parade, which includes meat and fish. It proves to be an excellent choice when we are served Dutch chanterelles, gnocchi, pickled onions, and a bean blend (fava beans and lupin beans) linked together by a vegan 'hollandaise'. All in all, a delicious plate with comforting flavors and textures, though the gnocchi appear to be fried. Which, incidentally, gives them a nicely crunchy bite. Paired with a glass of Marsanne 2022 from Louis Chèze, a white Burgundy situated next to the famous Condrieu appellation. The pleasant acidity cuts through the somewhat rich dish perfectly. Next come generous portions of perfectly cooked lobster, Bunker cheese, fennel, sushi rice with saffron and kombu, and bisque foam. The bisque is intensely flavored and simply spot-on. Our sommelier Gabriel, of Brazilian-Arab descent, swears that a glass of red rice sake belongs here. We follow his advice and find him absolutely right. The Mukai Inemankai, with its 14% alcohol, initially resembles a fortified wine, but its sweetness pairs beautifully with the lobster; a truly unique experience. In the cozy, bustling restaurant, our centerpiece arrives: slices of poached and smoked lamb procureur, peas, courgetti, harissa, and caponata, finished with its own jus. The lamb is wonderfully tender and deeply flavorful. A comforting and generous portion! The desserts, including a vegan parmesan mousse with green apple and preparations of sea buckthorn berries, as well as the cheese board, are all thoroughly excellent. A lovely spot, moreover easily accessible by train.

Chef-owner Martin Berkelmans cooks with ingredients sourced from the food forest Den Food Bosch and Tuinderij Geworteld. Vegetables take center stage in his kitchen, though meat and fish are certainly not overlooked. Fermentation techniques are also heavily utilized. Pollevie is situated in the hypermodern Paleiskwartier district, just west of Central Station. The decor is stylish, and an open kitchen is located at the rear of the dining room. Paired with a Belgian sparkling wine from Vandersteene, poured by hostess and sommelier Ellis van Eijsden, comes a trio of vegetarian amuse-bouches, with the pani puri featuring black garlic cream being the standout. The crispy sourdough bread arrives with a small bottle of leek oil, basil butter, sea salt, tomato mousse, and garlic cress that you can snip to your liking with scissors. It’s practically a course in itself! The fried double-layer rice paper filled with fresh herbs is equally impressive. The yellowfin tuna tartare is roughly chopped, melt-in-your-mouth tender, and garnished with fennel, pickled radish, and Thai coconut cream. Drizzled around it are basil jus and basil oil. These lovely Asian-inspired flavors pair beautifully with the crisp, fruity Overst Müller-Thurgau 2021 from Voerendaal in Limburg. Next comes a small portion of slow-cooked Iberico pork secreto, accompanied by a grilled langoustine, tomato, and artichoke. The cooking is flawless, and the Nantua sauce brings the dish to perfection. The German St. Laurent by Dengler Seyler holds its own perfectly. For dessert, rhubarb is served with tarragon yogurt ice cream, caramel, elderflower, and Swiss cream. The rhubarb could have benefited from a slightly longer cook time. Paired with it is a beautifully complementary Italian Peruzzet Manzoni Moscato Rosato Dolce, featuring delicate bubbles and a touch of acidity. Upon leaving, we’re treated to a lollipop made of cocoa butter infused with liquid lime and basil. Surprisingly delicious! A wonderful spot.

Pollevie is located in the rapidly developing Bossche Paleiskwartier. The establishment spans two floors, and to be fair, the downstairs area is the most pleasant place to relax. Upstairs is a bit more minimalistic and the acoustics are less favorable. Owner-chef Martin Berkelmans places a strong emphasis on vegetables in his kitchen, whether as part of a vegetarian menu or as a complement to the meat and fish dishes. Soon, three delicious vegetarian amuse-bouches arrive from the kitchen, including a black garlic taco with cauliflower and carrot cream. The sourdough bread is freshly baked and crisp, served with miso butter, olive oil, and watercress that you can snip yourself. As a starter, smoked mackerel with bacon herring, fennel salad, jalapeño gazpacho, and fermented pepper sauce. Excellent! Next, blanched asparagus with crispy bulgur, sunflower seeds, spinach and chive puree, and a beurre blanc. The plating is a bit freehand, but the flavors are excellent across the board. Sommelier Ellis van Eijsden pours a well-matching 2020 Grüner Veltliner, Petra Unger, Ried, Kremstal, Austria, which we would gladly have had a bit more of. The dessert nearly knocks us out: rhubarb compote with a basil parfait, almond financiers, and white chocolate and hibiscus mousse. Simply delicious. Paired with it is a Dutch Riesling from Thorn wine estate. Just make the upstairs floor a bit cozier and everything will be perfect.

Vegetables take center stage in the kitchen of owner-chef Martin Berkelmans. Not that meat or fish are absent, but they serve as equal partners on the plate. The venue buzzes with energy in this spacious setting in the Bossche Paleiskwartier. Featuring wood-paneled walls, a polished concrete floor adorned with rugs, round wooden tables with matching chairs, various seating nooks, beautiful natural light, and for summer days, a wonderfully expansive terrace. The music is fairly loud during our lunch visit, but it is hardly intrusive. From the multi-course menu, we sample corvina tartare paired with – highly intriguing – ceviche ice cream, seaweed, crispy nori, and avocado mousse. What a flavor sensation. We are momentarily taken aback when the main course is served. The entrecôte with black garlic, roasted leek, gnocchi, and hollandaise sauce is exemplary in flavor, yet the meat arrives on the plate in a rather minuscule portion. That could certainly be a bit more generous. For dessert, we are offered marinated strawberries, sorrel granita, Swiss cream, and fresh almonds. Beautifully presented and delightful in taste. Kudos for the wine selections, as they complement every dish well. The not-too-sweet 2019 Riesling Spätlese from Haider Winery pairs harmoniously with the refreshing dessert. One area for improvement is the ventilation. The kitchen's extraction system is not operating optimally, and its effects are noticeable in the dining room. I hope this will be addressed promptly.

Restaurant Noble is located at the corner of one of the most complex intersections in our country. The interior is cosmopolitan, colorful, and modern, featuring high tables with bar stools, low marble tables paired with stylish tub chairs, and ceiling lamps in a 1970s design. Noble would fit right in cities like London, Milan, or New York. But we are in 's-Hertogenbosch, and there are plenty of (mostly) young guests here who appreciate a casually chic atmosphere as well as beautifully prepared food. After all, at the culinary helm stands none other than SVH Master Chef Edwin Kats, who has already made his mark extensively at renowned establishments both domestically and abroad. His cooking style is characterized by an international selection of flavors and textures based on authentic preparation methods. There is ample choice from a regularly changing menu, filled with smaller dishes where you can choose your own order. Chef Bart Klomp, formerly working at establishments such as Zarzo, Avant-Garde, and FG, is his capable right-hand man. The restaurant team is led by Chiel Seuren, who successfully combines Brabantine hospitality with extremely professional craftsmanship. The wine list features over 350 wines, primarily from major European wine-producing countries. Worth noting: during the intelligent lockdown, the restaurant delivered around 40,000 meals (1,000 per day!) to healthcare workers and their families. Edwin Kats: “This brought – thanks to the enthusiastic responses – a lot of positivity to the company.” Noble truly lives up to its name! New to this guide last year. Owner and head chef Martin Berkelmans gives vegetables the starring role in his kitchen, and he cooks alongside his fellow chef Marten Verelst, who gained experience at places including Noma in Copenhagen, adhering to Slow Food's principles. They work with local, sustainable produce and employ nose-to-tail and root-to-stem cooking methods to combat waste. The dishes are all contemporary and surprising, offering a wide variety of flavors and textures. To be clear, this is not exclusively vegetarian; meat and fish are also featured extensively. But always as an equal partner to vegetables. Maître sommelier Otto van der Velde pours beautiful and complementary wines from the wine list, which features more than 200 European labels, with a special focus on orange wines and vin nature. Additionally, Sommelier Otto van der Velde has curated a surprisingly diverse selection of non-alcoholic beverages. Pollevie, located in the Paleiskwartier district, boasts a beautiful terrace where you can enjoy a good glass in nice weather, as well as indulge in extensive lunches or dinners. What a great spot!

Vegetables are what it’s all about at Pollevie in the Palace Quarter of 's-Hertogenbosch. Chef-owner Martin Berkelmans cooks in an ambiance of wood-paneled walls and an inviting outdoor terrace, adhering to the principles of Slow Food. His credo: “Where meat plays the leading role in traditional cuisine and vegetables merely serve as garnish, we do things the other way around.” This is evident in the starter, a mushroom and artichoke ceviche. The mushroom sliced paper-thin, the artichoke fried in oil, and together plated atop a mixture of mushrooms and black garlic. Seasoned with a jus of onion, parsley oil, and the ceviche brine: a delightful package bursting with crunch and flavor. We pair it with a crisp North Spanish Gran Bazán from Albariño grapes grown in the Rías Baixas. Pickled salmon follows, served with a salad of duck fat-confitted Belgian endives, iceberg lettuce, and Little Gem, while the main course features slowly cooked Brabant chicken with asparagus, nuts, and kaffir lime. Accompanied by homemade tempeh made from fermented sweet peas, soaked cashew nuts, and yeast flakes. Impressive! A red Chinon from Domaine de la Noblaie, crafted from 100% Cabernet Franc grapes, pairs flawlessly with the dish. To finish, rhubarb with sweet woodruff, meringue, and goat yogurt ice cream infused with rhubarb flower oil. And a glass of lightly sweet Béres Tokaji Magita from Hungary. Welcome to Delicious.