't Misverstant

Since 2012, owner-chef Thijs Vis has been running his elegantly appointed Misverstant on the outskirts of Vught. He previously operated in Den Bosch, bringing his total experience to over twenty years. You can certainly call him a staple in the culinary landscape of Den Bosch. And if you dine with him, you will also understand why. At 't Misverstant, cooking is done with love and feeling; creative combinations are served, beautifully plated, and enthusiastically presented by the black-clad brigade led by Jessica Hermes, who is also the sommelier. Among other things, we enjoy an amuse-bouche titled 'Paling in 't groen'. Delicious pieces of smoked eel in an herb dressing with silky-smooth avocado mousse. Small balls of pickled cucumber serve as a crunchy counterpart. There is no à la carte here, but rather a monthly changing menu. From a Filipino-style kingfish ceviche with coconut milk, kaffir lime, and grapefruit-tequila granité, to a langoustine mosaic on marinated zucchini with creamy bisque and a herb crostini, and a piece of grilled turbot atop Cromvoirt asparagus caramelized with cane sugar, accompanied by Noilly Prat beurre blanc and Stellendam prawns, we experience that attention has been paid to every detail. That there is balance on the plates, sometimes tension and sensation, and a love for beautiful presentation. The wines hold their own against the culinary delight on the plates. We pair the three mentioned dishes with a Rotenberg Grüner Veltliner from Ecker-Eckhof in Austria. With a flavor profile ranging from mineral to tropical notes, this wine is highly versatile. The still-young Senna Pater serves as our personal wine advisor and does so with infectious enthusiasm. For instance, alongside the assorted cheese board, we are served a glass of Le Bonheur Barrel Estate Collection from South Africa (Stellenbosch). A soft, full-bodied red blend of Cabernet Sauvignon, Petit Verdot, Cabernet Franc, and Merlot. Everything at this establishment is in perfect balance. In December 2025, 't Misverstant will relocate to Fort Isabella. We look forward to seeing the new location!

Chef-owner Thijs Vis and chef Marcel van Berkel moved after thirteen years in the kitchen a short distance away, where they now, together at the Isabellakazerne, continue to showcase their culinary skills as a well-oiled team. Guests are surprised with a v...

Over the years, 't Misverstant has successfully attracted many loyal guests. Owner-chef Thijs Vis and his colleague Chef Marcel van Berkel therefore serve a delightful cuisine featuring unexpected flavor combinations and top-quality ingredients. The dishes are distinguished by subtle Asian influences. This is immediately apparent in the amuse-bouches, such as the tom kha gai bitterballen with wild lime cream, which instantly wake up the palate. Guests can select from multiple courses on the available seasonal menu. The wine list is of exceptional quality, with each wine described in great detail. Unfortunately, there are no wines by the glass or pairing options available. Paired with the generously portioned starter of rolled smoked salmon, North Sea crab salad, sweet-and-sour radish, asparagus tips, chive beurre blanc, and a lovely curly crisp is a beautiful Roter Veltliner from Winery Ecker, Austria. It is delightfully juicy and spiced, with notes of pear, plum, and wonderful minerality. This is quickly followed by roasted wild sea bass fillet served with a rendang spring roll, an array of Indonesian accompaniments such as peanut cream, mild sambal compote, and a creamy turmeric-coconut sauce. This creates a beautiful interplay of intense flavors that enhance each other in perfect harmony. The main course features a medallion of veal loin wrapped in pancetta, accompanied by a crushed green herb relish, hollandaise sauce, and a red port and shallot jus. Served alongside are spring vegetables including pea mousseline, asparagus, French beans, and stuffed zucchini. The generously poured El Niño Tinto Syrah from Winery Dosterras in Montsant, Spain, pairs beautifully. It is a destination you will always want to return to. Make no mistake about it.

For over ten years, owner-chef Thijs Vis and head chef Marcel van Berkel have formed an unshakeable partnership in the kitchen of this elegant, beautifully situated restaurant on the outskirts of Vught. This certainly does not mean standing still, as we see a steady evolution in their dishes toward even greater refinement and complexity. It begins with the amuse-bouches: first, a tartelet of popped beetroot with aceto gel and goat cheese foam, followed by a cheese scone with basil cream and tomato. Simply wow. From a menu of up to six courses, we sample Zeeland kingfish marinated in mustard and dill, served with asparagus and piccalilly, all under a curry-flavored dome (a spherical savory shortbread cookie). Daring yet absolutely excellent. The same goes for the sole fillet with a chorizo crust, dressed with mini squid, white bean cream, a tomato, caper, and olive salad, beurre blanc sauce, and a Manchego cheese crisp. Plenty of ingredients, yet a perfect harmony of flavors. We pair it with a Grüner Veltliner from producer Rabl in Kamptal, Austria. Notes of minerality, herbal character, and white fruit on both the nose and the palate. The main course arrives in two parts: first, veal shank with corn, potatoes, curry, and chives, then Black Angus picanha with red wine sauce and seasonal vegetables, all cooked to perfection. From the stunning wine list, we choose the Rosso Palazzetto by Tua Rita from Tuscany. A real treat!

On the outskirts of Vught and Den Bosch lies the charming, stylishly appointed restaurant of chef-owner Thijs Vis. It is a place where you feel instantly at home. With the finest ingredients, Thijs and his chef Marcel van Berkel cook in harmony with the seasons, and everything served is made in-house. Rather than a standard menu card, guests are offered a multi-course menu from which they can select their dishes – preferably as a table. The amuse-bouches, including a salad of young roasted beets with creamy goat cheese and green apple sorbet, perfectly set the stage for what follows. We begin with hamachi accompanied by radish elements, fermented radish rolls, a yogurt and wild lime sauce, and a North Sea crab salad. Bold in flavor and exquisitely presented. Sommelier Stijn Timmermans pairs it with a 2021 Sauvignon Blanc from the Saint Clair estate in Marlborough, New Zealand. For the main course, a beautifully plated grilled entrecôte from Uruguay arrives, served with kamado-grilled green asparagus, a jus of Indonesian spices and red wine, seroendeng, fennel, tomato, and cucumber elements. A sublime harmony of flavors, complemented by a Barbera d’Alba 2019 from the Paolo Manzone estate in Piedmont, Italy. Truly exceptional cooking. You can taste the passion for the craft in every detail. Overnight stays are available in the adjacent suite, which features two luxury bedrooms.

This stylish restaurant by owner-chef Thijs Vis, located on the outskirts of Vught and Den Bosch, has evolved into a high-class culinary stronghold. In a cozy and relaxed atmosphere, we savor beautifully presented dishes from the kitchen of owner-chef Thijs Vis. There is no à la carte option here, only a menu of up to six courses. The kitchen, led by chef Marcel van Berkel, can therefore concentrate its efforts, and this focus is clearly evident on the plate. Perfect preparations, intense flavors, refined acidity, and delightful details. The sea bass ceviche, featuring among other elements a smoked tomato mousse, is a feast for both the eyes and the taste buds. The subsequent dishes, turbot with chanterelle mushroom bread and beef entrecôte with fermented garlic cream, are equally impressive, masterfully combining power and finesse. The same holds true for the elegant dessert: green apple and coconut mousse shaped like a lemon. The wines chosen for the pairing are well-selected, though the Muscat from Domaine Vaquer in the Roussillon can barely keep pace with the intensity of the starter. The wine list boasts bottles of high caliber. Here, you dine excellently in a relaxed setting. On the threshold of the Top-100.

A welcoming ambiance on the border between Den Bosch and Vught, nestled in a lovely green setting. The interior is luxurious, modern, and inviting, with elegantly set tables, comfortable modern upholstered armchairs, carpeted floors, dark walls, and a small bar. The acoustics are perfect, and privacy is guaranteed. Every dish leaving the kitchen of owner-chef Thijs Vis is made from scratch using ingredients freshly sourced daily. Consequently, there is no à la carte menu, only a multi-course menu to ensure the utmost freshness. The cooking style is based on classical French cuisine, but frequently ventures into the Mediterranean, Asia, and the Middle East. This results in pure comfort food where light acidity takes the lead. The restaurant team is thoroughly knowledgeable about the offerings and explains everything with expertise. The wine list boasts excellent labels from both the Old and New Worlds. When the sun shines, it is wonderful to relax on the attractive terrace. A beautiful and solid establishment.

't Misverstant offers an evening of delightful indulgence paired with complementary, sometimes unique wines. In terms of presentation, ingredients, preparation methods, and ambiance, you could easily mistake it for a Michelin-starred restaurant. The staff are true professionals and complete the experience. On the evening of our visit, owner-chef Thijs Vis is not present, but we don't notice it. What stands out is the frequent use of acidity in the dishes; green apple, yuzu, and sudashi make several appearances. Nothing wrong with that, but it's just not for everyone! There is no set menu here; you simply choose four or five courses and let them know what you absolutely do not want to eat. Then the train gets rolling, and the courses follow one another at a perfectly measured pace. Paired with a rosé prosecco, we enjoy the amuse-bouche of langoustine with herring roe and a foamy sand crab bisque. What a beautiful use of ingredients as a calling card. Also memorable is the veal stew with sliced cod, confit shallot (deliciously sweet), potato, cèpes, cèpe foam, and even a spiral of it. Served in a white cocktail glass with a gold interior: spectacular and delicious. Pure comfort food. Paired with it is the Ladybird (ladybug), an organic South African blend of Chardonnay, Chenin Blanc, and Viognier from Laibach. Beautiful! A little more breathing room between courses would have been welcome. A lovely spot.

Fortunately, there are restaurateurs who dare to take bold leaps. Take Thijs Vis, for instance, the owner-chef of an eatery that once operated in Den Bosch but relaunched in Vught in 2007. The name stayed: 't Misverstant, a reference to a construction blunder on the side wall of the original building: where “anno 1491” was meant to be, they accidentally laid “1149” into the brickwork—note well, at a time when houses were still made of wood. The new location has little history attached to it, but Vis does boast a spacious dining room, a matching terrace, a parking lot, and – since recently – private rooms for parties and events. We came for the kitchen, renowned for its sustainable focus. The menu features an unconventional main course: young goat. This “forgotten” meat is marinated in yogurt for two days, then seared and served atop beech mushrooms, house jus, and tikka masala cream. It is paired with glasses of a beautiful Argentine Pinot Noir (Portillo 2015). Earlier, we savored cannelloni made from turnip, filled with tuna tartare and dashi, resting on a coulis base of apple, ginger, and passion fruit. Washed down with a crisp Epos Frascati Poggio Le Volpi, 2016, a white Roman wine from malvasia and trebbiano grapes. The dessert is equally daring and delicious: a Siberian omelette, accompanied by granny smith apple mousse and compote nestled inside a white chocolate sphere. We leave no doubt about it: here, food is cooked purely and beautifully.