Odille

High quality cooking

Last year, chef Casimir Evens and hostess Lotte Bloem entered the Top-100, and Odille has since become part of the top of the province's culinary scene. The modern dining room is simply designed in dark and earthy tones, ensuring all attention is directed toward the dishes. And toward the kitchen, formed by three cooking islands, prominently situated among the guest tables. During the week, you can choose from the menu, but on weekends, only the 'Momentum' menu is served. This comes as a surprise in several respects, as even the number of courses remains a secret until the dinner begins. Do not worry, Odille is not stingy. After three invigorating amuse-bouches, the kitchen gets to work. First, a miniature dish of chawanmushi with mackerel, cockles, avocado, cucumber, anchovy fillets, celeriac, and mint oil. Next, marinated bonito, dried bonito flakes, and various preparations of radish. It is a pity, however, that the accompanying Fritz Haag Weissburgunder does not quite harmonize. The 'daily catch' features a piece of monkfish enriched with stockfish, ramps, and pandan, accompanied by delicious broccolini. We are downright lyrical about the preparation of the langoustine, which is lightly smoked and seared, served alongside asparagus and a delightful sauce made with cardamom and sobrasada. The wine paired with it is also special: a Bulgarian rosé called 'ceci n'est pas un rosé' that indeed does not taste like an ordinary rosé. The main course of quail with stuffed morels is preceded by a concentrated onion and quail consommé. After a delicious pre-dessert of yellow curry, sea buckthorn berries, and lime fingers, we finish with the dessert: frangipane, rhubarb, hangop, and basil. At departure, we receive a personalized and illustrated overview of all the delicacies we enjoyed. Super attentive. One minor point of attention is the countless times staff ask whether everything is to our liking. That could be toned down a bit. Score rises to 91.

At the market in Sint-Oedenrode, Odille offers its guests a calming atmosphere, exquisite dishes, and excellent service. Hostess Lotte Bloem and her partner, chef Casimir Evens, lead their team in the dining room and kitchen in an exemplary manner a...

Indeed, every table here could be considered the prime seating area. Pleasant ambiance, enjoyable lounge music, crisp table linens, sleek walls with a pearlescent shimmer, a black wavy (sea-inspired) ceiling, and naturally the centrally located kitchen of executive chef Casimir Evens, visible to every guest as an eye-catcher. He works with discipline alongside his white brigade. The same can be said of the serving team under the inspiring guidance of sommelier and co-owner Lotte Bloem. A nice detail is that the staff even stroll through the restaurant wearing private-label sneakers. The ants, freely adapted from Salvador Dalí’s artwork, adorning the long wall are the symbolic expression of the team’s synergy. One plus one equals three. For starters, delicious combinations of kohlrabi with burrata, a small cake of caramelized onion with wagyu cecina, and crispy nori with cod. Paired with it, champagne from Pierre Legras. Before our menu begins, we dive into the beautiful wine list featuring many wines from traditional French wine regions. The selected bottles are placed at a central point, but our glass is never empty. What a comprehensive overview. Scallops with razor clams, mussels, and celery jelly are super fresh and delicious in all their simplicity. A mid-course dish of Dutch river crayfish with asparagus and asparagus prepared in smoked butter by Annie from Holland. A true showcase of the Meierij region. Producers are named explicitly, and rightly so. Because the miller’s bread, sourdough, from De Pegstukken mill in Schijndel is also medal-worthy. At the table, goat, buffalo, and cold-smoked cultured butter are served alongside. What a luxurious spread. Limburg Geuldallam lamb melts in your mouth, and sides of artichoke base with eggplant cream and button mushrooms alongside roasted lamb cheek are subtle and excellently seasoned. Lamb jus with a Medina spice mix is poured at the table, accompanied by a green herb oil that recurs in almost every dish. During the week, you can also dine superbly à la carte here, once again putting regional producers in the spotlight. Last year it was still on the threshold. This year, without a doubt and clearly launched into the top 100. This fine dining spot rightfully earns place 92.

New in Lekker At the market in Sint-Oedenrode, owner-chef Casimir Evens and hostess and sommelier Lotte Bloem have realized their dream. Odille (French for rich and wealth) is a spacious restaurant with a luxurious atmosphere, thanks to its stylish interior (including incredibly comfortable swivel armchairs) and minimalist art on the walls. The eye-catcher is the large open kitchen situated right in the center of the restaurant. All guests can watch the white brigade at work. Most of the ingredients Casimir uses come from the Meierij region, and he tailors his approach to whatever the suppliers deliver. This results in surprising menus that feature a different number of courses each day. The wine list is organized by flavor profile, though unfortunately many wines are stamped as out of stock (or no longer available). When guests are seated, an hourglass is turned over and laid flat once it runs out. The black brigade literally pauses time. And that is precisely the intention of the entire team: to let go and savor the moment. It does take a while before the first flavors arrive from the kitchen, but hey. They are overwhelming. A mini tartlet filled with tomato antipasto of various varieties from their own garden, and a small bowl filled with Japanese savory custard (chawanmushi) made with curry, coconut gel, toasted sesame, young ginger, and pieces of Japanese omelet. A breathtaking start. Mackerel on lightly fried toast arrives with grilled buffalo mozzarella, roasted tomato from the Japanese barbecue, topped with basil cream, a quenelle of basil ice cream, and a harissa yogurt dip. Elderflower gazpacho is poured at the table to accompany it. Delicious and very delicate. Next comes another fantastically crafted creation: a piece of pan-seared plaice with chorizo, grilled sweet pepper stuffed with green olive tapenade, served with an assortment of beans and Amsterdam-style pickled onions on Catalan cream, alongside foamed garlic and chorizo jus. Complex, refined, exuberant, yet simultaneously harmonious in flavor and texture. Paired with a beautiful 2021 Chardonnay from Burgundy by Domaine Chagnoleau. For dessert, there is a selection of red and black fruits with hung curd and rhubarb jus, accompanied by bacon and basil ice cream. Simply outstanding. On the threshold of the Top 100.