G7 Restaurant

Situated in the heart of Sittard in the quaint little Gruizenkerkje, the former chapel has been lovingly restored, preserving its contemporary atmosphere and interior design. Owner and head chef Rik Opstals makes excellent use of local produce, including vegetables from his own gardens. The amuse-bouches are beautifully balanced: savoy cabbage meringue with shiso, a kohlrabi and yuzu taco, a crispy bite with sweet potato, cumin and peanut, and a quiche featuring smoked asparagus and two cheeses. And that is only the beginning. Paired with a light and elegant glass of Brogsitter’s Terra Blanc Sauvignon Blanc—poured by co-owner, host, and sommelier Danny Meijers—comes raw kingfish served on sauerkraut cream with green apple, bell pepper, and jalapeño, alongside a steamed oyster. The taste buds are caressed by delicate flavor notes. This is followed by one of the chef’s signature dishes: purple carrot, horseradish, coriander, ginger, and ponzu. An unadulterated explosion of flavor. A crispy ring of purple carrot is stuffed with purple carrot cream tartare, horseradish and ginger foam and sorbet, nori crumble, and a ponzu vinaigrette. This is the kind of dish you’d gladly recreate at home. The pièce de résistance is the lamb fillet served with a wild garlic hollandaise, smoked asparagus, and a rich, glossy lamb jus. It is accompanied by a small dish of lamb shank, savoy cabbage, and potato crisps, plus brioche bread with lamb belly bacon. Everything is spot on: the flavors, texture, and balance. This is genuinely excellent cooking. To finish, rice pudding with rhubarb and cardamom ice cream, accompanied by a pinot cuvée sabayon. The complimentary Kolonne Null, a non-alcoholic white sparkling cuvée, pairs perfectly. The service is warm and attentive, backed by impeccable product knowledge. Life is truly good on the outskirts of the Limburg hills.

Located in the heart of Sittard in the Gruizenkerkje, dating back to 1634, at number 7. Stylishly decorated with carefully considered lighting that creates a pleasant atmosphere. Chef Rik Opstals and host and sommelier Danny Meijers run this highly sought-after establishment, and it’s no surprise, as they prepare surprisingly exquisite dishes using ingredients sourced directly from the land. At 't Sweeltje in Montfort, vegetables have been cultivated since 2013, tended to daily by a dedicated gardener. So fresh doesn’t get any fresher. Whatever isn’t used during the season is pickled, dried, or preserved. There are no traditional menus here, but rather a total experience comprising ten creations: five amuse-bouches and five dishes from the chef. A vegetarian option is also available. Paired with a glass of sparkling wine, Blanc de Biz from Domaine Cuvelier, come five beautifully presented and surprising amuse-bouches, including purple shiso meringue with apple, a tartlet with zucchini cream, green pepper, and lemon, a bite featuring cabbage and tandoori, cannelloni with sweet potato and apricot, and finally, a 64-degree egg with piccalilli, cauliflower, and chanterelles. What a wonderful start. This is followed by a well-balanced, bright and tangy dish of roasted red mullet with soy, tomato, and a vinaigrette of basil, snow peas, and black olives. The ingredient combination is meticulously crafted, with each element contributing something special to the dish. The signature dish will also remain etched in our memories for a long time: purple carrot tartare served inside a crispy purple carrot shell, accompanied by horseradish foam and ice, a nori crumble, and a ponzu vinaigrette. Simply heavenly. These incredible flavor combinations left us unable to decline the extra recommended intermezzo: a bonbon of foie gras, 65% cocoa, Baeri caviar, and cherries. A surprising pairing where the saltiness of the caviar created a delightful harmony with the foie gras and cherries. We would gladly go to church every week just for this.

The Gruizenkerkje at number 7 does not lack a pulpit with a thick, open Bible and an announcement board with the verses to look up. Pastel pink LED lighting gives the 17th-century church a fresh look. A little more comfort on the wooden church pew would certainly be welcome for a seven-course meal. Chef-owner Rik Opstal cooks surprising and original dishes, using herbs and vegetables from his own garden. That’s exactly how we like to see it. Limburg wines also get a stage here. For the aperitif, we enjoy the Zwarte Parel Brut 2018 from Château Genoels-Elderen in the Belgian Haspengouw region. Alongside it come three delightful small bites from the kitchen featuring celeriac, red beet, and a 63°C egg with asparagus taking center stage. The O’Soleil 2021 from Overst Wine Estate in Voerendaal is refreshingly crisp alongside our first course. Shashimi of kingfish with avocado and Japanese radish, accompanied by tartare of the same kingfish with yuzu and finished with dashi foam. We continue with purple carrot, slowly cooked and served with horseradish ice cream and a ponzu vinaigrette. Host and sommelier Danny Meijers then presents a 2019 red Languedoc: Le Minérale Terrasses du Larzac from Domaine Trois Terres. Typical flavors like black pepper and violet on the nose harmonize perfectly with the lamb trio: shank served as a fritter, saddle of lamb coated in garden peas and rolled in chopped parsley, and a braised neck stew. Fortunately, the dessert is no sugar overload; orange panna cotta rests with tarragon oil and rhubarb granita in a cocktail glass. Beside it, in a deep bowl, lies rhubarb compote, black lime sorbet, and a tarragon-yogurt sponge cake. It is an abundance of flavors where ‘less is more’ would probably have been more appropriate. With perhaps a few more dots on the proverbial ‘i’, Valhalla is within reach.

Host and sommelier (or connoisseur, as he introduces himself) Danny Meijers and head chef Rik Opstals serve up heavenly dining experiences in their historic Gruizenkerkje, which also features a kitchen terrace and, on summer days, a cozy patio shaded by large parasols. Opstals works with a daily rotating surprise menu, and many of the vegetables and herbs come from his own garden. Pairing wines are carefully recommended by the black-uniformed waitstaff. For the starter, a roulade filled with wild sea bass tartare and adorned with numerous edible flowers. Beautifully presented and pure in flavor. The chef’s signature dish, 'root preparation', unfortunately misses the mark. In an attempt to combine the five flavors—sweet, sour, salty, bitter, and umami—the result is too pronounced, too salty, and too sour. And the accompanying wine, a Johannesberger Schwarzenstein Feinherb Riesling from the G.H. von Mumm estate, adds little to it. Fortunately, the main course fares much better: tender roasted lamb fillet with a rich, concentrated jus, savoy cabbage, a robust hollandaise, a little potato tower filled with lamb stew and vegetables such as peas and savoy cabbage. We get to assemble our own cheese board, and Cuvée Roeselare, a semi-hard cheese from the 't Groendal dairy, is a real standout. Kudos to the service, which is professional and welcoming. One point for improvement concerns the portion sizes; they could certainly be more generous.

In the heart of Sittard, we take our seats in the historic, atmospherically furnished 17th-century Gruizenkerkje. Danny Meijers, formerly owner of De Kolentip in Maasbracht, has set up shop here alongside chef Rik Opstals. Here, they serve trendy cuisine: European specialties enriched with Eastern influences. Paired with the house aperitif of homemade limoncello and gin with elderflower and raspberry, served in a beautiful cocktail glass containing a miniature spun-sugar spider, come flavorful amuse-bouches. Such as avocado cream topped with cucumber brunoise, foam of cream and carrageenan, and popped rice. Kingfish with gooseberry, smoked buttermilk, and tarragon is the first dish served under the pulpit. All ingredients are presented in two ways. In the glass: a Loire Sauvignon Blanc from Domaine Gibault. Followed by scallops with yuzu beurre blanc and chive oil. A curl of courgette and broad beans accompany it, just like all the herbs used, sourced from Rik’s own garden. With the main course of hare and calf sweetbreads, we see a variety of carrot garnishes alongside popped garlic foam. Our faith grows stronger with a glass of barrel-aged Pinot Noir from 2018 by the Belgian wine estate Aldeneyck. Divine! The dessert featuring cherries, panna cotta, almond, caramel, and miso ice cream is impeccable. Just like the cheeses, which are sympathetically priced on an equally reasonable bill. Confession is unnecessary here; heavenly indulgence is simply part of the experience nowadays.