Kok Verhoeven

good quality, good value cooking

In the heart of Tilburg, on the beautifully renovated NS Square, Angela and Hans Verhoeven have been running the restaurant and brasserie Kok Verhoeven for quite some time now. The division between these two elongated dining areas is subtly delineated by sheer curtains. Alongside set menus and classic à la carte dishes, the menu also features a dedicated seafood selection. We would have loved to receive the amuse-bouches—a pastry cone filled with smoked eel mousse and green herb foam, alongside a polenta with curry and coriander—sooner, so we could have enjoyed them with our aperitif, a lovely La Tordera Spumante. To start, they served a truly exquisite steak tartare, crafted and presented in their own distinctive style, featuring fresh cucumber, beetroot, passion fruit, hazelnut crumble, and liver ice cream. Beautifully seasoned and a visual treat. Their impeccably dressed sommelier, Remko van de Laar, pairs it with a 2023 Pinot Nero from Elena Walch in Alto Adige, Italy. A wonderful pairing. For the second starter, there were pan-fried sweetbreads served with button mushrooms, green asparagus, red onion chutney, and a port jus. Well-executed, though the sweetbreads could have been slightly crispier. For the main course, we had pan-seared sea bass accompanied by breadcrumbs, pancetta, vadouvan sauce, carrots, and polenta and corn potatoes. A generous portion, and the sauce was so delicious that we asked for seconds. However, we didn't really need the breadcrumb topping; it made the dish a bit dry. The dessert of milk chocolate, panna cotta, caramelized almonds, and house-made yogurt ice cream is absolutely worth writing home about. It has a lovely texture and harmonious flavors, though the accompanying rich Pedro Ximénez from Romate fell a bit short. Once again, Kok Verhoeven proves that classic French cuisine, generous portions, and warm hospitality go hand in hand here. You'll thoroughly enjoy your time at Kok Verhoeven!

In this modern restaurant owned and helmed by chef Hans Verhoeven, a relaxed and lively atmosphere prevails. The elongated, stylish dining room is packed, and the cheerful Brabant chatter of the guests drowns out the bustle in the open kitchen. Hans’s kitchen primarily serves fish dishes, including a fine selection of fruits de mer. Not surprising, given the presence of the similarly named brasserie under the same roof. But that it is not only about fish here is clear from the Chef’s Menu. It opens with corvina tartare, followed by Granny Smith apple sticks, pistachio, and duck liver pâté with beetroot jelly. Deliciously fresh and well-balanced. A glass of Scheurebe by Christian Bamberger from the Nahe region in Germany adds power to it. While the wine collection is not extensive, it features plenty of interesting bottles. Such as the surprising blend of local Portuguese grape varieties called ‘Claudia’s Cuvée’ by producer Quevedo, served alongside a serving of delicious pan-fried sea bass featuring lamb ear, asparagus, gnocchi, and a smoked beurre blanc sauce. They complement each other perfectly, like yin and yang. The veal loin in the main course is truly incredibly tender, so it hardly matters that it arrives on the plate almost ‘bleu’. Accompanied by a side of potato laces, onion with balsamic, a bitter ball, and a stuffed morel mushroom. Plus a glass of matching Barbera d’Alba Bussia 2022 from producer Giacosa Fratelli. The dessert based on peach, raspberry, and vanilla provides a flavorful conclusion. A pleasant and smoothly run establishment.

Open kitchen, comfortable furniture, modern and atmospheric, a wine cellar for tastings or private dinners, and as a centerpiece running the full length of the dining room, a massive lobster tank. Hans Verhoeven, the friendly owner-chef, serves us a series of delicious dishes. With fish taking center stage; meat is also present, albeit modestly. We kick off with a visually stunning dish: smoked eel jelly, spread across the plate like a mirror, accompanied by green herb oil, duck liver, smoked eel, asparagus, and radish marinated in beet juice. Soft, briny, and refined. Our second course offers a taste sensation: corvina tartare with garden herbs, Parmesan mousse, balsamic crumble and truffle, topped with an oubliée wafer blackened with squid ink. The garden herb blend is a secret, but it brings a smile to our faces—so delightfully flavorful. After consulting with sommelier Remko van de Laar, the first two dishes are paired with a Viognier from Vallée Blanche Vieilles Vignes 2020. It builds beautifully and reveals multiple facets. To prove that Chef Verhoeven can handle meat just as well, the next dish features turbot with shredded oxtail, whole morels, and a sauce made from them, served with sourdough bread crisps, all resting on a Jerusalem artichoke purée. The fish takes on a firm and robust character thanks to the shredded meat atop it. What a superb combination. In the glass, a Pinot Grigio from Elena Walch, Alto Adige, described as floral, mineral, and herbal—and so it is. The pièce offers a generous portion of butter-soft lamb loin with a savory herb crust, asparagus, its own jus infused with red port and thyme, puffed onion, radish, and peas. Paired with a Villa Giada Barbera d'Asti Surì, a truly Italian glass of wine. What an indulgence. Those looking to be a bit more mindful of the price can dine at Brasserie Verhoeven, located under the same roof.

Fish, crustaceans, and shellfish take center stage in the kitchen of owner-chef Hans Verhoeven, but there are also plenty of options for those who don’t favor seafood. The atmosphere is cozy in the contemporary chic dining room, featuring carefully set round tables along the windows and square ones toward the interior. Each table is adorned with an atmospheric little lamp. Hans’s menu brings us four delicious dishes and four surprising wines—specifically fish and white wines. After a nice glass of cava, our taste buds are ready, and a beautiful plate arrives featuring Cévennes onion soubise, raw scallop, a quenelle of duck liver pâté in beetroot, and green apple pearls. When we combine these main ingredients in one bite, we become wildly enthusiastic. What a delightful discovery: sweet onion, briny scallop, rich softly salty liver, and crisp apple. Truly a dream dish. An oak-aged 2020 Chilean Chardonnay from Aresti initially seems overpowering for a starting wine, but it elevates the dish to an even higher level. Following the middle course of turbot and seared tuna on asparagus with a curry, coriander, and coconut sauce, a generous portion of sea bass arrives with seasonal vegetables and a dill sauce. Simply superb. Kudos to the young trainee sommelier and hostess Laura Heijs. A woman to watch.

In the open kitchen of this modern, leaning-toward-chic Restaurant Kok Verhoeven, chef-owner Hans Verhoeven prepares contemporary dishes on a classical foundation. The more casual Brasserij Kok Verhoeven is located under the same roof. With the aperitif, a coupe of Laurent Perrier champagne, we are served black olives seasoned with sun-dried tomato. Pure in flavor, simply delicious. The amuse-bouche, a piece of new herring with beetroot mousse, panna cotta, and green apple, also wins us over. The starter from the surprise menu, seared tuna and marinated prawns with sweet sesame crisps and melon balls, is surprising. The portions are generous and the preparation of each component is excellent, but we really need to get used to the flavor combination. The glass of Gewürztraminer by Forchir from Friuli pairs well with it. The main course features a large fillet of pan-fried red mullet accompanied by an extensive selection of polenta, asparagus, artichoke, broccoli, and parsnip. Here, we miss a sauce to bring the perfectly cooked elements together. The delicious Viognier from Vallée Blanche makes a wonderful addition. There is certainly no lack of craftsmanship, but a few more finishing touches would be appreciated. Until next year!

Fish lovers are in the right place at Restaurant Kok Verhoeven, run by Hans Verhoeven and his wife Angela. The spacious and chic, modern dining room – featuring carefully set linen-clad tables topped with small table lamps, upholstered armchairs, comfortable banquette seating, console tables with large vases of bouquets, and expansive windows with long drapes – houses a large tank with lobsters that are freshly prepared by Hans and his kitchen team. Alongside a rich variety of fish dishes, there is also ample choice for meat and chicken. Vegetarian options are limited. The Plateau Kok Verhoeven is highly recommended: this classic offering includes eight small cold and warm fish dishes at a very reasonable price. The fruits de mer is also delicious here. Hostess and sommelier Leila Wijnhoven-Constancia pours beautiful, well-paired wines to accompany the meals. A fantastic spot!

Chef-owner Hans Verhoeven and his wife Angela have been running the spacious, modernly designed restaurant Kok Verhoeven alongside their brasserie in the heart of Tilburg for several years now. We are seated at a raised table by the bar with a view of the kitchen and the lobster tanks, where they are freshly prepared on-site. Alongside a rich variety of fish dishes, there is plenty of choice when it comes to meat and poultry. Vegetarian options receive little attention. The extensive wine list, presented in plastic sleeves, looks somewhat cheap. We start with Oriental-style beef tartare served with tempura oyster mushrooms, miso, and dashi pearls. The distinctive Moonlite wine from Tuscan winery Rocca delle Macìe, generously poured into branded glasses, pairs exceptionally well with it. This is followed by baked lamb fillet and crispy fried lamb sweetbreads served with a thyme jus and green asparagus. The meat is accompanied by a lovely, smooth Spanish Rioja from the Muro estate, Calificada. For the finale, there’s the grand dessert (yes, it still exists): a combination of every dessert on the menu. A true explosion of flavors graces our table, featuring yogurt panna cotta, yuzu marshmallow, and ice cream made from caramelized white chocolate and lemon. Sommelier Tom van Onzenoort pairs it with a beautiful dessert wine: Moscatel de Setúbal Dona Helena from Portugal. Simply wonderful!

Located at the newly renovated Spoorzone is this modernly designed restaurant by chef-owner Hans Verhoeven. Chef Verhoeven also runs a brasserie. The menu features plenty of fresh fish specialties and options for shared dining. The monkfish is tender and juicy, served with roasted leeks, fried oyster, and riesling foam. The oyster could have been slightly crispier. The Iberico pork belly is beautifully slow-cooked and excellent in flavor. Paired with langoustines, shallots, apple, and bacon popcorn, it makes a delicious dish. We pair it with a full-bodied Delaire Graff Reserve 2015 (Chenin Blanc). Among the seafood specialties is the pasta frutti di mare. A huge plate of pasta with a good variety of crustaceans and shellfish, exactly as you would expect from such a dish. The pasta is cooked al dente and has a subtle kick. The lamb – fillet, stew, and tongue – served with green beans, hyssop, bacon, carrots, potatoes, and lamb jus tastes exactly as it looks. The fillet is nicely pink-roasted, the stew is well-seasoned and tender, and the tongue is perfectly prepared. The small bowl of jus is served separately on the plate. There is no fussy plating here, just a kitchen focused on good and clear flavor combinations. We finish with a grand dessert consisting of small treats: marinated red fruit, sesame ice cream, marinated pineapple, raspberry sorbet, brownie, and calamansi foam. Delicious. Welcome to Lekker!