Monarh

High quality cooking

Monarh is located in the former refectory of the Rooi Harten mission house and is run by the two Kappé brothers. Paul works in the kitchen while Ralph serves as maître d' and sommelier. The cooking style is contemporary and international, and the dishes are surprising and refined. Guests come here to unwind for an afternoon or evening, and every effort is made to ensure their visit is a success. The amuse-bouches are highly promising, featuring items like sea urchin foam served with preparations of salted cod, coriander caviar, and finished with coriander oil. Sophisticated and a thrilling way to begin the meal. The fresh bread arrives with tableside-prepared butter. The opening course from the five-course menu features expertly prepared hamachi tartare with a goose liver cream, accompanied by a yuzu and mirin ponzu. Alongside it, Ralph serves a fresh Müller Thurgau from Terlan, Alto Adige, Italy. Chef Paul keeps surprising, this time with a vegetarian dish: artfully arranged ajo blanco presented in a triangular formation, accompanied by ajo blanco cream and sorbet, dried grapes, and fresh almonds, all bathed in a vadouvan and verjus oil, and garnished with a yeast-infused panna cotta. The pacing is excellent, quickly followed by a succulent Irish Mór oyster served with beurre blanc, garnished with oyster leaf, sea fig, and salsify cream. Paired with a Petit Chablis from Domaine Louis Moreau. Crispy pan-fried calf’s sweetbread with morels is served over beluga lentils and potato galettes, accompanied by a Madeira jus. Finally, a beautifully presented calamansi dessert, surrounded by basil mousse, bonbons, mousse, crumbled white chocolate, and crispy shards made with violet coloring. Be sure to order the confections, as they are truly delightful. The total comes to a solid 90.

For stylish enjoyment of dishes that are as exciting as they are carefully crafted, Monarh is an excellent choice. Brothers Paul and Ralph Kappé, respectively chef and master sommelier, offer their guests a culinary experien...

This pleasant establishment by chef Paul and his brother, host and sommelier Ralph Kappé, has evolved into a gastronomic hotspot with its own exciting and daring style. The foundation is unmistakably French, yet the chef’s creativity knows few bounds. We are seated in the vaulted dining room, housed in the former mission building of the Fathers of the Red Hearts—hence the initials RH in the name. Rarely are we served such brilliantly plated dishes. The flavors are equally masterful. Following three invigorating amuse-bouches, including a surprising pearl of apple, fennel, and green curry with a liquid center, we begin with a langoustine course served in two parts: raw with pear and caviar, followed by two perfectly cooked langoustines accompanied by diced tamarillo and a tamarillo granité. Utmost finesse throughout. The main course of pan-roasted turbot with beurre blanc, cauliflower, and tarragon strikes us as bold, thanks to the pronounced acidity in the cauliflower. Meanwhile, my dining companion savors roasted squab breast, duck liver, structures of Époisses, beetroot, and artichoke. The wine pairing selections are spot-on as well: a German Riesling with the langoustine, a South African Chardonnay with the turbot, and a Cabernet Franc from Stellenbosch producer Raats with the squab. The entire wine list is, incidentally, of exceptional caliber. Finally, the visually captivating dessert of mango and passion fruit, presented as sorbet, mousse, crisps, and jelly, delivers the perfect conclusion. It enters the Top 100 at number 90.

Where the missionaries of the Sacred Heart once cooked and ate their daily meal, a gastronomic restaurant has now been established in the 125-year-old monastery, led by chef Paul Kappé and his brother, maître d'hôtel and sommelier Ralph Kappé. And let's get straight to the point: the cooking here is simply magnificent. Everything is flawless, from the first amuse-bouche to the final dessert. The atmosphere is chic in the beautifully appointed dining room, featuring classic wooden herringbone floors, numerous round tables, intimate seating nooks, and no fewer than three chef's tables. Paul prepares an innovative French cuisine infused with international influences, and the menu offers an extensive selection. Paired with a lightly sparkling Maria Casanovas Brut de Brut cava are exciting appetizers such as a rendang pearl with crispy edges and an intensely flavored kohlrabi and coriander jus. A delicious harbinger of what is to come. Ralph presents the starter: sourdough-baked red mul resting on a bed of shallots and pickled lemon, finished tableside with bottarga. Served alongside are warm and cold olive preparations, lamb ears, fennel, a foamy beurre blanc, and vadouvan oil. Refined, deeply flavorful, and visually stunning on the plate. Talented sommelier Gerlinde Polak pairs it with an Italian Trebbiano di Lugana Antica Casa Visconti from Desenzano del Garda, showcasing notes of apple and pear. A perfect match. We continue with yet another sublime creation. Perfectly soft-cooked squab breast served on the carcass, topped with a chicken skin crumble and garnished with beetroot, artichoke, and an Époisses cheese preparation. Accompanied by two squab legs, one of which is bathed in a beetroot and sherry sauce. Fantastic. Do not miss the desserts. They are visual masterpieces and utterly delicious. A macaron filled with cherry, a financier with earl grey cream and pistachio. And just when you think it cannot get any better, two fresh madeleines with exquisite vanilla cream. Monahr very deservedly earns its place in the Top 100 of this guide.

Dining at Monarh is an experience. A great deal, if not everything, is invested in ensuring our guests have a wonderful time. From the aperitif with amuse-bouches on the terrace to the abundance of petit fours served with coffee and tea, you can taste a deep passion for hospitality and culinary craft. Yet, do not underestimate their talent and knowledge. Brothers Ralph (maître/sommelier) and Paul (chef) Kappé are true masters of their trade. Imaginative dishes emerge from the kitchen, beautifully seasoned and featuring bold flavor combinations. Take the eel with pulled pork jowl, for instance; the pork is braised and flavored with soy sauce and sesame seeds. House-made jus and green herb oil complete this umami feast. Or consider the five different preparations of quail: a roulade, a confit bonbon, a confited thigh, a breast roasted on the carcass, and a crispy skin crisp. Each is served alongside a separate portion of house jus and various accompaniments. Everything is executed flawlessly, perfectly cooked, and that jus... simply divine! The wine list is more than comprehensive, with a strong emphasis on French and European selections. But Ralph and his talented, award-winning colleague Gerlinde Polak undoubtedly have their reasons for this. We enjoy a Spanish Vino de Pasto: La Escribana by Luis Pérez, which shows subtle sherry-like (palomino) oxidative notes. This crisp white wine accompanies us through three courses, with the maître’s blessing. As for the ambiance on Bredaseweg, there is virtually nothing to fault. A lovely atmosphere, comfortable acoustics, everything just works. A solid establishment.

The serenity of the former monastery is still palpable in the current restaurant Monarh. The interior is luxurious and classic, yet not overdone. Tufted leather bucket chairs are placed at tables beautifully set with linen, atop a herringbone parquet floor. A stunning vaulted ceiling and lush, large floral arrangements complete the scene. Every exquisite material finds its place, providing a refined stage for the culinary creations of chef de cuisine Paul Kappé. All dishes, following French conventions, are exceptionally well-executed technically, and the flavor balance is perfect. The first amuse-bouche, a chilled tom kha kai presented in a delicate pearl, almost explodes in the mouth, delighting us with its layered flavors of chicken broth and herbs, precisely balanced. The lamb main course features two preparations: roasted loin and braised neck. It is served with green asparagus, pan-fried polenta, puffed and seared onion, and puffed rice with cloves of pickled black garlic. Simply delicious. In the glass, a Château de Montfaucon, Lirac 2016 Cru des Côtes du Rhône. The château is located in the small hamlet of Lirac, close to Châteauneuf-du-Pape and Orange. The vines benefit from the warmth of sun-heated stones that release their heat at night, resulting in a rich, full-bodied wine that pairs seamlessly with the lamb preparations. Tip: refrain from reading the bill aloud at the table, as an invited guest has no need to know such details.

Opened in 2014 and a resounding success from day one. Restaurant owner Danny Kovacevic, who long ago worked as a taxi driver and doorman, proved to have a natural nose for the hospitality industry, worked his way up through sheer grit, and can now boast of a small empire that includes the innovative Monarh. The restaurant is housed in the over-125-year-old monastery of the Missionaries of the Sacred Heart in Tilburg and furnished to contemporary standards: sleek, button-tufted fabric armchairs, linen napkins on lacquered wooden tables, console tables adorned with stunning floral arrangements, and modern black-and-white paintings on the walls. In their open kitchen, Chef Paul Kappé and his brigade prepare dishes rooted in French cuisine but infused with modern and global influences. Kappé consistently pushes the boundaries of flavor and keeps things far from simple. His signature touch is refined and pleasing acidity that elevates each dish to an unprecedented level. Sommelier Gerlinde Polak excels at pouring seamlessly complementary wines: “Our wine list features both well-known and lesser-known yet highly regarded wineries from around the world, offering unique and expertly crafted wines.” Host Ralph Kappé then ensures that every guest’s needs are flawlessly met. Monarh rules! A top-tier establishment in the former residence of the missionary priests.

This was once a monastery of missionary priests; today, Chef Paul Kappé delights his guests here with creative dishes. Host-sommelier Ralph Kappé oversees the service and the wines. The modern dining room features a vaulted ceiling, which isn't ideal for the acoustics. However, the delicacies in our four-course surprise menu more than make up for it. Alongside the aperitif—a Maria Casanovas Brut Cava—three amuse-bouches delight the palate: crispy white chocolate with truffle, wasabi marshmallow, followed by an anchovy crisp and a 'sphere' of white chocolate filled with cucumber gazpacho. Exquisite. The starter, a delightful Argentine prawn with passion fruit and a tandoori crisp, is perfectly complemented by a dry 2018 Gelber Muskateller from Alphart in Austria, its finish enhanced by a subtle grapefruit note. Unfortunately, the poached lobster in the second course is slightly undercooked, but the combination with red mullet, cherry tomatoes, wild asparagus, and fennel is spot on, nicely balanced by the refreshing acidity of the Château Saint-Maur 'M'. The lamb is served three ways: a medium-rare fillet, slow-cooked 'bacon', and braised lamb neck, which forms a true highlight: bold flavors and remarkable finesse. Finally, the refreshing dessert, featuring various raspberry preparations alongside mint ice cream, is visually spectacular. A culinary mission accomplished!

Executive chef Paul Kappé commands a French culinary foundation enriched by global influences, while his brother Ralph serves as host and sommelier. The former monastery of the Missionaries of the Sacred Heart is bustling with guests. The three amuse-bouches arrive simultaneously: a soft bun with a liquid apple and fennel center, a peanut crisp paired with mango gel and atjar, and an Eastern-style pumpkin soup. We are ready for the dinner to proceed. We begin with Stellendam shrimp presented in multiple textures—a shell-shaped mousse and a fried version, both finished with a basil vinaigrette. Delicious. The hand-dived scallop with melted duck liver, duck skin crisp, ginger-infused Jerusalem artichoke, lentils, hazelnuts, and veal jus also delights the palate. Absolutely delicious, though the portions are quite petite, more akin to tasting samples. From the extensive wine list, we chose a 2015 Riesling Schieferterrassen from Heymann-Löwenstein, which pairs beautifully with the starters. For the beef tenderloin main course, there is no need to specify your preferred level of doneness. It arrives rare, accompanied by Basque cheese, cassava, and a veal tenderloin jus seasoned with vadouvan. Nothing to fault. Unfortunately, the pre-dessert’s dry ice effect completely fizzles out because the blood orange and yogurt component is not properly frozen. The dessert, featuring a “golden” white chocolate mint, violet-hued elements, and kalamansi ice cream, appears somewhat contrived. Given the high prices, we receive modest portions, and not every dish achieves perfect balance. While there are a few minor flaws, we would gladly return.