The story
Herberg Stevensweert in Stevensweert anchors its reputation on three decades of French-inspired cooking led by Chef Marcus Schmidt. Marcus and his partner Pascalle transformed a former brown café into a restaurant upon taking over the building in 1996, opening officially on Mother's Day that year. After a comprehensive renovation in 2023, the couple maintains their division of labor: Marcus commands the kitchen while Pascalle oversees the floor. Marcus draws on German roots and training at establishments including the Michelin-starred Bergbrunnen to create a modern interpretation of French cuisine that prioritizes produce from the kitchen's own garden and local suppliers. This commitment to quality has secured a 12.5 rating from Gault&Millau.
The menu shifts with the seasons, offering three, four, or five-course selections alongside a dedicated vegetarian option. The kitchen applies a refined French cooking style to these ingredients, resulting in dishes like vitello tonnato with tuna mayonnaise and capers. Fish offerings include fjord cod haas served with Dutch shrimp and mussels, finished with a saffron foam. Heavier plates feature txogitxu ossenhaas paired with hazelnuts and chanterelle mushrooms, while kalfszwezerik arrives crisp with summer truffle and a sherry jus. A separate special menu tracks the harvest, ensuring variety throughout the year.
Pascalle guides guests through the wine list and manages the beverage program with attention to both alcoholic and non-alcoholic options. She also presides over a well-known cheese cart stocked with affinage selections from Antwerp, serving accompaniments such as homemade jam and bread. The dining room occupies a cozy corner building that retains the character of its history as an inn. The space feels intimate and relaxed, allowing visitors to settle in while enjoying the attentive service. Private dining is available for groups of up to twelve people seeking a more secluded setting.
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