The story
At Restaurant Notable in Maaseik, international cuisine unfolds inside a compact chef’s table layout. Vital Awick arranged high stools and a long counter around the open pass to keep guests close to the action. He built this system after working alongside Adriaan Visser at Harry’s in Maastricht. Cooks now hand off plates directly to diners instead of relying on separate servers.
The menu moves through five structured courses with optional additions like belly pork and smoked eel. Roasted red beet arrives alongside creamy goat cheese, crushed black garlic, and toasted almonds. Salmon tartare gets dressed with miso and finishes tableside with a sharp lemon granité. Cod follows with blood orange segments, white cabbage julienne, and a caper butter sauce.
The venue occupies a former pan factory that stood empty for decades before reopening recently. Adriaan Visser manages the cellar and explains each pour with direct clarity rather than dense jargon. A crisp Rotgipfler from Austria pairs cleanly with the beet starter, while a fizzy Lambrusco cuts through the richness of the eel course. The recognition from the Lekker500 Top 500 reflects a consistently grounded approach to contemporary global cooking.
Recognition
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