’t Jagthuijs

Ulvenhout is part of the municipality of Breda but has retained its pleasant rural character. The Jagthuijs takes its name from the hunters who used to gather there in long-forgotten times. The village atmosphere still prevails here, thanks in no small part to the generous hospitality of host and sommelier Marcel Leemhuis and his team. At the same time, the dishes from chef Marcel Vermonden’s kitchen are worldly in nature, built on a solid French foundation. We are almost blown away by the first course alone: roasted leek with citrus oil, walnuts, plum and green tea compote, sweet-and-sour mustard seed, and hazelnut foam. This is leek at its absolute best, with a deep, sweet flavor and perfectly complementary accompaniments. The sole fillet in our second dish is equally finger-licking good, although we find the accompanying grilled mango somewhat less impressive. We continue with langoustine, glazed pork belly, roasted spring onion, and pickled chioggia beet. Delicious langoustine, though the pork belly could have been cooked a bit longer. Sommelier Marcel treats us to Grüner Veltliner from Georg Weinwurm (what’s in a name), a white Côtes du Rhône from Domaine Fontavin, and a dry Pacherenc du Vic-Bilh from Domaine Laffitte-Teston. Original choices, perfect pairings. The main course of grilled beef ribeye, oat groats, sugar snap peas, kohlrabi, and blackberry jus is the very definition of balanced and comforting flavor. The wine selection accompanying the varied assortment of cheeses from Brabant, including a Vin Doux Naturel from Rivesaltes produced using the solera system, also speaks volumes of class. Good food and drink, warmth, and a relaxed atmosphere—what more could you ask for? What a wonderful place.

Owner and hostess Ria Geertsema can be proud of her beautiful setting, located in the former mayor's residence in Ulvenhout, North Brabant. In 2003, the originally Frisian entrepreneur launched restaurant 't Jagthuijs with her family. Initially operating as a classic French restaurant, it gradually became more and more internationally oriented over the years. Step by step, the building was renovated into a pleasant venue featuring a bright conservatory, a garden room and wine cellar, an intimate enclosed garden terrace, and a front terrace where wisteria blooms luxuriantly. The kitchen was also completely revamped. Here, Chef Marcel Vermonden holds the culinary scepter with his team, while host and sommelier Marcel Leemhuis, along with his staff in black uniforms, pamper the guests. Both have been integral to the restaurant for many years. The atmosphere in the elegantly appointed setting is inviting, and we are soon treated to a cod crudo with lemon gel, green asparagus, a relish of cucumber, celery, and green pepper, all surrounded by dill oil. Pure refinement on the plate. This is followed by a refreshing intermezzo of Coeur de Boeuf tomato with marinated burrata, basil, and a sourdough crisp. Its presentation is stunningly beautiful. The main course features rose-roasted veal loin with panelle, pea cream, corn, romanesco, and raspberry jus. In the glass, a full-bodied red wine from Château Dauzac. For dessert, poached peach is served with peach and almond cream mousse and compote, cava foam, and peach and cava sorbet. All of this is delivered by incredibly kind and attentive service that goes above and beyond to ensure every guest has a wonderful experience. We believe that a good example here naturally inspires others to follow. What a lovely place.

Picturesquely situated in the Brabant village of Ulvenhout, it is a culinary oasis where you are immersed in a profound dedication to the hospitality profession. Owner and hostess Ria Geertsema, a sparkling personality, goes to great lengths to ensure her guests have an exceptional experience. This succeeds beautifully in the atmospheric setting of the former mayor's house, which features a conservatory, a garden room, and a leafy terrace that is perfect for lingering on summer days. Head chef Marcel Vermonden prepares French-classic cuisine with excursions into global flavors and compositions. Maître d'hôtel and sommelier Marcel Leemhuis, a steadfast and reliable presence at 't Jagthuijs for years, provides the perfect accompaniment, masters his craft like no other, and knows how to pour beautiful, often French, matching wines. Guests can choose between à la carte dishes and set menus, including a fully vegetarian option. The starter features guanciale (pork jowl bacon) paired with poached butternut squash, fregola enriched with Sicilian pesto, purslane, and pecorino cream. While beautifully plated, the flavors are slightly flat. Marcel pairs it with a refined white wine from the Scrimaglio winery in Langhe, led by the Arneis grape. Next comes grilled king bolete, served with soy gel, sesame seeds, Bimi, lotus root, and a black bean sauce. The plate boasts beautiful, deep earthy notes. The pièce de résistance is wild duck fillet, accompanied by a dim sum-style preparation of the leg, bulgur, oyster mushrooms, and various creative takes on purple carrot, all finished with a raspberry jus. A feast for the taste buds. The same holds true for the paired wine: a Côtes du Rhône from Famille Perrin. Attentiveness is never lacking, as we are surrounded by a parade of dedicated staff. Brabantine hospitality truly flies high here.

A friendly and popular restaurant housed in the former mayor's house of Ulvenhout, run by the hospitable and cheerful Ria Geertsma. Warmly appointed with a sunroom and a garden room, plus a shaded terrace on two sides. Marcel Vermonden is the new head chef, but master sommelier Marcel Leemhuis has been working here for years. He is a rock in the surf, knows the regulars, understands what makes a great dish, and always has a special bottle of wine at the ready. He pours a striking Chilean: a 2021 Viognier from Viña Chocalán in the Maipú Valley, an aromatic and round Gran Reserva. A fine match for both the welcome bite of thinly sliced Spanish ham and the starters: bisque and watermelon. The soup is piping hot, creamy, savory, and infused with lobster shells, while the melon slices are grilled and served with feta foam, roasted pecans, olive salsa, capers, cornichons, and basil. The pan-fried hake comes with mini peppers stuffed with anise mushrooms and bulgur, accompanied by radish and a pea sauce. The flavors are excellent, though the fish flesh is slightly too soft. Fortunately, the wild duck on the other plate is flawless. Breast meat roasted on the carcass and a confit thigh served alongside a garnish of endive tarte tatin, pumpkin purée, bimi, and their own jus. Beautiful flavors. To finish, a selection of regional cheeses. 't Jagthuijs remains a delightful establishment.

A well-known address in the Baronie. Furnished as a living-room-style restaurant with wall benches and comfortable bucket chairs, tables without tablecloths adorned with fresh flowers, an intimate sunroom, and a wonderful terrace. And a semi-open kitchen where we catch chef Ruud van Nes bustling about on this busy Saturday evening. We are immersed in warm Brabantine hospitality by owner Ria Geertsma, enjoy a lovely aperitif wine, and browse the menu, which features a surprisingly generous selection of vegetarian dishes. We start with sea bass ceviche. The raw fish is sliced paper-thin and accented with fresh and sweet notes like ginger, melon, and pickled lemon. Delicious! On the other plate, a classic beef tartare. Finely minced meat seasoned with Worcestershire sauce, mustard, and olive oil, arranged on romaine lettuce hearts and garnished with shaved Parmesan, truffle cream, and a poached quail egg. Maître sommelier Marcel Leemhuis pairs it with a fantastic (and affordable) white Languedoc ('Freestyler' by Gayda), made predominantly from Grenache Blanc: full-bodied, round, and ripe. This also accompanies the main course of lamb neck. The beautifully slow-braised meat is bursting with flavor and served with broad beans, aubergine, potatoes, and house jus. The tournedos is equally impressive: perfectly cooked, hence butter-soft, served alongside carrots and potatoes with a robust red wine sauce. To finish, strawberries marinated in aged balsamic vinegar, goat milk sorbet ice cream, and cheesecake cremeux. 't Jagthuijs remains a delightful establishment!

New in this guide last year. Following a major renovation, this charming building boasts a beautiful and atmospheric interior featuring petrol-blue and ochre-yellow accents, new armchairs, and tables set with snow-white tablecloths and napkins. The kitchen has been modernized, and the terrace has also undergone a complete transformation. Owner Ria Geertsma is thrilled with both the investment and the results. Ria: “The pandemic brought some welcome relief into our daily routine and drew our team even closer together. We quickly launched takeaway and delivery services, allowing us to maintain connections with many guests.” Head chef Ruud van Nes, formerly of Boreas, has taken charge of the menu. He serves refined cuisine showcasing the finest seasonal produce. In particular, the Ulvenhout asparagus, dug straight from the cold soil, is a huge hit. Maître and sommelier Marcel Leemhuis oversees a meticulously curated wine list, and quite uniquely: they still sabre the champagne bottles here in a very traditional – and somewhat ceremonial – manner! A private dining room is available for exclusive gatherings. A solid establishment.  Dorpstraat 3, 4851 CJ

It was already a jewel of the Baronie, but following a major renovation, 't Jagthuijs has embarked on a new chapter. The interior is painted petrol blue, contrasting with the ochre yellow of the new armchairs and the pure white of the napkins. The terrace has also been completely refreshed. Owner Ria Geertsma is absolutely delighted, particularly because the kitchen has been updated as well. Head chef Ruud van Nes, formerly of venues such as Boreas, has modernized the menu, while master sommelier Marcel Leemhuis has curated a magnificent wine list. We feel perfectly at ease in the new surroundings and sample a corvina ceviche with bell pepper, tomato, capers, and basil. Thin slices of fish cured in citrus, further elevated with pink peppercorns and strawberry. A lovely counterpoint to that tender, lightly salty flesh. We pair it with a splendid Rhône wine (Castelas, 2018) crafted from white Grenache and Marsanne grapes. On the second plate, marinated salmon with yogurt, dill, cucumber, mint, and garlic—a savory surprise that falls somewhere between tzatziki and gravlax. The main course features tiger prawns, expertly pan-fried and finished with cauliflower, oyster, and champagne. Served alongside is a classic Chinese steamer basket holding a bun stuffed with confit pork belly and shrimp, garnished with pickles and radish. Simply delicious! To conclude, a small cheese plate. Welcome back to Lekker.