Promessa

good quality, good value cooking

A pleasant spot on the picturesque historic market square of Eersel. Owner Rob Dijkstra is the third generation of the Dijkstra family at this location. His grandparents took over the already famous restaurant De Acht Zaligheden back then, and his father continued it under the current name Promessa, Italian for ‘promise’. That certainly proves not to be an empty promise, as modern and often surprising dishes come from the kitchen of chef Koen van den Kerkhof. The menu lists two options: ‘Promessa Bistro’ with à la carte choices and ‘Promessa Food Atelier’ with surprise menus. We opt for the latter and start with lightly marinated scallops with dill, horseradish, hangop, wasabi, and verbena sauce, followed by pan-fried corvina fillet with pepper sauce and beurre blanc with capers. A delightful start. What stands out is the use of amuse-bouches. Unlike usual, they are not served with the aperitif but rather right before each course, which is curiously referred to here as an ‘experience’. Rob leaves guest interaction to the young service staff, who handle it enthusiastically and professionally. The wine list features interesting and affordable options, but the wine selections included in the tasting menu don't always hit the mark. The mildly sweet Vouvray does not pair well with fried seafood, in this case corvina. However, the smooth Médoc from La Roche Clauzet paired with the gently cooked lamb fillet featuring a delicious herb crust, spinach sauce, olive foam, Manchego cheese, and lamb jus is spot on. The interior design is equally contemporary: sleek, modern, and offering a view of the open kitchen. In summer, you dine royally on the terrace on the Market right outside the door. In short, excellent food and an equally great experience. We would gladly return for that.

Under the watchful eye of Cas Spijkers, present as a mural complete with a thick cigar, we see a well-run restaurant. It is always packed here. Owner Rob Dijkstra curates an interesting wine list that yields many reasonably priced gems. In addition to the list, several other jewels are available to order. Hostess Maxime manages the digital communication with the kitchen and keeps everything well under control. Unfortunately, the same cannot be said of the rest of the front-of-house staff. They fail to explain what we find on our plates. The menu reads "Food is Art," presenting a choice of various culinary experiences. Nearly every course is preceded by a "bite" that Chef Koen van den Kerkhof presents as a cliffhanger. The à la carte menu offers a wide selection. From the 'to share' dishes, we choose the guacamole with crispy tortilla chips and fried shrimp with chili sauce. This pairs beautifully with the affordably priced Aliguer cava. Vegetarians have been considered as well; for starters, watermelon gazpacho with feta. In between, a spicy lentil stew with goat yogurt and salted lemon. As the main course, risotto with forest mushrooms. The mini tournedos also comes with risotto, this time with rich truffle and Parmesan. Steamed green vegetables can be ordered separately on the side for an additional charge, but unfortunately, they lack salt and flavor. Green gnocchi with briefly grilled beef fillet slices arrives on the plate with Catalan romesco sauce, gaining an extra kick from the addition of yellow Madame Jeanette peppers. For dessert, we see long-standing favorites such as tiramisu, strawberries Romanoff, and crème brûlée. The guest chooses their preference here, and the pâtissier has kept his promise. Una promessa.

Dining in this beautiful, spacious establishment on the historic Market Square in Eersel is a warm experience. This stems from the dishes, the ambiance, and of course the friendly hospitality shown by the plentiful staff. Being able to enjoy our first courses outdoors on the cozy terrace completes the delight. Chef Walter Dijkstra, together with hostess Neline, has spread his wings and embarked on a new culinary adventure in Vessem, where he has opened a barbecue restaurant. Chef Koen van den Kerkhof has stepped into the role as his worthy successor. The choice of an 'atelier experience' (Promessa operates as a food atelier) proves to be an excellent one. Delicious dishes leave the open kitchen one after another, where work is carried out with focus and discipline. Rob Dijkstra, host and sommelier, has recommended a fine wine: Gestolen Fiets 2020 Branco, featuring a label designed by Peter van Straaten, from the originally Dutch winery Niepoort. This blend of five native grape varieties promises notes of 'spice, dryness, salinity, oysters, and seafood'. Exactly what we were hoping for in the tasting menu. Green dominates the plate, featuring charred cucumber, samphire sorbet, seaweed cream, and a sauce of dill, oyster leaf, and sea banana, all arranged around a scallop. A visual and gustatory delight. The following dish of marbled langoustine and Wagyu beef, served with ponzu, roasted onion mayonnaise, and dashi jus, is truly memorable. Rich in umami. We continue with red mullet atop roasted peppers seasoned with baharat spice, topped with dollops of creamy hummus. Next comes an impeccable loin of lamb accompanied by veal jus, green asparagus, BBQ kohlrabi, olives, fermented pine nuts, and roasted onion mayonnaise. The jus is slightly thin but well-seasoned. Much like the Syrah-Mourvèdre from Butcher Estate in the Languedoc region of southern France that accompanies it. It delivers a juicy, flavorful sip—lightly spiced and sun-drenched. With Chef Koen at the helm, Promessa remains a top-tier establishment!

Promessa occupies a prominent spot on the beautiful market square in Eersel. Outside, there is a traditional Kempen-style building, while inside blends rustic charm with contemporary trends. Chef Walter Dijkstra and his brother, host Rob Dijkstra, run this distinctive establishment under the motto ‘food is art’. Hailing from a hospitality family, a keen sense of flavor and technique runs in their genes. This is evident on the extensive menu, which features dozens of small dishes that you could quite rightly call modern art. We choose the five-course Food is Art menu and are treated to burnt langoustine, tomato antiboise, langoustine sorbet, black garlic cream, and a crispy chili pepper. Beautifully presented, with subtle flavors. Alongside it, The Big One is poured—an exotic southern French white wine that elevates the dish even further. With the perfectly cooked venison fillet served with a venison stew, almond mousse, and a macerated cherry, a glass of Primitivo from producer Caleo adds the perfect finishing touch. Deliciously satisfying is the rare-seared veal loin with a spicy veal jus and elements of peas, celeriac, and curry spices, accompanied by a glass of Rioja Crianza from El Coto. After the well-balanced dessert of spiced mousse, nectarine sorbet, chocolate mousse, avocado, lemon, and mascarpone, we head home thoroughly satisfied. Promessa lives up to its name in every respect.

The name of this restaurant literally means 'promise', and the Dijkstra brothers fulfill it to perfection. Rob is the maître sommelier and Walter the head chef. Behind the bar, mother Jolanda Dijkstra, former owner of Promessa, keeps a watchful eye. The extensive menu offers something for everyone, with no mandatory set menus. Cold starters feature classic carpaccio, roast beef, and steak tartare, alongside lobster and scallops. For vegetarians, there is a beefheart tomato with burrata and tomato sorbet, or guacamole. Seated beneath a painting of the Rolling Stones, we are charmed by the pan-fried foie gras with hazelnut purée, fried apple, and suikerbrood (a traditional Dutch sweet bread). The accompanying sauce leans slightly sweet, making the poured Viognier 'L'île' from the Castelnau estate in Languedoc feel almost like it's on an island. The sole is filleted to order, and the 'cedar wood' salmon and ribeye from Uruguayan grain-fed cattle are served with impeccable garnishes and equally refined sauces. Vegetarians can enjoy celeriac slow-cooked for 240 minutes, marinated with Oriental spices and prepared in clarified butter—simply finger-licking good. Promessa is a delightful spot in the center of Eersel's dining scene, particularly when you get to choose your own portion of tiramisu straight from the pan at the end. Bellissimo! Reserving in advance is a must here, as it is always packed. We will be back. Promised!

Included in this guide last year and re-listed this year. The name Promessa is derived from a song of the same name by Ramazzotti, about the journey to the promised land. We would rather stay here to enjoy the culinary creations of the Dijkstra family. That chef Walter Dijkstra can do more than just cook is evident from the beautiful paintings on the walls, all created by his own hand. Soon we are served three flavorful amuse-bouches, including a beetroot foam filled with cream cheese and lime. The menu features choice menus, some with additional charges. The starter features pan-fried duck liver with brioche atop caramelized apples, garnished with smoked almonds and onions. The portion is generous, yet the plate is completely cleared. Sommelier Marc Dijkstra opts for a classic wine pairing: a 2014 Sauternes from House Thomas Barton. With the grilled tournedos served with spring onions, baby carrots, seasonal vegetables, and a celeriac-potato purée comes a slightly too salty red wine sauce. The Médoc from Château Moulin de Bel-Air 2014 is once again a classic choice but pairs seamlessly with the dish. All plates are, incidentally, beautifully presented. The only point for attention? The tea service, which deserves more focus. A fine establishment.

Over a glass of tasty 2016 Sauvignon Blanc from the Pays d’Oc, we examine the menu created by the Dijkstra family. Father Walter and son Rob work in the kitchen, while mother Jolanda and son Marc take care of the service. The dishes are arranged according to temperature and flavor intensity, and each course comes with an affordable wine recommendation. The amuse-bouche is a true flavor bomb of tamarind and tomato, which is already a promising start. We select four dishes: Hereford beef tartare, a rich beef broth with umami notes, potato spaghetti, and physalis, followed by scallops with curry, pumpkin, and popped quinoa, and finally, the main course of pork belly slow-cooked for a full 60 hours, accompanied by whisky, mango, and cashews. The accompanying lightly chilled red wine, Calmel & Joseph Carignan 2016, is a fine choice. The chocolate dessert paired with Lustau Pedro Ximénez sherry offers a divine sweet finale. The kitchen favors bold flavors without letting them become overwhelming. The dishes are sometimes plated rather tightly on small plates; we would gladly see a bit more room and better visibility of the overall composition. The service is swift, expert, and warm. The wine suggestions for the open bottles align perfectly with the food, yet the full wine list is certainly worth exploring as well. Welcome!