De Luytervelde

Situated in the middle of a residential neighborhood on the outskirts of Eindhoven is De Luytervelde, a modernly furnished long-gable farmhouse featuring authentic details, an attractive bar, a conservatory, and a large terrace at the rear. Inside, a quiet, business-like atmosphere prevails. The impeccable front-of-house team is led by owner Karin Smits. She keeps a watchful eye on everything, strikes up conversations at the table, and offers expert wine advice. From the kitchen, she is supported by the kitchen brigade under the leadership of chef Robert van der Veeken. He serves traditional French cuisine with Eastern influences. The menu is broad, featuring bites, lunch menus, dinner menus, and an extensive à la carte selection. The wine list is equally impressive, offering a wide assortment of wines by the glass. Chef Robert immediately showcases his talents with a sublime amuse: sweet-and-sour red cabbage with kimchi ice cream, pomegranate and beetroot foam, finished with cress. Beautifully presented and exceptionally flavorful. The starter is a tartare of Scottish salmon with tomato and dill oil. Refined yet spicy at the same time. For this, Karin pours a Remeage 2023 from the Rhône, a fresh all-rounder that perfectly complements the dish. The main course consists of pan-seared sea bass served on ratatouille, accompanied by sweet potato purée, a pepper sauce, and a lemon emulsion. Technically excellent and beautifully presented. The accompanying Enate Cabernet Sauvignon from Somontano is a lovely, robust pairing. The dessert is a house signature: a trio of foie gras in three variations – pan-fried, as a stollen bread pudding, and as an ice cream with apple compote. A rich finale that pairs brilliantly with a classic 2022 Sauternes from Château d’Arche. De Luytervelde confirms its reputation as an established favorite in this guide. A delightful dining destination.

In a beautiful farmhouse from 1912, just outside the center of Eindhoven, Karin Smits welcomes her guests in a warm and cozy atmosphere. Chef Rob van der Veeken prepares modern French cuisine, which is accompanied by a wine...

This elongated farmhouse, situated in the heart of an upscale residential neighborhood, has long been a staple in this guide. From the moment you are welcomed until you leave the premises, infectious enthusiasm radiates from the entire team. The Luytervelde is a wonderful venue to enjoy both private dining and business meetings. Groups are also welcome to reserve a private room. Unfortunately, the bench seating at the rear of the restaurant sits just a bit too low relative to the tables. The well-trained waitstaff are plentiful, smoothly directed by the owner and exceptional hostess, Karin Smits. Chef Rob van der Veeken, who began his career here years ago, serves dishes firmly rooted in French cuisine with a modern twist. The starter features veal tartare with bok choy and soybean sprouts, balanced by a spicy contrast of wasabi crumble and kimchi ice cream. This is followed by gnocchi with tomato, basil, and parmesan foam. At the table, the Swiss cheese Belper Knolle is grated over the dish, though it somewhat overpowers the other flavors. Next comes skate wing served with beurre blanc, chorizo, and artichoke prepared three ways: grilled, puréed, and as crispy leaves. Excellent, I must say. The lamb fillet boasts a perfect medium-rare finish, accompanied by braised lamb neck and a natural lamb jus. The plate also features pea elements, a purée with laver, and grilled asparagus. To drink, there is a Pinot Noir from the Languedoc region named Pino. It is a pleasant, playful wine that would not be out of place even for the adults on Sesame Street. For dessert, Rob proves his mastery of classics while transforming them into contemporary versions in an original way. The Crêpe Suzette arrives on the plate as a marbled composition. The delicate crepes are paired with orange liqueur jelly and vanilla ice cream. Damn, it is delicious. Simply keep doing exactly what you are doing.

For over thirty years, owner and hostess Karin Smits has been the soul of this culinary stronghold, housed in a characteristic long-gable farmhouse in a residential suburb of Eindhoven. The restaurant is an attractive spot for business guests, which is one of the reasons you can come here for both lunch and dinner from Monday through Friday. Weekends are often reserved for larger groups. After a long and successful career journey, chef Rob van der Veeken has returned to the place where he once began. After enjoying oysters and Pata Negra with our aperitif, we start with sea bass tartare, enhanced with accents such as calamansi pearls. The accompanying glass of minerally German Silvaner complements it perfectly. Fine and subtle flavors. Perfectly cooked skate wing with salsa verde, Zeeland mussels, butter sauce, and herb oil is accompanied by a fine Californian Chardonnay. We are absolutely delighted by the flawlessly prepared flat iron steak, featuring eggplant purée and a garlic and rosemary-based sauce. The wine list offers a broad selection of choices. Do not expect culinary experimentation here, but rather excellently prepared contemporary dishes. And all of this in a beautiful interior, with friendly service and a relaxed atmosphere. A lovely place.

As always, you are most warmly welcomed in the stylishly furnished former farmhouse from 1912. You can visit here for a (quick) lunch, an (extensive) dinner, or an elegant drinks occasion. Owner and hostess Karin Smits knows how to delight her guests in every way, supported by the chef duo Marcel van Beek and Rob van der Veeken. Alongside set menus, there is an à la carte selection, and all menus can be prepared vegetarian or vegan upon request. The wine list focuses primarily on labels from Old World countries. We begin with a Mas Xarot cava as an aperitif, followed by a visually striking turnip tartare with piccalilli foam and roasted pine nuts as an amuse-bouche. Delicious! The starter features slightly coarsely sliced tuna with gin-infused watermelon, cucumber marshmallow, and a sea buckthorn bescrème. It delivers many rich, full flavors, and the 2020 Spanish Astobiza Txakoli, made from hand-picked indigenous grapes, pairs beautifully. Even with the main course, the chef doesn’t shy away from combining a wide array of flavors and ingredients: perfectly cooked Australian Black Angus flat iron steak with various accompaniments including sweet potato salve, gado gado cream, marinated pak choi, and a yakitori sauce. The dessert likewise boasts numerous components: rolled liquorice jelly, vanilla ice cream with shaved black pepper, a strawberry lollipop marinated in sambuca, and a cannelle of strawberry whipped cream. Yet, the plate is completely cleared. De Luytervelde is a charming spot.

De Luytervelde by Karin Smits has undergone a major renovation and features a contemporary, trendy interior. A wooden herringbone floor complemented by large area rugs, black tables, no more tablecloths, statement lighting, cozy seating nooks, and a stunning mosaic-tiled bar. What remains unchanged is the exceptional hospitality and relaxed atmosphere, along with the high-quality cuisine from chef Marcel van Beek. At De Luytervelde, you can enjoy lunch, dinner, and drinks. Alongside a very extensive menu offering à la carte dishes and set menus, there is a special ‘Garden Menu’ highlighting the favorites of Karin and her team. We try the tuna with nasi kuning, coconut, curry, and seroendeng. The tuna is prepared as tartare with coconut foam served alongside in a crispy container, accompanied by radish, pak choi, and a curry cream. A lovely dish, with well-balanced flavors and a subtle, pleasant acidity. In the glass, a Philipp Kuhn Riesling Trocken from the Pfalz region of Germany. A beautiful, crisp wine that goes wonderfully with the tuna and particularly complements the coconut. The veal fillet from the main course is cooked to perfection, melts in your mouth, and the house jus is rich and flavorful. Served with stewed bitterballen, breaded green asparagus, and eggplant purée. The piping hot coffee comes with three homemade bonbons, a jelly, and a coconut marshmallow. Brabantine generosity at its finest. The service, under Karin’s inspiring leadership, earns high praise. Professional, warm, and efficient. The pacing is excellent, even when the place is full. A wonderful spot!

A sleek interior, tufted leather chairs at meticulously set round tables, occasional simple decorations, and atmospheric wall lighting. This cozy, living-room-style restaurant by Karin Smits is housed in a romantic, listed long-gable farmhouse dating from 1912, situated on the edge of Eindhoven’s villa district of Acht-Zuid. Pampering the guest is the guiding principle here, and whether you want to be out and back within an hour or prefer a leisurely evening meal: everything is possible. Brabantine hospitality at its finest. From the kitchen of head chef Marcel van Beek come perfectly executed classics that are particularly popular with the many business guests who visit De Luytervelde regularly. Yet it also draws a predominantly older clientele. The lush garden terrace is inviting on sunny days, and equally convenient: there is a large private parking lot. In short, a reliable establishment where you can count on consistent quality and optimal attention to every guest.

What a lovely touch, the spacious layout featuring numerous round tables in a cozy, living-room-style setting. Could that be why so many business guests choose to dine at this beautiful long-gable farmhouse? The fact remains, however, that De Luytervelde, owned by Karin Smits, is closed on weekends. The menu itself is equally extensive, yet there are no vegetarian options, which certainly deserves some attention. After a warm welcome, we soon receive our ordered gin and tonic, garnished with orange slices and thyme. The presentation of the wine list could certainly use a bit more attention. It looks rather inexpensive with its plastic sleeves. It features a strong selection of Old World wines. The menu offers both à la carte selections and set menus. For pre-dinner drinks, you can also order oysters, Iberico ham, or caviar. We start with beef tartare blended with oyster, accompanied by quinoa, a smoked oil emulsion, citrus gel, and green salty fingers. Perfectly balanced. Next comes a pan-seared scallop resting on slow-cooked, smoked pork belly, served with a yellow curry sauce, sweetcorn, and pumpkin seeds. Paired beautifully with a 2017 Chardonnay 234 from Enate in Somontano, northern Spain. Following that, we savor a grilled lamb rack served with lamb jus, fresh basil, and a goat cheese cream. We nearly lick our fingers clean. This is paired with a 2015 Tempranillo from Entresuelos, Spain, which complements the smoky notes of the lamb perfectly. The total bill for the meal is very reasonable.

In an upscale residential neighborhood, you will find this restaurant owned and hosted by Karin Smits, housed in a traditional Brabant long-gable farmhouse with a trendy interior. Paintings of Marilyn Monroe and Sophia Loren adorn the walls, and the young waitstaff are stylishly dressed. On pleasant days, guests can enjoy themselves on a beautiful terrace surrounded by abundant greenery. We are served four promising amuse-bouches. We opt for a deliciously light and refreshing starter of freshly picked cod with asparagus, tarragon, cucumber, and artichoke. Chef Marcel van Beek could have highlighted the fish a bit more. Karin pours a German Riesling from the Pfalz region to accompany it (Graf von Weyher, 2017). This is followed by a classic preparation of asparagus served with perfectly cooked veal, baby potatoes, veal jus, and hollandaise sauce. Having listened carefully to our criticism from last year that the portions were on the smaller side, they have improved: we get good value for money, and the quality and price are well balanced. We pair it with an Australian blend of Cabernet Sauvignon, Shiraz, and Merlot Virginia 2016, a supple wine that pairs well with the veal and primarily complements the dish. The service runs seamlessly, though a bit more commentary on the wines would be welcome. The dessert featuring lychee, coconut, lemon, white chocolate, yuzu, and kombucha is intriguing and light. Nevertheless, there are too many lapses in execution. For this reason, De Luytervelde leaves the Top 100.

Located in the heart of a residential neighborhood, the White and Black Brigade has been ensuring its guests lack nothing for 25 years under the leadership of owner Karin Smits. The atmospheric 1912 Brabantine long-gable farmhouse provides seating in both the main restaurant and the conservatory. For the aperitif, we sample starters such as a white chocolate bonbon filled with candied citrus peel and ras el hanout, a mozzarella pearl served with basil foam and puffed wild rice, and a Mexican cookie paired with a jalapeño cream. This is followed by a wild sea bass tartare featuring an avocado 'smiley', dill/yogurt/avocado foam, sour apple, celery, and a green bean jus. A fresh and flavorful first course. Next comes pan-fried North Sea cod with the skin on, accompanied by pea shoots, chickpea and mint cream, a tomato crisp, langoustine (absolutely delicious), and a fenugreek sauce. A somewhat complex dish served in a very small portion. The main course features gently poached veal loin with smoked potato mousseline, pan-seared duck liver, beetroot chips, marinated chanterelles, and a veal jus infused with fermented garlic. Beautiful, classic flavors. Following Karin’s recommendation, we pair it with a 2015 German Grauburgunder (Pinot Gris) by Oliver Zeter. The service runs smoothly and the kitchen quality is solid. At best, the portions are quite small and the plating is rather conservative. Conversely, the prices are exorbitant, a fact not reflected in what arrives at the table. The wine list is extensive but equally steeply priced. Overall, the pricing does not quite align with the quality delivered. Consequently, De Luytervelde drops to 87th place.