The story
Lugar delivers a refined Mediterranean approach to the edge of Eindhoven, occupying a monumental white villa in Waalre that previously functioned as the town hall and prison for Aalst. Owner Jeroen Vriens and his partners preserved the building’s century-old character while installing a contemporary interior. Guests navigate between the main dining room and Primi, a spacious upper level designed for private gatherings or corporate events. The architecture frames every meal without competing with the food.
Chef Emidio Oliveira directs the open kitchen with a focus on fresh seafood and regional produce. His Mediterranean cooking style draws heavily from Portuguese traditions, balancing bright citrus notes with slow-roasted meats. Every dish passes through a Josper charcoal grill that imparts a distinct smoky depth to the beef and poultry selections. The layout encourages guests to watch the preparation unfold behind glass.
The menu highlights include a seafood cataplana packed with crayfish and scallops, alongside plates of raw oysters prepared six different ways. Meat lovers typically order the veal ribeye or Iberico loin finished over the wood-fired grill. Desserts lean toward familiar comfort, featuring pastel de nata and a layered tiramisu crafted to the house standard. This consistent attention to detail recently earned the kitchen twelve points from Gault&Millau.
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