The story
At Restaurant De Cuijt in Eindhoven, chefs Koen van Weert and Yuki Lee guide a Dutch-French-Korean cuisine built on European technique and local ingredients. Koen returned to his native Mierlo after training in Denmark’s top restaurants, bringing Michelin-level precision to a space that has welcomed guests since 1914. He works strictly with what the seasons provide, letting each vegetable, fish, or cut of meat dictate the plate. Yuki supports this disciplined approach by refining every detail, from fermentation to plating, ensuring the food remains light and deeply focused.
The tasting menu unfolds through roughly ten small courses, earning the kitchen a place in the 2026 Lekker500 Top 500 for its consistent focus. Reviewers noted a goat cheese mousse paired with grilled garden peas and watercress, followed by a sourdough cracker topped with veal tartare and fermented soybean paste. This Korean-inflected Dutch cooking avoids heavy sauces entirely. Later courses feature crab meat poached in butter with ginger, alongside saffron-infused pollock on mussel foam.
The dining room sits directly beside the Eindhovens Canal, where glass walls frame the water and natural light softens the formerly rustic interior. Koen and Yuki replaced heavy traditional decor with clean lines and uncluttered surfaces, creating a backdrop that feels both current and grounded. Sommelier Mick Langenhuijsen guides guests through an open-wine program that favors natural textures and regional pairings. The overall effect matches the food exactly, letting this modern Dutch-French-Korean cuisine breathe.
Recognition
Ambience
Details
History
De Cuijt Anno 1914" is located in this centuries-old building, idyllically situated along the (dammed) Eindhoven Canal. With their arrival in April 2025, chef Koen van Weert and his partner Yuki Lee have given a unique twist to more than a century of hospitality history at this location. The rustic atmosphere has been replaced by sleek yet stylish simplicity. Koen hails from Mierlo and has gained experience in Denmark’s culinary elite, among other places. Back on his home turf, he showcases the personal cooking style he has gradually developed. Our menu consists of around ten small dishes, ranging from amuse-bouches to desserts. The guiding principle is clear: each dish features one standout ingredient, a few supporting elements, and exceptionally meticulous preparation. The result is a parade of surprising delicacies, each minimalist in construction, light, and superior in flavor. During the aperitif, we indulge in goat cheese mousse with grilled peas, water mint, and watercress, followed by a sourdough cracker with veal tartare and fermented soybean paste. Next comes crab meat, gently poached in butter with ginger, accompanied by a buttermilk and sorrel mousse. A piece of pollock slow-cooked in saffron butter arrives with cockle foam. Spiced braised veal cheek is served with a sauce of aged cheese and sage. Everything is refined to the highest degree. The evening’s surprise is succulent grilled savoy cabbage with beurre blanc and piment oil. Paired with it is a Chianti Colli Senesi Riserva from producer Palagetto. This Sangiovese has undergone oak aging, making it slightly less bright and offering greater depth. Only after the softly cooked corn-fed chicken in its own jus with lemongrass do we conclude with two refreshing desserts. Sommelier Mick Langenhuijsen provides excellent guidance throughout, drawing from a beautiful wine list featuring numerous bottles available by the glass. De Cuijt is a welcome addition to South-East Brabant, which is already richly endowed with dining options, and certainly to this guide as well. Welcome to Lekker!
In the rural area of Mierlo, just outside Eindhoven and Helmond, chefs Koen van Weert and partner Yukyung Lee opened restaurant De Cuijt in a former inn in the spring of 2025. There we encounter a friendly chef team &e...
Location
Facebook
Instagram