Tribeca

Excellent cooking

By 2026, Jan and Claudia Sobecki will be moving into the former villa of Frits Philips on the De Wielewaal estate in Eindhoven. For now, however, we are still enjoying ourselves at this culinary temple in Heeze. Jan and Claudia are absent during our visit, but Ricky Pieter Versluis steps in as host with great flair. Following a warm welcome, we begin with fantastic amuse-bouches in the lounge, accompanied by a crisp glass of premium-priced Paul Bara Grand Cru champagne. The amuse-bouches are exquisite, and the falafel with braised beef, coriander, and cranberry truly stands out with its delightful flavors. Once seated in the sleekly designed dining room, we dive into the Tribeca menu. The green asparagus with unripe strawberry, blood orange, and a lava-infused hollandaise sauce, served alongside a side of green asparagus with egg salad, utterly blows us away. The rich, silky flavors pair beautifully with the accompanying Grillo Tenuta Regaleali Cavallo from Sicily. Packed with fruit yet balanced by a pleasant acidity, it elevates the dish to an unexpected level. The quail dish with oyster, oyster leaf, and albufera sauce is of impeccable quality, though the portion is quite small, and the accompanying Garnacha from near Madrid feels a bit underwhelming. The cheese trolley offers an extensive selection of fantastic cheeses paired with superb accompaniments, such as a rhubarb tart tatin. We wrap up with creative friands alongside coffee, and because why not, a lovely slice of cake from the dessert trolley. The kitchen consistently delivers exceptional quality that delights both the palate and the eyes. The waitstaff is incredibly friendly, and Ricky brings a lively energy to the tables. That said, more attention could be paid to the wine selections, and a touch more boldness would be advisable. We look forward to their new location and future developments! Published on the 7th.

In a detached, discreet house on the village square of Heeze, you feel serenity, class, and a controlled focus on every detail upon arrival. Here, a dedicated team is at work where no one hides. Jan Sobecki and his staff ve...

Fine dine restaurant in het centrum van Heeze. De eetzaal is strak maar sfeervol ingericht en niets houdt je af van wat er op de borden verschijnt. Naast de eetzaal kun je reserveren in de keukenkamer, waar je aanschuift aan een marmeren bar en de verrichtingen van de chefs op de voet kunt volgen. Jan Sobecki, die zijn culinaire meesterschap heeft opgedaan in binnen- en buitenland (waaronder een geruim aantal jaren in New York), kookt een hoogstaande gastronomische keuken met verrassende elementen en geraffineerde smaakmakers. Er zijn twee menu's: 'Tribeca' en 'The Golden Age'. De wijnkaart is nagenoeg onovertrefbaar. Over twee boekwerken verdeeld vind je de mooiste referenties. Al snel brengt onze hartelijke gastvrouw Claudia Sobecki overheerlijke amuses en de inmiddels klassieke cilinder van zoete aardappel gevuld met crème van eendenlever blijft een feestje voor de smaakpapillen. Ons eerste gerecht is tartaar van Holstein-rund, getopt met rauwe knolselderij, onrijpe aardbei en krokantjes van nori, in combinatie met aan de ene kant van het bord vinaigrette van gefermenteerde pruim en aan de andere kant vinaigrette van citroenmelisse, beide voorzien van een mousse van knolselderij. De toelichting van de zwarte brigade is helaas uiterst summier. Vervolgens cantharellen met drie mootjes gebakken en gelakte zwezerik met daarbij groene asperge, schuim van paddenstoel en tuinkruiden en crème van pastinaak. Wederom een onberispelijk gerecht waar kundig sommelier Geert Ottenheim een Tephrit Achkarren Chardonnay 2022, Weingut Josef Michel, Baden uit Duitsland bij schenkt. Vanwege de mooie houttonen en hazelnoot een zeer mooie begeleider bij dit gerecht. Bij de gebakken tarbot, omgeven door een beurre blanc met olie van bosui, torentje van aardappel, koolrabi en paddenstoel, gevuld met schuim van knolselderij, missen we een beetje de verfijning die we gewend zijn van de chef. Vervolgens verschillende bereidingen van lam, waaronder stoof van de bout, met schuim van geitenkaas en gebakken bovenbil met garnituur van gebarbecuede prei. Dit wordt aan tafel overgoten met een verrukkelijke saus die helaas weer mee terug naar de keuken gaat. Na zijn er drie bewerkingen van de Lambada-aardbei: compote met chocolade en citroen, ijs en gedroogde en ingelegde aardbei met meringue van anijs. De begeleidende muscat van Chambers Rosewood, Rutherglen, Australië is op zich een mooie dessertwijn, maar vinden we wat minder passen bij dit nagerecht. Daalt een plaatsje naar plek 4.

At Gepaard, where Brabantine hospitality prevails, charming Claudia Sobecki waits at the front door for her guests to escort them to a spotlessly set table draped in white linen within a sleekly designed restaurant. We settle into the swiveling leather bucket chairs that, once seated, feel wonderfully comfortable. The restaurant is bustling with well-dressed guests ranging from couples to small families coming to sample the excellent cuisine of owner-chef Jan Sobecki. His culinary craftsmanship has been widely recognized over the years. Paired with a crystal-clear champagne rosé from Jean-Marc Sélèque, we enjoy exquisite amuse-bouches; the tartare with Holstein beef and oyster, lemon and codium emulsion, kombu and lemon vinaigrette, topped with cape gooseberries, seaweed sprouts, and crisp elements, makes an overwhelming impression. The menu offers several tasting menus, with or without drinks included, along with two seasonal dishes. Elegantly composed plates pass by, clearly showcasing the chef’s signature style. Deep flavors, elegant pairings, rich ingredients, generously plated. The velvety gnocchi with tomato molasses, basil, and lukewarm parmesan cream is truly memorable. So too is the yellowfin tuna, sliced on the plate, featuring apricot for a touch of sweetness, cocoa for complexity, fresh fennel in almond broth, and finished with a subtle hint of coriander. Pure bliss. For this reason, we don’t quite grasp the bread course. Served with a cultured butter and seed spread are two perfectly baked brioche rolls and two generous slices of sourdough bread. In a bistro, this would be perfectly fine. But presenting it as a formal course in a restaurant of this caliber doesn’t quite align with our expectations. The standout dish of the evening is the veal sweetbread, flawlessly fried until crispy and glazed, accompanied by a light game sauce based on vegetables and fenugreek, and an umami-rich foamy miso sauce. The service is straightforward and pleasant, and head sommelier Geert Ottenheim expertly recommends outstanding wines, including a wonderfully juicy Spanish Mencía A Portela Valdeorras to accompany the sweetbread. Drops one spot to third place.

Excellent cuisine, skilled service, beautiful ambiance: Jan and Claudia Sobecki, who settled in Heeze five years ago, have pretty much everything going for them. We have regularly dined here on the beautiful outdoor terrace, but this time the weather gods keep us indoors. At a round table with white linen napkins, a peculiar click-and-turn chair, and surrounded by delighted guests and professional hostesses. Claudia Sobecki is the cheerful first among equals. They present five beautiful amuse-bouches, particularly the one with white asparagus, blueberries, radish, beurre blanc, and parsley oil, which is unforgettable: absolutely delightful! Sommelier Geert Ottenheim pours a German Riesling, Van Volxem, Saar, 2015, alongside hamachi with tomato broth, slices of unripe strawberry, and lemon granité. A picture-perfect dish; the butter-soft fish meat contrasts beautifully with the crunch of the ice, while the strawberry adds extra texture and acidity. What appears deceptively simple is then the pan-fried green asparagus with butter sauce, herb hollandaise, and marigold egg. But what wonderful flavors! Accompanied by a glass of Sablet, made from Marsanne and Roussanne grapes from the Rhône region, Domaine de Piaugier, 2021. A fantastic combination. Followed by a portion of perfectly cooked turbot scattered with braised beef and Parmesan, subtly accompanied by potato and vadouvan. The sommelier now brings a full-bodied South African Semillon, Groendruif, Haasbek, Franschhoek, which matches perfectly. Wonderful selections. Perfectly prepared veal sweetbread with fenugreek and trout roe, and Kamper lamb with garlic chives and straight razor form the pièce de résistance of the meal. Maître Simone Wölk concludes with the simple beauty of wild strawberries, meringue, vanilla, white chocolate, east Indian cherry ice cream, and a delicious classic, perfectly baked soufflé. Top establishment. Firmly rated at 2 stars.

What a fantastic establishment this is, with superb cuisine and expert service. Jan and Claudia Sobecki, who settled here a few years ago, have every reason to be proud. Our spot this time is the beautiful outdoor terrace, shaded by a massive oak tree, featuring highly comfortable armchairs and white-clothed tables. The staff are professional, with Claudia Sobecki standing out as the ever-present, cheerful hostess. Sommeliers Geert Ottenheim and Martijn Struijk pour lovely wines and showcase their knowledge (and recommendations) with authority and humor. After several delightful starters, we taste cubes of raw Harder cheese with yogurt foam, lychee vinaigrette, and sea urchin oil—a true flavor bomb. One of our favorites is poured alongside it: a white Collioure made from Grenache grapes (Domaine de la Rectorie, 2020) from the Banyuls region. This is followed by cooked bouchot mussels with radish foam, lamb oxtail, and nori crisps. Simply lovely. Maître Simone Wölk then serves oysters in a cockle foam, accompanied by pieces of sweetbread, citrus, and fried shiso, topped with a dollop of delicious Eindhoven Anna Dutch caviar. Salty, sweet, sour, and savory in perfect balance. Next comes another fish dish: pan-fried sea bass, cooked to perfection, with a vegetable garnish, fenugreek and chive jus, and a parmesan-truffle sauce. The pièce de résistance is Brabant farmhouse duck, its jus enriched with fermented banana, vadouvan, mustard seeds, peas, and corn. Absolutely delicious, served alongside a small stew made from those same ingredients. Paired with a carefully selected glass of Spanish red Ribeira Sacra (Guímaro, 2019). To finish, sweets featuring honey, milk, celery, white chocolate, apple, and ice cream, alongside a vanilla quark soufflé. Tribeca is simply breathtaking!

Honest flavors. That is what it is all about in the memorable dining palace of Jan and Claudia Sobecki. Back to classical cooking, but for today. Jan’s dishes are infused with discoveries from his worldwide experiences, ranging from innovative America to classic Paris. From afar and nearby. Of refinement and versatility. This culminates in creations of unparalleled gastronomic caliber, crafted from the highest quality products and ingredients partly sourced from their own vegetable garden. Truly, every dish blows you away. And yet Jan is humility itself, constantly striving for even greater perfection in the kitchen, service, and in developing the beautiful business he builds alongside his Claudia. Skilled colleague Adriaan Visser stands by them, ensuring that the dining experience at Tribeca is an unforgettable one. From arrival to departure, guests are completely pampered in the stunning, sleekly designed dining room, which the couple describes as offering “elegant comfort,” and are served the finest wines to accompany Jan and his team’s dishes. Hostess Claudia embodies warmth and grace, and is just as authentic as Jan. Everything simply works here. An absolute top-tier establishment.

The diligence and craftsmanship with which the Sobeckis have quickly established a memorable dining palace in Heeze are truly admirable. Behind this success lies, alongside phenomenal culinary artistry, a smart personnel policy. By bringing in SVH Wine Master Roy Pelgrim and his Cordial student Adriaan Visser, Tribeca has made a brilliant move. The master sommeliers complement each other perfectly: they are genuinely interested, generous, and highly skilled. Backed by a relaxed service team, they know exactly how to pamper you completely. Add to that the fact that Jan Sobecki’s kitchen consistently operates at a high level, that he and his partner/hostess Claudia boast a stunning dining room, a kitchen area where you literally sit right next to the open kitchen, a charming inner courtyard, and the latest culinary innovations, and you realize: everything clicks here. We start with a cylinder of brick dough filled with raw beef heart, finished with Heeze goat cheese, seaweed powder, and horseradish foam. It is accompanied by a savory consommé drizzled with intensely rich beef oil. What flavors! We pair it with a lovely 'Raisin de Loup' (Marcoux), a white Rhône blend made from clairette rose grapes. Next come the langoustines. A plate full, the meat lightly seared, served in a seafood bisque perfumed with ponzu, and finished with wasabi krupuk, avocado, sea aster, and mandarin cream. Outstanding. So too is the pièce de résistance: butter-soft veal tenderloin on melon slices, chanterelles, turnip purée, and house jus. Followed by a tasting of Lozère lamb. The tender meat arrives as a rack, a succulent stew, and a tenderloin, served with barbecued artichoke, asparagus, and a sticky lamb jus enriched with wild garlic. Fantastic! Tribeca climbs two places to secure third position in the Lekker Top-10.

The charming establishment of Jan and Claudia Sobecki has recently become one 'kitchen room' richer. We watch the disciplined preparations of the chefs. Their ten-course daily menu is stunningly good from start to finish. The hospitality under the leadership of Roy Pelgrim, originally from Cordial in Oss, is also skilled and warm. He moves around the restaurant as if he has been working there for years. We taste starters like quinoa crisps with sweet potato and vadouvan dip, cherry cylinder with duck liver and chocolate, and sea bass with ginger and furikake. Everything is highly flavorful, seemingly simple, but oh so sophisticated. Yellowfin tuna tartare is beautifully presented with passion fruit, coriander, and cocoa, accompanied by a beautiful 2011 New Zealand Riesling Greystone. Green asparagus with strawberry, rhubarb, and nutty Anna Dutch caviar is paired with a New Zealand Dog Point Sauvignon Blanc. Excellent. On another visit, we indulge in the wonderful garden-inspired mackerel with ginger, nori, and coriander oil. And of a small salad of tomatoes and wild strawberries with lemon verbena and crumbled goat cheese. Delicious. The intermezzos are also works of art: seared oyster with burrata, physalis, angelica oil, and cockle sauce. And monkfish 'ossobuco' with turnips and cauliflower. Great flavors and sophisticated combinations. We pair them with a Vouvray from the Loire, Brisebarre 2015, and later with a fantastic Saint-Joseph François Villard 2015. Tender roe deer with red fruit, artichoke, onion, and amarena sabayon is one main course, Anjou pigeon with artichoke the other. The confit leg served separately. Paired with a delightful Carignan from the Côte Catalane, Roc des Agnes, 2013. Finally, blood orange with caramel and chamomile. Memorable.

It was a hectic year for Jan and Claudia Sobecki in this restaurant venue where Nico and Sonja Boreas once shone. Newly entering at number 20 in the Lekker Top-100, awarded two Michelin stars simultaneously, and receiving universal praise for the kitchen and service. We can now take it up a notch: Tribeca is fantastic! We are seated again in the lovely plane tree garden and are being pampered by maître Simone Wölk and head sommelier Jesse Dean Bruijstens, who, in an atmosphere of craftsmanship and calm ease, bring the kitchen's masterpieces to the table. Dishes such as grilled Irish oyster with celery root broth and cucumber preparations; pumpkin cylinder with duck liver, chocolate, and bergamot; lobster beignet with tarragon and ginger. Accompanied by a glass of South African Sophie Te Blanche from Sauvignon Blanc and Semillon. Plus an amuse-bouche of cherry tomatoes with goat cheese, avocado, and lemongrass. What incredible flavors, elegant acidity, beautiful contrasts. The rest can only get better: tuna with passion fruit, coriander seed, and nori crisp, paired with a bone-dry Basque txakoli (Gorka Izagirre, 2015), followed by red mullet with unripe mango and mint oil. Unbelievably delicious. The accompanying wine is also superb: an old-vine Soave Contrada Salvarenza (Gini 2006). Our table companion receives a vegetarian dish of beetroot, star anise, hangop, and rouille, just as elegant as the accompanying Rheinhessen Riesling Pettenthal Nierstein (Huff 2014). Then comes Canadian lobster with tarragon, orange, and coconut – overwhelming flavors – and Lozère lamb with Pierre Robert cheese, eggplant, and artichoke. In the glass (upon request) not red but white: oak-aged Verdejo Sin Nombre (Ismael Gonzalo, 2014), the finest Rueda we’ve had this year. And so it continues well past the pre-desserts and cheese. Stunning: it climbs 13 places to number 7.