LIMES aan den Rijn

In a modern office building directly adjacent to the Oude Rijn, we visit restaurant LIMES. The warm interior, featuring high ceilings and large windows, as well as a centrally located open kitchen, creates a relaxed atmosphere. There is a beautiful waterside terrace where it is pleasant to linger in good weather. The kitchen is characterized by a French signature, with a focus on sustainability and local produce. Guests can choose from à la carte or various multi-course menus, including a surprise menu that can also be ordered vegetarian or as an all-inclusive package. Our lunch begins with a glass of Muga Blanco 2023 from Rioja, a fresh wine with apple and citrus notes. Soon after, a series of amuse-bouches arrive at the table. The tortilla with brava sauce is well-seasoned, while the crouton topped with smoked chicken liver and celeriac mousse is nicely balanced. The bread, an excellently baked sourdough served with butter and olive oil, deserves praise. For the starters, we try leng, a type of cod. It is accompanied by duck liver, ragout, and a celeriac mousse. Everything is spot on here. The mackerel, on the other hand, lacks tension and freshness. The main course consists of bavette steak with pickled fennel, potato purée with Gruyère, peas, and oyster mushrooms. Well executed, but the overall presentation feels a bit plain. The Grenache Noir 2023 from Jean-Claude Mas pairs well with it thanks to its soft tannins. The dessert, a composition of white chocolate mousse, cherries, and brown sugar ice cream, is delicious and beautifully presented. To finish, a good espresso with homemade pastries. The service, led by Dennis de Prie, is friendly but could show a bit more interaction. All in all, LIMES offers a solid culinary experience in a lovely setting with a pleasant atmosphere.

The restaurant, opened in 2019 by owner-chef Daan Reijngoudt and host Dennis de Prie, is located on the ground floor of an office complex in Valkenburg, South Holland. The terrace borders the Rhine River and is therefore also easily accessible by boat. The dining room has a warm ambiance with high ceilings and a centrally located open kitchen. Here, French dishes are prepared with an Asian twist, right in front of the guests. We sit very comfortably and feel welcome. The amuse-bouches begin with a small tart filled with dried sausage mousse and mustard seeds, which taste very promising. The menu offers a surprise tasting menu alongside à la carte choices and an all-in menu. The wine list features a very extensive selection of wines, available both by the glass and by the bottle at reasonable prices. The scallops for the starter are incredibly fresh and perfectly cooked, accompanied by snap peas, baked Parma ham, and bacon foam. The latter adds an extra delicious flavor. The marbled beef sausage and duck liver pâté may seem intense, but the accompaniments of sweet-and-sour Amsterdam onion sorbet, apricot cream, and crispy hazelnuts provide the necessary balance. The main course is sous-vide monkfish with red curry sauce, bimi broccoli, and fried rice balls. A colorful spectacle that is wonderfully balanced in flavor. The staff provides seamless, informal service. We finish off with coffee, accompanied by homemade sweets. I must say, the white chocolate bonbon filled with a liquid 'Cosmopolitan cocktail' is excellent. We wholeheartedly say: welcome to Lekker!