Create by Guido Braeken

The story

Create by Guido Braeken: Two Michelin Stars in Maastricht, Netherlands

At Create by Guido Braeken, fine dining is more than a meal. It is an experience where craftsmanship and creativity come together in perfect harmony. Chef Guido Braeken’s kitchen is rooted in the French classical tradition, yet it refuses to stand still. The result is a Modern French cuisine of clarity: technically rigorous, emotionally resonant, free of excess.

Guido Braeken (Maastricht, 1984) is widely regarded as one of the most talented and influential chefs of his generation. In 2022, he made culinary history as the first chef in the Netherlands to receive a direct ascent from zero to two MICHELIN stars within nine months. In 2025, he brought that same unrelenting standard to Create, and within six months, the distinction of two Michelin stars was awarded once more—a testament to the consistency and depth of his vision.

The restaurant is situated on the grounds of the historic Van Oys Maastricht Retreat, a five-star superior hotel. The interior, designed by renowned Dutch architect Paul Linse, reflects the same philosophy that governs the cuisine: refinement without ostentation. Clean lines, natural materials, and a sense of space allow the palate to sharpen. At the heart of the dining room lies an open kitchen, offering a window into the discipline behind each course.

A Menu Composed with Precision

Every season, a new creation emerges. Chef Braeken composes each menu with the same conviction that defines his kitchen: clarity, balance, and an uncompromising dedication to the product. The menus are a living reflection of what the land, the sea, and the season offer at their finest.

Guests can choose from a 5-course menu (€175) or a 6-course menu (€205) for dinner, or a 3-course lunch special (€95). On Friday and Saturday evenings, the restaurant exclusively serves the “Heart of Create” weekend menu: twelve experiences for €245. This is not a meal of individual dishes, but a single, cohesive narrative told through flavour. For those who prefer to compose their own experience, an à la carte selection is available Wednesday through Saturday during lunch and on Wednesday and Thursday evenings.

The Team Behind the Experience

Excellence is never a solo pursuit. Max van der Sterren, Chef de Cuisine, stands alongside Chef Guido at the heart of the kitchen, bearing responsibility for the daily execution of every dish. Mark Schellingerhout, Restaurant Manager, ensures each guest is guided through an evening of impeccable service. The wine programme, curated by sommelier Michael Pascaud—the youngest Weinakademiker in the world—is composed with the same care and conviction as the cuisine, creating a meaningful dialogue between glass and plate.