Fitz Roy

In the heart of the city center, we step into an oasis of calm. The name is derived from the explorer Robert Fitz Roy, and Chef Halil Sever, of Turkish descent, gladly takes us 'on a journey' to discover global flavors. We settle comfortably in the sleekly modern dining room, which features marble tables, an open kitchen, and a bar running the entire length of the restaurant. The walls are covered in botanical wallpaper. The menu offers a multi-course tasting menu that can also be ordered entirely vegetarian, alongside à la carte options. The wine list features selections available both by the bottle and by the glass. Sommelier and hostess Sterre van Rijt provides friendly and expert advice on them. The first course is a beautiful combination of various beets: pickled, marinated, as a foam, and as a beet puree with olive oil. This is followed by tuna sashimi glazed with sumac, accompanied by miso cream and avocado atop tuna tartare with a sherry and citrus vinaigrette. The dish is finished with pickled fennel. For the vegetarian menu, Halil has created a dish inspired by his birthplace: zucchini stuffed with ricotta. Garnished with mücver, which is fried zucchini fritters. Served alongside a lovely celery beurre blanc. We pair it with a Chardonnay from Domaine la Colombette. Its rich buttery flavor and vanilla notes in the finish complement the beurre blanc perfectly. Another dish, billed as 'the ugly beet', focuses more on the flavor experience than on visual presentation. We are served silky-soft beef cheek glazed with miso, accompanied by veal jus reduced with beet, Jerusalem artichoke cream, and roasted beet. We taste the chef's craftsmanship firsthand, as he gladly shares insights about origins, culinary choices, and the ingredients used right at the table. A wonderful spot, complete with the option for an overnight stay.

Urbanhotel-restaurant Fitz Roy is housed in a stately historic townhouse on the border between the market square and the newly developed former Sphinx site. With the arrival of head chef Halil Sever, a new menu concept has also been introduced: from now on, there will also be à la carte options. This makes the restaurant more accessible for grabbing a bite while shopping or before a visit to the Vrijthof Theatre. Behind the open gate, we step into an entrance hall with a long marble corridor that opens onto an intimate urban courtyard. There, we find the chic and sleekly designed restaurant decorated in white, green, and camel tones. Marble tables, rattan chairs, a green-tiled bar stretching almost the entire length of the room, and plenty of plants adorning the walls. As an aperitif, a glass of elegant Zwarte Parel, the sparkling Chardonnay from the renowned Belgian-Limburg wine estate Genoels-Elderen. Accompanied by a crispy snack featuring buttery-soft calf cheek with sweet-and-sour red cabbage, and crunchy sourdough bread with olive oil, feta cream, and za'atar. The starter consists of no fewer than four perfectly pan-seared, juicy scallops resting on crispy peas and kohlrabi with kosho and crispy parsnip strips. Beautifully presented and intensely flavorful. Also cooked to perfection—tender and juicy—is the turbot from the main course, served on al dente orzo with herb-infused butter, topped with a foam of sea buckthorn and sorrel. Optionally accompanied by an extra portion of new potatoes or roasted vegetables. In the glass, a Bourgogne Tradition from Domaine des Deux Roches, a soft, fresh, and floral white wine made from Chardonnay grapes. For dessert, homemade vanilla ice cream paired with French toast, hollandaise sauce with Baileys, and caramel sauce. We finish with a perfect espresso. Fitz Roy is firmly back on the map.

In a stately city building in the up-and-coming Sphinxkwartier, interior designer Niels Maier crafted the trendy interior where crisp white and natural green dominate. One side features a long leather bench with marble tables and comfortable rattan chairs, while the other boasts a trendy green-tiled bar. Recently, Rens van Proemeren has taken over the culinary reins from chef Raymond Hochstenbach. Paired with an elegant glass of sparkling white wine from neighboring Wijnkasteel Genoels-Elderen, a raspberry meringue with beet and yuzu gel and young goat cheese cream arrives, followed by the presentation of the menu. Local and global ingredients converge in a six-course menu built around classic techniques. Guests can select not only the number of courses but also order individual dishes à la carte. New additions include bites such as oysters with cucumber and miso, pan-fried foie gras with brioche and mango, and charcuterie from butcher Jan Pinckaers. The starter features hamachi with pickled watermelon, chive cream, a snap pea vinaigrette, and a second passion fruit vinaigrette. A hollowed-out passion fruit filled with hamachi tartare and passion fruit granita is served alongside. Fresh, fruity, and beautifully plated! We accompany it with a delicious, well-chilled Grüner Veltliner, already poured at the bar and served without any commentary. The main course consists of perfectly cooked summer roe deer fillet paired with a delicate bite of buttery stewed venison. It is served with a rich homemade deer jus, a quenelle of luscious eggplant cream, crispy bimi broccoli, and crunchy polenta. Strikingly, the red Ribera del Duero is once again poured and served without explanation. A shame, particularly since we are the only lunch guests and have ample time. Still, the pacing is excellent, and we thoroughly enjoy the Burgundian hospitality. We conclude the lunch with a spectacular summer dessert of roasted nectarine with creamy hung yogurt, a quenelle of bright elderflower sorbet, and a honey and coffee crisp served with homemade friands. Fitz Roy is a beloved destination for dinner, but for lunch, this urban oasis remains largely undiscovered.

Robert FitzRoy was a world traveler who embarked on expeditions in the nineteenth century. His weather stations gave rise to the first weather forecasts. Chef Raymond Hochstenbach also takes us on a journey, but through his 'Travel' menu, which is also available as a vegetarian version. You feel right at home in the modern and soothing interior of the elegant townhouse situated between the market and the Sphinx quarter. To start, roasted avocado or sea bream with fermented tomato, grapefruit, and myoga. In the glass, a Grüner Veltliner from Zöhrer: Reserve Schieferterrassen Ried Wachtberg 2019. Next, cold Spanish almond-garlic soup, ajo blanco, with artichoke, zucchini, and red mullet. Followed by skirt steak, peas, and yuzu foam. The alternative sweet and sour salad of shaved fennel for vegetarians is equally sublime. Limburg asparagus with halibut, melted goose liver, and shaved coconut is particularly delicious paired with a Valenciso Rioja. Barbecued eggplant with raita, mint, and cucumber is once again a standout vegetarian option. The 2018 Limburg Pinot Noir 'Marilyn' from Domaine Stokhem is served slightly chilled. For dessert, there is surprisingly fresh rhubarb with popcorn and Earl Grey tea ice cream. No wonder it's always packed here!

Behind the gate of the stately townhouse, located precisely between the market and the upcoming Sphinx quarter, we leave the city bustle behind and experience an oasis of tranquility. We step inside the contemporary green-and-white interior designed by Maastricht architect Niels Maier. Robert FitzRoy, the nineteenth-century world traveler, has not only lent his name to this trendy urban hotel-restaurant; the menu card, shaped like a boarding pass, also takes us on a journey through the kitchen of head chef Raymond Hochstenbach. His classic French preparations of local and international ingredients are revealed right from the amuse-bouche: alongside a fine crêpe de Bourgogne comes a beautiful custard made with the Belgian cheese Vieux Liège, shaved muscat grapes, and a fresh vinaigrette. The starter is a North Sea crab tartlet with a dashi jelly and yuzu pearls, paired with a crisp, refreshing Picpoul de Pinet from the Languedoc. Beautiful, elegant, contemporary, and flavorful. The same applies to the scallop with pumpkin and umami butter sauce that follows, enjoyed with a glass of Chablis. The main course of summer venison from the Eifel, served with a luscious blood sausage cream, red fruits, and a delightfully classic jus, is a perfect hit. We finish off with brown butter ice cream accompanied by chocolate mousse and a fresh sea buckthorn berry vinaigrette. Classic and contemporary dining at its best, housed in a stately townhouse with a trendy interior, situated on the border of the historic city center and the hip Sphinx quarter: everything aligns perfectly. Welcome to Lekker!