Harry's

The fourth generation of the Beaumont family is now at the helm of the stately, monumental city hotel, with its contemporary restaurant Harry’s serving as its flagship. Eye-catching features include the imposing modern glass chandeliers. Set against a backdrop of neatly arranged tables dressed in white linen and accompanied by trendy music, they contribute to the chic and vibrant ambiance. Sommelier Adriaan Visser has since been succeeded by Elias Batta. The house top-crémant d’Alsace continues to be poured out with unchanged generosity. On the table arrives a crisp sourdough roll served with a small bowl of silky hummus topped with dollops of kale pesto and pumpkin seeds. The Harry’s concept begins with oysters, charcuterie, and snacks, followed by a weekly rotating seasonal menu, primarily inspired by the harvest from their own farm, Hoeve Kesselt, located just across the Belgian border on the southern edge of the city. The menu can be supplemented with Harry’s Specials. From the spacious, serene open kitchen of executive chef Frank van Thiel come an excellent sauerkraut croquette and a fried parmesan soufflé with anchovy and rouille. These are followed by a pumpkin purée and spicy roasted pumpkin cubes with sesame sauce and rice crisps, alongside butter-roasted belly pork with chai hollandaise and seasonal kimchi. Meanwhile, the Limousin entrecôte from Kusters Butcher is presented—a rare find among the few remaining butchers who slaughter their own livestock, where the cattle enjoy a good life on the parents' farm. The perfectly grilled, crispy-crusted entrecôte arrives with velvety béarnaise sauce, fresh fries, salad, and wonderfully smoked savoy cabbage with miso mayonnaise and furikake. In the glass, the robust Spanish red Mencía Viñas Viejas offers ripe fruit and earthy notes. The desserts warrant special attention. The vanilla mascarpone is ice-cold and too firm, and the rum ice cream lacks creaminess. But that is indeed the only point of criticism.

Whereas last year there were areas for improvement, this year all praise goes to Harry's. Executive chef Frank van Thiel keeps the kitchen open seven days a week with his crew, and the lunch service is just as busy as dinner. At first glance, the menu isn't straightforward in its layout, but regulars know it by heart and happily venture into the charcuterie, snacks, oysters, and Harry's Specials. The Dolce zero starter—dried entrecôte with mocha and hazelnuts—is sliced paper-thin and tastes exquisite. Paired with it is an umami bomb of truffle mozzarella with celeriac salad and pistachio on crispy baked focaccia. Alongside the generous selection of wines by the glass, they readily offer curated picks from their well-stocked wine list. And as if that weren't enough, there are several unlisted options available. Wine enthusiasts are warmly invited—or rather, challenged. In addition to the standard menu, there are 'medium size' options. Specials include lobster, Limousin ribeye, Tournedos Rossini, or skate wing. The 'skate wing' is accompanied by Dutch prawns and a butter sauce with capers and flat-leaf parsley. With so much umami in the dish, it calls for a carte blanche wine choice. The dry 2020 Le C de Sec du Château de Closiot from the Barsac dessert wine region is not only golden-yellow in the glass but also golden on the palate. What a perfect pairing for this flatfish. We conclude with inventive sweet desserts such as rice pudding with Keresztes Dael's Droum tea sorbet from Maastricht, and a selection from the cheese board featuring six cheeses, each served in 25-gram portions. Friendly and hospitable. That’s exactly how we’d characterize our visit.

Harry's remains just as popular. As we step into the stately townhouse in the trendy Wyck neighborhood, nearly every table is occupied on a weekday evening. This international brasserie, part of the Beaumont boutique hotel, is beloved by couples, friends, and businesspeople, young and old, from Maastricht and beyond. The menu begins with a raw bar featuring two types of oysters and caviar, followed by charcuterie and snacks. Next comes the weekly menu, featuring rotating mid-sized dishes inspired by the harvest from their own vegetable garden in the Jekerdal valley. Harry's Specials make up the main courses. We start with an elegant glass of Crémant d'Alsace and order crispy mac & cheese as a snack. The two macaroni croquettes, dotted with chive mayonnaise, look beautiful, are warm and crispy, but somewhat bland in flavor. From the weekly menu comes the Caesar salad with farm chicken, savoy cabbage, and crumbled bacon. The dish seems like it came straight out of the fridge onto an ice-cold plate. A pity, because that leaves everything lacking in flavor. The next course, in all its simplicity, is exactly what we're used to from Harry's: braised spinach with a perfectly poached egg and silky Langres cheese. Served alongside are crisp slices of salsify, also known as winter asparagus. We pair it with a German Riesling from Harry's Collection: Kröver Paradies by Thomas Kaufmann. Not a typical Riesling, admittedly full-bodied but also very fresh. The tender beef tenderloin with a generous portion of duck liver on bread by executive chef Frank van Thiel makes our hearts beat faster again. Pairs excellently with a glass of Tempranillo. Unfortunately, the wines are barely described. We miss top sommelier Adriaan Visser, who is absent tonight. We've been fans of Harry's for years, but a few details still need to be ironed out. Revenge next year!

Part of Hotel Beaumont and an indispensable fixture in this guide. Charcuterie, snacks, and oysters can be freely chosen in advance, followed by eight medium-sized dishes. Shared dining takes the form of a côte de bœuf (Blanc Bleu Belge) or halibut wing, both charged by weight. The vegetables come from their own garden at the Jekerdal in Maastricht. The kitchen is led by executive chef Frank van Thiel, with chef de cuisine Vital Awick alongside him. And then there’s that absolutely stunning wine list by Adriaan Visser. Not without reason was he named the best sommelier in the Netherlands (May 2022) at the Trophée Henriot, a title he holds for two years. The standout starter is the delightful PetNat (= pétillant naturel, where the final stage of fermentation takes place in the bottle) from Wijndomein Pietershof in Voeren, Belgium. It pairs beautifully with the mortadella with truffle and the accompanying fried fish. From the menu, we choose the salmon with cold asparagus soup and the lamb shoulder with cabbage from the barbecue. This is followed by asparagus with morels and a perfectly poached egg. The red mullet with citrus beurre blanc, rouille, and Dutch shrimp is a real treat. The quail breasts with the plucked leg on potato lamellae are simple yet excellent. Especially when enjoyed with the lightly chilled Italian wine from Calabria made from 100% Gaglioppo grapes. The cheese list is equally charming, featuring 25-gram portions each priced individually. Hospitality at its finest. Thank you, Haarie!

It takes a little while to secure a reservation at Harry’s, the restaurant of Hotel Beaumont, located on the iconic corner of the “little square under the clock” in Wyck. Guests of all ages—whether dining privately or for business, hotel guests or locals—settle in behind the large windows. Following the 2020 renovation, the modern interior has been enhanced with a long banquette and an open bar. The open kitchen remains, where Executive Chef Frank van Thiel continues to hold court. The concept has shifted, however: instead of just charcuterie and small plates, the focus is now on medium-sized dishes designed to be shared as a cohesive menu, followed by optional classics like charcoal-grilled côte de bœuf or sea bass baked in a salt crust. The restaurant’s new vegetable and fruit garden in the scenic Jekerdal valley serves as the foundation for its ever-changing menu. Paired with a glass of Crémant d’Alsace, we order heavenly chorizo croquettes served with tarragon mayonnaise. This is followed by zucchini with a poached egg and basil hollandaise, then juicy confit pork belly with ginger broth, before the perfectly grilled côte de bœuf arrives, accompanied by what might be the finest béarnaise sauce ever. We accompany the meal with Cuvées Harry’s, the house wines, which are equally charming. Service is also excellent this evening, expertly led by the new head sommelier, Adriaan Visser. We finish with mini canelés featuring dulce de leche and sea salt, served alongside our espressos. Harry’s remains just as popular as ever. Book in advance, though occasionally just showing up can still land you an unexpected table.

Everyone in Maastricht, as well as visitors from far beyond, can find their way to Brasserie Harry’s without fail. This unpretentious yet excellent restaurant is attached to the trendy Beaumont family hotel. The atmosphere is effortlessly cheerful, and the place is packed night after night. So booking in advance is an absolute must. From the kitchen of executive chef Frank van Thiel and his team come international brasserie classics, as well as exciting meat and seafood dishes. Owners Jean-Marc and Christophe Beaumont say: “Our ambition is to be recognized and acknowledged as the best brasserie in the Netherlands.” You can start with a charcuterie board or small snacks, such as fluffy potato blinis with caviar or crispy salt cod croquettes. Every dish is expertly crafted and served with great flair. Because the kitchen team wants to use the finest and freshest ingredients, they have recently established their own vegetable and fruit garden in the scenic Jeker Valley on the southern outskirts of Maastricht: “Our ultimate goal is to cook exclusively with homegrown ingredients, supplemented only by products from local suppliers.” Oh, and the wine list is incredibly extensive, featuring labels from both the Old and New Worlds. Honestly, we’d love for everyone to have a Harry’s right around the corner.

Harry's, the restaurant of the trendy family-run Beaumont hotel in the charming shopping and nightlife district of Wyck, remains a popular destination. Night after night, the trendy brasserie is packed, and making a reservation is usually a must. Here you enjoy international brasserie classics as they should be: steak tartare with a raw egg yolk, a small seafood platter, Caesar salad, bouillabaisse with toast and rouille, and bone-in ribeye. We start with a Crémant d'Alsace accompanied by crisp, oven-warm sourdough bread, cultured butter, and hummus. For a starter, there's creamy braised veal cheek with a poached egg, fresh crispy peas, and toast. We pair it with a dry German Riesling. The main course, like several other à la carte dishes, comes from the wood-fired oven: a juicy entrecôte served with rich, velvety béarnaise sauce and fries. This time, we have an Italian red made from 100% Barbera with soft tannins from Piedmont in our glass. For dessert, there's creamy basil cream with ruby chocolate, refreshing strawberry sorbet, and fresh strawberries. We round off the meal with homemade chocolate truffles and a splash of Tia Maria alongside coffee. Despite the busy atmosphere, the open kitchen exudes calm. The staff, dressed in jeans with suspenders and stylish aprons, move smoothly through the lively chatter all evening long. Harry's is a brasserie we would wish upon every metropolis: stylish and cozy, serving delicious brasserie classics.

On warm summer evenings, you can dine outdoors on the pavement at Harry’s in the Wyck district, within walking distance of the station. But do it in style. The tables are set with linen, the crockery is spotlessly clean, and wine is poured into exquisite Zalto glasses. The restaurant radiates a French brasserie atmosphere, which is clearly reflected on chef Frank van Thiel’s menu. Expect fruits de mer, steak tartare, salade niçoise, bouillabaisse, côte de bœuf, as well as gazpacho, ceviche, buffalo mozzarella, and other Mediterranean specialties. We choose the ‘Harry’s menu’ and begin with a tasty cod ceviche in tiger’s milk, garnished with paper-thin slices of bell pepper and red onion. The other half consists of very finely minced veal tartare with a rather dominant piccalilli and crispy sourdough croutons. For the main course, juicy quail is served, split into gently pan-seared breasts and tender legs over fregola pasta, accompanied by grilled zucchini and artichoke. “What you see is what you eat,” remarks our hospitable maître, and so it is. Nothing overly adventurous, but truly excellent. The Portuguese Esporão Reserva complements it perfectly. The dessert is refreshingly light: strawberries with a matching sauce, Greek yogurt, and fresh dill, whose mild bitter note adds a surprising twist. The ambiance is exactly what you’d expect from a brasserie: cozy, lively, and bustling. Harry’s is a restaurant we would gladly revisit.