Maes, Cuisine du Terroir

The story

Maes, Cuisine du Terroir – Farm-to-Table Dining in Maastricht

A Restaurant Rooted in the Land

Maes, Cuisine du Terroir is the farm-to-table restaurant at Van Oys Maastricht Retreat, set in the rolling landscapes of Eijsden-Margraten. Its philosophy is shaped by the Maas River: ingredients are sourced within a 50-kilometre radius, honouring the region’s heritage and seasons. The restaurant earned a Michelin Recommended distinction in 2026 for its mindful, authentic approach to seasonal cuisine.

The Kitchen and Its Sourcing

Executive Chef Raymond Remmen works closely with local farmers, fishermen and artisans. Seafood arrives daily from Yerseke on the North Sea. Meats come from butchers who follow a nose-to-tail philosophy. Organic vegetables, fruit and syrups are sourced from trusted local farms, and cheeses mature in the restaurant’s own ageing cellar. Every ingredient reflects the region’s finest seasonal offerings.

The Dining Experience

The menu changes regularly with the seasons. Each dish is creative and innovative, rooted in time-honoured techniques and presented with contemporary finesse. Maes follows the principles of Cittaslow, a movement that values sustainability, tradition and conscious sourcing. Lunch and dinner are served daily, with a three-course lunch menu available Monday to Friday; à la carte is also offered.

A Cittaslow Philosophy

Maes invites guests to savour every bite, appreciating the natural flavours of the Heuvelland. It is a place where the land, the seasons and the artisans who bring them to life are celebrated – a true expression of cuisine du terroir.