The story
At Restaurant Maes near Maastricht, Executive Chef Raymond Remmen guides a terroir-driven kitchen shaped by Cittaslow principles. Remmen, previously at Château Neercanne, bases his approach on the Maas River, sourcing ingredients primarily from within a 50-kilometer radius. He collaborates directly with regional farmers and fishermen to obtain produce that honors local heritage. This farm-to-table philosophy prioritizes seasonal availability and sustainable practices, ensuring the menu reflects the authentic character of the Heuvelland area.
The cuisine highlights precise preparations using local resources. Langoustine tartare from Yerseke rests on green curry, with tomato and wasabi adding texture before a separate serving of Limburg bouillabaisse. Line-caught cod appears with cockles, sea beet, potatoes, and a creamy hollandaise sauce. Desserts emphasize regional agriculture, including the Coupe Romanoff featuring strawberries from Noorbeek and ice cream from Margraten, completed by a wodka cream and a touch of Taiwanese pepper. House-made touches like walnut oil and rose butter underscore the attention to detail.
Meals are served within the historic surroundings of Château Oost at the Van Oys Maastricht Retreat. The terrace offers views across the castle garden, providing a calm environment for dining. Guests may choose a three-course lunch paired with two glasses of wine for €75, or order à la carte during dinner hours. The interior balances understated elegance with comfort, keeping the focus on the connection between the food and the landscape beyond the windows.
Recognition
Ambience
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