The story
Restaurant Op de Hej in Sint Geertruid offers a seasonal cuisine defined by precise technique and local ingredients. 23-year-old Vera Notermans leads the kitchen alongside her brother Jérôme and mother Lilianne. Her approach strips classic preparations down to essential elements while layering in unexpected pairings. Dishes shift monthly according to the freshest harvests from regional growers.
Guests navigate a rotating four-, five- or six-course menu designed around available winter and summer crops. Pike perch glazed with Limburg apple syrup arrives alongside crispy lardo and a light citrus beurre blanc. Green curry featuring seared scallops and prawns gains depth through herb-infused foams and pairs well with an elegant Friulian pinot grigio. The sommelier curates each bottle to match this regional cuisine without overwhelming the primary flavors.
Located on the elevated plateau of Mescherhei, the venue frames sweeping vistas toward the Maastricht valley below. Wooden furnishings and soft lighting create a parlour-like environment where conversation flows easily across tables. Selection for the Lekker500 top five hundred reflects how consistently the team translates this setting into memorable meals. Guests often pause at the window to watch the afternoon light fade over the rolling countryside.
Recognition
Ambience
Details
History
On a plateau in the South Limburg hilly landscape, we enjoy both the view of nature and the cuisine of chef Vera Notermans. She begins with flavorful appetizers, including a soup made from Limburg asparagus and an equally surprising...
Nestled in the rolling hills lies the cozy, home-style restaurant Op de Hej. Here, young chef Vera Notermans leads the kitchen, while her brother Jérôme Notermans serves as host (behind the scenes). What makes this family restaurant special is its story: at just 23, Vera cooks with a mature signature style and a notably creative touch. Together with Jérôme and their mother Lilianne, she forms the soul of this warm, authentic establishment. We begin with a sparkling rosé brut from Wijndomein Holset, accompanied by refined amuse-bouches such as a crispy cup with piccalilli and Swiss mountain cheese, and a surprising combination of avocado ice cream with coriander foam and quinoa. The tone is set. Here, a monthly rotating seasonal menu is served, available in multiple courses. Sommelier Rob Pinckaers thoughtfully selects beautiful wines to accompany them. The starter—a crispy beetroot crisp filled with tuna and sushi rice, served with wasabi, furikake, and ponzu—is an immediate resounding success: playful, colorful, and perfectly balanced alongside a fresh Grüner Veltliner in the glass. Next, pike perch glazed with Limburg apple syrup, elevated with lardo, citrus notes, and beurre blanc. The green curry with scallop and prawn, finished with herb juice and foam, surprises with its harmony and shines even brighter when paired with an elegant Albino Armani Pinot Grigio 1607 from Friuli. The main course—beef tenderloin with grilled vegetables, baba ganoush, and a robust tandoori jus—demonstrates boldness and creativity. The stroganoff with cashews, served as a side dish, is a rich addition. To finish, a little masterpiece: white chocolate mousse shaped like ice cream, passion fruit in various textures, and a fresh pineapple salad. Perfectly paired with a glass of Serre Romani. Op de Hej is not only a promise for the future, but already a destination of culinary stature. Welcome to Lekker.
Location
Facebook
Instagram