Studio

High quality cooking

Studio is one of those restaurants where everything clicks, from the first step inside to the last sip of wine. It’s fine dining without stiff formality, but with all the refinement and craftsmanship you’d expect at this level. The kitchen, led by chef-owner Gilbert von Berg, surprises and convinces with sophisticated combinations that never feel forced. They serve modern French cuisine with influences from Scandinavia, the Netherlands, Asia, and Mexico. Guests can choose from a multi-course menu that is also available entirely vegetarian. We sample marinated Zeeland hamachi. The delicate fish is accompanied by umami-rich oak mushrooms and fresh lime-melon spheres, which provide a vibrant sweet-and-sour balance. Everything is brought together by a silky green tea-based tiger milk that adds subtle bitter notes. Tamarillo lends an exotic-fruity touch, while jalapeño provides a spicy kick. The summer roebuck is tenderly roasted, and the tomato compote adds a sweet spiciness. The velvety Mexican mole is original, providing depth and a hint of cocoa-spice complexity. A powerful yet refined dish offering a summer interpretation of game. Every course is original, thoughtful, and executed to perfection. What truly makes Studio special is the balance between worldly flavors and down-to-earth, warm hospitality. The service is sharp, friendly, and relaxed—you feel seen without it becoming formal. The kitchen brigade comes to the table themselves to explain each dish, contributing to the open atmosphere. The pacing between courses is just right, the restaurant’s atmosphere is lively and personal without becoming noisy, and the team radiates calm, joy, and dedication. An address where you are never disappointed. On the threshold of the Top 100.

Chef Gilbert von Berg and his team present a particularly inventive and flavorful menu, in which intense Eastern influences harmoniously blend with refined flavor pairings. In doing so, they consistently demonstrate respect for the purity of each prod...

In een pand dat ooit diende als autogarage en keukenzaak zetelt sinds drie jaar het restaurant van chef Gilbert von Berg. Tijdig reserveren is gewenst, want het zit hier doorlopend vol. We zitten relaxed aan een royale tafel tussen rauwe onbehandelde bakstenen en de uitgiftebalie waar de koks geconcentreerd hun handelingen verrichten. Er is één verkrijgbaar menu dat ook vegetarisch te bestellen is. Vooraf zijn er drie overheerlijke hapjes waarbij de tartelette van macadamiacrème met ras el hanout, bleekselderij, wasabi en mosterdzaad de winnaar is. Zalig. Dat geldt ook voor het perfect gebakken brood met lekker smeuïge kefirboter. Vervolgens start het menu met asperges en gnocchi van gestoomde rijst. Ernaast ikura (exclusieve Japanse zalmkuit), lobbige eidooiercrème en Chinese mala-olie. Gepocheerde kabeljauw volgt, met beurre blanc van gerookte boter en chardonnay-azijn, vinaigrette van 'hamburger-uien', rauwe guanciale en mierikswortelmayonaise met oester. Ook het tussengerecht met sushirijst, ingelegde gember, 24-uur gegaarde ossenstaart en gesmolten ganzenlever is een geraffineerde samenstelling van originele ingrediënten. Prettige bijkomstigheid is dat de gerechten door de witte brigade uitgeserveerd worden en vakkundige toelichting krijgen. Bij de asperges drinken we een Portugese orange wijn COZs uit Lissabon. Bij de kabeljauw Piemontese chardonnay A Taj en bij de ossenstaart een rosé, op amfora gerijpt, uit Slowakije. Ze kunnen het smaakgeweld net aan. Het hoofdgerecht van kalfsrugfilet met koude garnituren van yoghurt met geitenkaas en salade van bietjes met sinaasappel had een warm component mogen bevatten. Desalniettemin: er is meer dan genoeg potentie aanwezig, aan de oostelijke oever van de Maas. Dus op naar nog meer vervolmaking!

From the moment you step inside, it’s immediately clear: hospitality here is delivered with tremendous love and joy. A cheerful and uncomplicated atmosphere fills the former parking garage, which appears larger than it actually is. Yet the sober, sleek interior fosters a sense of space, featuring elegant oval and square wooden tables for two or four, a striking rough stone wall, and an open bar where the final touches are applied to the dishes. That wall, incidentally, inspired the design of the insanely beautiful tableware by sous Cas Driessen, which seamlessly complements the earthy color palette. When it comes to the food, we can be brief: high-level gastronomy is on offer here. Chef Gilbert von Berg prepares seasonal comfort food, but presents it in exciting, refined, and idiosyncratic creations. He doesn’t shy away from unconventional, often Eastern flavorings, but only when they add value and complete the dishes. Take the starter, for example: veal loin tartare with finely sliced Gillardeau oyster, paired with foie gras poached in cognac and kombu, seaweed salad, horseradish, and XO paste. The umami practically leaps off the plate. A fine Le p’tit Barriot Blanc is poured alongside it. Praise also goes to the fried chanterelles, to which garden beans are added at the last minute. They come with labne made from Turkish yogurt and feta, blended with chanterelle duxelles, plus tender Italian pork cheek (guanciale), truffle vinaigrette, and goat butter beurre blanc. Sweet, sour, salty, and bitter harmonize beautifully, and the entire dish is simply outstanding. We will definitely return tomorrow for the Japanese rice bowl donburi, featuring sushi rice with ginger, cabbage kimchi, crispy-fried short rib with veal jus, unagi (Japanese freshwater eel), and a sauce made from katsuobushi (fermented tuna flakes). But also for the cheerful, professional approach of the service team, led by the affable hostess Chloë Kusters, and above all: the pervasive modesty. It’s commendable. Enters at rank 00 in the Top 100 of this guide.

An intimate restaurant with an open kitchen was his goal. For two years now, that goal of former Neercanne head chef Gilbert von Berg has been more than achieved! At Studio – literally the workshop or studio of an artist – we taste one artistic creation after another. And almost everything is homemade. The sourdough bread, cultured butter, kefir, the little soap in the restroom dispenser (made by the chef’s wife and daughter), and the unique earthenware tableware crafted by sous-chef Cas Driessen. In the open cabinet at the end of the former cooking studio, with its brick wall and trendy decor, stand large glass jars filled with ferments. Hostess Chloë Kusters pours a beautiful aged vintage champagne from 2013 by Gratiot-Pillière for the amuse-bouches, each one a small explosion of flavor. The marinated cherry tomato with lemon, warm liquid feta cream, and olive crisp will be remembered by us for a long time. What follows are trendy dishes, classically prepared with an Asian twist. Braised oxtail and pickled hare loin from MRIJ beef with dashi broth and homemade mala oil. Followed by a stingray wing from the plancha with fried asparagus, sambai vinaigrette, and mackerel bacon bits. Wow! Wines come from all over the world and are generously poured. The Riesling from Hoeve Nekum steals the show alongside the oxtail, while the Australian Yirrim lacks a bit of freshness when paired with the hiramasa served with kohlrabi kimchi and a kefir whey vinaigrette with jalapeño oil. Chef Gilbert is the picture of calm and frequently visits tables to explain his dishes. Great dishes, delicious wines, wonderful atmosphere. A delightful studio where the young guard sets a high standard.

In 2021, Chef Gilbert von Berg left Chateau Neercanne to open his own restaurant in Wyck, a district of Maastricht. The name Studio was clearly not chosen at random, as this is where flavors and cooking techniques are successfully experimented with. The bright, minimalist dining room is dominated by the open kitchen. An elegant cabinet at the rear displays some of the fermentation jars. Consequently, the focus is squarely on culinary execution. And they certainly deliver! There is a single tasting menu comprising up to seven courses. Following a few delightful and invigorating amuse-bouches, we start with langoustine, veal tartare, tiger milk, and kimchi. Perfectly executed components and a beautiful interplay of flavors. The next course—tuna, duck liver, mala oil, and field mushroom—is so powerful that the tuna can hardly hold its own. Next, the turbot arrives with a fermented asparagus beurre blanc boasting a sublime, profound flavor. The red-legged partridge with sauerkraut à la carbonara is equally outstanding. The wine list is not extensive, but it is certainly of high quality. We enjoy a Riesling from Maastricht’s Hoeve Nekum with the tuna, and a Barbera from Vigneti Massa in Piedmont with the partridge. Something truly special is happening here. Welcome to Lekker!