WY.

Apeldoorn-born hostess and sommelier Ylja Berends met chef Wouter Vroonen, originally from the Heuvelland region, in Maastricht, and the spark flew. After some wanderings, the couple has now found their home in an existing hospitality building. Their previous workplace was at the Überfahrt restaurant in Rottach, southern Germany. WY stands not only for the initials of their first names, but primarily for "this is us" and "we mainly do our own thing." There is also no doubt about their ambitions. The bar is set high from the start. Only à la carte options are offered, and the wine list emphasizes distinctive selections that pair perfectly with the dishes. To begin, original amuse-bouches whose names reference Maastricht, such as little pots from the Kakeberg (with potato taking center stage) and moss from the city ramparts. The 'no-dough' pizza stands out among the starters. A parmesan cream is smeared onto the plate and then torched, topped with artichoke, tomato, basil, and stracciatella. In between, a Comté-gratinated artichoke heart covered with paper-thin sliced leek. We taste red mullet with garden peas, fennel, and bakkutteh, a Japanese broth infused with ginger and lemongrass. We also try white asparagus prepared in various ways, paired with passion fruit, rye bread, and served as a toastie with Comté once again. That same cheese also features on the cheese board. Strawberry with asparagus, basil, and kombucha serves as yet another bold combination to finish. A disciplined calm prevails in the open kitchen, and the plates are presented with meticulous care. This does come at the expense of serving speed. Otherwise, there is nothing but praise, including for the original cutlery bearing the restaurant's logo. We will gladly return and shout "Welcome You in Lekker!