Ultimo

The story

Ultimo Restaurant Nijmegen: A Modern Brasserie on the Waal

The Kitchen and Menu

At Ultimo in Nijmegen, the brasserie cuisine centers on unpretentious preparation handled with deliberate care. Guests navigate a straightforward path between a classic three course sequence, a chef’s tasting progression, or individual plates designed for lighter appetites. The full three course offering stays fixed at 37.50 euros. Each dish emerges from an open kitchen where cooks treat seasonal produce with straightforward technique.

Space and Setting

The interior balances relaxed comfort with understated refinement, anchored by rich wooden surfaces and gentle illumination. A broad terrace overlooks the River Waal, placing the venue firmly within the old town grid. This grounded approach to brasserie cooking earned a twelve rating from Gault&Millau for its consistent execution. Visitors gather here for structured dinners or spontaneous drinks while watching the water shift outside.

The Wine Program

The beverage list intentionally skips French vineyards to showcase alternative growing regions instead. Over sixty varieties pour continuously from both bottles and draft lines. Staff design guided flights around customer preferences or host interactive evenings featuring five matched samples. The selection supports the kitchen by prioritizing approachable diversity rather than rigid tradition.