Witlof

Cozy and welcoming are the keywords for restaurant Witlof, situated in the lower town of Nijmegen, run by hostess Rian and chef Jurgen Eikholt. This friendly, highly skilled, and exceptionally hospitable duo has been active in the culinary world for years, yet their passion remains just as palpable. In the small kitchen, Jurgen cooks a pure, no-nonsense French cuisine with a wink to the Far East. There is no menu card, but rather a multi-course surprise menu prepared from seasonal ingredients. Paired with a glass of Blanc de Noir Sekt from the house Mayschoss comes a mozzarella, chive, and tomato chutney bitterballen, along with bread from Bakkerij de Bie in Nijmegen, baked according to Witlof’s recipe. The first course offers a generous portion of haddock on radishes, adorned with orange flower petals. The seaweed dressing provides a subtle salty note. Next comes a rich crab bisque with scampi, white fish, and crispy croutons, served on a floral-patterned plate that looks like it came straight from grandma’s cupboard. Deliciously full of flavor. Oven-baked halibut is covered in a creamy butter sauce based on fish fumet and garnished with carrots, peppers, and pak choi. In the glass, a beautiful, full-bodied German Burggarten Drei Brüder rosé. The wine descriptions are lively and delivered with enthusiasm. Don’t forget to order a cheese plate, as six different varieties are served alongside delicious kletzenbrood, accompanied by dried fruit, walnuts, apple syrup, and compote. A charming establishment.

At Witlof, located on the historic Lage Markt, just off the Waalkade and the waters of the Waal in Nijmegen, the dinner begins with a surprising slow-cooked turbot. Accompanied by mango cream, mustard seeds, red and green tomatoes, and gels...

The welcome is warm at this small living-room-style restaurant. The mere nine tables, positioned relatively close together at the top of the restaurant, create an intimate atmosphere. This is further enhanced by hostess Rian and chef Jurgen Eikholt regularly visiting every table to personally explain their dishes and wine selections. There is no menu card, as Witlof offers only a five-course surprise menu for dinner. We are happy to be surprised, so this works perfectly. After a flavorful asparagus croquette as an amuse-bouche, paired with a rosé 'house bubbly' from Mayschoß-Altenahr, we receive our first course. White and green asparagus served on a mix of frisée, arugula, and radishes, accompanied by a mint dressing and a ponzu vinaigrette. This dish is somewhat flat in flavor. Fortunately, this minor letdown does not set the tone for the rest of the courses. The chef quickly recovers, notably with a delicious dish of fried large prawns with chanterelles, artichoke hearts, and lamb's ear. Paired with an aromatic prawn jus and a few drops of lava oil, it delivers an intense sensory experience. The empty plates are subsequently cleared away spotless from our table. The pan-seared sliced domestic duck breast with leaf-cut zucchini, kidney beans, halved boiled carrots, potato-zucchini cream, and Jamaican pepper sauce is equally delightful. Topped with double-coated broad beans forming a crispy crown, it is evident that meticulous attention has been paid to the presentation. Witlof distinguishes itself through the intimate ambiance of its living-room setting, genuine attentiveness to its guests, and, last but not least, a menu that leaves you longing to return.

In a charming historic building overlooking the Waal river, hostess and sommelier Rian and owner-chef Jurgen Eikholt have been running their cozy, classically modern restaurant, Witlof (derived from 'with love'), for years. The eye-catcher is the wall of (artificial) moss, which is not only visually striking but also ensures excellent acoustics. In a relaxed and particularly dedicated atmosphere, delicious dishes are prepared and served. There is no menu card here; instead, a surprise multi-course menu can be ordered. We quickly start with our appetizer: house-marinated salmon with a cucumber bavarois, cream of various green herbs, radish, dill, and a seaweed vinaigrette. A beautifully and freshly prepared dish that pairs excellently with the rosé sparkling wine served from the Mayschoss winery in Altenahr, Germany. This is followed by Dutch asparagus with double-peeled garden beans, lamb kidneys, bread croutons, and a white butter sauce. A lovely seasonal dish served in a deep 'grandmother's' bowl. As gigantic Rhine cruise ships sail past on the Waal, our hostess then serves a combination of veal tenderloin and veal liver with seasonal vegetables, beech mushrooms, potato cream, and a maple syrup sauce. The veal liver is a bold choice on the surprise menu, as it isn't everyone's favorite. It is paired with a well-matching Il Conte Villa Prandone Sangiovese from Marche, Donello—ruby red with an elegant bouquet of overripe notes of raspberry and black cherry. Be sure to leave some room for the delicious pastries served with your coffee. They are worth it. A very pleasant dining spot in Nijmegen.

A cozy, living-room-style restaurant run by owner-chef Jurgen and hostess/sommelier Rian Eikholt, located on a beautifully paved little street just behind the Waalkade in Nijmegen. If you’re lucky enough to secure a table by the window, you’ll be treated to a stunning view of the Waal river. A standout feature is the green moss (or wool) wall, which is not only visually appealing but also highly effective for acoustics. There are no à la carte options here, only a surprise menu available in multiple courses. We are asked if we would like bread, and a bag of excellently baked sourdough, whole wheat, brioche, and white bread is brought out, served with cultured butter, olive oil, and salt. A modest fee is charged for this. The chef treats us to a beautiful vegetarian salad built around a brioche with zucchini cream, plenty of mushrooms, and seasonal vegetables. Our attentive hostess serves an Austrian rosé from Burgenland that pairs perfectly with it. The pièce de résistance is a generous portion of perfectly steamed halibut with a touch of lime, carrot cream, a creamy butter sauce, and small green vegetables. We wrap up with vanilla ice cream, red fruit, strawberry coulis, and a garnish of crunchy elements and meringue shards. Light and refreshing. The service, led by Rian, is professional, genuine, and warm; the atmosphere is relaxed, the pacing is excellent, and the bill is quite reasonable. A fantastic spot!

Owner-chef Jurgen and hostess-sommelier Rian Eikholt have created an inviting ambiance at the Lage Markt in the center of Nijmegen. The location is unique thanks to its pleasant view over the water. The standout feature is the moss-clad wall, which is not only beautiful but also practical for maintaining good acoustics. From the kitchen come dishes firmly rooted in classic French tradition with Eastern influences. The wine list offers an extensive selection, including non-alcoholic options. Bread is served to order; there are several varieties and they are of excellent quality. The complimentary water is free, and on the bill it is marked “on us”. Witlof serves a multi-course menu, and we begin with a salad of rose-seared duck breast on arugula with wildflowers, toasted hazelnuts, and mango accents. The raspberry dressing perfectly completes the dish. The pan-fried cod receives high praise. Beautifully cooked, the fish flakes into perfect layers. It is served alongside carrot cream, potato fondant, romanesco, and a frothy beurre blanc. Simply excellent. In the glass, a fresh and fruity 2020 Busy Bee Chenin Blanc Roussanne. Piping hot coffee arrives in a small, charming grandmother-style cup with gold trim and floral motifs. The portions are generous, the service is swift, and the bill is very reasonable. A wonderful spot!

What immediately catches your eye upon entering is the moss-covered wall, which also serves to enhance the acoustics. This old building on the Lage Markt in Nijmegen has a cozy atmosphere, featuring old beams, wooden floors at varying heights, uncovered wooden tables set with linen napkins and silver cutlery, and comfortable chairs. There is also a bar where you can order bar snacks alongside your drinks. The welcome from hostess-sommelier Rian Eikholt is hospitable, relaxed, and very warm, and she maintains this throughout the entire evening without missing a single detail. Owner-chef Jurgen Eikholt, who loves cycling in his spare time, cooks classic French cuisine with a nod to the East. The menu changes regularly as Jurgen and sous-chef Jeroen Boom make use of seasonal produce. The flavors on the plate are refined and well-balanced, portions are generously served, and the plating is beautiful. Jurgen Eikholt: “During the eleven-week closure, we and our staff helped plant 1,700 grapevines in the Hamerstuk area of Lent, and we also created a new wine cellar to store our little gems. The team remains fully intact, and after the closure, we launched a three-course surprise lunch, a four-course late lunch, and an evening all-in concept featuring a five-course surprise menu.” The wine list offers 85 different wines; the team regularly travels to the Ahr Valley, their preferred region for red wines, to taste and purchase these gems there. The maximum price for a bottle of wine is 99 euros, and wine pairings are also available; even a tasting-flight option is possible. Not surprisingly, then, that it is often completely full here. Useful to know: parking is available in the garage around the corner.

Witlof is niet heel makkelijk bereikbaar en parkeren in de buurt is geen sinecure, maar eenmaal binnen wacht je een avond vol eet- en drinkvermaak. Als wij er zijn is het hele restaurant volgeboekt. Toch is de akoestiek goed vanwege de ingenieuze wand met mosbegroeiing. Gelukkig is er airco. Doordat het restaurant zich op split levels bevindt, de ruimtes niet heel groot zijn en de gasten tafelen boven de keuken in de kelder, wordt het er snel warm. Er valt heel wat te kiezen op de menukaart, met veel gerechten die als voor- en als hoofdgerecht besteld kunnen worden. Pictogrammen geven aan of het gerecht koud of warm, dan wel vegetarisch is. Wat een mooie verse handgesneden kalfstartaar met pijnboompitten en truffelmayonaise komt er uit de keuken van patron-cuisinier Jurgen Eikholt. Ook de langzaam op 59 graden gegaarde pulpo met puree van topinamboer, limoen, miso en gerooktepaprikajus is uitstekend. Hoewel de portionering goed is, hadden we hier best nog een bordje van gelust. We drinken er een glas Zuid-Afrikaanse Laibach Vineyards The Ladybird 2018 bij op advies van gastvrouw-sommelier Rian Eikholt. En deze sluit naadloos op het gerecht aan. Complimenten voor het dessert van appels uit de oven met crumble en vanille-ijs. Plezierig restaurant.

The welcome by hostess Rian Eikholt is very warm, and soon we are sipping a glass of Mayschoss-Altenahr Spätburgunder Rosé Trocken. Executive chef Jürgen Eikholt picks these out himself at the respective winery, and wines from this estate feature multiple times during our dinner. The cooking here is pure and simple, and it works well. For the starter, there is a salad with smoked trout, green asparagus, avocado cream, pine nuts, and a mild herb vinaigrette. In the glass, a Lorca Fantasia Torrentes from Argentina, which pairs perfectly. The cod, served on tomato risotto with a tomato beurre blanc, is accompanied by a Rivaner Trocken from Mayschoss-Altenahr. Good, although this dish could certainly use a bit more body. The main course features juicy veal shanks with mashed potatoes, lamb's ears, carrots, braised endive, and a tarragon jus. Meanwhile, the cheerful and attentive service is quite busy shuttling back and forth from the kitchen in the cellar to the dining room via a narrow set of steps. We admire their agility. For dessert, we are served cheese with a glass of Omega 1868, again from the Winzergenossenschaft Mayschoss-Altenahr. Surprisingly good! To finish, a madeleine with Conference pear, raspberry sorbet, and mascarpone cream. Hard work is done here with visible enjoyment, and that positive vibe radiates onto the guests. Chapeau!