Rura by Naomi & Joey

The 17th-century building in the center boasts high ceilings, while the portraits from the same era gaze at us sternly. That certainly cannot be said of the white-and-black brigade. In the kitchen of owner-chef Joey Remie, an ironclad yet relaxed discipline prevails, while his partner, hostess and sommelier Naomi Habets ensures a laid-back evening at the front of house. Alongside our aperitif of Château Langlois Crémant de Loire, we are presented with a parade of canapés. They feature plenty of Japanese flavors and coconut, and on a steaming platter with dry ice, we enjoy a 'pearl' of bouillabaisse lifted from an empty oyster shell. The amuse comprises a cream with burrata, basil oil, and tomato sorbet, served in a cocktail glass topped with a crisp made of Parmesan cheese and cornflower petals. For the starter, we have a salad with lobster and apple, a sesame biscuit, and foie gras foam. Resting on the biscuit is cherry sorbet with a bergamot gel. The sweetness of the sorbet unfortunately downgrades our South African Starting Blocks Chenin Blanc (Simonsig 2024) to a cloyingly acidic accompaniment. A shame. The main course features succulent lamb stew accompanied by al dente pearl couscous, a broad bean sauce, and asparagus with lamb ear served alongside. The young hostess on duty (Naomi was away during our visit) enthusiastically describes each dish. For dessert, we are served a yogurt-sake crèmeux with strawberry and rhubarb, white chocolate sorbet, and candied almonds. While we enjoy our coffee in the aperitif room, which has a cozy living-room ambiance, a tray arrives featuring a massive assortment of confections in various flavor profiles. It leaves you wanting more! Limburg hospitality at its finest, right here on the Roer.

Executive chef Joey Remie and hostess and sommelier Naomi Habets have created a stylish, intimate ambiance in the old building in the center of Roermond. We are directed up two small steps and pass by the partially open kitchen. It is not crowded, but that should not dampen the culinary enjoyment. It starts right away with no fewer than five high-quality amuse-bouches, including a pistachio crisp, a wasabi meringue with furikake, and the chef personally brings an ice cream bonbon filled with a herb-infused liquid center to the table. Very refreshing and delicious. For the starter, mackerel sashimi with pepesan and pandan is presented in two parts, the second being a mackerel rillette. You are advised to eat them together. What an intense flavor experience! The sea bass is excellently prepared and served with razor clams, fennel, and a bisque. The presentation is stunning. The veal fillet in its own jus with braised veal, served separately in a marrow bone, and a small portion of veal escalope are just as good. The Portuguese Casa de Santar 2021 is rich with ripe red fruit notes, making it a perfect pairing. Hospitality is highly valued here, and the pace of service is also pleasant. One point of attention remains – as ever – the portion sizes, as they are rather modest.

The name Rura refers to the Roman name for the River Roer, which flows just a stone's throw from the city. Authentic interior featuring tall windows, a hardstone floor, nostalgic portraits, and a beautiful covered patio. Table linens and atmospheric decor, combined with an open view into Joey Remie’s kitchen, create a warm welcome. Here, French cuisine is elevated with spices from diverse world cuisines. The wine list by sommelier and hostess Naomi Habets is inviting and offers a wide selection. Amuse-bouches are presented immediately upon arrival, with support from the kitchen. How personal. We see combinations of apple and Sichuan, tempeh with red curry and lime, and a meringue with sake, hummus, and yuzu. As if these bites weren't enough, we continue with a stuffed eggshell containing egg mousse with miso, bean sprouts, dried shiitake, and leek. We are ready! Vegetarian guests will be absolutely delighted, as the dishes from the 'Green Menu' are specially crafted using ingredients not found in the regular meat and fish menu. To start, a tower of steamed mackerel (pepesan) with salmon trout, red pepper jelly, and caviar. The flavors beautifully complement each other. The scallop is served two ways: as a soufflé and pan-fried with a bisque sauce. Crispy hazelnuts and Jerusalem artichoke puree provide a smooth accompaniment. A piece of veal fillet cooked to perfection lies beside a half-moon of carrot cream topped with grilled shallots, artichoke with pecan, and crispy potato with fennel puree. Resting on a sesame foam is a fried bird's nest (kataifi) filled with veal sweetbread. The dish is finished with veal jus and a crispy-grilled piece of barbecued veal brisket. Paired with the Refosco dal Peduncolo Rosso 2019 as a companion red wine. A grape variety that turns red as a whole plant in the final stage of ripeness. This chameleon among grapes is easy-drinking with a spicy, herbaceous character. Unfortunately, this also applies to its price. Otherwise, only praise, as a young and talented team works here with passion and inspiration.

Nestled in a beautiful historic building in the heart of Roermond, we find Rura (an indigenous goddess from Roman times worshipped near Roermond), the atmospheric, trendy, and contemporary restaurant by Naomi Habets and Joey Remie. Both have thoroughly earned their stripes at the top of the hospitality industry and have now taken the step to go out on their own. With a young and passionate team, they deliver high-level gastronomy in a relaxed and informal atmosphere. Nothing stiff or formal here, then. The restaurant is consistently packed with guests who truly appreciate Rura’s cuisine. The menu offers a choice between two tasting menus: the Green menu, which is 100% vegetarian, and the Rura menu. Both can be ordered across multiple courses. We are impressed by the starter of crab, vongole, and razor clams on fregola, accompanied by a rich bisque foam. Pure and unpretentious. Naomi pairs it with a lovely 2021 Pinot Blanc from Haus Klosterberg in the Mosel region. The main course features tenderly cooked veal fillet alongside an equally perfect piece of braised veal shin, drizzled with a robust reduced red wine jus, and served with hasselback potatoes, a black garlic and parsley gremolata, plus artichoke. A dish that leaves you wanting more. Following a peach Bellini cocktail and a champagne granita, topped with fried ratong (Japanese tempura batter). Beautifully soft, not overly sweet, and stunningly presented. Good to know: there is a private dining room available for exclusive parties. Roermond has firmly established itself on the culinary map. Welcome to Lekker!