The story
At 't Lieve Leven in Vught, chef Hylke van Hout practices a restrained approach to contemporary Dutch cuisine. He learned his craft across top kitchens in Heeze, Den Bosch, and Amsterdam before returning to his home region with a clear vision. The Gault & Millau guide recognized this focused method with a 13.5 score for 2026, noting how he operates as a solo performer who watches every detail from the open kitchen.
Each evening brings a completely new menu that shifts with what arrives fresh that morning. Hylke builds plates around honest flavors rather than heavy technique, letting quality ingredients drive the conversation within his modern Dutch cooking framework. Guests can expect seasonal vegetables, careful protein selections, and wines chosen directly from the cellar. The kitchen trades rigid structure for adaptability, which keeps the dining rhythm light and responsive.
The venue occupies a compact former kebab shop that the brothers transformed into a living room style dining space. Lars manages the front of house while Hylke remains stationed near the pass, creating a quiet backdrop where conversation flows easily. They opened these doors in 2022 after selling larger restaurants earlier in the decade. The shift toward a smaller footprint allowed them to strip away excess and focus entirely on direct guest interaction.
Recognition
Ambience
Details
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