Monarh

High quality cooking

Monarh is located in the former refectory of the Rooi Harten mission house and is run by the two Kappé brothers. Paul works in the kitchen while Ralph serves as maître d' and sommelier. The cooking style is contemporary and international, with dishes that are surprising and refined. Guests can come here to unwind during an afternoon or evening, with every effort made to ensure their visit is a success. The amuse-bouches are highly promising, such as sea urchin foam on variations of salted cod, coriander caviar topped with coriander oil. Refined and an exciting starter. Fresh bread arrives with butter prepared tableside. The first course from the five-course menu is finely executed hamachi tartare with goose liver cream, surrounded by yuzu and mirin ponzu. Ralph pairs it with a crisp Müller Thurgau from Terlan, Alto Adige, Italy. Chef Paul continues to surprise, now presenting a vegetarian dish: artfully arranged ajo blanco served in a triangular presentation, accompanied by ajo blanco cream and sorbet, dried grapes, and fresh almonds, all enveloped in a vadouvan and verjus oil, and garnished with yeast panna cotta. The pacing is excellent, as a succulent Irish Mór oyster with beurre blanc quickly follows, garnished with oyster leaf, sea banana, and salsify cream. This is paired with a Petit Chablis from Domaine Louis Moreau. Crispy pan-fried veal sweetbread with morels on beluga lentils and potato tuiles is served alongside a madeira jus. Finally, beautifully decorated calamansi is surrounded by basil mousse, a bonbon, additional mousse, crumbled white chocolate, and tuiles colored with violet dye. Do not forget to order the sweets, as they are truly worth trying. The total comes to a solid 90.

For stylish enjoyment of dishes that are as exciting as they are carefully crafted, Monarh is an excellent choice. Brothers Paul and Ralph Kappé, respectively chef and master sommelier, offer their guests a culinary experien...

This delightful establishment run by chef Paul and his brother, host and sommelier Ralph Kappé, has evolved into a gastronomic hotspot with its own exciting and daring style. The foundation is unmistakably French, yet the chef’s creativity knows few bounds. We are seated in the vaulted dining room, housed in the former mission house of the Fathers of the Red Hearts—hence the letters RH in the name. We rarely encounter plates presented so brilliantly. The flavors are equally masterful. After three refreshing amuse-bouches, including a surprising pearl of apple, fennel, and green curry with a liquid center, we begin with a langoustine dish served in two parts: raw with pear and caviar, followed by two perfectly cooked langoustines accompanied by diced tamarillo and a tamarillo granité. Meticulous finesse in every detail. The main course of pan-seared turbot with beurre blanc, cauliflower, and tarragon strikes us as bold due to the acidity incorporated into the cauliflower. Meanwhile, our dining companion savors roasted pigeon breast, duck liver, Époisse cheese elements, beetroot, and artichoke. The wine selections from the pairing also hit the mark: a German Riesling with the langoustine, a South African Chardonnay with the turbot, and a Cabernet Franc from Stellenbosch producer Raats with the pigeon. Incidentally, the entire wine list is of exceptionally high quality. The visually stunning dessert of mango and passion fruit, presented as ice cream, mousse, crisps, and jelly, provides the perfect finale. It enters the Top 100 at number 90.

Where the missionaries of the Sacred Heart once cooked and ate their daily meal, a gastronomic restaurant has now been established in the 125-year-old monastery, led by chef Paul Kappé and his brother, maître d'hôtel and sommelier Ralph Kappé. And let's get straight to the point: the cooking here is simply magnificent. Everything is flawless, from the first amuse-bouche to the final dessert. The atmosphere is chic in the beautifully appointed dining room, featuring classic wooden herringbone floors, numerous round tables, intimate seating nooks, and no fewer than three chef's tables. Paul prepares an innovative French cuisine infused with international influences, and the menu offers an extensive selection. Paired with a lightly sparkling Maria Casanovas Brut de Brut cava are exciting appetizers such as a rendang pearl with crispy edges and an intensely flavored kohlrabi and coriander jus. A delicious harbinger of what is to come. Ralph presents the starter: sourdough-baked red mul resting on a bed of shallots and pickled lemon, finished tableside with bottarga. Served alongside are warm and cold olive preparations, lamb ears, fennel, a foamy beurre blanc, and vadouvan oil. Refined, deeply flavorful, and visually stunning on the plate. Talented sommelier Gerlinde Polak pairs it with an Italian Trebbiano di Lugana Antica Casa Visconti from Desenzano del Garda, showcasing notes of apple and pear. A perfect match. We continue with yet another sublime creation. Perfectly soft-cooked squab breast served on the carcass, topped with a chicken skin crumble and garnished with beetroot, artichoke, and an Époisses cheese preparation. Accompanied by two squab legs, one of which is bathed in a beetroot and sherry sauce. Fantastic. Do not miss the desserts. They are visual masterpieces and utterly delicious. A macaron filled with cherry, a financier with earl grey cream and pistachio. And just when you think it cannot get any better, two fresh madeleines with exquisite vanilla cream. Monahr very deservedly earns its place in the Top 100 of this guide.

Dining at Monarh is an experience. Much, if not everything, is dedicated to making our guests feel completely at ease. From the aperitif with amuse-bouches on the terrace to the abundance of petits fours served with coffee and tea, we taste a deep love for hospitality and culinary technique. But do not underestimate their talent and expertise. Brothers Ralph (maître/sommelier) and Paul (chef) Kappé are masters of their craft. Imaginative dishes emerge from the kitchen, beautifully seasoned and featuring daring combinations. Take eel with pulled pork cheek, for instance; the pork is slow-cooked and flavored with soy sauce and sesame seeds. Their house jus and green herb oil complete this umami celebration. Or consider the five different preparations of quail: a roulade, a confit bonbon, a confit leg, a breast roasted on the bone, and a crispy skin. Served alongside their house jus and an assortment of garnishes. Every element is flawlessly executed and cooked, and that jus... Simply exquisite! The wines are drawn from an exceptionally comprehensive list, where France and Europe are somewhat overrepresented. But Ralph and his talented, award-winning colleague Gerlinde Polak certainly have their reasons for it. Among other selections, we enjoy a Spanish Vino de Pago: La Escribana by Luis Pérez, featuring subtle sherry-like oxidative notes from Palomino grapes. This crisp white wine accompanies us through three courses, with the maître’s blessing. As for the ambiance on Bredaseweg, little can be faulted. It boasts a lovely atmosphere and pleasant acoustics; everything simply works. A truly solid establishment.

The serenity of the former monastery is still palpable in the current restaurant Monarh. The interior is luxurious and classic, yet not overdone. Tufted leather bucket chairs are placed at tables beautifully set with linen, atop a herringbone parquet floor. A stunning vaulted ceiling and lush, large floral arrangements complete the scene. Every exquisite material finds its place, providing a refined stage for the culinary creations of chef de cuisine Paul Kappé. All dishes, following French conventions, are exceptionally well-executed technically, and the flavor balance is perfect. The first amuse-bouche, a chilled tom kha kai presented in a delicate pearl, almost explodes in the mouth, delighting us with its layered flavors of chicken broth and herbs, precisely balanced. The lamb main course features two preparations: roasted loin and braised neck. It is served with green asparagus, pan-fried polenta, puffed and seared onion, and puffed rice with cloves of pickled black garlic. Simply delicious. In the glass, a Château de Montfaucon, Lirac 2016 Cru des Côtes du Rhône. The château is located in the small hamlet of Lirac, close to Châteauneuf-du-Pape and Orange. The vines benefit from the warmth of sun-heated stones that release their heat at night, resulting in a rich, full-bodied wine that pairs seamlessly with the lamb preparations. Tip: refrain from reading the bill aloud at the table, as an invited guest has no need to know such details.

Opened in 2014 and an instant success from day one. Restaurant owner Danny Kovacevic, who was a taxi driver and doorman in the distant past, proved to have a natural talent for the hospitality industry, worked his way up through sheer determination, and can now boast of a growing empire that includes the innovative Monarh. Housed in the over-125-year-old monastery of the Missionaries of the Sacred Heart in Tilburg, the restaurant is decorated to contemporary standards: sleek, button-tufted upholstered armchairs, linen napkins on lacquered wooden tables, console tables adorned with stunning floral arrangements, and modern black-and-white paintings on the walls. In their open kitchen, Chef Paul Kappé and his brigade prepare dishes rooted in French cuisine, infused with modern and global influences. Kappé consistently pushes the boundaries of flavor and keeps things far from simple. His signature touch is the use of refined, pleasant acidity that elevates each dish to an unprecedented level. Sommelier Gerlinde Polak excels at pairing seamlessly complementary wines: “Our wine list features both well-known and lesser-known yet highly regarded wineries from around the world, offering unique and expertly crafted wines.” Host Ralph Kappé then ensures that every guest’s needs are perfectly attended to. Monarh rules! A top-tier establishment housed in the former residence of the missionary priests.

This was once a monastery of missionary priests; today, Chef Paul Kappé delights his guests here with creative dishes. Host-sommelier Ralph Kappé oversees the service and the wines. The modern dining room features a vaulted ceiling, which isn't ideal for the acoustics. However, the delicacies in our four-course surprise menu more than make up for it. Alongside the aperitif—a Maria Casanovas Brut Cava—three amuse-bouches delight the palate: crispy white chocolate with truffle, wasabi marshmallow, followed by an anchovy crisp and a 'sphere' of white chocolate filled with cucumber gazpacho. Exquisite. The starter, a delightful Argentine prawn with passion fruit and a tandoori crisp, is perfectly complemented by a dry 2018 Gelber Muskateller from Alphart in Austria, its finish enhanced by a subtle grapefruit note. Unfortunately, the poached lobster in the second course is slightly undercooked, but the combination with red mullet, cherry tomatoes, wild asparagus, and fennel is spot on, nicely balanced by the refreshing acidity of the Château Saint-Maur 'M'. The lamb is served three ways: a medium-rare fillet, slow-cooked 'bacon', and braised lamb neck, which forms a true highlight: bold flavors and remarkable finesse. Finally, the refreshing dessert, featuring various raspberry preparations alongside mint ice cream, is visually spectacular. A culinary mission accomplished!

Executive chef Paul Kappé commands a French culinary foundation enriched by global influences, while his brother Ralph serves as host and sommelier. The former monastery of the Missionaries of the Sacred Heart is bustling with guests. The three amuse-bouches arrive simultaneously: a soft bun with a liquid apple and fennel center, a peanut crisp paired with mango gel and atjar, and an Eastern-style pumpkin soup. We are ready for the dinner to proceed. We begin with Stellendam shrimp presented in multiple textures—a shell-shaped mousse and a fried version, both finished with a basil vinaigrette. Delicious. The hand-dived scallop with melted duck liver, duck skin crisp, ginger-infused Jerusalem artichoke, lentils, hazelnuts, and veal jus also delights the palate. Absolutely delicious, though the portions are quite petite, more akin to tasting samples. From the extensive wine list, we chose a 2015 Riesling Schieferterrassen from Heymann-Löwenstein, which pairs beautifully with the starters. For the beef tenderloin main course, there is no need to specify your preferred level of doneness. It arrives rare, accompanied by Basque cheese, cassava, and a veal tenderloin jus seasoned with vadouvan. Nothing to fault. Unfortunately, the pre-dessert’s dry ice effect completely fizzles out because the blood orange and yogurt component is not properly frozen. The dessert, featuring a “golden” white chocolate mint, violet-hued elements, and kalamansi ice cream, appears somewhat contrived. Given the high prices, we receive modest portions, and not every dish achieves perfect balance. While there are a few minor flaws, we would gladly return.