Maeve

Chef-owner Tommy Janssen and his wife and maître d', Vera Voorend, run a casual fine-dining restaurant in the heart of Utrecht. In the shadow of the Dom Tower, we find Maeve housed in an old national monument. The interior underwent a restyling last summer, and the result is stunning. The foundation naturally features a colorful mix of materials that preserve the authenticity of the canal house. Here, Tommy cooks with his young crew, creating surprising and creative dishes with refined and fresh acidity, which are then flawlessly served by the black brigade. We are quickly presented with a selection of amuse-bouches, such as Malaysian street food pastry tubes filled with a wasabi cream, topped with barbecued broccoli and a salad of green beans with green curry. That tastes highly promising. The first starter is a nest made from thinly sliced celery with red mullet tartare on a maggie plant cream, served with smoked yogurt cream, cucumber, fresh melon balls, plus a vinaigrette made from it. A beautiful palette of harmonizing flavors. The chef then presents pike perch confit-cooked in oil and fat, garnished with mussels and bell pepper, finished with a sauce of goat butter and sake, and adorned with crispy potato crumble. Deliciously following is rose-roasted loin fillet from the Veluwe in a jus enriched with umeboshi, accompanied by chanterelles and a side of cabbage and gyoza filled with rendang and shallot. Young and knowledgeable hostess and sommelier Sophie Pauws, finalist of the 2025 National Hennessy Hospitality Award, serves a Blaufränkisch from Heinrich winery in Burgenland, Austria alongside it. Divine. Save room for the small pastries with your coffee, as they are well worth the detour!

High quality cooking

Maeve is located within a stone's throw of the Utrecht Dom Tower, on a quiet canal in the Dom city. The welcome is warm, and maître Vera Voorend escorts us to the atmospheric dining room. It is fully booked during our Sunday lunch, filled with guests of all ages, numerous couples, and family groups. What immediately catches the eye is the botanical wallpaper; the garden has been brought indoors, and we can taste this influence throughout our six-course lunch menu. From the open kitchen, where head chef Tommy Janssen holds sway, comes kingfish, rich and delicately flavored. Paired with a fresh sauce of galangal root and kaffir lime, it momentarily transports us to Thailand—simply delicious. Unfortunately, the mentioned oyster note doesn't quite come through, but fortunately, the generous dollop of caviar does. The fresh flavors, lightness, and refinement of the dishes keep surprising us until we learn that the hospitality couple Tommy and Vera completed their internships at the Michelin-starred restaurant Geranium in Copenhagen, renowned for its nature-inspired cuisine. This is both evident and palpable. It shines through in the trout with white asparagus served in a cold broth of dashi, tomato, and magnolia. Alongside it, a lovely straw-yellow Petit Manseng from the French winery Clos Regain, vintage 2022, is poured by passionate sommelier Bram Vermeulen. Next follows a perfectly cooked loin of sea bass with artichoke, smoked eel, a slice of lardo di colonnata, and yuzu sauce. Between courses, we take a moment to explore the canal-side cellar of this 18th-century listed heritage building, now housing a well-stocked wine collection. The highlight is the rose-seared lamb fillet with morels and a ras el hanout sauce. The sauce stays on the table, which is a welcome touch, as it pairs beautifully with the accompanying bread. Maeve truly enriches Utrecht's culinary scene!

In 2021, maître Vera Voorend and chef Tommy Janssen settled in the heart of Utrecht to bring their long-cherished dream to life in a beautiful national monument. Maeve came into being, and it did not go unnoticed. Both boast an impressive track record in renowned restaurants across the Netherlands and abroad, a legacy evident in every facet of the dining experience. We are warmly welcomed by Vera and guided past the open kitchen and the entrance to the wharf cellar, which houses the wine cellar, to our table. The menu offers both multi-course tasting menus and à la carte options. A separate card sits on the table featuring starters such as oysters, Pata Negra, or caviar. Paired with a gently effervescent 2016 Extra Brut Champagne Premier from Alexandre Penet, we indulge in three succulent Irish Mór oysters: one dressed with finely chopped shallot and sherry vinegar, another with cucumber and elderflower, and a final warm version served with cauliflower, hazelnut, and tableside-poured caviar accompanied by a champagne beurre blanc. It is unmistakably the chef’s signature touch. Tommy’s cooking is light and refined, emphasizing vegetable preparations and locally sourced ingredients. This is beautifully captured in an elegant North Sea crab dish, featuring radish cylinders, avocado ice, and a garnish of edible flowers. It is as visually stunning as it is delicious. Sommelier Bram Vermeulen, an advocate of Dutch wines, selects a harmonious 2022 Riesling from Thorn Vineyard. Next comes perfectly pan-seared turbot, paired with raw razor clams and a sorrel vinaigrette. The pièce de résistance features tender Dutch lamb and asparagus in an aromatic, thousand-and-one-night spice jus, elegantly garnished with a caper leaf. We could order coffee with or without desserts, but we inevitably give in. The homemade madeleine, a Paris-Brest filled with raspberry cream, and a petite lemon cake served with meringue and a filled bonbon are well worth the indulgence.

The fact that Dat Maeve (which means enchanting in Gaelic, the traditional language of Ireland) is housed in a characteristic Utrecht national monument is particularly evident from its wine cellar located in the historic canal cellar. The restaurant features two modern dining rooms and a spacious open kitchen. Following a warm welcome from maître Vera Voorend, we take our seats. The menu offers a modest selection of à la carte dishes alongside a multi-course tasting menu. A separate card on the table allows guests to start with delicacies such as oysters, Pata Negra ham, or caviar. The wine list notably features a wide selection of Dutch wines, complemented by an extensive champagne offering. Owner-chef Tommy Janssen promptly serves beautifully crafted amuse-bouches, with the macadamia and kalamansi meringue being a particular highlight that delights the palate. The sea bass is light and refreshing in flavor, expertly paired by sommelier Jan-Jaap Altenburg with a glass of Hiruzta Txakolina 2020 from Hondarribia in the Basque Country. The Brabant asparagus, presented with a fragrant herb bouquet, is accompanied by olive oil infused with Thai basil and an asparagus broth flavored with galanga. Simply delicious. The rose-roasted Dutch lamb is served tableside, drizzled with a house-made jus featuring wild garlic. The unconventional Hochar 2018 from Château Musar’s Bekaa Valley, aged for six months in French oak, is robust yet perfectly complements rather than overwhelms the delicate flavor of the lamb. A dessert showcasing various preparations of mandarin provides a refreshing conclusion. A venue with tremendous potential!

Restaurant Maeve is housed in a distinctive national monument on the Kromme Nieuwegracht in Utrecht, just a stone's throw from the Dom Tower. After years of working at various top restaurants, owner-chef Tommy Janssen and his partner, hostess Vera Voorend, have settled here. The historic building is divided into several atmospheric spaces with views of the highly professional open kitchen. Tommy Janssen cooks French cuisine with global influences and places great emphasis on sustainability and produce from Dutch soil. Alongside a multi-course menu, there are à la carte options that can be ordered as starters and main courses. Deliciously crisp caraway bread is served with beurre battu. For the starter, mildly tangy kingfish with sheep's milk yogurt and a brunoise of forest carrot and chili. Simply delicious. We are impressed by the dim sum featuring langoustine and pumpkin mousse, accompanied by a vadouvan foam and finished with plancha-grilled langoustines. Just as excellent is the main course of Anjou squab, perfectly cooked on the bone with red beet, ras el hanout, and sherry vinegar. In the glass, a full, juicy red Luis Seabra Tinto Limitado 2019 from Douro, Portugal, selected by knowledgeable sommelier Jan-Jaap Altenburg. The service is young, professional, and clearly radiates enthusiasm. It truly lifts our spirits. A place definitely worth keeping an eye on! Welcome to Lekker.