Marrees

Hostess Patricia Marrees and her husband and chef-owner Jan Marrees serve their guests pleasant French-inspired dishes. Prior to the various menus (including vegetarian options), guests can enjoy a variety of bits & bites with o...

Just next to the town hall in Weert, we find the restaurant of owner-chef Jan and hostess and sommelier Patricia Marrees, where we are warmly welcomed. The setting is modern chic yet simultaneously cozy and homely. The acoustics are pleasant. Alongside a standard and a vegetable menu, you are also given a bites menu to peruse beforehand. The à la carte selection is exceptionally extensive. The amuse-bouches are served promptly after we take our seats: a beetroot risotto with olive compote, a taco with tomato, avocado, and sweetcorn, and an asparagus consommé topped with piccalilly foam. These beautiful and flavorful amuse-bouches set a festive tone for what promises to be a lovely evening out. This is followed by an asparagus panna cotta served with spear asparagus, tartare, and kingfish sashimi, accompanied by a green herb vinaigrette and sweet-and-sour asparagus. The asparagus are cooked to a perfect al dente texture, and the combination with fish is quite enjoyable. Next comes perfectly soft-cooked turbot with eggplant purée, vin jaune, tomato, broad beans, and lamb’s ear. We then move on to crispy pan-fried veal escalope with morels, truffle, parsnip cream, and a lapsang souchong-infused sauce. For the main course, there is a well-cooked lamb loin fillet, alongside a lamb stew featuring a yogurt and pepper bonbon, asparagus, wild garlic cream, a stuffed artichoke, and black olives. The lamb jus is poured tableside, and the small jug remains on the table for refills. The tea chosen from the tea menu arrives in a matching wine glass, accompanied by several house-made petit fours: a warm Dutch fritter (oliebol) with fig, a tartelette with amarena cherries, red fruit panna cotta, a chocolate truffle, and chunks of white chocolate with hazelnut and truffle. One minor point to note: the intervals between courses are somewhat lengthy. They could certainly be a bit quicker.

High quality cooking

We have to look around a bit before finding the modest entrance: it’s somewhat tucked away on the side. The interior is somewhat anonymous and colorless, and the view outside won’t exactly thrill you; it’s mostly brickwork from, among other things, the town hall. That doesn’t sound very positive, but Jan and Patricia Marrees more than make up for it with what they serve. Alongside a standard four- to seven-course menu, there is also a fully vegetable-based menu, where the chef truly shines. À la carte dining is also available, and if you’re quite hungry, there are various tasty “aperitif bites” to get you started. We opt for both the standard and the vegetable menu, giving us a good overview of everything coming out of the kitchen. What stands out is the rich flavor of the amuse-bouches, as well as that of all the other dishes. You can rightly call this “full of flavor.” Each amuse-bouche is vegetarian and melts in your mouth. From a crispy roll with a “tartare” of carrot and lentils, to a goat cheese mousse with diced beetroot and a leek cream, right through to a Parmesan crème brûlée with asparagus cappuccino and Cevenne onion. We are eager to try the first “real” course, during which Patricia pours an unusual wine: Polz Welschriesling 2022 from Styria, Austria. It pairs beautifully with both the kohlrabi roll with tuna tartare—a slice of tuna, tiger milk, citrus, and eucalyptus—and the cucumber mousse with a sesame seed crisp, pea, jalapeño, and piccalilli sauce. In between, soft-poached sea bass with an eel dumpling, lamb testicles, parsley, and vin jaune sauce. And roasted cauliflower with hazelnut cream, marinated purple and yellow cauliflower, cashew nuts, and myoga (Japanese ginger). We taste the wines for the main courses beforehand, and they are generously refilled since the main courses take their time. A fruity yet full-bodied El Perdiguero Cigales Crianza 2020 accompanies the roasted veal loin with green asparagus, onion, chanterelles, and summer truffle. And a lighter Prendo Pinot Nero 2022 by Wilhelm Walch from Tramin, Italy, served with a poached egg, morels, summer truffle, green asparagus, onion, and aged cheese. The standout dessert is a raspberry compote with fresh raspberries, elderflower bavarois, yogurt, lemon, and white chocolate. Not too sweet, with beautiful contrasts in flavor. A lovely spot.

Owner and SVH Master Chef Jan Marrees offers a menu with a wide selection. Vegetarian enthusiasts can also order an entirely vegetable-based menu here. Aperitif bites are available as well. Before we know it, alongside the oysters and bites we ordered, tomato, asparagus, and salami appetizers also make an appearance. Capped off with an amuse-bouche of reduced onion soup topped with parmesan foam. In terms of variety, we’ve already finished a full menu without dessert by this point. The wine list is modest, but non-alcoholic cocktails are well represented at this location, situated opposite the Weert town hall. For the starter: tuna with cubes of sweet-and-sour kohlrabi, tiger’s milk, green strawberry, and pea pod juice. The tuna is marinated in two ways, with the roll featuring Japanese XO sauce being the most beautifully seasoned. The accompanying Mosel Riesling Kabinett 2021 from Von der Leyen is a safe and unexciting choice. We continue with a minimal portion of correctly prepared veal loin and a delightful morel sauce. Alongside it, ravioli made from braised veal cheek with a forest mushroom foam. We round out the accompanying garnishes on the plate with French fries served alongside chardonnay mayonnaise. Hostess and sommelier Patricia Marrees fills our glass with the Vieilles Vignes 2020 from Domaine de Grangeneuve. A blend of Grenache and Syrah that pairs excellently with the dish. Afterward, there’s the cheese trolley and a strawberry dessert with hangop. It could use a bit more energy here, especially at the front near the service area. Everything runs a bit on autopilot. We receive wines as part of our set menu, where we can check the prices listed on the wine card. However, the actual value of the wines does not match the price of the paid arrangement. That simply doesn’t work. And when we raise a comment about it, proper complaint handling should certainly involve taking the guest seriously. It would make quite a difference.

The modern town hall quarter of Weert may not be the most romantic setting, but Restaurant Marrees sits there like a welcome oasis in the midst of it all. It is a pleasure to linger in the bright, modernly appointed semi-circular dining room. The atmosphere is relaxed and convivial. The extensive menu features, alongside surprise menus, not only a selection of ‘bar bites’ but also a wide range of à la carte dishes that can be ordered as starters or mains. We let ourselves be surprised, beginning with top-tier amuse-bouches. These include a Jerusalem artichoke macaron, green apple gel, and artichoke cream. They are followed by a delightful bite of asparagus, egg yolk, potato croutons, chives, and parmesan, setting the stage for more culinary delights. A salad of North Sea crab, goose liver, marinated asparagus, radish, and grapefruit is a feast for both the eyes and the palate. From the extensive wine list, a Pinot Grigio from Visintini in Friuli is poured, proving to be a perfect match. The delicious pan-fried turbot, adorned with ‘scales’ of smoked eel, herring roe, and wild garlic sauce, is presented on a beautifully designed plate. Good taste permeates every detail here. The service is warm, and the pacing of the courses is exemplary. In short, a wonderful spot for culinary indulgence.

We are warmly welcomed into the modernly designed restaurant of SVH Master Chef Jan and his wife and hostess, Patricia Marrees. The space is spacious and atmospheric, featuring a long dining bar with leather bar stools, leather-upholstered tables, and beautiful natural light streaming through the large window panels. It is the perfect spot for a good glass of wine and a bar bite, or for enjoying a leisurely meal. For the bar bites, we choose caramelized prawns with yellow curry and vegetable croquettes with piccalilli and yuzu, which prove exceptionally popular. They pair wonderfully with a glass of cava as an aperitif. Our first course is North Sea crab and steak tartare with sugarsnap pea jus and tomato foam. Delicious, though the foam was slightly too dominant. This is followed by perfectly cooked halibut with verjus, goat butter, and parsley cream—simply sublime! As is the poured Florence by Aaldering, a Sauvignon Blanc/Chardonnay blend from Stellenbosch. We then savor perfectly cooked, tender beef tenderloin accompanied by fava bean spaghetti and house jus. Freshness and expert preparation are the keywords here, and the portions are just right. Combined with the utmost hospitality and excellent value for money, our verdict is clear: we look forward to returning!

What a beautiful new and modern establishment SVH Master Chef and owner-chef Jan Marrees and his wife Patricia have set up. The interior is cosmopolitan, featuring a long dining bar with high leather bar stools, leather-upholstered tables, cognac-colored bucket seats, dark blue benches, plenty of space and light thanks to the large window panels, and a very cozy atmosphere. You can visit Jan and Patricia for a nice glass of wine and some matching nibbles, but it’s really all about a full evening dinner here. The menu offers selections from modern Mediterranean and international cuisine that are rock-solid. Jan cooks in a balanced and refined manner; everything that passes through the kitchen is of a high gastronomic standard. The wine list provides plenty of choices across various price ranges, featuring labels from both the Old and New Worlds. Add to that pleasant service from staff who know exactly what they’re doing, a true hostess, and a reasonable bill that more than justifies the quality. Then only one word fits: top establishment!

Located in a beautiful new building right next to the Weert town hall is restaurant Marrees, run by owner-chef and SVH Master Chef Jan Marrees and Patricia Marrees (former owners of Bretelli). It is stylishly furnished with a wooden floor, dark blue benches, cognac-colored chairs, and leather-upholstered tables. The seating is comfortable and the atmosphere is excellent. The menu showcases modern French cuisine, featuring both à la carte options and various set menus. After an amuse-bouche of basil cream, we begin with rolled fresh tuna accompanied by cucumber, soy-poultry cream, and generously grated goose liver. It pairs beautifully with the Villa Wolf Riesling from Germany. The langoustine bisque with a langoustine ravioli is rich in flavor and perfectly executed. We enjoy it alongside a 19 Crimes Chardonnay from Australia. The pan-seared goose liver is spot on, served with beetroot elements, shaved macadamia nuts, and strips of green apple. The jus carries a subtle hint of mocha. Wonderful paired with a Barbera d'Asti from Piedmont, Italy. We conclude with strawberry sorbet, fresh strawberries, and white chocolate mousse and cream. A crisp is filled with strawberry mousse. A lovely dessert, complemented by a fresh, not-too-sweet Mrs. Wigley Moscato from Wirra Wirra Cellars in McLaren Vale, Australia. You get excellent value for your money here, everything is flawless, the service is pleasant, and the chef is never too busy to personally walk the floor regularly to ensure dishes arrive at the table simultaneously. Bravo!

At the end of 2018, Bretelli will relocate to a new venue outside the city center (Stadshuispassage 10). MARREES will be the new name. Owner couple and SVH Master Chef Jan and Patricia Marrees did not take this drastic decision lightly, but under the motto 'a new beginning, a new name', Bretelli will soon become history. We pay one final visit to the old premises. Alongside the house cocktail featuring limoncello granita with passion fruit, raspberry crumble, and prosecco, we receive three welcome bites: savory olive madeleines with harissa cream, a risotto bitterball with piccalilli, and beetroot meringue with basil bavarois. They look beautiful and are rich in flavor. After a wonderful starter of tender veal tartare with various carrot preparations, a generous portion of delicious ravioli with oxtail follows at a steady pace. Served with white and green asparagus, arugula, and generously shaved truffle. We pair it with a robust Chianti. Unfortunately, the dessert lacks elegance: the strawberries arranged around velvety vanilla cream with basil sorbet are roughly cut and, unfortunately, still not ripe enough. However, we do taste wonderfully juicy strawberries in the sparkling red dessert wine Brachetto d'Acqui. Hostess Patricia is off tonight, but her permanent staff are well briefed. We are dropping MARREES from the Top-100 and look forward to seeing how things unfold at the new location.

Jan and Patricia Marrees have been reigning here for years now, on the busy shopping street near the Market. During that time, the owner-chef also earned his title as an SVH Master Chef. From his semi-open kitchen, delightful amuse-bouches make their appearance during our visit, such as sweet and sour mixed vegetables with celery foam, puffed wild rice, and fried flat-leaf parsley. There is also a gourmet bitterball made of potato, goat cheese, piccalilli, and cress, alongside sesame tuiles spread with parsnip cream, pear compote, and grated macadamia nuts. These are delicious and original bites, presented with neat precision. They are followed by another amuse featuring tomato, aubergine compote, and a parmesan crisp. The first course arrives on a deep white porcelain plate: a smashed langoustine with croutons, tableside poured with a foamy langoustine bisque. Nicely substantial. For my dining companion, there is beef tartare, well-seasoned, topped with lengthwise-halved haricots verts and shards of Little Gem lettuce (dressed with a vinaigrette), and right on top, a poached egg with a runny yolk. All of this is generously sprinkled with truffle and accompanied by a crispy parmesan wafer. We pair it with an Italian Chardonnay from Umbria (Bramito from Castello della Sala, Antinori, 2014). The main course is a crispy pan-fried veal escalope. It is served with natural veal jus and morels, a potato tower, asparagus, caramelized apple, sweet and sour red onion, double-shelled peas and broad beans, along with diced haricots and bacon in a creamy sauce. A delicious dish with a generous portion. To finish, apple pie with a variety of accompaniments. Note: the young waitresses should understand that providing genuine hospitality in a top-tier establishment is a fundamental requirement. Bretelli takes a step back to number 85.