Celebrated table
The story
At Raadhuis in Uden, modern Dutch cuisine takes shape under Chef Nick Hendrikx, who prioritizes technique over trend. He builds his plates around carefully reduced sauces that carry the weight of each meal. His approach to regional cooking favors clarity and balanced acidity.
The menu highlights his skill with both fish and game through straightforward yet refined techniques. Guests often encounter the shio koji lacquered quail paired with fresh apple and parsnip. This dish demonstrates his preference for introducing subtle contrasts within contemporary Dutch cuisine. Such original nuances define his current work.
Critics have taken notice of this focused methodology. Gault&Millau awarded the restaurant a score of twelve for the 2026 edition, specifically citing Hendrikx’s sauce work and thoughtful plating. The guide notes how his preparations maintain clarity while delivering depth. That assessment reflects a kitchen dedicated to honest Dutch cuisine.
Recognition
Details
Location
