The story
At Maes in Eijsden-Margraten, Executive Chef Raymond Remmen follows a strict seasonal calendar that dictates the entire terroir cuisine program. His team prepares ingredients to highlight natural profiles rather than heavy sauces or complex techniques. This grounded approach recently earned the venue a 13-point rating from Gault & Millau. The menu updates constantly so guests always encounter what the land currently offers.
Fresh North Sea seafood arrives daily from Yerseke while artisanal butchers supply meats prepared through a nose-to-tail method. Dairy products mature slowly in an on-site ageing room, and organic vegetables travel from farms within a fifty kilometre radius. This tight supply chain anchors the restaurant’s Cittaslow certification and keeps the regional cooking deeply connected to Limburg producers. Visitors can trace nearly every component back to a specific farmer or fisher.
Meals unfold inside a historic stone building surrounded by the rolling hills of Eijsden-Margraten. Daylight fills the dining room during the midday service, which pairs a three-course tasting with wine selections and coffee for seventy-five euros. Evening tables shift toward a more relaxed pace as dinner progresses past six thirty. Staff guide visitors through both la carte selections and the structured lunch format, ensuring the regional cuisine remains accessible and unhurried throughout the day.
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