The story
Michiel and Maria, owners of Béus and parents of two, have poured years of experience into creating this intimate gastronomic living room restaurant. After months of renovation and weeks of preparation, they now welcome guests into their personal setting. Here, they apply everything learned from great teachers but styled entirely their own way. The atmosphere is relaxed and unpretentious – a place where the focus is on honest cooking and genuine hospitality.
Béus works with a weekly changing dish, featured on their “Wat schaft de pot?” board. A recent example is a veal blanquette served at €29.50, including an appetiser and coffee. Beyond that, the menu is divided into sections meant to share, start, continue, and finish. Options range from oysters and Iberico Bellota to langoustine with cauliflower, oxtail with winter truffle, and a classic Dame blanche made with freshly churned vanilla ice cream. For those who prefer to leave the choices to the kitchen, there is a chef’s menu at €70 (or €125 with wine pairing). The ingredients reflect a farm-to-table ethos – fresh, seasonal, and simply prepared.
Béus’s approach has not gone unnoticed. In 2026, it was awarded a Michelin Recommended distinction, a nod to the consistency and quality of its cooking. This recognition aligns with the warm, personal dining experience that Michiel and Maria have built – one where the best memories are made around the table.
Recognition
Ambience
Details
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