Spoon

The story

Spoon Restaurant Cuijk | Seasonal Tasting Menus & Local Ingredients

The Chef and the Kitchen

At Spoon in Cuijk, chef Sebastiaan Follong approaches seasonal cuisine with a quiet precision that favors fewer ingredients over elaborate techniques. He treats cooking as a direct method to share stories and gather people around a single table. Every vegetable and protein enters the kitchen fully utilized, leaving nothing behind. This commitment to local sourcing extends to a partnership with De tuinen van de Hagert, where vegetables and herbs are grown specifically for the weekly menu.

Signature Plates

The kitchen builds its offerings around precise pairings rather than heavy sauces. A portion of snoekbaars meets Hollandse garnaal and fresh dill, while whole mussels rest alongside paling cooked in tandoori spices. Main plates shift with the harvest, featuring chorizo paired with slow roasted buikspek and tomato, or a rack of lamb served with green asparagus and bearnaise. Guests navigating regional cooking often finish with a strawberry and white chocolate tart or a curated cheese selection.

The Dining Space

The dining room occupies a monumental 1890s former bank building directly across from the local theater on Maasplein. Carefully selected furniture and lighting create a relaxed environment that matches the casual service style. This grounded setting has helped the kitchen earn two chef hats from Gault&Millau alongside a mention in the Michelin guide. Visitors settling into the space know the focus remains on the food and the steady rhythm of local gastronomy.