The story
By Taste in Eys delivers refined European cuisine rooted in local and North Sea ingredients. Chef Bart Pluymaekers leads the brigade with a focus on precise technique and weekly market availability. Every element arrives at the table prepared from scratch, including the amuse bouches and finished chocolates. This hands-on approach allows the kitchen to balance Asian inspirations with classic French foundations while keeping the profile distinctly aligned with modern European cooking.
The menu shifts constantly, so base prices adjust to reflect whatever arrives fresh each week. Weekend visitors often request the expansive Fruits de Mer plateau, which gathers an extensive selection of shellfish and raw specialties for sharing. Even the desserts follow the same rigorous standard, with every chocolate crafted inside the kitchen rather than purchased wholesale. Guests with dietary requirements can coordinate adjustments with the front of house before dining.
Housed in a historic half-timbered structure, the dining room pairs exposed oak beams and traditional Kunderadersteen masonry with clean industrial accents. Hostess Romana Ritzen guides guests through the evening alongside sommelier Gerdiena Broekman, who curates wine pairings and house-made beverages from their cellar. The adjacent terrace overlooks the rolling Limburg hills. Recognition from Gault&Millau and the Michelin Guide reflects this steady refinement within the European kitchen.
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