Restaurant De Treeswijkhoeve is located in Waalre, a small village near Eindhoven in The Netherlands. Chef Patron Dick Middelweerd and his wife Anne-Laura Middelweerd-Mulder manage it. Anne-Laura’s parents started the restaurant around 1990. For ten years, the couple worked together with Anne-Laura’s parents. In 2000 they decided to take over the restaurant and created the gastronomical getaway that it is today.
The restaurant is established in an old, renovated farmhouse that dates from 1916. It is a beautiful property with several dining rooms, a wine cellar, a big open kitchen and a nice terrace with a stylish garden. Dick Middelweerd also has a second garden on the property where he cultivates herbs, flowers, vegetables and fruits such as grapes, plums & raspberries. These ingredients are used in the kitchen and deliver a personal, seasonal touch to the menus.
When Dick and Anne-Laura took over the business in 2000, they renovated the property step by step. Today, the interior of De Treeswijkhoeve is modern, but the authentic feeling of the old farmhouse is well maintained. White and brown are the main colours and several parts of the original walls are preserved. The large open kitchen is impressive and ensures an entertaining view from the dining room. Around 40 guests can dine in the restaurant and a personal service is very important for Dick and Anne-Laura.
Head Chef Dick and Lady of the House Anne-Laura gained experience in top restaurants such as Hoefslag before they started to work at De Treeswijkhoeve. The chef developed a regional, light and pure cooking style, where fish and recognisable quality products are important aspects. The menu displays à la carte dishes or several lunch or dinner menus (3-5 courses). Prices are very correct for this type of restaurant. Health is also important for Dick Middelweerd and that is reflected in the dishes. He uses lots of local, organic ingredients and vegetables play an important role. His dishes are also inspired by the seasons, books, conversations with colleagues, and his travels.
A meal at De Treeswijkhoeve starts with small table snacks such as home-made vegetable Krupuk, Japanese Nashi Pear with vervain or a slice of Dick’s interpretation of the traditional sausage roll, which is stuffed with lobster and asparagus, cut at the table, and finished with basil cream. Dishes at De Treeswijkhoeve are inspired by the season and the environment: sardines are served with quinoa, cucumber structures, salsa verde vinaigrette and mustard seed. Lobster is gently cooked and comes with different varieties and structures of tomato, burata, basil, black olives, and shredded coeur de boeuf tomato. The desserts exist of different preparations and these often combine fruits with chocolate or other sweets: the dish with rhubarb, white chocolate, Bastogne cookies and lychee is a good example.
Dick Middelweerd is a very passionate, creative and open-minded chef and a great host. He discusses the menu with all his clients and changes of preferences are never a problem. In the kitchen, he is assisted by Sous-Chef Joppe Sprinkhuizen. Wines are managed by maître sommelier Rene Tabbers and assistant sommelier Geert Lommen. The service is led in style by Lady of the House Anne-Laura Middelweerd-Mulder.
De Treeswijkhoeve is a very pleasant fine dining restaurant where guests get to enjoy fine, fresh and pure food in a cosy setting. The chef employs a personal approach to comfort his guests and scores with delicious, modern Dutch cuisine.
Written by Sven & Adriaan