Chef Patron Hans van Wolde is a bit eccentric, but eccentricity is good if you manage to create a distinct and personal style out of it. Hans van Wolde has integrity in his cooking and dares to walk his own path without too much looking at the competition. His Restaurant Beluga stands for many years of top avant-garde cooking.

You will find Restaurant Beluga in the centre of Maastricht on a top spot inside a contemporary building overlooking the river Maas. Restaurant Beluga was established in 1997 in the old part of Maastricht, but it was moved to today’s location at the modern Céramique neighbourhood in 2001. No money has been saved when it comes to the ultra stylish interior of the restaurant and the top modern kitchen so you will have your meal in an environment few others can match. You can choose to start your evening at the lounge bar or head straight for the main dining room and if that is not your cup of tea, you can also dine at a chefs table just next to the kitchen.

Chef Hans van Wolde cooks without limitations and his creativity seems endless. He is not afraid of combining any cuisine even if there is a clear predominance for the French, but you will notice influences from all over Europe and beyond as well. Chef van Wolde manages to blend perfectly the many flavours and textures he has in each dish so your taste buds will have some fireworks.

You can choose the Chef’s Special tasting menu or go for à la carte. The sweet and salty caramel crab with salty lemon, yoghurt, caviar, fresh ponzu, pumpkin and curry dressing is fantastic and comes in two courses. Other delicacies you should give a try are the salad of wild seabass with lobster, fennel zucchini, radish, young soja and matchstick potatoes or the black leg poultry roasted on the rôtissoire, popped onion, pumpkin, sweet peppers, garlic, lemon, French potatoes and sour cream served for two persons.

Restaurant Beluga is a safe bet if you are looking for a food temple in The Netherlands so make a reservation and let yourself to Chef Patron Hans van Wolde’s exciting cooking.

Written by Andy