Restaurant De Leuf is a stunning restaurant located in the Southern part of The Netherlands. It’s a family owned and managed restaurant, where the “van de Bunt” family does an outstanding job offering their guests a unique dining experience. The team serves dishes based on exciting Asian flavours combined with local products in a setting that is warm, modern and above all extremely cosy.

Team & Location

The story of Restaurant De Leuf is the story of the van de Bunt family. In 1988, Paul and Sandra van de Bunt started restaurant De Leuf in the monumental, beautifully half-timbered farm from the year 1769 in the picturesque town of Ubachsberg. The restaurant quickly gained recognition as one of the best restaurants in the region. In 1996, the first Michelin star was obtained, the second one followed in 2007. In 2013, Paul van de Bunt was named named ‘Chef of the Year’ by restaurant guide Gault Millau. Unfortunately, tragedy struck in 2014 when Paul passed away unexpectedly in 2014. Supported by her team, Sandra decides to continue the restaurant and the life work of the family.

At first, sous-chef Bas van Kranen, who worked as Paul’s right-hand man in the kitchen for over 2.5 years, took over in the kitchen. However, after gaining experience at top restaurants such as Bord’eau and Tribeca, and with the experience of a culinary world tour in his pocket, Robin returned to Ubachsberg to take over the kitchen in 2017. Together with childhood friend Thijs Gerards, he incorporated a new cooking style with many influences from Asia.

Restaurant De Leuf is located in the beautiful town of Ubachsberg in the beautiful Southern part of The Netherlands. The cities Maastricht and Aachen are located a 20 minutes’ drive away from the restaurant. The beautiful historic building is located on the corner of the street and exudes a mysterious magic.

In 2022, the restaurant was completely renovated. Guests now enter through a monumental solid door and are immediately immersed in a warm, cosy yet modern atmosphere.

An initial welcome is served at the kitchen bar, after which guests are seated in the dining area. This dining area is beautifully designed with many beige and brown tones, warm materials and atmospheric lighting. The modern music creates a worldly setting that, in addition to atmosphere, also creates a lot of dynamics.

The Chef & the team

Chef Robin van de Bunt crew up in the kitchen of his father and wants to pay a wonderful tribute to it today with its own interpretation of gastronomy. From 2013 to 2017, Robin was shaped in some of the best restaurants in Europe, such as Christian Bau in Germany, and De Librije, Chapeau and Tribeca in The Netherlands. In 2017, he travelled to Asia together with his sous-chef Thijs Gerards. It was in this part of the world where his taste palette was reformed and the kitchen of De Leuf was reinterpreted.

The exciting seasonings of the Asian cuisine got a permanent place in his kitchen, where they enhance local products and provide them with tension and depth. Today they form the common thread in his dishes, which are extremely tasty, beautifully presented and show the refinement of the highest regions of gastronomy. Experience is important as well, with many dishes being partially prepared or finished at the table, and products being shown before they are used in the kitchen.

Gastronomy

At restaurant De Leuf, guests choose between a tasting menu in 4n 5 or 6 courses, a lunch menu or dishes from the à la carte menu. Dutch ingredients, combined with Asian seasonings, form the basis in all of the dishes. French techniques are combined with Asian techniques, resulting in a rich and flavourful cuisine. A good example is the Gunkan Yellowtail from The Netherlands, presented at the table, and served as sashimi and in a preparation with beetroot, kaffir, and shiso.

Monkfish is combined with kombu, umeboshi, and mushrooms. It brings together the best of the sea and the land through a unique interplay of salty and earthy flavours. A brioche is served with the dish to soak up all of the delicious sauce.

Matured pigeon is also presented at the table, before being cut into pieces. The fillet comes in the plate with Jerusalem artichoke and green onion, soba comes separately in a bowl, as well as a lacquered leg with dipping sauce.

Our meal ended with a refreshing dessert based on ‘Sua Chua’, coconut, pandan and yogurt. A wonderful ending of a unique meal which brought together the best of Asia with the best of Europe.

Example tasting menu

• Uni, Chawanmushi, Northsea Crab, Sangchae, Imperial Heritage Caviar
• Gunkan Yellowtail, Beetroot, Kaffir, Shiso
• Scallop, Ceviche, Yuzu, Saffron
• ‘Like Father, Like Son’, duo of oysters, ‘Tribute To My Legend’
• Monkfish, Kombu, Umeboshi, Mushroom
• Pigeon, Jerusalem Artichoke, Green Onion, Soba
• Cheese from Kaas Atelier Van Tricht
• Pre dessert Shoga ‘Refreshing’
• Sua Chua, Coconut, Pandan, Yogurt

Service & Wine

In the dining rooms, the two ladies of the family lead the service: Sandra van de Bunt makes sure every guests feels at home and manages the young and driving service team. The service here is just like the atmosphere: laid-back, yet professional and dynamic.

Her daughter, Michelle van de Bunt, is responsible for the wines together with sommelier Franc Michielsen. They offer an exciting mix of natural wines, sake, more traditional references and cocktails, too. The non-alcoholic cocktails are a great way to dive into the world of Asian flavours in your glass.

Why go? 

Exciting things are happening at Restaurant De Leuf. The philosophy of the Van de Bunt family, passionate about gastronomy, takes shape here through an exciting cuisine and a warm, contemporary setting. It is the combination of Asian flavours, Dutch products, innovative presentation techniques and the cosmopolitan interior that make this restaurant a must-visit.