Tribeca is one of the new upcoming ‘Grandes Maisons’ of The Netherlands. The restaurant was opened in 2016 but found its way to the culinary top in no time. It is the brainchild of Chef Jan Sobecki and his wife Claudia Sobecki. With Tribeca, they opened the path to their culinary stardom.

Chef Jan Sobecki has an impressive track record in the gastronomy sector. After completing cooking school, the Chef worked at famous restaurant Ledoyen in Paris, restaurant Craft in New York and more than 10 years at two-star restaurant Chapeau in Bloemendaal. He also did many trainings in world-class restaurants such as Eleven Madison Park during his time abroad. After refining his skills at Chapeau in The Netherlands, he returned to his home region and opened Tribeca in Heeze in 2016. Just a few months after the opening, the restaurant received two Michelin stars and 19 points in the Gault&Millau Guide. A remarkable achievement!

Restaurant Tribeca is located in the small town of Heeze in the Dutch province of Brabant in The Netherlands. It is housed in the building where one could previously find restaurant Boreas. The interior was entirely renovated and today it is modern, warm and luxurious. Guests enter the building through a glass door and are led to the beautiful bar with open fireplace for the aperitif and first nibbles. The tables are divided over 3 areas and are spacious, covered with linen and set up with luxurious tableware. Subtle artworks; warm, golden, grey and dark blue colours; carefully selected lightning; and contemporary lounge music set a cosmopolitan atmosphere. On warmer days, the terrace opens and guests can enjoy their aperitif or even the full meal outdoors. An eye etcher is the kitchen table at the entrance of the restaurant. Here, in a separate dining space, up to 12 guests can enjoy a counter fine-dining experience with a fantastic view on the open kitchen. This way guests can enter into the domain of the chef and discover the secrets of Tribeca. This experience is bookable from 2 up to 12 guests.

Chef Jan Sobecki cooks from his heart and combines his international experience into a global cooking style. The French cuisine is the basis and is completed with a wide range of international accents. All dishes start from top products, like pigeon from Anjou, sweetbreads and lobster, and are transformed into little works of art. The chef loves to combine sweet, salty and herby flavours into his dishes. Vegetables, herbs and fruit are an important part of Jan’s kitchen, too. The team has a private garden nearby the restaurant where they cultivate many kinds of beautiful greens. This way, the restaurant’s chefs get ‘hands-on’ with the products, resulting in more respect for the precious ingredients. At Tribeca, nature determines what is on the menu, and from farm to table gets a true meaning here!

Guests can choose dishes from the à la carte, but the best way to discover Jan’s kitchen is one of the tasting menu’s (up to 12 courses at the kitchen table). Great dishes include the big and great quality oyster that is combined with a creamy dashi sauce, caviar from the Eindhoven region and fenugreek. One of the main courses combines deer with cherries and chocolate for the sweet notes, and artichoke for extra saltiness. The dessert with chamomile, blood orange and caramel of rosemary surprises with a unique combination of freshness and sweetness and a delicious creamy texture. The service is led by lady of the house Claudia and is discreet, yet warm and friendly. The wine list is growing and already offers some beautiful references to accompany the chef’s dishes. If you cannot choose, opt for the wine arrangement, which will definitely complete your Tribeca experience.

Restaurant Tribeca is a brilliant up-and-coming restaurant in The Netherlands. Chef Jan Sobecki serves dishes that combine top-quality products with influences from all over the world. Often mixing sweet and salty flavours, his kitchen gets a unique character that will leave no foodie untouched.

Gastronomy

Exterior/interior

Jan & Claudia Sobecki & Team

Written by Sven & Frank