Da Vinci

Da Vinci is a beautiful modern restaurant where you enjoy the good care of Margo Reuten. Thanks to the large glass pieces, you can see how controlled she works, which also proves her dishes: well - prepared, technically well - groomed and highly flavored. The sommelier knows perfectly what tasty wine fits with.

Trailblazing era: Margo Reuten as the Netherlands' sole female SVH Meesterkok with a Michelin star

• According to Restaurant Da Vinci, Margo Reuten is the only female SVH Meesterkok in the Netherlands who holds a Michelin-starred status, underscoring a notable gender milestone in Dutch haute cuisine.

Open-kitchen concept with harbor-inspired setting

• The restaurant emphasizes transparency and theatre: guests watch the chef in an open kitchen that opens to the dining room, while the decor draws on Maasbracht’s shipyards and offers a harbour view, combining culinary drama with maritime ambiance (Relais & Châteaux).

Michelin star history: two stars for a decade, now one

• Da Vinci earned two Michelin stars from 2008 to 2018, before returning to one star from 2018 onward, reflecting a notable fluctuation in its Michelin rankings over time (Wikipedia).

Signature Ingredients

• North Sea turbot: A cornerstone of Da Vinci's repertoire, highlighted by chef Margo Reuten as a classic centerpiece in her inventive, refined cuisine. The restaurant is noted for dishes like North Sea turbot with truffles and potatoes, signaling the fish as a defining ingredient and a vehicle for delicate technique and regional sourcing.
• Truffles: A luxurious, high-impact ingredient incorporated in signature preparations such as the turbot dish. Truffles provide depth and aromatics that elevate seafood and reflect the restaurant's penchant for refined, evocative flavor pairings.
• Potatoes: A supporting yet essential component of the classic turbot dish, used to provide texture, balance, and regional character, underscoring the chef's technique in marrying simplicity with sophistication.
• Asparagus (Limburg asparagus): A hallmark of Da Vinci’s regional sourcing, representing the Limburg province’s prized produce. The restaurant emphasizes working with local suppliers and highlights asparagus as part of its celebrated, regionally-inspired menu.
• Limburg wines: Central to the Vinoteca program and wine-pairing philosophy, showcasing the region’s terroir. The restaurant highlights Limburg wines as a key element of the dining experience, reflecting local identity and careful beverage pairing.