De Leuf

De Leuf is a really appealing family business run by hostess Sandra van de Bunt, her daughter Michelle, and son Robin, who is in charge in the kitchen. The trio's enthusiasm and dedication is extraordinary. The creative chef draws inspiration from his travels throughout Asia, without turning his back on the classic finesse for which this establishment is known. As soon as you enter, the team at the dining counter prepare a few appetisers for you. A combination of red shiso leaf ice cream, lukewarm rice and a sakura and black sesame seed coulis is a shining example of the intense Far Eastern flavours that are showcased here. Local produce and Asian seasonings complement each other beautifully. Sea bass marinated in miso, for instance, is accompanied by crispy flattened rice and a heavenly sauce based on shiitake and bonito flakes. This cuisine is technically accomplished, sophisticated and inspired. Chef Van de Bunt does not shy away from complexity. De Leuf's revamped decor combines regional materials with a Japanese zen feel. This half-timbered farmhouse (1769) is a paragon of contemporary class and character. Here, the Van de Bunt family propose a totally immersive experience.

• A family-run room where arrival is part of the meal, small appetisers prepared at the counter before you sit.
• French fine-dining structure, then Asian flavour logic, miso, dashi, shiso, ponzu, yuzu, applied with restraint.
• A restored 18th-century farmhouse refit with a calm, Japanese-leaning minimalism.

• Oyster and ponzu, used as a bright, saline counterpoint.
• Red shiso and black sesame, used for fragrance and depth.
• Miso, dashi, shiitake, and bonito, used as the backbone of savoury sauces.
• Myoga and chive, used for lift on shellfish.

A one-star family house in a South Limburg farmhouse, serving a chef’s menu and an à la carte selection that leans classical French in structure, then turns toward Japan and Southeast Asia for seasoning. Plates read clean and modern, then land with miso, dashi, shiso, yuzu, bonito, and citrus-led heat.

Examples of dishes currently shown by the restaurant include steak tartare built with oyster, ponzu, wasabi, and caviar, plus scallop with myoga, dashi, and chives.