Odille

Everything here revolves around the open kitchen, which is done out in black. Serenity and elegance abound at Odille, with artworks by Daisy Boman dotted throughout. Hostess Lotte Bloem and chef Casimir Evens invite you into their world, where time stands still for a moment as Brabantian generosity meets international finesse.The kitchen is a creative playground where bold flavours are expertly combined. The chef presents the Bresse pigeon at your table, showcasing the bird before it is roasted on the carcass. The finished dish arrives a little later: perfectly medium-rare fillets, a spicy broccoletto cream, bay leaf oil and crunchy vegetable garnishes. A full-bodied pigeon jus infused with summer savoury elevates this indulgent combination of classic and vegetal flavours. This chef brings his colourful creations to life with natural nuances and rich sauces. The finishing touch is provided by the carefully selected wines, which make for a truly harmonious dining experience.

Central Open Kitchen as Eyecatcher

• Odille places a central, open kitchen where the chef and brigade are visible to every guest, making the kitchen the visual centerpiece of the dining room. The setup supports a chef’s table-like experience with direct interaction and viewing of the cooking action.

Salvador Dalí-inspired interior and luxurious details

• The interior features details inspired by Salvador Dalí, with minimalist wall art, pearl-like wall shimmer, and a striking black wavy ceiling.
• Luxe touches include comfortably swiveling lounge chairs and an art-forward ambiance that enhances the dining experience.

Time as the most precious ingredient and Brabantse DNA

• The restaurant frames time as a key ingredient—encouraging guests to slow down, stay present, and create lasting memories, while weaving craft, innovation, and sustainability with Brabantse DNA.

Signature Ingredients

• Koolrabi: A crisp, pale-green root vegetable that forms the vegetal backbone of Odille's signature preparations, notably paired with burrata and Limburgs Geuldallam in a dish described in reviews as a refined French-Dutch fusion. The koolrabi provides bright, delicate vegetal notes that balance the richness of the dairy.
• Burrata: A soft, creamy cheese whose lush interior contrasts with the crispness of the koolrabi, delivering luxurious texture and a mild, milky sweetness that anchors the dish's flavor profile.
• Limburgs Geuldallam: A local Limburg dairy product that accompanies the burrata and koolrabi, lending regional character and a savory dairy depth that grounds the dish in Brabantian/Dutch ingredients.
• Time (Tijd): Not a traditional edible ingredient, but Odille emphasizes time as the most precious asset and ingredient, shaping the dining experience through mindful sourcing, careful preparation, and unhurried service.