ONE

This place is ONE of a kind. Housed in a converted factory, the restaurant blends raw industrial elements with trendy decor featuring unusual art including murals. The terrace at the Roer River is a fabulous spot in which to unwind. You are in good hands here, which you will sense as soon as the charming Canadian hostess comes to the table. She is your guide as you venture into Edwin Soumang's world of culinary sustainability. The chef boasts an urban kitchen garden of no less than 1 000m2, and he understands that the foundation of any great dish is the quality of its ingredients. What he does not grow himself, he sources as locally as possible. His creativity is inspired by the richness of his terroir. He accompanies Geuldal suckling lamb neck he not only with a rich lamb jus, but also a zingy yoghurt dressing with mint oil and crisp vegetable accoutrements. He incorporates Wellant apple into a soufflé prepared in time-honoured tradition, and serves it with vanilla ice cream and an apple compote. A captivating dining experience!

What makes it distinct

• A converted factory by the Roer River: raw industrial bones, terrace outside.
• A menu driven by an urban kitchen garden: a 1,000m2 garden shapes what hits the plate.
• Chef's Table and private dining formats: the restaurant is built for experiences beyond a standard table.

Signature Ingredients

• Garden herbs, vegetables, flowers and fruit: a working 1,000m2 kitchen garden drives the menu.
• Geuldal suckling lamb: a terroir-led meat highlight.
• Wellant apple: used in desserts, sometimes as a souffle with vanilla.
• Yoghurt, mint and crisp seasonal garnishes: the kitchen uses fresh dairy and herbs to sharpen richer proteins.

A creative, sustainability-driven fine-dining restaurant in Roermond, set in a converted factory and backed by a 1,000m2 kitchen garden.

Menu formats rotate with the harvest: All of ONE (best of the season), ONE's Great Garden (fully vegetarian, built from herbs, vegetables, flowers and fruit from the garden), and a compact 3-course menu designed for a shorter meal, offered on specific services.