Having been the face of Beluga for many years, Hans van Wolde has reinvented himself and is starting out once again here at Brut172. The gentle natural surroundings of the Limburg region act as the backdrop to his beautifully converted farmhouse, where guests are served in different dining spaces, ranging from the lounge-style aperitif room to the cosy drawing room and even the kitchen. Distinctively modern in style, this restaurant has a truly artistic feel.
The wonderful à la carte menu features products of exceptional quality and sauces full of strong flavours, such as a creamy bisque sauce and the exquisite oil enriched with a shellfish bisque syrup reduction served by chef Van Wolde to accompany perfectly cooked Eastern Scheldt lobster. Dishes are topped off with just the right garnishes, such as avocado cream with chilli. Chef Van Wolde does not rest on his laurels, instead adding bold, adventurous touches to his skilfully created dishes. Superb wines complete the picture, making Brut172 a true gourmet experience!- MICHELIN guide inspectors
Work in progress.