Brut 172 by Hans van Wolde

Waauw What an experience We enjoyed a fantastic lunch Food was fabulous. This in combination with superb ambiance in the beautifully refurbished old farmhouse and magnificent service by the staff made this a day to not forget The team is professional without the stiff upper lip Attached some pictures to illustrate the culinary experience Hans and team compliments On your way to three stars — Almost forgot to mention that the total experience was amazing, will not disclose … you have to go yourself… Go go go yourself

It is one of the best places I have ever been in the Netherlands. The food is not just food, is a piece of art. The taste if each food or wine is espectacular that you will never forget. No need my recommendation, but of course, it is a must go when you are in Limburg.

Unbelievable experience - stayed for 5 hours, fantastic sommeliers even the non alcoholic pairing was excellent. Thanks Nouri, Remco & Mattijs!

The team at restaurant Brut 172 by Hans van Wolde takes you from the moment you enter to take a look into their created world of taste and experience. Every sense must be activated to make the experience your own, which is supported by the great imagery in which the sommeliers are highly developed. A great experience richer, for which thanks.

TOP!

My wife and I visited "Brut172" in Oct. 2022. This was our first visit at this gourmet restaurant. Service: We were received very nicely. You can feel that the extensive team takes great pleasure in their task. Everyone was very kind and obliging. I would describe the overall atmosphere - which we enjoyed a lot - as professional and above all very engaging. The only trouble we went through was getting a reservation in the first place: We would advise you to be as flexible as possible when you are planning a visit at Brut172: Keep an eye on the reservation tool for randomly opening slots when somebody cancels their reservation. Food: I enjoyed all the dishes and components and was content with the range and depth of flavors. The whole menu was very thoroughly arranged. I would describe the underlying structure as mainly classic and the style as down-to-earth. The interpretations seem to be guided by a desire to rely on regional and often seasonal ingredients. In my opinion, apart from the rather simple bread (which tasted good nonetheless), the level was consistently high to very high and in some cases excellent - which in my view was particularly true of an intermediate course with goose liver and another intermediate course with sea bass. Wines and other beverages: In my opinion the wine pairing was very good. The wines came from different European wine regions. In several cases the sommelier served the same wine with two consecutive dishes. However, the wines still went well with the dishes and I would describe the style as modern and accessible. My wife had a non-alcoholic pairing of homemade beverages. They were excellent in many respects - flavors, colors, craftsmanship etc. Presentation: We would rate the overall presentation of the dishes and other components as excellent. Colors and decorations were often appealing. I would say that the textures were satisfying. Special effects (e.g. fake effects, surprises, sculptural or thematic elements, color effects, smoke, olfactory effects etc.) played a minor role - with one noteworthy exception: The positioning of components - which the restaurant celebrates way above your usual side dish, including some three dimensional arrangements. The proceedings at and around the table were very good, which can perhaps be attributed to the high staffing. The explanations and attunements to the dishes were always very good. However, only in a few cases have components been added or changed at the table. The timing and the sizes of the portions were very good. What really impressed us and what we have never experienced before is the following: The restaurant engages its guests in what I would describe as a station course. This already started in front of the door, where we were welcomed with the first amuse. We went to a total of five such engaging "stations" of welcome, orientation, taste, tension, relaxation and socializing before we were seen to our table (the sixth, but still not the last "station"). The presentation of the wines and especially of the non-alcoholic beverages was outstanding. Always informative and with nice and convincing attunements - in a mostly modern style. Premises: We liked the premises. It is essentially a very spacious, modernized and converted barn on two levels. I would describe the style as mainly rural with some decorative and some technical elements. Price: In my view the price-to-performance ratio was very good. To sum up, I can say that Brut172 exceeded our very high expectations in many ways. It was an impressive performance and we will certainly consider another visit to the restaurant one day.

Immaculate service. Love the ambience and the vibes!

Great service, carefully chosen and served menu.