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Limburg Province, The Netherlands Food Guide: 10 Dutch food Must-Eat Restaurants & Street Food Stalls in Thorn
Discover Restaurants offering the best Dutch food in Thorn, Limburg Province, The Netherlands including Restaurant Da Vinci, Drie Cronen, Grandcafe 't Stift, Restaurant Chambor, Crasborn, Fletcher Hotel Restaurant La Ville Blanche, De Kolentip, Anne's, Aod Thoear, Sluiszicht
Things to do in Thorn
10. Sluiszicht
Overall Ratings
4 based on 50 reviews
Reviewed By NYandAussie
WOW.......1KG of deliciousness.....the mussels dishes are incredible.....lets just say my partner left no juice in the pot!! We can see why the chef has won the Dutch championship for preparing mussels. Frankly, this is the BEST mussels we've had in the past three months of touring Belgium and The Netherlands on our canal boat. As an Aussie I was longing for lamb -- and yes, I do concede that NZ Spring lambs beats us hands down. This dish didn't disappoint -- tender pink generous slices of lamb, tiny battered champignons, scalloped potatoes .....and jus to die for! All this served with a side of frites. YUM!!!! The service was friendly and attentive, ensuring we had a special evening out.....and it was reasonably priced.
9. Aod Thoear
Reviewed By 40theov
Vandaag met ongeveer 80 personen gegeten in dit restaurant. 3 gangen "toeristenmenu" was goed. Jammer dat men voor een fles water â¬7.30 in rekening brengt. Deze prijs past niet bij de andere prijzen. Jammer.
8. Anne's
7. De Kolentip
Overall Ratings
4 based on 106 reviews
Reviewed By Chris S
Stunning food, stunning service, stunning evening. The food is well thought and inventive. We had a selection of wine with each course which complimented the food perfectly. The staff are knowledgable, easy to talk to and soo friendly! The restaurant is neatly styled and cosy. Fantastic.
6. Fletcher Hotel Restaurant La Ville Blanche
Overall Ratings
3 based on 97 reviews
Reviewed By Remy H
This review is based on just one visit on a balmy August evening, spent in the hotel's courtyard. So take it for what it can or cannot represent. The setting at least was pleasant. The indoor restaurant, where we had breakfast, would also provide for a nice setting.As we were staying at the hotel and arriving rather late, we decided to have dinner and chose the so-called "surprise" set menu for 33 Euros (three courses). You choose for either fish or meat version (no vegetarian option was suggested, although the à la carte does have a number of vegetarian dishes). If you lay your fate in the chef's hands, you might expect something surprising: alas, not many surprises came our way. The fish option was a starter of scampi, smoked trout and salmon, mains was rather overdone seawolf and dessert a mix of chocoloate mousse and ice cream. To meet with a lactose problem, the other dessert was an unsurprising bowl of cut fruit. After a long day's cycling, this was barely enough food to get us through the night. The cooking was OK, the surprise for us was the lack of invention. To add a plus: contrary to many a restaurant in this part of the world (certainly in Belgium), this place did not frown on patrons who do not order a usually overpriced bottle of wine. We sampled excellent beers that were excellent matches with the food.
5. Crasborn
Overall Ratings
3 based on 66 reviews
Reviewed By barefeet
Eat here on Sunday night. Didn't need to book. Candlelit tables & old fashioned ambience added to this traditional restaurant. Went for the Limburg specials Blackpudding with honey - delicious as a starter & new season white asparagus served with little potato balls & salmon fillet with hollandaise sauce for main - lovely. Try the Dutch Geneva Gin as an aperitif!
4. Restaurant Chambor
Overall Ratings
4 based on 88 reviews
Reviewed By mothra00
I was visiting friends in the area and after a local tour I was invited to have dinner here. I enjoyed every course of the set menu. Before the starter we were given some guacamole with tortilla chips. Quite an unexpected surprise for me coming from the USA. The starter was a plate of tuna carpaccio with a composed salad atop. Black olives, honeydew melon, salad greens and pomegranate seeds were the most memorable ingredients. The soup was a delicious traditional fish soup. Roast lamb with an assortment of fresh vegetables was the main course that night. There were several choices for dessert, the two we had were both very good. It was a charming environment with a attentive, but not overwhelming wait staff. I have to say it was one of my top ten dining experiences of my life.
3. Grandcafe 't Stift
Overall Ratings
4 based on 23 reviews
Reviewed By Josie S
The staff and bartender were very friendly and they spoke English. They were great when placing a order for drinks.
2. Drie Cronen
Overall Ratings
4 based on 69 reviews
Reviewed By Robert T
Ate here in a group of 9 people and all the food was excellent even though we were requested to limit our orders to four different starters and main courses to simplify things for the kitchen. This was really no problem and all meals were served at the same time and all were hot.Located in the centre of Thorn it is very easy to find and ample car parking was nearby.The one major critical point was the fact that after finishing our meal and wanting to pay we were told that they don't accept any credit cards, not even Mastercard or Visa. We were told that a cash point was located in the village not far away. This may be a decision of the owners to save credit card costs but it can easily turn into an embarrassment for the diner and is certainly out of touch with most other restaurants.
1. Restaurant Da Vinci
Overall Ratings
4 based on 228 reviews
Reviewed By scooby1305
Letâs start with the good.The owners and staff are very welcoming, we felt sincere âwarmthâ in our interactions with them and, as a result, quickly felt at ease here. Staff at other top gourmet temples can, at times, come across as stuffy and aloof, so all the more positive that this house manages the ârelationshipâ part well. We also felt that the design and décor of the restaurant is well-done, and we experienced the overall service as highly attentive and helpful without ever seeming âtooâ present.Our culinary journey began in the pre-dinner reception area where we enjoyed some amuse-bouche. This was accompanied by our aperitif of choice that evening, a red Pineau des Charentes. That fortified wine was hands-down the best of its type we have discovered over the last decades, a truly remarkable delight. In retrospect we do think the amuse-bouche would have gone better with a good double or triple beer of Belgian origin.âThe wifeâ and I then transitioned to the main seating area on the lower-level of the building and began to take-in the 6-couse variant of Margoâs Master Menu (Margoâs Meesterlijk Menu) with the wine selection of the house. Each of those 6-courses was cooked and presented well and everything was at the level we would expect as âstandardâ from such a highly-ranked establishment.BUT, while we already had a few â?â regarding the amuse-bouche composition, our impression of culinary improvement areas quickly rose from here.The name âDa Vinciâ leads one to think that the cuisine here is Italian inspired. In our view, it would take a thorough stretch of the imagination to be that. Instead, we were quite confused by the end of the meal as to what the culinary identity of this restaurant is.Starting with the amuse-bouche and throughout other courses, there is a hodgepodge of various influences. While we certainly appreciate contemporary experimentation, we felt that the flavors and mouth-feel too often simply did not âmeshâ. For example, the amuse-bouche were a mix of small dishes consisting of roasted sunflower seeds, marinated olives, a Krupuk / Kroepoek with some type of flavored cream clots sprinkled here and there, sweet & sour cauliflower wrapped in filo pastry etc. etc.. This just did not come together.The same also applies to several of the 6 courses. Often the actual center-piece of a course was surrounded by a large variety of bobbles, droplets, wafers, globs and other bits and pieces of different tastes and textures. In addition, we also felt that at least 2 of the courses had way too much sauce on the plate. The sauces tended to be quite powerful in taste and, in combination with the aforementioned high variety of other elements, drowned-out the actual center-piece both visually and, more importantly, taste-wise. With several dishes, our palates had real difficulty discerning and enjoying the âmain attractionâ, which often was also of too small a portion-size. We clearly had higher expectations of Margoâs Master Menu, and even today, just 1 day later, we really need to think hard to identify something memorable. It is a bit sad to say that what we do readily remember are 2 drink items that are not of the restaurantâs making, the Pineau mentioned earlier and an Italian Primitivo. There were numerous, added smaller points, which deterred from the experience. The bread selection and quality was OK, but not nearly on par with what we have experienced elsewhere. Furthermore, the breads we enjoyed the most were not topped-up during the meal. We also felt that the wine pairing for the starter served prior to the 1st course did not at all go with that dish. If I recall correctly, this was some type of white âBurgunderâ from Austria. That wine did, however, go well with the 1st course, and the restaurant would do well to serve it accordingly. Lastly, we felt that the marshmallows, which the restaurant markets separately âto orderâ online or âto-goâ, were not even close to the taste & texture joy of the marshmallows we have sampled from other houses. A final âniggleâ is that Da Vinci would do well to have the English-language texts used on its website and elsewhere finalized by an English native-speaker. We currently live in Belgium, about a good hourâs drive from Da Vinci. Frankly, driving for that duration in any direction from our abode we are spoilt for choice and have just so many great Michelin-starred or simply delightful restaurants available to us in Belgium and Holland aloneâ¦and I am not even including the immediate border regions of Germany or France yet in that. As we have had the privilege of discovering many great eateries there and across the globe, our net conclusion is that Da Vinci is certainly good, at 1-star level, but not on par with truly great 2-star or higher establishments we have dined at. In short, this was very much a case for us of âbeen there, eaten that (before), gotten the napkinâ, and we are left with no compelling reasons to plan a second visit anytime soon.
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