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Most Popular Dutch food in Echt, Limburg Province, The Netherlands
Reviews on Dutch food in Echt, Limburg Province, The Netherlands including Restaurant Da Vinci, Hof van Herstal, 't Elfde Gebod, Eetcafe 't Genot, Restaurant Chambor, Echt Genieten, KIMZ koffie, ijs & meer..., Carpe Diem, Lakerhof, De Kolentip
Things to do in Echt
10. 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.
9. Lakerhof
Overall Ratings
4 based on 42 reviews
Reviewed By 4vanwezel
Last Saturday we had an excellent dinner here. We found various special dishes on the menu. Personnel was very friendly and helpful. Great place to come back.
8. Carpe Diem
Reviewed By Miralda D
Average experience, perhaps because we used a wow-deal. But the choices in that deal were not great. Also the portions were too big for tapas-bites
7. KIMZ koffie, ijs & meer...
Reviewed By kahC9311JO
Lekker ambachtelijk gemaakt ijs in heel veel smaken en in veel varianten zelf samen te stellen. Lekkere broodjes, soepen en nu zelf een klein gerecht 'Wat de pot schaft'. Dagelijks lekker gebak dus iedereen kan er terecht. Bediening is vlot en gezellig!
6. Echt Genieten
Overall Ratings
4 based on 67 reviews
Reviewed By Sally K
Whilst the food we had was Ok it was not the best value for money. What I found very annoying was we ordered drinks and asked for tap water as well (it was 36 degrees and we had been cycling all day). I cancelled my drinks order in order to be able to have water! Other restaurants happy to give a jug of water in this situation.Dear Sally, Thanx for your review and visit.Glad to hear that you're food was ok. Its indeed our choice not to serve free tapwater. Greeting team Echt Genieten
5. 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.
4. Eetcafe 't Genot
Overall Ratings
4 based on 39 reviews
Reviewed By stagvivek
I really love it. I have been there couple of times and every time lived the food and service. My favourite now. I will surely go more often. They have good vegetarian choices as well.
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3. 't Elfde Gebod
Overall Ratings
4 based on 50 reviews
Reviewed By AndreasRMB
A table at the window with a view to the sea, having authentic Dutch food and beer.Excellent food quality and servants that are fully multilingual.A place to remember and to come again - for sure!
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2. Hof van Herstal
Overall Ratings
4 based on 80 reviews
Reviewed By Venneper
This classy restaurant led by the ever-present master chef Martin Bruggeman is a household name in this southern part of the Netherlands.The entrée (salad with ham) was quite simple. Not bad, but far from surprising. On the other hand, the main dish of red perch with spinach was absolutely superb: as fresh as a rose and heavenly delicious. The accompanying wine, a pinot noir, as advised by the chef was a perfect match too.The service and the price were both friendly; we paid around 90 Euro for this treat.Well worth another visit.
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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