Started by the parents of Dick Middelweerd’s wife in 1988, De Treeswijkhoeve has been a favourite restaurant in the affluent town of Waalre for over 30 years. In 2000, Dick and his wife purchased the restaurant and took over full reigns of the stunning old farmhouse kitchen.
The sprawling property boasts several dining rooms, a wine cellar, a large open kitchen and a spacious terrace with a sublime garden. There is also a produce garden where Dick grows herbs, flowers, vegetables and fruits such as grapes, plums and raspberries for use in his cooking, adding a personal touch.
On the inside, the farmhouse which was built in 1916 has been given a modern facelift, featuring stylish yet laid-back accents that honour its rustic roots. Designed to enhance the dining experience, the décor creates a comforting yet charming ambiance that allows the superlative service and cuisine to shine ever so brightly.
“We have a fantastic team of people surrounding us with a lot of passion who drive us every day. Our kitchen is contemporary French with Asian influences and we are blessed with fantastic suppliers who understand our needs and we try and source a lot of local produce as well as local artisanal suppliers,” says the chef.
De Treeswijkhoeve’s cuisine features imaginative and ever-surprising flavour combinations that are still rooted in tradition. In a quest to master the moreish umami flavour, his dishes are rich and spotlight varying depths of tastes and textures. Middelweerd fuses local and global influences in a well-rounded menu, complemented perfectly by the sommelier-selected wines.
The restaurant received its first Michelin star in 2006, followed by its second in 2013. As of 2019, it also has a GaultMillau rating of 17.5/20, and in 2018 the guide awarded the restaurant the the Sommelier of the Year.
Describe your culinary philosophy in FOUR words?
Comfort, perfection, family and warmth.
What is your greatest inspiration?
The seasons of nature.
If you could take a plane to any restaurant in the world, where would you go?
Con Dao Vietnam.
What FOUR things would you take to a desert island and why?
My wife Anne-Laura, a big bottle of Krug Champagne, a few cooking pots and my kitchen knives.
- 1 Michelin star at De Treeswijkhoeve | The Michelin Guide 2006
- 2 Michelin stars at De Treeswijkhoeve | The Michelin Guide 2013-present
- 2019 Chef of the Year Proefschrift
- 17,5 GaultMillau points | 2019
5582 VB Waalre