I think one of the most spectacular hotels and restaurant in Maastricht has to be Kruisherenhotel which is part of the Chateau Hotels Group. The building hosts a luxurious hotel, show stopping restaurant and a wine bar to die for – both in its design and varied wine list. The building dates back to the fifteenth century and is linked between the Kruisheren cloisters and a spectacular gothic church. From the moment you turn the corner to the building and walk through its impressive golden copper arch you know this is going to be something special.
Inside tradition is kept but it’s all about modern design. The interior, furniture and art installations are a medley of well know faces all of which are accentuated and captured through the stained glass windows – the light literally pores in and makes everything look as though it’s on show. We were very warmly greeted to our seat (though fresh arriving off the plane we looked a little dreary). A glass of Ruinart champagne soon perked us up. The bread arrived and it unfortunately was quite hard and unexciting. It’s a staple these days which really make a restaurant stand out. It’s the first thing that arrives on your table – it needs to be good. Five Fields back home in Chelsea has that spot on.
An amuse bouche shortly followed and it was probably, the best amuse bouche I have ever had. A dense, sweet red bell pepper mousse topped with baby scallops and piccalilli foam. All the flavours worked in perfect combination. Amuse bouche’s out there – you have a lot to live up to now
Suitably impressed so far the starter arrived and made things even better. Outstanding tuna sashimi, a lemongrass mouse, tabouleh, cold baby squid, saffron sauce and tangerine segments. Wow, it even looked impressive displayed as an undersea coral reef. The tuna sashimi was absolutely spot on, full of flavour, tear-apart texture and quite simply, stunning. The dish was so fresh but still contained those few elements of luxury such as the saffron. We both ate this very slowly – we just didn’t want the experience to end.
The main was locally sourced chicken, asparagus, some well-cooked orzo rice and a truffle sauce. The chicken had been very well cooked, crispy skin, juicy meat but it didn’t blow me away. Truffle sauce was heavenly – as it should be and the orzo rice and vegetables were all cooked well and flavoursome. Still, something about this dish just didn’t grab my attention enough, especially after both the starter’s presentation and flavours – this just felt a little lost.
Dessert soon brought it all back round. Presentation was perfect again, looking very elegant on the plate. A raspberry layered cake with homemade vanilla ice cream and a sort of creamy white chocolate cream. The cake was on the dense side but worked really well mixed with that sweet vanilla ice cream and chocolate. The plate was finished off with dollops of intense fruit sauces – very moorish, and the dish really grows on you with each bite – I’d happily eat it again and again.
Kruisherenhotel restaurant for both location and design could not be beaten when it comes to restaurants (or hotels for that matter) in Maastricht. After coming back and writing these reviews I have been longing for more, that’s why I’ve booked my hotel stay here in December, it truly is a magical place. As for the food, it’s very good, a couple of things need working on but still – a great contender for one of the city’s finest restaurants and i can’t wait to dine here again very soon (and hopefully drink my way through the bar).
8/10
