The story
Restaurant Uijttewaal in Breda's Zuid-Oost is the domain of Sven and Geertje Uijttewaal. The restaurant has earned a Michelin Recommended distinction for 2026, reflecting a consistent dedication to quality. The kitchen focuses on French cuisine, prepared with seasonal ingredients and presented in a warm, welcoming setting.
The Uijttewaal experience extends to private dining at home. For groups of ten or more, one of the restaurant's chefs comes to your home to prepare lunch or dinner, accompanied by a host or hostess. The restaurant provides table settings, plates, and cutlery, and handles all cleanup. It is a seamless way to enjoy their gastronomy in your own space.
The restaurant features a lounge for pre-dinner drinks and a binnentuin (inner garden) for al fresco dining in warmer months. The space is designed for both intimate dinners and larger celebrations. A giftshop on site offers curated items.
Throughout the year, the team organizes exclusive happenings. Regular fixtures include Lazy Sunday, Monday Dinner, and Midweek Dinner. Special evenings feature guest sommelier Gerlinde, 4 Hands dinners, winemaker dinners, and collaborative events like Two Chefs One Table. These events often sell out quickly, with priority given to the restaurant's "vriendenclub."
The menu changes with the seasons, rooted in classic French techniques. A past six-course collaboration dinner included dishes such as Oscietra caviar with langoustine and avocado, black angus beef with beet and hoisin, and a lychee-almond-yogurt dessert. The kitchen's approach is refined and ingredient-led, offering a contemporary take on French cuisine.
Recognition
Ambience
Details
History
Sven and Geertje Uijttewaal-Klijn, he the head chef and she the hostess, secured their own restaurant, Coquille in Den Bosch, in 2007 through the television program 'Mijn tent is top'. They have since relocated to the southern outskirts of Breda and have been successfully running their restaurant, Uijttewaal, since 2018. Sven’s kitchen serves modern dishes marked by exceptional refinement. One of the five delightful amuse-bouches—a piccalilli sorbet served alongside its deconstructed ingredients—is a tribute to Grandfather Uijttewaal and his renowned vinegar factory. Following a refreshing tomato starter featuring burrata and ponzu, we are first captivated by a delicious lobster dish paired with melon, tonic, vanilla, kefir, and lime leaf, followed by red mullet served with mussels, artichoke, fennel, and a robust, chunky fish sauce. Sommelier Lisa van Gorkom pairs them with flawlessly matching wines: a crisp, bone-dry Gewürztraminer from Kellerei Salum in South Tyrol accompanies the lobster, while a white Côte du Rhône from Boutinot complements the mullet. The wine list is inherently interesting and also features dozens of options available by the glass. Even the final intermezzo of braised veal cheek, raviolo with Jerusalem artichoke, and parmesan foam finds excellent companionship: a lightly chilled Sicilian Frappato from Santa Tresa. We rarely encounter picanha roasted to such a perfect medium-rare as in our main course. Accompanied by a side of chimichurri, broad beans, green beans, chanterelles, and black garlic, along with a glass of Pinord’s Ribera del Duero, the flavor experience is brought to perfection. A pre-dessert of corn, lime, popcorn, and sweetened bacon gives way to a tartelette filled with sweetened raspberry compote, lemon curd, meringue, and fresh raspberries, finished with raspberry and limoncello ice cream and sorbet, providing a fitting conclusion to an outstanding meal in a pleasant and stylish atmosphere. Welcome to this guide!
With Chef Sven Uijttewaal and hostess Geertje Klijn, playfulness and distinct classical craftsmanship come together. Refined, familiar combinations are presented with conviction, à la carte or as a multi-course menu. Tuna and l...
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