The story
Spoon Restaurant occupies a monumental former bank building dating from 1890, just steps from the Maas river on Cuijk’s Maasplein. The carefully chosen interior complements the culinary experience, making the location itself part of the evening.
For chef Sebastiaan Follong, cooking is a way to tell stories, evoke emotions, and bring people together. He believes in achieving much with few ingredients, giving each element a purpose so that nothing goes to waste. A dish, for him, is a small adventure where simplicity and refinement meet. This approach has earned Spoon a place in the Michelin guide and recognition from Gault&Millau with two chef’s hats and a Table de Chef mention.
Spoon works exclusively with seasonal and regional products, maintaining close ties with suppliers. One standout partner is De tuinen van de Hagert, a vegetable garden run as part of a care farm for people with dementia or intellectual disabilities. The collaboration gives Spoon access to sustainably grown vegetables, flowers, and herbs, tailored to the menu while supporting meaningful social enterprise.
The current spring menu offers a three-course dinner with multiple amuses for €45, served Wednesday, Thursday, and Sunday in May and June. For a fuller experience, the chef’s menu ranges from four to six courses (€68–€98), with a wine pairing available. À la carte options include dishes such as beef tenderloin with eel and kimchi, langoustine with XO and bisque, seasonal fish, short rib with lovage and carrot, lamb with green asparagus and béarnaise, and a vegetable garden plate. Desserts feature strawberry with white chocolate and hazelnut, or cheese from Fromagerie Guillaume. All dishes are subject to market availability, and a vegetarian menu is available upon request.
Recognition
Ambience
Details
History
The name 'Spoon' is no coincidence. Owner-chef Sebastiaan Follong, with Greek blood in his veins, believes that every dish must be 'spoonable' because it allows you to experience all the flavors and textures in a single bite. His cooking style, characterized by abundant creams and a slightly rich undertone, lends itself perfectly to this approach. Spoon is located in the heart of Cuijk, in a former bank building. Striking is the high black ceiling in the elongated dining room, which is decorated in a minimalist, contemporary, and atmospheric style. Sebastiaan prepares French classical cuisine, but with his own distinctive twist. Few ingredients, maximum flavor. Most produce comes from the local area, including care farm De Hagert in Leur. The menu is concise, as is the wine list, which focuses exclusively on Old World selections. Following a parade of amuse-bouches—such as an eclair filled with eel cream and tempura made from fried cauliflower with coriander sauce, all served on a spoon—comes a cucumber roll with crab salad, avocado cream, yellow curry emulsion, and a curry-and-cucumber vinaigrette. Stunningly presented and beautifully balanced in flavor. Next is a succulently cooked Norwegian langoustine with cabbage and pea cream, a 64-degree confit egg yolk, smoked yogurt emulsion, and shellfish bisque. Sommelier Rens Zwitserlood pairs it with a surprising white Tempranillo 2022 from La Mateo in Spain. For the main course, a delicate portion of perfectly cooked entrecôte nestled among quinoa, accompanied by a tuft of celeriac, corn cream, braised cherries, and a parmesan crisp, finished with its own jus and a subtle cheese sauce. For the dessert of raspberry mousse with hazelnut ice cream, caramel, and raspberry jelly alongside Swiss cream, guests may select a spoon from a large display tray. East Brabant has gained another top restaurant.
Location
Instagram