Restaurant Atelier

High quality cooking

Located in a beautiful historic half-timbered house in the heart of Limburg. Here, owner-chef Hans Kinkartz has been crafting exquisite cuisine for over 25 years, and with his right-hand man Yarno Drummen, the standard remains consistently high, innovative, and surprising. The front of house is managed by the highly experienced hostess Ellen Kinkartz, who fosters a relaxed atmosphere and a personal touch. Limburg hospitality at its finest. The tables are split between two rooms: one featuring exposed wooden beams, the other designed in a more industrial style with a creative living green wall. The open kitchen is situated on the first floor. Personalized menus are ready for each table, offering choices of six, seven, or eight courses. The wine list reads like a compendium of excellence, featuring selections from across the globe. Wines are also specially bottled for the restaurant by Limburg’s Domaine Holset. We taste this in the aperitif, a fine sparkling wine made from Chardonnay and Pinot Noir. We enjoy a light and refined starter of sustainably farmed Balfegó tuna with dried tomatoes, organic foie gras, finger limes, green strawberries, and a wood sorrel vinaigrette. The tartare of three-month aged entrecote with plums arrives with an original sourdough sauce and is paired with a Spanish white La Escribana by Luis Pérez from the Pago de Balbaína appellation, one of the nine historical ‘Pagos’ in the Jerez region. The main course, beautifully cooked monkfish with razor blade, is accompanied by a foamy sauce based on 'nduja. An exciting fish-and-meat combination. We finish with fresh verbena tea alongside an assortment of friandises including nougat, a crunchy madeleine, and a cake with amarena cherries. Atelier stands firm. The rating rises to 37.

In the monumental timber-framed house dating from 1670, once a tailor’s workshop, we are warmly welcomed by hostess and sommelier Ellen and owner-chef Hans Kinkartz. As an aperitif, Ellen pours an exclusive bottling for Atelier of sparkling wine from Limburg’s Domaine Holset, composed of Chardonnay and Pinot Noir. Hans’s kitchen blends modern and classic styles, with a French foundation infused with global influences. We receive hearty welcome bites in the form of kimchi with piccalilli and beetroot, a Gillardeau oyster with wasabi and ginger, and a tartelette with salmon, anise, vadouvan, and salmon pieces. A warm blanket. The building is divided into two dining rooms, and in the lower section we see a vertical moss artwork on the wall. For the starter, organic Balfego tuna, paired with organic liver, cured pork belly, and bergamot. From Belgium’s Haspengouw region comes a matching Pinot Gris from Domaine Gloire de Duras. The 2019 single-varietal Sémillon from Australia’s Clare Valley is also an excellent choice alongside perfectly prepared cod with eel, peas, and miso. A generous portion of quail takes center stage. The leg is served with crispy broad beans, accompanied by artichoke, spinach, and wild garlic, and finished with a jus flavored with sambal vinegar. Another home run here with the 68 Vignaioli 2019 from Salento. The 68th vintage from Cantina Sampietrana is a blend of Negroamaro and Susumaniello. Served slightly chilled, it pairs beautifully with the bird. The final dessert features strawberries with Thai basil, pistachio, and hibiscus. After coffee, we can choose from no fewer than eight types of confections from the exceptionally friendly host. Limburg generosity at its finest. Drops to place 38.

Atelier has long been a gastronomic institution in southern Limburg. In the historic 17th-century timber-framed house, which once functioned as a tailor's studio, owner-chef Hans Kinkartz and his young, ambitious team prepare innovative dishes, placing a strong emphasis on distinctive, recognizable flavors. Hostess and sommelier Ellen Kinkartz gladly and skillfully pairs suitable wines with them, most of which are organic and biodynamic. There is also ample choice in non-alcoholic alternatives. The seating is comfortable in the restaurant, which is divided across two levels. On the front side, you can take a seat on the lovely terrace when the weather is nice. We sip a brut made from Pinot Noir and Chardonnay of Limburg origin and indulge in a fresh oyster with red wine vinegar and shallot. Starter: Balfegó tuna on organic goose liver with white strawberries, sun-dried honey tomatoes, and sorrel, served alongside a strawberry, tomato, sorrel, and chive vinaigrette. A delicate interplay of subtle flavors. We continue with lightly pan-seared turbot with cream and eel cubes, surrounded by yuzu sauce, green peppers, pea purée, pickled peas, and fennel. Once again a creative find, very refined and beautifully balanced in flavor. A 2020 French Chardonnay, Septembre, Edouard Delaunay from Burgundy, proves to be an elegant companion. Barbecued green asparagus follows, with a sherry-based hollandaise with persillade, a compote of Limburg large field mushrooms, topped with Australian winter truffle. For the main course, beautifully and perfectly roasted venison loin with red wine jus and a stew of venison shin, ribbons of beetroot, red chard, dried cherries, and a cassis vinaigrette. Paired with it, an Italian beauty: Luretta, 2019 from winery Pantera, Emilia-Romagna, Italy. Be sure to save room for the pastries with coffee, which are more than worth the detour. Drops one place to 35.

Hostess-sommelier Ellen and chef Hans Kinkartz have been running their popular restaurant in a former tailor's studio for over twenty years now. It is only fitting that you call your à la carte dishes 'Toppers'. The interior is atmospheric and modern, featuring different levels with views over the always-busy market. Bread arrives promptly, served with butter whipped with crème fraîche, drizzled with olive oil, and finished with a sprinkle of Moroccan spices. A cold, clear tomato bouillon kicks off our menu. This is followed by piccalilly ice cream with curry, pan-fried oyster with grapefruit and wasabi, and raw mackerel with citrus and ginger. Separate wines are included in our tasting menu. We begin with 'Calcaire', a Canadian field blend by Norman Hardie from Ontario. Pinot Gris, Chardonnay, and Riesling are thus co-fermented together. Notable for its high acidity and modest 11.5% alcohol content, it pairs beautifully with the langoustine featuring crispy kohlrabi, avocado, horseradish foam, and lime vinaigrette. Turbot with asparagus, macadamia nut, citrus, and smoked eel goes perfectly alongside the white 'La Colombera' 2020 made from Timorasso grapes from Piedmont. Lamb neck, breaded in crispy onion, is topped with wild garlic foam and katsuobushi. Alongside the lamb rack, we find an artichoke stuffed with garden peas, accompanied by lamb jus with shallot and red port. For dessert, there is rhubarb, white chocolate with popping candy, and fennel ice cream, followed by a generous cheese course. Bon! Atelier holds steady at number 34.

Restaurant Atelier is located in a typical Limburg half-timbered house, a former tailor's workshop on the market square of Gulpen. The interior is modern, earthy, and warm. Changes in floor levels create an intimate atmosphere and a lovely view of the bustling market. We are greeted by Kevin Vondenhoff, who has been the right-hand person to owner Ellen Kinkartz for over a year. Her husband and head chef, Hans Kinkartz, works in the semi-open kitchen. Together, the three of them create a pleasant atmosphere and Burgundian hospitality. With a glass of champagne, we receive no fewer than five amuse-bouches: beautiful and sublime flavors follow one after another, constantly surprising us. After a beautiful rose made from yellow beetroot with turmeric onions, the first course arrives: a mosaic of hamachi with a spicy sambal and smoked oil sauce. Once again, visually stunning and divine in taste. Paired with it is an Austrian Gemischter Satz Koreaa, composed of Grüner Veltliner, Riesling, and more. For the main course, summer roe deer, peppers, cherries, and Parmesan form an unusual, impressive balance. We pair it with a lightly chilled German Spätburgunder. To finish, a chocolate bomb with raspberry sorbet and rose-infused granola. Classic and trendy, French and Asian, top-notch service and relaxed... Atelier is a truly special destination where everything clicks.

A charming establishment run by owner-chef Hans and hostess-sommelier Ellen Kinkartz in the old village of Gulpen. Here, the joy of cooking and serving shines through in every aspect. Atelier is located in a beautifully restored building on the market square in the center of Gulpen. Both Dutch and Belgian guests find their way here with ease. For years, Hans has been cooking at a high level, offering a surprising cuisine that doesn't shy away from combining flavors you wouldn't initially expect. This results in distinctive and sophisticated dishes. One of his classics is foie gras with pineapple, rum, miso, and button mushrooms; in our view, it should remain on the menu forever. The wine list features a fine selection of labels, mostly French, but also including wines from the Netherlands and Belgium. The service staff is young, attentive, and highly professional, successfully creating a cheerful and relaxed atmosphere. A highly recommended spot!

Hans and Ellen Kinkartz run a beautiful establishment in the center of Gulpen. What hospitality here! The service is more than competent and pleasant, and what we receive on our plates is a feast every time. The amuse-bouches, featuring a meringue and pigeon liver, piccalilly crème brûlée, goose liver and cassis lollipop, and lacquered eel with horseradish, leave us eager for what comes next. The sea bass starter with chorizo, mussels, and lobster jus is perfectly prepared. The fish skin is crispy and the interior exactly à point, while the lobster jus is incredibly flavorful. It is poured tableside, and the small jug is conveniently placed so we can serve ourselves generously. Everything is spot on, what a beautiful dish. The Chilean Clos des Fous (2015) pairs seamlessly, just like all the wines accompanying our meals. On the other plate, goose liver with pineapple, rum, miso, and shiitake mushrooms, a signature classic from the chef. The liver is cooked to perfection, the sweetness of the pineapple and the saltiness of the miso are perfectly balanced, and the slightly sweet but flawless sauce is also poured tableside. A beautiful dish! Lamb with an herb crust, accompanied by lamb sauce and braised lamb with lamb jus, wild garlic, and peas follows next, absolutely sublime. Beautifully presented, deeply flavored, and perfectly balanced. In the glass now, the Italian Rubrato Aglianico (Feudi di San Gregerio, 2016). Deep red and spicy, an excellent match for the dish. To finish, white chocolate cream with strawberry-hibiscus sorbet and a sugar stick galette. Everything is in complete harmony, both in sweetness and acidity. Paired with the German Riesling Spätlese Flagrantia (Faust, Rheingau). A sublime choice by the sommelier. Atelier scores a solid 23.

Sometimes you just need luck in life: in 1998, Hans and Ellen Kinkartz expressed their wish to open their own establishment during a dinner in Gulpen, and the secretly listening proprietor immediately catered to their every wish. Shortly afterward, they opened l’Atelier on the very spot where that revelation took place. Once a tailor’s shop, it is now an eye-catcher on the Gulpener Markt. The square, studded with pubs, eateries and heated terraces, sits in the heart of this charming Limburg village. Although the couple owns the entire imposing corner building, only the ground floor operates as a restaurant. A tastefully decorated space featuring high ceilings, 17th-century beams, cream-colored walls and alcoves, along with a mezzanine level where Hans manages his open kitchen. Ellen is a sommelier but above all a hostess—one of those fast-disappearing types who are loving, attentive and efficient down to the last fiber. She recommends the assertive Der Wilde Weigand 2016, a Franconian white made from Bacchus and Müller-Thurgau grapes, paired with grilled corvina on puffed rice, mild curry, yellow beetroot and mandarin zest. Excellent advice, just like the Spanish Abadal 2017, a white Picapoll with floral notes of jasmine, fennel and lavender, served with pan-fried cod on beurre blanc with leek oil, a potato-cheese crisp and leek ribbons. Veal takes center stage as the main course. The meat arrives as barbecue loin, but also as butter-soft cheek, crispy sweetbread and juicy stew – in its own jus – accompanied by parsnip cream, field mushrooms and artichoke. All enjoyed in another delightful tête-à-tête, paired with glasses of Luretta Gutturnio Superiore 2010, a red Barbera from Emilia-Romagna. Finale: coconut panna cotta, bergamot ice cream and strawberry crumble. L’Atelier is a top destination. Drops one spot to number 23.

Expect an impressive presentation of skillfully prepared dishes at this pleasant establishment run by Ellen and Hans Kinkartz, located on the cozy, bustling village square right in the heart of the city center. Accompanied by warm and knowledgeable service, all at reasonable prices. Paired with a glass of surprising Spanish Abadal Pla de Bages made from Chardonnay and Sauvignon grapes, we sample bites such as asparagus soup with salmon; quinoa, kohlrabi and curry bitterball; asparagus with egg yolk and ham; yuzu, green herbs and apple sorbet; ginger beer sorbet; apricot and verbena compote with a peanut crumble. Everything beautifully presented, original, and excellent in flavor. We move on to the light and flavorful German Riesling Venture by Georg Breuer from the Rheingau, accompanied by the starter of king crab with a sweet-and-sour garnish along with garlic, sesame, and Japanese mayonnaise. Elegantly served on two separate plates, pleasing to both the eye and the palate. Followed by cold-smoked and grilled salmon with asparagus, lamb ears, vanilla, and peas. Just as beautiful and delicious, with an interesting preparation. Lamb dishes form the pièce de résistance. Sausage, fillet, and ossobuco are served with asparagus, wild garlic, and savoy cabbage. Once again, excellent cooking levels, delicious sauces, and beautiful color combinations. The wine is now a dark red and spicy blend of Tempranillo and Cabernet Sauvignon grapes from Catalonia, served slightly chilled (Ramon Roqueta, Reserva 2012): a lovely wine and food pairing. Thanks to all these thoughtfully crafted flavors, meticulously prepared dishes, and the cheerful, professional service provided by Ellen Kinkartz and her brigade, l’Atelier climbs three spots to number 22.