The story
Create by Guido Braeken anchors the refined dining landscape of Maastricht, where Chef Guido Braeken applies a philosophy of absolute restraint to every plate. The kitchen earned its second MICHELIN star within six months of opening, continuing a trajectory that saw Braeken achieve the same distinction in record time at his former restaurant. Working alongside Chef de Cuisine Max van der Sterren, the team operates from a space defined by architectural clarity and visible craft, ensuring that technical rigor never overshadows the quality of the produce. This cuisine balances classical technique with international influences, focusing on revealing the natural character of each element rather than adorning it.
Norwegian langoustines appear single or double, dressed with Australian winter truffle, finger lime, and vin jaune. Other highlights include Breton turbot, red mullet with sepia, and a hamachi dish layered with sashimi and capped by a padrón pepper stuffed with North Sea crab salad. An opening parade introduces beetroot macarons with foie gras and shiso, alongside small plates of sea bass with carrot, salmon with green apple, and tuna with mandarin. These compositions reflect a refusal to compromise on ingredients, supporting a twelve-course narrative known as the Heart of Create, a format that showcases the full range of this cuisine.
The dining room sits inside the Van Oys Maastricht Retreat, part of a restored estate that houses a five-star superior hotel and member of The Leading Hotels of the World. Mark Schellingerhout manages the floor, coordinating a service rhythm that pairs polished hospitality with genuine warmth. Visitors are greeted by portiers in tailored suits before entering a modern interior where clean lines and natural materials create a sense of calm. The layout supports an open kitchen view, allowing diners to observe the disciplined preparation behind each course without distraction.
Beverage service is led by head sommelier Michael Pascaud, who navigates a list featuring German whites like Schönhoff Weissburgunder and Keller Riesling. The restaurant also produces its own creations, including a gin distilled from a dedicated tea blend and a champagne partnership with Maison Henri Giraud. Custom touches extend to the cheese chariot, which bears the restaurant's logo, matching the marble cutlery wraps and branded amenities scattered through the property. Such cohesion ensures the cuisine remains consistent from the first glass to the final bite.
Recognition
Ambience
