Vandeijck

Located in a modernly furnished Kempen farmhouse with a spacious terrace at the front, opposite the Sint-Willibrordus Church in Riethoven. Chef Gardy Joordens creates surprising, refined dishes here, which are carefully served by an enthusiastic team led by Renée Schellekens. We begin with a mini tartlet featuring smoked parmesan cream, Thai basil, and shaved almonds. For the starter, a fresh hamachi ceviche accompanied by a parsley emulsion, pickled new potatoes, avocado cream, and thinly sliced radish. Delicious. Next, asparagus chawanmushi topped with duck liver, pistachio crumble, soy jelly, and a slice of celeriac. Served separately is a crispy black cushion with an asparagus salad. A stunning dish with beautiful flavors and excellent portioning, just like all the dishes here. The international influences clearly shine through in the braised calf cheek served with yellow vegetables, Asian pear, and a yellow beet and jalapeño sauce. In a separate small bowl, a peanut and coconut foam. Renée pairs it with a Pinot Noir from Moldova that beautifully complements the dish. The main course features pork belly from the Duke of Berkshire pig with a herb crisp. Also from the same pig, pan-fried loin topped with chimichurri. This is accompanied by lightly grilled white asparagus, crispy polenta, king bolete mushrooms with truffle, and a pork truffle jus. The pre-dessert is a strawberry sorbet with gel and elderflower sabayon, alongside a dark chocolate crumble and fresh strawberry. It’s so good we lick our fingers clean. To finish, anise seed ice cream, quark, tarragon meringue, tarragon shards, aloe vera, and pieces of fresh kiwi. We definitely want to come back here!

In this beautifully renovated farmhouse with heritage status in the heart of the Brabant Kempen, Chef Gardy Joordens and his brigade have been cooking at a consistently high standard for years. Vandeijck is a reliable destination where you can enjoy flavorful, subtle dishes with classic ba...

The monumental Kempen farmhouse in the heart of Riethoven has housed this modern restaurant under chef Gardy Joordens since 2012. We are seated in one of the interconnected rooms, where hostess and sommelier Renée Schellekens and her team ensure a relaxed evening. The chef’s creativity appears boundless, as evidenced by the first amuse-bouche: red seaweed compote with black olive, roasted pumpkin seed espuma, and watermelon granité. A spectacular start. The first dish from the menu of up to eight courses is equally original: slices of hamachi, seared langoustine, compote of yellow pepper, mango, and kohlrabi, alongside a coconut milk-based vinaigrette. Like many others, we opt for a wine pairing, which brings us a seamlessly complementary glass of Perla del Mar from Alicante, primarily based on moscatel. The Langhe Arneis by Piervini also pairs excellently with the delicious portion of red mullet served with artichoke, miso, fennel, and bisque foam. For the rose-roasted lamb loin with nashi pear, sea buckthorn berry, lamb jus with five-spice, and popped amaranth, accompanied by a Montepulciano d’Abruzzo from Vigna Madre, we would gladly return tomorrow. The veal main course arrives in three parts: a stew with watermelon and shallot, a roasted rib cut, and sweetbread with feta cream. Once again original, albeit not entirely flawlessly executed. The sweetbread could have been crispier, and the rib cut isn’t completely tender. But the glass of Bulgarian wine from Katarzyna, crafted from the indigenous Mavrud grape, makes up for it. For all these delicacies, the prices are downright reasonable, and that is the cherry on top.

The impressive monumental farmhouse situated in the heart of the Kempen village of Riethoven in Brabant, where Vandeijck is located, boasts a rich history connected to its original inhabitants, the Van Deijck family. From private residence to brewery, café, and guild house. In 2004, the last member of the Van Deijck family leaves the premises. Following an intensive renovation, Restaurant Vandeijck opened its doors in 2012, seamlessly blending old and new in a stunning setting where historic elements have been preserved, and executive chef Gardy Joordens presents contemporary cuisine. 'Gastronomy with feeling' is the guiding slogan here. The menu features a multi-course format where you can select your preferred number of courses, while the wine list focuses primarily on selections from the Old World. Several wines are also available by the glass. For the starter: eel on root cream with Jamaican spices and root foam, followed by shellfish and crustaceans with chili crunch. A refined palate offering gentle sweetness, richness, and a subtle kick. Our welcoming hostess, Renee Schellekens, pairs this with a generously filled glass of vibrant 2022 New Zealand Sauvignon Blanc from Misty Coves Wines, Marlborough. Speaking of Brabantine hospitality. Next comes a tower of two quail portions, accompanied by an Indonesian spice vinaigrette, shiitake-kimchi cream, Nashi pear, barbecued celeriac, corn cream, and a boiled quail egg. A complex medley of flavors that harmonize beautifully. The main course holds its own: lamb fillet and neck served with a concentrated jus, pineapple cream, yellow zucchini, liquorice plant gel, slices of crispy Tokyo turnip, and various preparations of sweet potato. One might expect 'less is more', yet this dish is equally well-balanced and packed with flavor. Served with coffee is a small strawberry cake infused with water mint. A delightful conclusion. Tip: during summer days, it is a pleasure to linger on the meticulously maintained terrace.

In this classic building with modern furnishings in the heart of the quiet Kempen village of Riethoven, we find the best of both worlds: village charm and international cuisine. Owner-chef Gardy Joordens is classically trained but also draws inspiration from culinary styles beyond our borders. We enjoy, among other things, pan-fried kingfish sustainably farmed in Zeeland, served with lardo, beetroot, apple, and bottarga—an ensemble featuring delightful flavor contrasts. The smoked eel, farmed in Helmond and known as Rijpelaal, comes with small grey shrimp, salsify cream, and lamb’s lettuce, alongside a peach compote; an unusual combination that works wonderfully well. The slow-cooked pork belly could have been cooked slightly less in our opinion, but its pairing with celeriac and chawanmushi (Japanese savory egg custard) is a home run. We are also charmed by the friendly service under the guidance of hostess Renée Schellekens. Her selection of accompanying wines for the set menu is exemplary: Argentinian Torrontés with the kingfish, Malbec with the pork belly, and a robust Californian Cabernet Sauvignon with the centerpiece of farm-raised duck served with red cabbage, silver onions, and duck jus. Simply superb. And the same goes for the overall experience: this is an inn of the finest kind.

Owner-chef Gardy Joordens runs a beautiful restaurant in an idyllic spot in the Kempen region. It offers original Riethovens water from a private tap system, for which you pay a one-time fee. The wine list features interesting finds, including Brabant wine from 'De Linie'. We take our seats in one of the rooms of the historic farmhouse, where "The Milkmaid" adorns the entire wall. The amuse-bouches are rich and generous. We sample kataifi with currant, vadouvan, and grated romanesco. An oyster with lardo di Colonnata, grapefruit granité, and red pepper gel. And finally, chicken liver mousse with blueberry gel and pea cream in phyllo dough. What hospitality! Brown sourdough bread is also served in abundance, presented as warm slices on a plate with a recess for pouring olive oil. The tuna starter is a trio of hand-cut brunoise, tartare, and sashimi nestled between crispy ginger and dried nori. A perfect pairing with a glass of the house Grüner Veltliner 'Point', poured for us by sommelier Ronald Franken. The gyoza dumpling is filled with lamb stew and sits alongside Bergeijks Kempen lamb fillet and a delicious macadamia cream enriched with yuzu. Dessert amuses follow, in the form of beetroot with caramel for the cheese course, and a ginger beer sorbet with chamomile-mint tea and a foam of grape and green apple. Life is – still – good in the Brabant countryside.

Past and present converge in this monumental 1910 farmhouse, converted into a modern restaurant while preserving its brick walls, green stable doors, and an old bakehouse. Vandeijck sits directly opposite the old church in the center of the village of Riethoven, just south of Eindhoven. In the beautiful open kitchen—immediately to the left upon entering—owner-chef Gardy Joordens is at the helm. His cooking style is characterized by sophisticated flavor combinations, crafted with the latest techniques and premium-quality ingredients. This yields delightful taste sensations, presented in a truly distinctive manner. Gardy Joordens: “Our kitchen is modern, yet firmly grounded in classical foundations; we playfully serve numerous small plates and amuse-bouches. We stay attuned to trends and developments and approach our products and ingredients with creativity.” The wine list, accompanied by explanations from sommelier Sanne de Jongh, features a wide selection of labels from various countries, ranging from Uruguay through Spain and back to the Netherlands. “Every single wine has been personally selected by us and represents a firm favorite.” The restaurant team is friendly, knowledgeable, and the pacing of service is relaxed and enjoyable. A wonderful destination, not least because of its outstanding price-to-quality ratio.

Located in the heart of Riethoven, in a monumental building, beautifully renovated, with a spacious terrace. In the beautiful open kitchen, head chef Gardy wields the culinary scepter. Five delicious amuse-bouches, among which the cauliflower couscous with coconut ice cream and green curry stands out with a delightful taste sensation, set the tone for a wonderful dining evening. But the bread, baked by a local baker according to the restaurant's recipe and served with picalilly butter, is also delicious. We opt for the four-course choice menu, which includes one fixed dish. The Australian Wagyu ribeye BMS 9. The Zeeland-Flemish Duroc coppa ham with porcini, beurre noisette and tarragon, served separately on a stone, is a pleasant starter. The same goes for the turbot with razor clams, avocado, arracacha (root vegetable), and sorrel. A fitting glass of Eugenes Catarrato from Sicily is poured alongside it. Guinea fowl is accompanied by winter truffle and gnocchi. The Wagyu ribeye is lightly seared and served with a perfect jus in a separate bowl. Accompanied by a tower of apple, shallot, and mashed potato. An outstanding dish! A glass of Gota de Arena from Bodegas Tridente 2018 perfectly completes the experience. The service is pleasant, well-informed, and the pacing is excellent. And the bill? It's worth the detour.

In this attractive building by owner-chef Gardy Joordens in the heart of Riethoven, the beautiful kitchen, fully visible from the outside, draws you in. The friendly reception and pleasant hospitality are heartwarming. We feel very welcome. The generous amuse-bouche selection—crispy bites, foie gras with wasabi, a parsnip-peanut roll, fiery hete bliksem, and roasted avocado—are each a hit. We remain delighted as we then taste the turbot with white sesame and hazelnut, the excellent tongue fillet with yogurt crust and passion fruit accompanied by langoustine jus, and the venison stew with leek, mushrooms, spinach, and house-made jus. Beautiful combinations, robust flavors, and flawless execution down to the smallest detail. With delicious fresh bread, the staff continues to bring more rounds. The vanilla and pear dessert with a chocolate celery sprig and macaron is not mind-blowing, but simply good. The wines served are surprising and pair excellently, with the Spanish Moscatel Sarasate accompanying the dessert being the highlight of the evening. As for the other wines, we were equally pleased with the Alsatian Pinot Gris Zinck 2016 with the turbot, the Spanish La Flauta de Bartolo Blanco 2016 with the tongue fillet, and the Italian Merlot from Cantine San Marzano with the roe deer. Everything comes together perfectly here. And it is also budget-friendly.