in Ubachsberg – Netherlands

Nestled among the rolling hills of South Limburg, De Leuf is housed in a beautifully preserved 18th‑century farmhouse in the village of Ubachsberg. With its timber‑framed architecture and serene countryside surroundings, the restaurant immediately evokes a sense of calm and timelessness—an atmosphere that mirrors the enduring story unfolding within its walls.

De Leuf was founded in 1988 by Paul and Sandra van de Bunt and has always been much more than a restaurant. From the outset, it was a family endeavour shaped by passion, perseverance, and a deep attachment to the region. Paul, a largely self‑taught chef with a visionary spirit, led the kitchen for over two decades, steadily building a reputation for refined cooking rooted in classic technique yet driven by curiosity. Sandra, equally central to De Leuf’s identity, became the heart of the dining room, welcoming guests with a warmth and sincerity that defined the experience as much as the food itself.

Following Paul’s unexpected passing in 2014, the future of De Leuf was anything but certain. Yet, supported by her team and family, Sandra made the courageous decision to continue the journey they had begun together. What followed was not a simple continuation, but a thoughtful evolution.

That evolution truly took shape in 2018, when their son Robin van de Bunt returned to De Leuf. Armed with experience from highly regarded kitchens such as Bord’Eau and Tribeca, and enriched by insights from his culinary travels around the world, Robin stepped into the kitchen with both respect for tradition and a clear vision of his own. Together with his sister Michelle and his childhood friend Thijs Gerards, he ushered De Leuf into a new chapter—informally dubbed De Leuf 2.0.

At the heart of this new era is a compelling family dynamic. Brother and sister Robin and Michelle form a creative partnership that elevates the entire experience. Robin’s cooking is grounded in classical products—oysters, scallops, sweetbreads, cod, lamb—but what makes it truly distinctive is the precise and confident use of Asian herbs, spices, and flavour profiles. These influences are never forced or gimmicky; instead, they lift familiar ingredients to a level of remarkable finesse and balance.

Michelle, meanwhile, has carved out a role that is both innovative and deeply personal. She creates remarkable non‑alcoholic pairings based on the very ingredients and flavour structures used in her brother’s dishes. The result is an almost playful flavour dialogue between kitchen and beverage—at times even a friendly battle of tastes—where neither outshines the other, but both enhance the whole. It is a modern, thoughtful approach that appeals just as much to gastronomes as to guests seeking a complete, alcohol‑free fine‑dining experience.

Hospitality remains the soul of De Leuf, and here Sandra’s influence is unmistakable. Together with Michelle, she ensures the service feels effortless, genuine, and deeply human. There is nothing rehearsed or artificial about the warmth guests experience; it feels innate, instinctive—simply part of who they are. It comes as no surprise, then, that in 2025 Michelin awarded Sandra and Michelle the prestigious Service Award, recognising not only technical excellence, but the rare ability to make guests feel truly at home.

Recognition has followed on many fronts. In 2025, De Leuf climbed to number 3 in the Lekker Guide, one of the Netherlands’ most respected culinary rankings, firmly establishing its place among the country’s elite. For many diners, the comparison with three‑star restaurants is inevitable—and strikingly, De Leuf is often experienced as more engaging, more personal, and more satisfying than some of its more decorated peers.

De Leuf today is a restaurant where legacy and innovation coexist in perfect harmony. It is a place shaped by family, driven by craft, and elevated by a profound sense of hospitality. Above all, it is a restaurant with soul—one that feels not only destined for the very top, but entirely deserving of it.

A true standout. A genuine destination. An absolute highlight of Dutch gastronomy.

Chef: Robin van de Bun
Date of visit: April 18th 2026
Website: https://www.deleuf.nl/
Michelin: 1 star
Gault & Millau: 17