in Waalre – The Netherlands
De Treeswijkhoeve is a renowned fine dining restaurant located in Waalre, Netherlands. Housed in a historic farmhouse built in 1916, the restaurant has a rich history that reflects both tradition and innovation. Originally part of the Estate Treeswijkhoeve, the building was transformed into a restaurant in 1988 when the parents-in-law of chef Dick Middelweerd acquired the property and established the business.
Dick Middelweerd joined the restaurant in 1991 as head chef and, together with his wife Anne-Laura, took ownership in 2000. Under their leadership, De Treeswijkhoeve evolved into a distinguished culinary destination. The restaurant earned its first Michelin star in 2006 and was later awarded a second star in 2013, solidifying its reputation in the Dutch gastronomic scene. With a strong commitment to craftsmanship and hospitality, it became a member of the Alliance Gastronomique Néerlandaise in 2003, further emphasizing its dedication to excellence.
However, the restaurant’s journey hasn’t been without challenges. On November 27th, 2021, disaster struck when a fire broke out in the kitchen, forcing the restaurant to close temporarily. While the kitchen was completely rebuilt—a process documented in a YouTube video—the kitchen team took the opportunity to intern at other restaurants, refining their skills and gathering fresh insights. Despite the setback, De Treeswijkhoeve emerged stronger, embracing its rebirth like a phoenix rising from the ashes.
Upon our visit, we were presented with two menu options: the 6-course Alliance menu and the 4-course Meesterlijk menu. The difference wasn’t just in the number of courses—the Meesterlijk menu featured premium ingredients such as caviar, oysters, and truffles, making it the more expensive choice. We asked if one person could opt for the Alliance menu while the other chose Meesterlijk, and to our delight, the restaurant had no issue accommodating this request. They even asked if I wanted to wait while my table companion enjoyed the first course of the Alliance menu or if I preferred to add it to mine—which, of course, I did.
The dishes showcased classical techniques with top-quality ingredients, and for the first time, I found myself thoroughly enjoying this style of cuisine. At the end of the meal, I added a dessert, as the Meesterlijk menu didn’t include one, and was pleased to be able to select something different from the Alliance menu as well. Given the restaurant’s two Michelin stars, I was pleasantly surprised by the reasonable prices for these additional dishes.
Beyond the food, the hospitality made the experience exceptional. Both the staff and chef visited our table multiple times, engaging in genuine conversations rather than just the usual formal exchanges. As a collector of Michelin guides, I asked the chef about his collection, and to my surprise, he invited me to another room where he kept his guides. What followed was an enthusiastic discussion about the books, restaurants, and the industry in general.
Before leaving, the chef insisted that I visit the kitchen, and unlike past instances at other establishments where similar invitations were forgotten, this one was honored. Walking through the kitchen with him, I learned many behind-the-scenes details, making the visit even more special.
Not only was the dining experience memorable, but the warmth and enthusiasm of Dick Middelweerd and his team made it truly remarkable. De Treeswijkhoeve is one of the rare restaurants I would happily return to—sooner rather than later.
Chef: Dick Middelweerd
Date of visit: January 20th 2024
Website: https://treeswijkhoeve.nl/
Michelin: 2 stars
Gault & Millau: 17.5
La Liste: 91.5
