Brut172 Reijmerstok

Awards

MICHELIN Guide

Two stars restaurant, 2025

All Michelin stars in Reijmerstok All Michelin stars in Netherlands All 2 stars Michelin in Reijmerstok All 2 stars Michelin in Netherlands

OAD

European Restaurants 2026, 547

All OAD European in Reijmerstok All OAD European in Netherlands

La Liste

La Liste, #335

All La Liste in Reijmerstok All La Liste in Netherlands

Restaurant Ranking

Restaurant Ranking 2024, #877, PRO #17.50, USER #19.33

All Restaurant Ranking in Reijmerstok All Restaurant Ranking in Netherlands

Chef

Hans van Wolde

Cuisine

Creative, Seasonal Cuisine

• 2025
• 2023

Dinner at Brut172

on 29 Dec 2025

by Jean-Benoit Geeraert

Top 10 of 2025, at number 3!

Dry-aged beet - North Sea crab - Imperial Heritage caviar and pistachio.

One of the most surprising — and truly memorable — discoveries of 2025 was Brut 172, where I experienced one of the meals of the year. Absolutely stunning.

The standout dish: the 70/30 dry-aged beet with North Sea crab, Imperial Heritage caviar, and pistachio.

A dish on the edge of the unbelievable.

It begins with paper-thin beet slices, shining with a deep vinaigrette. Above them rests... More

Top 10 of 2025, at number 3!

Dry-aged beet - North Sea crab - Imperial Heritage caviar and pistachio.

One of the most surprising — and truly memorable — discoveries of 2025 was Brut 172, where I experienced one of the meals of the year. Absolutely stunning.

The standout dish: the 70/30 dry-aged beet with North Sea crab, Imperial Heritage caviar, and pistachio.

A dish on the edge of the unbelievable.

It begins with paper-thin beet slices, shining with a deep vinaigrette. Above them rests a fragile, crackling beet shell, gently holding a tartare of dry-aged beet — concentrated, intense, almost “meaty” in its depth. Then comes the crown: a light salad of North Sea crab and apple, finished with shimmering Oscietra caviar, pistachio cream, and glistening halves of pistachio.

What fascinates me most is how the beet appears in so many forms — raw, crisp, aged, transformed. The dry-aged beet, with its rich, raisin-like complexity, meets the sweet generosity of the crab, while the caviar adds a briny, nut-tinged whisper. The pistachio — both whole and in cream — deepens and echoes that nutty warmth.

Everything is in harmony. Perfect balance, perfect flavor — a composition as captivating as it is unforgettable.

Michelin Guide : ⭐️⭐️
. G&M : 18,5/20
.⁣ OAD top 100 : 483 Less

Dinner at Brut172

on 05 Dec 2025

by Ad Wijgerde

In het cocktailglas structuren van pruim waarbij een quenelle vanille-ijs aan tafel overgoten met een sabayon van Pommeau uit het Heuvelland.

Dinner at Brut172

on 04 May 2023

by Yves Silvain

Purity @brut_172

- Nuts, fruits, grain of spring -
- Puffed bell pepper, mozzarella, basil, pumpkin -
- Tomato, tuna, almond, boemboe, rouille -
- Langoustine, kimchi, celery, caviar -
- Foie gras, apple, brioche, red chicory -
- King crab, oscietra caviar, bloody mary -
- Cave mushrooms, artichoke, barigoule -
- Oyster, lobster, chicory, algae, seaweed salad -
- Lamb, asparagus, pineapple, curry, herbal purée -
- Waffle, chocolate, crème suisse, passion fruit -... More

Purity @brut_172

- Nuts, fruits, grain of spring -
- Puffed bell pepper, mozzarella, basil, pumpkin -
- Tomato, tuna, almond, boemboe, rouille -
- Langoustine, kimchi, celery, caviar -
- Foie gras, apple, brioche, red chicory -
- King crab, oscietra caviar, bloody mary -
- Cave mushrooms, artichoke, barigoule -
- Oyster, lobster, chicory, algae, seaweed salad -
- Lamb, asparagus, pineapple, curry, herbal purée -
- Waffle, chocolate, crème suisse, passion fruit -
- Crepe Suzette, blood orange, tarragon, pecan -

Again a great experience by @hvw043 and his team ✨

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