€€€Modern Cuisine
Although its interior design is stylishly modern, OH30 fully embraces the rustic charm of the 1904 windmill in which it is housed. The surrounding terrace is an oasis of calm. Chef Emile Maessen gives you two options: you can order delicious no-nonsense classics such as entrecôte Rossini à la carte, or opt for the more elaborate and creative set menu. Think steamed cod and lobster lasagne, topped with lightly browned Gruyère cheese and encircled by a delicate bisque. This dedicated and inspired chef possesses all the necessary attributes to delight the most discerning of foodies.
TripAdvisor 评论样本 · 4.3/5 · 80 条
OH30位于韦尔特一座改造的风车底层，拥有独特的历史氛围和现代装饰。食客普遍赞赏其高品质美食、精心搭配的酒单及热情专业的服务，尤其推荐五道菜套餐。然而，负面反馈集中在用餐节奏不均，部分顾客反映上菜间隔过长或过急，且主菜分量偏小。此外，冬季室内温度不足、特定区域光线昏暗以及偶尔的噪音问题也影响了整体体验。尽管存在这些瑕疵，其独特的建筑环境和食材新鲜度仍使其成为追求特色餐饮体验者的选择。
适合欣赏独特风车建筑并愿意包容服务节奏波动的食客。
€€€Modern French, Creative French
Don’t be misled by appearances, because behind the unassuming façade lies a high-flying gourmet lair. Bert Brouwers is forging his own path after learning the ropes with some of Limburg’s top chefs. The four- or six-course menu reveals a devotion to detail in terms of plating and craftsmanship. You can expect dishes such as scallops with a North Sea crab rémoulade, ponzu dressing and celeriac ice cream or mandarin-flavoured panna cotta with fruity textures, yuzu-laced whipped cream and a green tea coulis - all of which are emblematic of the chef’s ambition and subtlety. The sweet-toothed final