Hotel AL Mulino

It's hard to resist the style of De Lindeboom on account of the charm of the building (1765), the terrace laid out at the foot of the church tower and the appealing sense of warm Limburg hospitality. And then there is the generous cuisine with which chef Jan Willem Punt has made a name for himself. He seeks inspiration in the fresh flavours of the Mediterranean and draws on international influences, but also delivers a traditional sole dish as well as various vegetarian options. Take his okonomiyaki – Japanese pancake made with spring onion and shiitake, served with sweet-and-sour pickled cucu

The sky is visible through the glazed roof and tropical plants and contemporary artwork set the singular scene indoors, while the terrace is taken by storm in fine weather. The food features a pageant of polished French fare with the occasional Italian twist, illustrated by terrine of foie gras or venison in a Grand Veneur sauce. Consummate craftsmanship and a reverent respect for culinary tradition.

La Source is fully the equal to the swanky, elegant La Butte aux Bois, a five-star Michelin key holder, in which it is housed. In addition to a weakness for outstanding ingredients, chef Ralph Hermans’ score unveils a scattering of exotic notes, spot-on cooking techniques and a modern-day ethos. He may pair Challans duck magret, cooked medium rare, with a subtle five spice sauce, ponzu jelly and sautéed girolles. The final flourish to this outstanding fine dining experience comes in the shape of the impossibly enticing sweet titbits that are served with coffee.

Lounge music in the background, colourful butterfly and flower decorations and the warmth of Limburg’s hospitality: a meal at Magnific is always a treat. All the more so, as the chef savvily mixes French and Italian scores, throwing in the odd Asian twist. Examples range from a mandarin and wasabi-laced salmon tataki to tournedos Rossini or lobster with tagliatelle and tomato sauce. Whatever the dish, you can rely on the chef’s stellar craftsmanship and grasp of full-bodied flavours to come up trumps every time! Choosing between the à la carte and set menus always presents something of a chall

Al dente spaghetti with briny clams and finely chopped parsley, fork-tender ossobuco in a knockout sauce or iconic classics of the likes of vitello tonnato or grandma’s rabbit stew: Chef Luca is a champion of down-to-earth, honest Italian nosh that he crafts with lashings of sensitivity and nuance. Mediterranean tradition sets the tone of the enticing set and à la carte menus, while a buzzy vibe and on the ball, cheerful service underscore this osteria’s warm welcome; the front is cosier than the flower-decked area near the kitchen. Buzzy Osteria Luca has added a cheerful vibrant dimension to

The world is Joachim Müller's culinary playground. Generous dishes such as Limburg pork terrine or crispy tortilla with Asian-style marinated tuna and wasabi give expression to the chef's sense of fun. The extensive and varied menu never disappoints, and diners will enjoy the interesting wine pairings. Chef Joachim and front-of-house manager Myrthe make it their mission to show guests a good time. The pops of turquoise in the decor are in keeping with the convivial spirit of this place.

Rodny Welters has created his own little world on the fifth floor of this factory building in Maastricht's Sphinxkwartier. Rugged surfaces meet stylish upholstery here in a tasteful symbiosis. All eyes are on the open kitchen, where chef Welters lets his cooking do the talking; his culinary creations draw inspiration from around the globe, underpinned by exquisite sauces. With dishes such as haddock à la meunière with a tandoori velouté or fried scampi with a red curry and coconut milk sauce, the "Experience" set menu certainly lives up to its name.