Friesenstube

This really is a remarkable place! Sven Nöthel runs his sleekly designed restaurant in a lovingly converted cowshed surrounded by verdant countryside. A high-calibre, tasteful aesthetic and top-tier cooking harmonise perfectly here with a relaxed, welcoming atmosphere. The culinary style is modern, seasonal and pleasingly stripped back. A commitment to showcasing fabulous ingredients shines through in dishes such as "monkfish cheeks, black pear, bacon, bean, green spelt" or "48hr-cooked veal Tafelspitz, pointed cabbage, beetroot, apple, horseradish" – intentionally bringing a touch of rustic s

A cool and rather unusual dining concept. In a round, glass-paned pavilion reminiscent of a beach bar, diners sit around the central counter in a relaxed, lively atmosphere. Pick from a modern tapas menu. Owner-sommelier Michi takes a friendly, laid-back approach to serving guests and always has the perfect wine recommendation up his sleeve. Chef Leo cooks up ambitious international-seasonal "freestyle" dishes, taking his cue from what the market has to offer and combining the selected produce with Latin American, Mediterranean, Asian, regional and even classic influences. You can look forward

Michael Kurlbaum has run his restaurant with great dedication since 1986. Spread over two floors, this place exudes a timeless elegance – in summer, a few additional tables are set up out front in the pedestrian zone. There are plenty of regulars who come for the classic cuisine. Lunch in the bistro area on the ground floor is popular too – they serve a moderately priced two-course set menu that changes weekly. This includes a bottle of water, and dessert is available as an optional extra. If you order in advance, you can also choose from the evening menu at lunchtime. Convenient for motorists

A former textile factory has been transformed into a modern brasserie and event space, creating an attractive new destination. The exposed concrete and ventilation pipes give the space an industrial feel; minimalist design and decorative art create a modern and stylish look. The floor-to-ceiling windows can be opened up in the warmer months – there's a small terrace out front. Fresh and flavoursome dishes drawing on regional and international influences are served à la carte or as a set menu named "Herzstück". The rooftop bar is great in summer (Thu-Sat).

The stunning view of the Maas River from the terrace here is something you won't soon forget. The same goes for the warm welcome you will receive and the genuine hospitality that is so characteristic of the Limburg region. At this restaurant, they aim to please, as you will see from Eric Swaghoven's extensive menu. The range of delectable options includes a rich North Sea crab remoulade with textures of potato and an exquisite shrimp bisque, a guinea fowl and rabbit paté en croûte, mackerel sashimi, as well as a Mediterranean-style risotto. The experienced chef's versatility shines through, an

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