Haricot, Maastricht

“What Mathijs van der Boon and his team have been serving up from their compact kitchen has surprised us time and again. Although there was a slight dip in form with the roebuck – at least for us – all the other courses really won us over. The combinations here are creative and exciting, cheerfully blending French and Nordic cuisine. And it works a treat. Once again, here, just across the border, we have a restaurant offering a cuisine with an unconventional and distinctive style. It’s clear that it has ambitions for greater recognition, and I wouldn’t be surprised if it didn’t stop at a mention in the Red Guide.” (Published in November 2025)

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