Okay! There is still something on the list that we have to wait just a little while for. If you don't want to wait, scroll down to see what is already open. Curious what you have to wait for? Well, this:

• Mason van den Dungen worked for years in his father's hospitality business in Den Bosch, but in April he is opening his own Mediterranean bistro on Hinthamerstraat. It will be located where Coffeecompany is currently situated, and before that, the Meierijsche Kar.

Rick van Santen and Bart Derks lost their hearts to San Sebastián and turned the two establishments on Minderbroedersplein (formerly LOFF and tappunt) into Ibari and Ibari Bar. The motto: start at the bar, end at the fireAt Ibari Bar, you can walk in without a reservation for pintxos, ranging from a gilda for 3 euros to txistorra with quail egg and chimichurri, accompanied by a beer for 2,75 euros. There is no table service, and that is part of the Basque chaos. Afterwards, pull up a chair next door at restaurant Ibari, where the meat from Galicia comes medium-rare from the open fire. The bone-in ribeye is meant to be shared by two or three. Non-meat eaters can choose the whole grilled turbot with lemon butter sauce. In any case, finish with the Basque cheesecake: it took them nearly thirty attempts before it was right. The restaurant is open every day, the bar from Wednesday to Sunday.

Ibar

The wait is over. The minds behind Pizzabar Deeg, Thijs Böcker and Nicky and Merijn Smeulders, have opened Loma in the former le VIN 'x building on Verwersstraat. Spanish, and deliberately without tapas or pintxos. You start with bites to share, such as gildas and Ibérico croquettes, and continue with chicken al ajillo or Ibérico lomo. For dessert, you choose churros or Basque cheesecake, and at the bar they serve sangria by the liter. There is a courtyard in the back, live music plays occasionally, and upstairs you have your own private room with a bar for groups of up to fifty people. From Tuesday through Sunday, you are welcome from 10:30 AM, from breakfast until late at the bar. Come, cariño!, it says on their site. We'll do that.

loma

You can now get Italian focaccia just like in Italy, right here in Den Bosch. That's Focaccia is the new focaccia shop on Hinthamereinde in Den Bosch.

Behind the business are Italian friends Alessia Campagnoli and Valentina Nordera, who moved to the Netherlands last year and are now pursuing their dream: introducing the people of Den Bosch to Italian focaccia. Not the pizza-like variety we often know here, but the version you get at a local focacceria in Italy. The ingredients come directly from Italy, and alongside various focaccias, the menu features classics such as tiramisu, cannoli, and Italian espresso. Here you will find richly topped focaccias with truffle cream, prosciutto, and stracciatella, among other toppings.

Tables have been set up since October, so you can just as easily stay for an espresso as for an extensive focaccia lunch.

That's Focaccia

jaaaa all-time favorite Pizza Beppe came to Den Bosch! You come to Hinthamerstraat for authentic Neapolitan pizza. The pizza restaurant, located in the old building of chicken restaurant Vrienden, seats 88 people. And why another pizzeria in town? Well, Pizza Beppe was the first in the Netherlands with the Associazione Verace Pizza Napoletana seal of approval. This promotes and protects traditional Neapolitan pizza, ensuring, for example, that San Marzano tomatoes and fior di latte are used. Delicious!

The menu isn't extensive, with twenty pizzas and a handful of desserts and starters, but the dough is handmade. From the marinara to the Beppe Tuna Deluxe with caviar: there's always one for you.

Pizza Beppe

Wine bar Flor and Restaurant Jaune are not insignificant names. Chef Nik Tonglet (36) and sommelier Lorenzo van Doorn (37) are starting their own business in the old Fabuleux building on Verwersstraat. Two residents of Den Bosch with serious international experience.

Tonglet worked at the world-famous Noma in Copenhagen, among others, and interned at The Test Kitchen in Cape Town, after which he earned a Bib Gourmand at De Houtloods in the Netherlands. Van Doorn earned his stripes as a sommelier with star chef François Geurds and worked in Australia for many years before returning to Brabant and working at Vigor and Benjamin, among others.

Together, they took over the characteristic building with its long marble hallway and high, ornate ceilings. At the front sits the wine bar with around 36 seats, where you can enjoy classic and natural wines (from 40 to 100 euros per bottle), specialty beers, and a small menu of snacks and charcuterie. At the back is Restaurant Jaune, where they serve a six-course menu for 79 euros. Expect seasonal dishes with a starring role for vegetables, with room for variation here and there. The style? “Fun dining,” as Tonglet calls it: good food without being too heavy or stiff.

Flor 'n Jaune

Okay, close to Den Bosch then, but certainly hot news. On the grounds of Bernardus Golf & Wine, the fine dining destination is getting a new name and direction. The Michelin-starred Noble Kitchen continued as Nami as of May 2nd.

Under the leadership of Chef Tom Schoonus, the restaurant explicitly opts for a Nikkei signature: a cuisine where Japanese precision and South American influences come together. With refined techniques, crisp flavors, and dishes that balance freshness, umami, and fire. Schoonus knows the establishment inside out; he has been working in the kitchen since 2018 and took over the management together with Nina Kaalverink at the beginning of this year.

The new direction builds on the foundation of Noble Kitchen, which has held a Michelin star since 2020. And on October 5, Nami also received that star under the new name. The recognizable elements—sushi, robata, and distinctive sauces—remain, but are given a clearer profile with more focus and its own signature.

The name Nami, Japanese for 'golf', subtly refers to the location on the golf course as well as the rhythm of the overall experience. The space itself also received an update. Designer Pieter Laureys gave the restaurant a quieter, more intimate character that better suits the refinement of the new cuisine.

At the same time, the adjacent Bernardus Café is also being repositioned. With an accessible, international menu, it will henceforth target a broader audience, from lunch to a more casual dinner.

We were happy with the arrival of Restaurant Park on KolperstraatThe owners of Buurt opened this new bar and restaurant in the building where Visch used to be located. Low-keyJust hanging out, lunch, dinner, another nice and easy concept. If you can't find us on the weekend, you know where we'll be hanging out.

The menu mainly consists of c as intended, but then Next Level. There is a bar bites-menu with simple dishes like popcorn chicken and hash browns with pickled salmon. Okay, that doesn't sound *that* simple after all.

Next come hearty lunch classics and dinner dishes you just want to order: from a crawfish roll to black miso cod and a double smashburger. And just when you think you're done, grab that mac 'n cheese as well. side and conclude with a boozy milkshake.

Park