Cancel your plans and make a reservation at Restaurant Onglet, Maastricht
Whether it is the concept of a restaurant that blows us away, or the exceptionally good cuisine. More often than not it is not a perfect balance, but rather one or the other that takes the cake. Bee Tab If not, both the concept and the dinner here are worth writing home about. Or rather, worth a trip to Maastricht. Which isn't a punishment in itself, of course, but at Onglet, you can certainly start or end your trip to the Limburg capital incredibly well. Closer to the Belgian border, the Burgundian blood is certainly starting to flow… Onglet Maastricht is located behind a butcher shop in the Wyck neighborhood of Maastricht (pronounced Wieck, not Wijck, just to be clear). And the common thread running through all their dishes is meat. Well, that probably has nothing to do with the location.
Back to the moral of the story: Onglet (the boeuf). Or long tenderloin. According to one of the owners, many people associate the word long tenderloin with organ meat (we understand that) and that is why it is on the menu as 'Maastricht steak'. Not to fool you, but to avoid stressed customers. Tab According to the chef, it is the most beautiful and juicy piece of meat. We also agree.
The restaurant is located in the old butcher's workshop, with many old butcher's details - such as the door of a freezer room - still intact. One of those with shiny white tiles that you can see into and cleverly hung dried sausages in the air, neatly arranged in a row. Onglet, as the name may have already suggested, has traditionally been a butcher's shop. And it still is, from 9:30 AM to 17:00 PM at least... Because when the counter is sold empty, the lights go out and the butchers' craftsmen (when we were there there were butchers' wives) return home to sit at the table. open the cold room doors. It is the passage to Onglet, the restaurant.
A heavy cold room door leads you through the "cold room" to the restaurant, where you'll be seated in the former butcher's workshop. The same concept applies here: meat on your plate. Meat is, they say, the common thread. But that doesn't necessarily mean there's a pork chop on your plate; at Onglet, they look beyond the traditional steak or tenderloin, the traditional cooked ham or sausage, and explore the unknown. You'll be served a set menu consisting of six dishes. Some are for sharing, and some are for enjoying all by yourself. You always start with charcuterie, and the menu can be further expanded with Jamon Iberico de Bellota or Wagyu. In short, Onglet is worth a visit to Maastricht.
