Weekend tip: Regional weeks in the south of the country
The weekend. Where food and drink – if it were up to us – takes center stage in nice places. To fill in that weekend. Let that be possible during the regional weeks in Venlo from October 15 to November 6 . What does this mean? The tastiest dishes from the region are brought to the restaurants by passionate farmers and producers. Sustainability is increasingly central and we are becoming more aware of the fact that what you get from nearby is just as tasty (what do we say: even tastier) than what comes from far away. They understood that here, with those regional weeks. From lunchroom to bakery and from café to fine dining restaurants; they all participate. Tasteful and made with care. Need we say more? So get out your calendar and set a date. Please join one of these bottom suggestions and that one weekend vibes kick in. Here's a shot at a number of restaurants that are participating; enough inspiration for full weekend days.
A few years ago this restaurant opened in the heart of Venlo city and has been standing ever since fine dining there centrally. Every Wednesday to Saturday. Above all, you should remember that the food here is really great. They describe it as 'culinary works of art' on your plate. No lies. What do they cook during the regional weeks? Cooked celeriac with coffee jelly – sounds strange, but is delicious – with a celeriac mousse and shiitake crumble. Because the celeriac is cooked for 2 hours, it is full of flavor. The celeriac and shiitake are both organically grown a stone's throw from Venlo.
Good on all fronts, that's how we would describe Mocca. Where you go for a cup of coffee, breakfast, lunch or drinks. And a nice case of I-have-you-there. During the regional weeks, additional autumnal dishes have been temporarily added to the menu. Such as double-toasted dark sourdough bread with avocado spread, shiitake, fried with Parmesan cheese and roasted seed mix. Yum.
Coffee bar, (vegan) lunch hotspot, hangout, study or meeting place. Located in the Begijnengangstraat in Venlo. You feel like you're in a living room (Including a beautiful piano) where you want to spend many hours. During the regional weeks you can also go for one to go, while you're on a food tour. Feel free to stop here to pick up a muffin. Not just any muffin, of course. A muffin made from celeriac: packed with vitamin C. Welcome to these (approaching) cold months, which require extra vitamins. Sweet and warm from the oven, you can take it with you.
Like a god in France – with divine food – but in the south of the country in a beautiful authentic building. Warm, cozy. Fine dining but with conviviality. That's how we would describe it here. The main course during the regional weeks? Venison with gingerbread gravy, red cabbage, celeriac puree and shiitake. On the side a stunner of a red wine. The farm-fresh deer comes from close by - of course - and the meat is prepared without E numbers or other unnatural additives. Just pure nature. Joie de vivre, here at Chez L'etre.
A beer café, a good brown pub, named after 'the beer mug with lid (valve) from which Venlon residents drank their beer in the past'. If people wanted to order a glass of beer, they ordered a 'valve', according to the owner. 10 points and we haven't even arrived yet. Plop down on the cozy, covered (you can never be completely sure in the Netherlands, especially not in these autumn months) terrace for a game of beer and bitterballen. If it is too cold or wet, you can also relax indoors by the fireplace. Anyway. What is on the menu during the regional weeks? Organic beef stewed in home-made Monastery beer. De Klep provides you with dishes that are combined with home-brewed beer during the regional week. In their own city brewery. Cheers to that.
