Rantrée

Take the lift to the eighth floor of the Dormio Resort hotel (free parking at the door), step into the restaurant with its eclectic design that radiates a golden glow, and admire the magnificent view of Maastricht and the surrounding countryside. It makes quite a first impression! Ralph Hermans ramps up the excitement with his tempting selection of dishes and a vegetarian set menu. Here they still really cook à la minute.
Top-notch produce such as turbot and lamb are served in dishes with modern, highly elaborate garnishes and sophisticated sauces. This is a chef who knows perfectly well how to slow-cook langoustine until the flesh is butter soft. In one of his elaborate creations, flavourful Anjou pigeon is combined with a sambal and fennel cream and the delicate sweetness of peach. This is a testament to his technical skill and culinary nous.
The diversity of flavours and textures creates a real sense of abundance. And to top off this delightful experience, your dedicated hostess proposes a fantastic selection of fine wines.