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René Brienen feels right at home on the River Meuse. This former ferryman's café with large windows affords spectacular views of the river. A table on the terrace is a must! The setting inspires the experienced chef to create indulgent dishes that showcase regional produce such as Limburg asparagus and Livar Kloostervarken pork – ingredients that lend his cuisine a distinctive character. Chef Brienen also combines classical techniques with the occasional flash of inventiveness, such as making use of low-temperature cooking and a Big Green Egg barbecue – on which he prepares trout in hay, for example. Or how about a hearty dish of various cuts of veal served with a fantastic veal jus infused with curry and ginger? The chef's mastery of his craft makes itself felt in all the appealing set menu options. When it comes to choosing a wine to go with your meal, you can turn to the practical app or seek advice from your hostess. A firm favourite.