Yuri Wiesen Restaurant Wiesen

Classic basis, contemporary twist

“What you see is what you get. I’m not into meringues and that sort of thing: we don’t serve air. I cook classic French with a contemporary twist: guests enjoy a beautiful piece of meat or fish with a light, carefully balanced sauce and there’s always something crispy with it. It’s well portioned and beautifully presented.”

Sophisticated flavour

Our cuisine is all about honest products, creativity, and passion. We don’t have a signature dish: it’s all about the guest, not me, and if they walk out happy and keep coming back, we’re doing it right. The favourites on our menu? Goose liver three ways, truffled turbot, and roasted pigeon on the bone. They’re easy on the eye, sophisticated in flavour.”

Yuri Wiesen (b. 1973) became obsessed by the profession at the age of 16, and decided to learn only from the best. His good kitchen manners, respect for ingredients and deep understanding of flavours are the result of twenty years’ hard work in top kitchens, where he ended up as chef de cuisine. He opened Restaurant Wiesen in Eindhoven in 2010, and gained his first Michelin star there four years later.