Restaurant Rozemarijn in Maastricht offers a little piece of Zeeland, the region in the Netherlands where chef Jeroen Raes is originally from. He combines the salty flavours from the sea with Belgian-French influences. That makes for interesting combinations, as does the chef’s appearance. “They call me ‘the cook with the coloured glasses’, but other than that I’m very modest.”  Restaurant Rozemarijn is a young restaurant that has delivered quality since they first went into business, just five years ago. “We use only the finest products, organic and season-bound: asparagus in April, oysters in September.


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