Restaurant in Eindhoven, Netherlands
Book the Plantbased menu. Skip city-centre.
De Luytervelde is the most credentialled plant-based dining option in the Eindhoven area, holding a Michelin Plate for 2024 and 2025, a Star Wine List recognition for 2026, and a We're Smart Green Guide entry. Book the Plantbased menu — Chef Rob van der Veeken's vegetable-focused cooking is the reason to make the trip out to Jo Goudkuillaan. Google 4.8/5 across 543 reviews. €€€.
If you care about vegetable-forward cooking done with genuine technical ambition, De Luytervelde is one of the more compelling reasons to eat outside Eindhoven's city centre. Sitting on the outskirts at Jo Goudkuillaan 11, it holds a Michelin Plate for 2024 and 2025, a Star Wine List recognition for 2026, and a place in the We're Smart Green Guide — credentials that position it clearly in the plant-based fine dining space rather than as a novelty act. Book the Plantbased menu on your first visit. If you leave unconvinced, the room and the wine list alone will likely bring you back for a second.
De Luytervelde occupies a setting on the edge of Eindhoven that reads as deliberately unhurried. The physical environment is warm rather than austere — not the stark minimalism that some farm-to-table restaurants use as a visual statement, but a space where comfort and the quality of what's on the plate share equal weight. For a food-and-wine enthusiast coming from Amsterdam or further, the address feels intentional: this is not a restaurant performing proximity to the city, it is a restaurant that has chosen its location to suit its identity. The dining room's atmosphere is described by the We're Smart Green Guide as warm, which in the context of a destination restaurant on the outskirts of a Dutch city matters , you are committing to an evening here, not a quick dinner between meetings.
The We're Smart Green Guide makes the recommendation explicit: the Plantbased menu is the one to book. Chef Rob van der Veeken has a documented ability to make vegetables carry the full weight of a tasting menu , not merely as garnish or moral gesture, but as the primary event in terms of both flavour and visual presentation. The Guide notes, however, that the format remains traditional in its presentation, which is a useful signal. This is not a restaurant chasing experimental plating for its own sake; it is working within established fine-dining structure and applying that rigour to plant-based ingredients.
For a first visit, commit to the Plantbased menu without deviation. It is the kitchen's thesis statement and the clearest way to understand what the restaurant is doing at its leading. The Star Wine List recognition for 2026 suggests the wine programme is worth serious attention alongside it , this is not a restaurant where wine is an afterthought bolted onto an otherwise complete experience.
On a second visit, the calculus shifts. With the Plantbased menu as your reference point, you are better positioned to test what else the kitchen does: whether the cooking holds when vegetables share the plate with other ingredients, and whether the wine pairings reward closer attention than a first visit allows. A restaurant earning consecutive Michelin Plates while simultaneously building a wine list credible enough for Star Wine List recognition is doing more than one thing well, and two visits will tell you more than one ever can.
A third visit, for those who make the journey from outside Eindhoven, is worth timing around the seasons. Farm-to-table menus at this level of seriousness shift with what is available, and a kitchen that can make vegetables shine , as the We're Smart Green Guide puts it , will reflect the difference between what grows in spring and what grows in autumn. The We're Smart Green Guide notes it is following the restaurant's evolution, which implies the menu is not static. That is a reason to return, not a caveat.
Booking difficulty at De Luytervelde is assessed as easy relative to other Michelin-recognised restaurants in the Netherlands. That said, a restaurant with a 4.8 Google score across 543 reviews and consecutive Michelin Plates is not a venue you can rely on walking into. For a weekend dinner, book at least two to three weeks ahead. For a special occasion or a visit tied to a specific seasonal period, four weeks is the safer window. The outskirts location means this is a destination visit by design , plan the evening around it rather than fitting it into a busy itinerary.
Phone and online booking details are not confirmed in current data; check the restaurant directly for reservation methods. The address is Jo Goudkuillaan 11, 5626 GC Eindhoven.
Quick reference: Farm to table · €€€ · Michelin Plate (2024, 2025) · Star Wine List (2026) · Google 4.8/5 · Book 2–3 weeks ahead for weekends.
Eindhoven's serious dining options have expanded significantly, and De Luytervelde occupies a specific niche that none of its city-centre peers directly replicate. For context on the broader scene, see our full Eindhoven restaurants guide. If you are planning a longer visit, Pearl also covers Eindhoven hotels, bars, wineries, and experiences.
Within the Netherlands, De Luytervelde sits in a different tier from the country's most decorated plant-based restaurant, De Nieuwe Winkel in Nijmegen, which carries multiple Michelin stars and is the reference point for anyone serious about vegetable-focused fine dining in the Netherlands. De Luytervelde is not trying to be De Nieuwe Winkel , it is a warmer, more accessible proposition at the Michelin Plate level. For Dutch fine dining at full star level elsewhere, De Librije in Zwolle, Aan de Poel in Amstelveen, Inter Scaldes in Kruiningen, and Ciel Bleu in Amsterdam set the national benchmark. For other farm-to-table options at the €€€ tier elsewhere in the Netherlands, De Woage in Gramsbergen and Spetters in Breskens are worth comparing. De Lindenhof in Giethoorn offers another destination-restaurant experience worth considering for a multi-stop trip through the Netherlands.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| De Luytervelde | €€€ · Farm to table | Star Wine List (2026); De Luytervelde is a beautiful restaurant located on the outskirts of Eindhoven. The atmosphere is warm, and the team works with fine products. Chef Rob van der Veeken has the talent to make vegetables shine – not only visually but also in flavor. The “Plantbased” menu is certainly recommended, though it remains presented in a more traditional way. We welcome the restaurant into the We’re Smart Green Guide and look forward to following its evolution at this wonderful location.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Wiesen | €€€ · French | Michelin 1 Star | Unknown | — |
| Zarzo | €€€€ · Creative | Michelin 1 Star | Unknown | — |
| Lucie Cocina | €€ · Spanish Contemporary | Unknown | — | |
| Bistro Sophie | €€ · Modern Cuisine | Unknown | — | |
| DOYY | €€€ · Creative | Unknown | — |
What to weigh when choosing between De Luytervelde and alternatives.
The Plantbased menu is explicitly recommended by the We're Smart Green Guide, which signals genuine kitchen investment in vegetable-forward cooking rather than a tokenistic meat-free option. If you eat plants, this is the format built for you. For other restrictions, the €€€ price point and tasting menu format suggest the kitchen will accommodate requests, but check the venue's official channels to confirm before booking.
Go for the Plantbased menu — the We're Smart Green Guide recommends it specifically, and Chef Rob van der Veeken's documented strength is making vegetables work both visually and in flavour. The restaurant sits on the outskirts of Eindhoven at Jo Goudkuillaan 11, so plan transport rather than assuming you can walk from the centre. Booking difficulty is low relative to other Michelin-recognised restaurants in the Netherlands, so securing a table shouldn't require weeks of lead time.
De Luytervelde holds a Michelin Plate and sits in the €€€ range, which in the Dutch fine dining context typically means neat and considered rather than formal. The We're Smart Green Guide describes the atmosphere as warm, not austere, so a jacket is a safe signal of respect without being required. Avoid casual sportswear; beyond that, you have room to dress to your own standard.
Order the Plantbased menu. The We're Smart Green Guide makes this recommendation explicitly, citing Chef Rob van der Veeken's talent for making vegetables perform at the level of a €€€ meal. The restaurant also holds a Star Wine List (2026) recognition, so lean into the wine pairing if your budget allows — it's the format this kitchen is built around.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
