Restaurant in Sint-Oedenrode, Netherlands
Michelin star, small town, serious cooking.
Odille holds a 2024 Michelin star and a 4.8 Google rating in the unlikely setting of Sint-Oedenrode's central square. Chef Casimir Evens builds technically precise menus around local, seasonal produce, with particularly strong sauce work and a documented talent for poultry. Book four to six weeks ahead — the intimate room fills fast, and walk-ins are not a realistic option.
4.8 out of 5 across 107 Google reviews, a Michelin star awarded in 2024, and a €€€€ price point: Odille is the kind of restaurant that makes a detour to Sint-Oedenrode feel entirely rational. If you are weighing whether to book, the short answer is yes — provided you want a focused, intimate tasting experience built around classical technique and seasonal Dutch produce rather than a casual dinner. For that specific proposition, there is very little competition within an hour's drive of Noord-Brabant at this level.
Odille sits at Markt 14, on Sint-Oedenrode's central square. The physical space is the first thing that orients your expectations: an open kitchen finished entirely in black anchors the room, and artworks by Daisy Boman are placed throughout. The effect is composed without being cold — serenity and a particular kind of Brabantian generosity coexist without obvious effort. The room is intimate by design; this is not a large-format restaurant built for volume. That scale matters for your decision: Odille works well for two or for a small group booking the room, but it is not the right venue if you need flexible seating for a large party or a quick turnaround table. The intimacy is the point, and hostess Lotte Bloem manages the floor in a way that reinforces a sense of occasion without formality tipping into stiffness.
Chef Casimir Evens runs an open kitchen, and the cooking is oriented around flavour precision, textural contrast, and rich, considered sauces. The Michelin inspectors were specific in their notes: the pigeon dish , Bresse pigeon presented at the table before roasting on the carcass, then returned as medium-rare fillets with spiced broccoletto cream, bay leaf oil, and a full-bodied jus infused with summer savoury , represents the kitchen at its most technically assured. This is the kind of dish that earns a star: classical in structure, precise in execution, with enough vegetable elements to avoid reading as purely protein-forward. Local ingredients and seasonal sourcing form the backbone of the menu, which positions Odille within the broader movement of Dutch fine dining towards terroir-led, produce-driven cooking that you also find at venues like De Nieuwe Winkel in Nijmegen , though Evens's approach leans more classical French in its sauce work than the plant-forward philosophy at that kitchen.
The honest note from Michelin's own assessment is worth flagging: the inspectors challenged Evens to bring the same level of care to plant-based dishes that he demonstrates with poultry. Vegetables currently appear primarily as garnishes and sauces rather than as protagonists in their own right. If you are vegetarian or plant-focused, ask at the time of booking whether a dedicated menu can be arranged , do not assume the standard menu will serve you as well as it will a meat-eating diner. The wine selection is described as carefully curated and harmonious with the food, which at €€€€ pricing you should expect as standard.
Odille is closed Monday and Tuesday. Dinner service runs Wednesday through Saturday from 6:30 PM, with Friday and Saturday dinner extending to midnight. Lunch is available Friday, Saturday, and Sunday from 12:30 PM to 5 PM, which makes the weekend lunch sitting a genuinely useful option , particularly on Sunday, when no evening service runs. That Sunday lunch is the most accessible window for visitors combining Odille with a broader Noord-Brabant itinerary.
Booking is hard. A 2024 Michelin star in a small town with an intimate room means demand significantly exceeds supply. Plan to book at least four to six weeks ahead for a weekend dinner slot; weekend lunch may have slightly more availability but will still require advance planning. There is no phone number or website listed in public directories at this time, so the most reliable approach is to search for Odille's current booking platform directly or contact via email. Do not arrive hoping for a walk-in , this is not that kind of restaurant.
At €€€€ pricing, Odille sits in the same tier as De Bokkedoorns in Overveen and Aan de Poel in Amstelveen. Against those peers, what Odille offers specifically is a more intimate, less urban experience , the Brabantian small-town setting and the personal welcome from Bloem and Evens give it a character that the larger, more institutionalised Dutch fine-dining venues cannot replicate. If you are travelling from Amsterdam or Eindhoven specifically for a Michelin meal, compare this against Ciel Bleu in Amsterdam for pure cooking ambition or Tribeca in Heeze for a closer Noord-Brabant alternative. Odille's case is strongest for diners who value the combination of technical cooking and a genuinely warm, unhurried room , the 4.8 Google score across over 100 reviews suggests that combination lands consistently.
For the broader Sint-Oedenrode picture, see our full Sint-Oedenrode restaurants guide, hotels guide, bars guide, wineries guide, and experiences guide. If you are building a wider Dutch fine-dining itinerary, De Librije in Zwolle, Inter Scaldes in Kruiningen, De Lindenhof in Giethoorn, and FG - François Geurds in Rotterdam are the logical reference points in the same tier.
Book four to six weeks ahead for a weekend dinner slot as a minimum. The combination of a 2024 Michelin star, an intimate room, and a small-town location means tables are in short supply. Weekend lunch (Friday, Saturday, Sunday) may have marginally more flexibility, but do not count on it. Walk-ins are not a realistic option.
For first-time visitors, Friday or Saturday dinner gives you the full experience including the extended late-night service. Sunday lunch is a practical option if you are building a day trip , it is the only sitting on Sunday and runs 12:30 PM to 5 PM. Dinner runs later on Friday and Saturday (to midnight), which suits a more leisurely pace. Neither is clearly superior in quality; the choice is logistical.
At €€€€ pricing with a 2024 Michelin star, the value case rests on whether a technically precise, intimate tasting experience is what you are after. The pigeon preparation and the sauce work are the markers of quality here. If you are comparing the spend against a €€€€ meal at Aan de Poel or De Bokkedoorns, Odille's differentiator is intimacy and the personal host dynamic , not scale or sheer ambition. Worth it for that trade-off; less so if you want a grander or more complex multi-course format.
The kitchen's documented strength is in poultry, particularly the Bresse pigeon, which Michelin inspectors cited specifically: presented whole, roasted on the carcass, returned as medium-rare fillets with broccoletto cream and a summer savoury jus. The sauce work across the menu is a consistent marker of quality. Specific menu items change with the season, so confirm current dishes at time of booking.
Yes, clearly. The combination of a Michelin-starred kitchen, an intimate room, artworks throughout, and personal service from both the hostess and chef makes this a natural choice for a celebratory dinner in Noord-Brabant. At €€€€, you are paying for occasion as much as for food. For something less formal at a lower price point in Sint-Oedenrode, Restaurant Bomas at €€€ is the closest alternative.
The standard menu is weighted towards meat and poultry, and Michelin's own notes suggest plant-based dishes are not yet a strength of the menu. Vegetarians and plant-based diners should contact Odille directly at the time of booking to discuss options. Do not assume the standard tasting format will suit a plant-based diet without prior arrangement.
The room is intimate by design, which limits group capacity. Small groups of two to four are the natural fit. For larger groups, contact the restaurant directly to ask about private arrangements , the intimate scale makes large party bookings unlikely without prior coordination. This is not a venue built for corporate dinners or celebrations requiring flexible seating for eight or more.
Within Sint-Oedenrode, the main alternatives are Restaurant Bomas (€€€, Modern French) and De Beleving (€€, Modern French), with Petite (€€, Modern French) as a lighter-spend option. None carries Michelin recognition. If the star rating matters to you, Odille has no direct local competitor , the nearest comparison point is Tribeca in Heeze for a Noord-Brabant fine-dining alternative.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Odille | €€€€ · Modern Cuisine | €€€€ | Chef Casimir Evens and his brigade create a wonderful tranquil dining experience in this intimate setting. The plates are well thought through from a flavour and textures point of view. Great sauces, Using a lot of local ingredients and following the season key elements of sustainability are demonstrated. We challenge chef Evens to pour as much love in his plantbased creations as he demonstrated with the poultry. Vegetables deserve to be more vocal in the menu. Now we mainly find them in garnishes and sauces.; Everything here revolves around the open kitchen, which is done out in black. Serenity and elegance abound at Odille, with artworks by Daisy Boman dotted throughout. Hostess Lotte Bloem and chef Casimir Evens invite you into their world, where time stands still for a moment as Brabantian generosity meets international finesse.The kitchen is a creative playground where bold flavours are expertly combined. The chef presents the Bresse pigeon at your table, showcasing the bird before it is roasted on the carcass. The finished dish arrives a little later: perfectly medium-rare fillets, a spicy broccoletto cream, bay leaf oil and crunchy vegetable garnishes. A full-bodied pigeon jus infused with summer savoury elevates this indulgent combination of classic and vegetal flavours. This chef brings his colourful creations to life with natural nuances and rich sauces. The finishing touch is provided by the carefully selected wines, which make for a truly harmonious dining experience.; Michelin 1 Star (2024) | Hard | — |
| Restaurant Bomas | €€€ · Modern French | €€€ | Unknown | — | |
| De Beleving | €€ · Modern French | €€ | Unknown | — | |
| Petite | €€ · Modern French | Unknown | — |
Comparing your options in Sint-Oedenrode for this tier.
Odille's intimate setting around an open kitchen suggests limited capacity, making large groups difficult to accommodate without prior coordination. Parties of two to four are the natural fit for this format. If you're planning a group dinner, check the venue's official channels well in advance — the room's size and the precision of service will constrain flexibility. This is not a venue built for tables of eight or more.
Restaurant Bomas and De Beleving are the closest local alternatives if Odille is fully booked or out of budget at €€€€. Petite offers a lower-commitment option for those wanting something less formal in the area. None carry a Michelin star, so if the 2024 recognition matters to your decision, Odille has no direct local equivalent.
Lunch runs Friday through Sunday from 12:30 PM and is the easier booking to secure than a weekend dinner slot. Dinner extends later on Friday and Saturday (to midnight), making it the better choice for a full evening. If you want the complete experience with wines, dinner gives you more time; if you prefer a cleaner, shorter commitment, the Friday or Saturday lunch is the practical entry point.
The Michelin jury specifically called out the Bresse pigeon — roasted on the carcass, served medium-rare with pigeon jus, bay leaf oil, and broccoletto cream — as the kitchen's clearest demonstration of skill. Chef Casimir Evens builds around rich sauces and local seasonal ingredients, so follow the kitchen's lead on the menu rather than cherry-picking. The wine pairings are described as carefully selected and harmonious, so the full pairing is worth considering at this price point.
Book at least three to four weeks ahead for weekend dinner, longer during peak periods. Odille is closed Monday and Tuesday, and dinner runs only Wednesday through Saturday, which compresses availability significantly. Friday and Saturday lunch slots may have slightly more flexibility, but with Michelin recognition since 2024 drawing visitors from beyond Sint-Oedenrode, leaving this to the last minute is a real risk.
Yes, and it's a stronger choice than most urban Michelin-starred restaurants for occasions where atmosphere matters as much as food. The room is deliberately calm — artworks by Daisy Boman, an elegantly finished open kitchen — and the service model, led by hostess Lotte Bloem, is personal rather than formal. At €€€€, it's a commitment, but the intimacy of the setting makes it feel less transactional than a larger city restaurant at the same price.
At €€€€, Odille sits alongside peers like De Bokkedoorns and Aan de Poel in price tier. The Michelin assessment confirms the cooking is technically precise — flavour and texture are well considered, sauces are a clear strength — which justifies the spend if that format suits you. One caveat: the Michelin jury noted that plant-based dishes don't yet match the confidence shown with poultry, so if you eat meat, the value case is stronger than if you don't.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
