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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Restaurant Da Vinci.

Restaurant on a river. Netherlands,Maasbracht

Margo Reuten

Restaurant Da Vinci Maasbracht 6051 CS

Making the delicious unforgettable. Turning an enjoyable meal into a unique experience… In Haute Gastronomy, the pursuit of excellence is a constant requirement. It has been my guiding principle, since 1984, and then for the ten years of my apprenticeship in the top restaurants in the Netherlands. And it is even more so today than ever before, since 1993 when I opened Restaurant Da Vinci with my husband Petro Kools.

At Maasbracht, nothing is left to chance: welcoming our guests, ensuring they are comfortable…, and also our meticulous choice of ingredients, scrupulous use of equipment, respect for tradition, awareness of the latest techniques… The kitchen, which is wide open to the dining room, leaves no room for error. Nor do my expectations, nor those of my guests. To see smiles appear on their faces as they enjoy a series of delicate, subtle dishes which sensitively revisit the classics is my greatest reward.

What was your most moving culinary experience ?
My reunion with Elena Arzak. I had met for the first time at the ‘Chefs Revolution’ organised by Grand Chef Jonnie Boer. Last summer, I was lucky enough to meet up with her again at a dinner at her restaurant. A memorable experience.

The most amusing kitchen incident you ever witnessed ?
André Rieu, a world-renowned artist, right there in my own kitchen, calling me the ‘conductor of my teams’ after he had seen me carrying out my duties.

Your best piece of advice for amateur chefs ?
Use good quality ingredients and the appropriate equipment. Particularly when laying the table. Then you are already halfway there.