Estimated reading time: 6 minutes
I will not easily say no to an invitation to test a restaurant's menu. This time it brought me to dining room De Oude Schut in Weert. Now I had already received a very small taste of this chef during my workshop with farmer Leon. There chef Gideon prepared a delicious smokey ribeye. After tasting this one, I was not afraid that the rest of the menu would be disappointing. I was told that I would taste four dishes from the menu. Because sitting alone at the table is not very cozy, I took fellow food blogger Lieke from The Happy Kitchen with me. Coincidentally, she lived in Weert for years and is therefore no stranger to the region.
The old Schut
Located in a building with a lot of history in the heart of Weert, I meet Gideon Janssen and Ryan Welten. The first thing you notice is that it is a cozy little restaurant. The name "dining room" matches the interior completely because you really have the feeling that you are in a living room. Traditionally, jenever was produced in this building. The entrance to the restaurant is just behind the Martinuskerk. So in the center. When the weather is nice, the terrace outside is also open. A wonderful place to be based with your restaurant.
two-man business
Not long ago Ryan and Gideon took over the Oude Schut from the previous owner. Both in their early thirties and therefore a fresh look at the catering industry. We take a seat at a table and are explained that we also get a matching wine with every course. The wine is purchased from Alex Storms in Nederweert. A local wine merchant who imports all kinds of beautiful wines from sometimes very surprising areas. We are presented with some beautiful glasses. Ryan is the one running everything at the front and Gideon quickly disappears into the kitchen to get the first course ready.
The first course
We start the evening well with a delicious ribeye dish with some balsamic cream, capers, tomatoes and Pecorino. We also get a chardonnay from the Languedoc-Roussilion. I have tasted a slightly different version of this dish before so I knew that this plate would not disappoint. My table companion certainly agreed with me that the evening had started well.
Suppliers
Ryan explains to me that in the near future they will focus even more on using and working with local products and producers. A good example of this is the farmer where the boys buy their meat. Farmer Leon van de Crole Hoeve supplies the natural cattle. These animals live outside in Staatsbosbeheer areas almost all year round. These animals are also not given antibiotics and live in small herds. Gideon would have liked to let us taste a certain piece of meat, but that was not in stock and so he came up with a completely different dish with what could be supplied. Personally I think that's very good, this only guarantees that there is no unnecessary slaughter and gives the cook a challenge to sometimes deviate from his menu and be creative.
Dining room de Oude Schut in Weert: Quality and price
If you look at the menu of Eetkamer de Oude Schut, there are a lot of tasty and recognizable dishes on it. At a tasting I expected small plates with a few snacks, but we were really presented with a full four-course dinner. The surf & peat with diamond tenderloin, the bavette with mashed potatoes and truffle sauce and the flank steak with oyster mushroom and shallot-red wine jus, all prepared with care and the meat is perfectly cooked! All in all, I really had nothing to complain about. Price quality is completely in proportion here and I have certainly seen that differently!
Dining room de Oude Schut in Weert
At the end of the evening Gideon asks if we'd like a dessert, but I really can't find a hole! I really enjoyed all the dishes. Are you near Weert, are you going shopping for a day or do you just want to go out and have a bite to eat afterwards? I can definitely recommend that you make a reservation with Ryan and Gideon. Real Limburg hospitality at Eetkamer de Oude Schut in Weert.
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Dining room de Oude Schut in Weert