Restaurant Goyvaerts Menu Overview
Discover an exquisite dining experience at Restaurant Goyvaerts in Eindhoven, where French culinary traditions meet modern international flair. This menu showcases a creative selection of starters, mains, desserts, and drinks crafted with seasonal and sophisticated ingredients to delight every palate.
Starters
Begin your culinary journey with delicacies like the Jerusalem artichoke tartare, a vibrant vegetarian starter that offers a fresh and earthy flavor profile. Alternatively, the smoked celeriac appetizer provides a beautifully balanced smoky aroma paired with the root’s natural sweetness, setting a sophisticated tone for the meal ahead.
Mains
The main courses at Goyvaerts reflect the chef’s passion for combining traditional techniques with innovative twists. Savor the delicate coquilles, served alongside house-fermented sauerkraut and a luscious beurre blanc sauce, creating a harmonious balance of textures and flavors. For meat lovers, the barbecue-grilled entrecôte is a true highlight, accompanied by parsnip cream, caper leaf, and an intriguing coffee and cola jelly that adds a surprising depth and complexity to the dish.
Desserts
End your meal on a sweet note with the marinated pineapple dessert, which masterfully combines tropical freshness with indulgent textures. This dish pairs juicy pineapple with creamy coconut, refreshing frozen yogurt, and a delicate white chocolate mousse, making it a perfect finale that is both light and satisfying.
Drinks and Specials
Complement your dining experience with a curated selection of wines thoughtfully paired with each dish. The establishment also offers expertly crafted cocktails and a variety of beers to suit different tastes. While the menu focuses on refined dishes, the specials often showcase seasonal ingredients and chef’s inspirations, promising a fresh and exciting visit every time.
- Jerusalem artichoke tartare - a fresh and earthy starter highlighting seasonal produce.
- Smoked celeriac - smoky aromatic flavors paired with subtle sweetness.
- Coquilles with house-fermented sauerkraut and beurre blanc - expertly balanced seafood main with tangy fermented notes.
- Entrecôte from the barbecue with reduced veal jus - a rich, smoky beef dish with creative accompaniments including parsnip cream and coffee and cola jelly.
- Marinated pineapple with coconut, frozen yogurt, and white chocolate mousse - a refreshing and decadent dessert combining tropical and creamy textures.
