Studio Maastricht menu overview
Nestled in the heart of Maastricht's vibrant Wycker Grachtstraat, Studio offers an exceptional dining experience that masterfully blends Asian influences with contemporary European cuisine. Known for its meticulous attention to detail and seasonal creativity, the menu is a celebration of refined flavors and artful presentation that captivates food enthusiasts and discerning travelers alike.
Starters and appetizers
While the main focus lies on sophisticated entrees, Studio's appetizers set the perfect tone with fresh, innovative bites that tease the palate. The kitchen excels at combining unexpected elements such as the delicate North Sea crab and thinly sliced 'mi-cuit' duck liver, enhanced by a sesame vinaigrette and complemented with a seaweed salad that brings a subtle oceanic freshness.
Mains to savor
The mains are where Studio truly shines, offering a parade of artfully crafted dishes that blend textures, flavors, and influences. Highlights include the Kalf & Irish Mór oester — a tender veal tenderloin tartare paired with plancha-grilled oysters, rich lardo, and a tomato-vodka-celery jus, finished with a poached oyster topped with miso, citrus, and ikura for a luxurious bite.
Another standout is the Bluefin tonijn 'akami', featuring fresh cuts of tuna balanced with the sweetness of North Sea crab and the decadence of duck liver, all elevated by a nuanced sesame vinaigrette and complemented with a crisp seaweed salad. The Coquille uit Dieppe surprises with textures of caramelized kale, smoked eel mayonnaise, and a tangy sauce of sauerkraut and whey, garnished with grated egg yolk and trumpet mushrooms vinaigrette.
Pasta lovers will appreciate the Cacio e Pepe Kingkrab, where busiate pasta is paired with pecorino and smoked butter, creating a comforting yet sophisticated dish. Sea bass is elevated through two preparations accompanied by plankton sauce, maitake mushrooms, mala oil, and katsuobushi sauce, delivering layers of umami and earthiness. Meat aficionados will relish the lacquered veal sweetbreads served with spiced coconut-infused pointed cabbage and a garam masala foam, or the classic venison saddle enhanced with labneh, jalapeño red cabbage, sprout Brussels, and a nutty beurre noisette infused with sumac.
Desserts to delight
For dessert, the roasted pistachio ice cream is a revelation, served alongside genixtamalized pumpkin with a spiced pumpkin vinaigrette infused with rhubarb root oil and a praline of pumpkin seeds and sea salt—an inventive finale that balances sweetness, earthiness, and subtle spice.
Special culinary experiences
Seasonal specialties highlight the ever-evolving creativity of Chef Gilbert, seamlessly blending flavors from the Near and Far East with modern European techniques. The kitchen's passion is evident in every course, with each plate introduced at the table, inviting guests to fully engage with the story behind their meal.
Beverages and wine pairings
- Curated wine selection that complements the menu’s complex flavors.
- Expert recommendations from knowledgeable staff to enhance your dining experience.
- Coffee and artisan brews to round off your meal with finesse.
