Welcome to the fifth episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice. In this episode, we visit Restaurant Onglet in Maastricht, where we sit down with restaurant owner and operator Levy Smit.
Housed in a century-old former butcher shop, this restaurant not only pays homage to its location’s rich history but also redefines the dining experience with its focus on exceptional meat dishes and outstanding wine program.
Over the years, Levy Smit worked at some of Maastricht’s finest establishments, including the Michelin-starred Restaurant Tout-à-Fait and the iconic Hotel Beaumont, where his love for wine blossomed. This passion led him to eventually create Restaurant Onglet, combining his expertise in hospitality with his entrepreneurial drive.
The story of Restaurant Onglet begins with its unique location. For over 110 years, the building operated as a butcher shop under the stewardship of the Schürmann family. When the fourth generation decided to close the shop, Levy and his business partners, amongst which Chef Alan Oostrom, seized the opportunity to create something extraordinary: a fine dining restaurant that pays homage to the building’s butchery heritage while offering a modern culinary experience.
At Onglet, meat takes center stage. Honoring the legacy of the old butcher shop, the menu showcases high-quality cuts, bold yet uncomplicated flavors, and dishes deeply connected to the building’s history. Even today, the spirit of the butchery is woven into the guest experience. Visitors are greeted by displays of charcuterie and premium cuts, paired with carefully selected wines—a fitting prelude to the dining journey that awaits.
The wine list at Restaurant Onglet is a true highlight. More than just a collection of labels, it reflects Levy’s passion and entrepreneurial vision, guiding guests through a curated exploration of terroirs, vintages, and styles. With over 320 selections and plans to grow the collection to 500, the wine list strikes a balance between breadth and thoughtful curation.
Levy’s journey into the culinary world began at an early age. With Indonesian roots, he recalls how food was always central to his family’s gatherings. Over the years, Levy worked at some of Maastricht’s finest establishments, including the Michelin-starred Restaurant Tout-à-Fait and the iconic Hotel Beaumont, where his love for wine blossomed. This passion led him to eventually create Restaurant Onglet, together with Chef Alan Oostrom, with whom he worked at Tout-à-Fait.
The creators of Dutch Wine Apprentice are excited to announce their newest podcast series, “Chefs and Cellars”. This captivating podcast takes listeners on an exclusive journey into the heart of the Dutch restaurant scene, where exceptional cuisine meets the finest wines.
You can read more about Chefs and Cellars here.
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For an in-depth exploration of Restaurant Onglet click here.
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