Chefs & Cellars: Dining at Château Neercanne.
Just outside the city border of Maastricht, Château Neercanne, part of Oostwegel Collection, is an architectural and culinary marvel, home to the only terraced castle in the Netherlands. The Michelin-starred restaurant housed within this historic Château offers an exquisite dining experience that seamlessly blends rich history, local traditions, and world-class gastronomy.
We recently had the privilege to sit down with Dennis Vinck, the head sommelier at Neercanne, during our podcast, Chefs and Cellars, to explore the unique ethos behind the Château and its celebrated wine program.
On top of this wonderful chat, we enjoyed an excellent lunch with Dennis, which we will tell you all about in this article.
A Castle Steeped in History
Château Neercanne was constructed in 1698 by Baron Daniel Wolf van Dopff. Its terraces not only offer a stunning visual reminiscent of vineyard slopes but also create a distinct sense of place, transporting guests to what feels like another era. For over 75 years, the estate has served as a hub for fine dining, with the restaurant taking center stage. In recent years, the Château expanded its offerings by adding a 5 star hotel, further enhancing its appeal as a destination for both locals and international visitors.
The Château’s unique gardens supply the kitchen with fresh herbs, vegetables, and even honey, creating a true “farm-to-table” experience that aligns with their focus on sustainability. This philosophy extends to the wine list as well, which is meticulously curated to complement the seasonal menu.
Meet Dennis Vinck, the Young and Talented Head Sommelier
At just 24 years old, Dennis Vinck is a rising star in the world of sommeliers. Born and raised in Maastricht, Dennis’s journey at Château Neercanne began in 2017 as an intern. Encouraged by his mentor and fueled by his own ambition, Dennis quickly distinguished himself. Following his internship, he joined the restaurant full-time and eventually fell in love with wine under the guidance of Neercanne’s previous sommeliers.
Dennis’s dedication led him to pursue formal wine education through the Wine & Spirit Education Trust (WSET), passing his Level 2 at the age of 19. Today, his wine philosophy is rooted in balancing the classical and the modern, ensuring the wine list reflects both his personal passion and the tastes of Neercanne’s diverse clientele.
“The guests are always first,” says Dennis. “Success, for me, is defined by seeing our guests leave with a smile, knowing that we’ve made their evening special.”
The Wine Program: A Symphony of Classics and Discovery
The wine program at Neercanne mirrors the Château’s dual identity of tradition and innovation. With a strong focus on Burgundy and Bordeaux—regions synonymous with classical excellence—Dennis also explores New World wines and lesser-known producers to cater to evolving palates.
One of the standout additions to the list is Domaine Jean Féry’s Bourgogne Blanc, a wine that Dennis praises for its complexity and exceptional quality despite being from a challenging vintage like 2021. This reflects his commitment to offering not only celebrated names but also hidden gems that elevate the dining experience.
Local wines also play a significant role. Limburg, the Netherlands’ premier wine region, is prominently featured on the wine list. Oostwegel Collection and Château Neercanne collaborate with Limburg’s renowned wineries, such as St. Martinus, to produce exclusive house wines that embody the region’s unique terroir.
Food and Wine Pairings: An Artful Dance
At a Michelin-starred restaurant like Château Neercanne, wine pairings go beyond complementing the dish—they elevate the entire dining experience. Dennis emphasizes creating pairings that surprise and delight, often introducing guests to unexpected combinations.
One notable example is his pairing of an experimental wine from Piedmont with a dish featuring salt-crusted sourdough, escargot, and a ginger-curry sauce. The oxidative style of the wine balanced the intense flavors of the dish, resulting in what Dennis describes as a near-perfect match.
A Memorable Lunch at Château Neercanne
During our visit to Château Neercanne, we had the privilege of indulging in a meticulously crafted four-course lunch, together with Dennis, that epitomized the restaurant’s dedication to combining seasonal, local ingredients with creative culinary flair. Paired with a thoughtfully curated selection of wines, each dish offered a harmonious journey of flavors that reflected the Château’s ethos.
1st Course
Scallop | Lobster
Charlotte Potato, Wagyu Cracklings, Apple, Basil
Paired with: 2022 Vermentino di Gallura DOCG, Sa Raja
The meal began with a beautifully balanced starter. The delicate sweetness of the scallop and lobster was elevated by the freshness of apple and basil, while the Wagyu cracklings added a touch of decadence. The pairing of the Vermentino di Gallura was inspired—the wine’s crisp acidity and hints of citrus perfectly complemented the dish’s intricate layers
2nd Course
Turbot
Artichoke, Champignon de Paris, Sherry, Sambal
Paired with: 2022 Corte Figaretto, Bacca Nera
The second course presented a bold interplay of flavors, with the rich, buttery turbot enhanced by the earthy depth of artichoke and mushrooms. The sherry added an elegant nutty note, while the sambal provided a gentle heat. The Bacca Nera, with its soft tannins and fruity vibrancy, brought balance to the complexity of the dish.
3rd Course
Venison
Stew, Sweet Potato, Salsify, Walnut, Fig
Paired with: 2012 Martinez Laquesta, Rioja Hinia
The main course showcased the chef’s ability to highlight seasonal ingredients. The tender venison stew was accompanied by sweet potato and salsify, creating a harmonious balance of earthiness and sweetness. The walnut and fig added depth, while the 2012 Rioja Hinia complemented the dish with its mature notes of dried fruit, leather, and spice.
4th Course
Fairtrade Chocolate 70%
Sea Buckthorn, Jerusalem Artichoke, Sunflower Seed
Paired with: 2018 Château Pajzos, Tokaji
The meal concluded with a dessert that was as surprising as it was delightful. The rich, velvety chocolate was given a tart edge by the sea buckthorn, while the sunflower seed added texture. The Jerusalem artichoke lent a subtle earthiness, making the pairing with the 2018 Tokaji exceptional. Its honeyed sweetness and bright acidity perfectly underscored the dish’s unique flavor profile.
A Commitment to Excellence
Château Neercanne’s kitchen, led by Chef Robert Levels since 2021, operates with a philosophy of balance—creating dishes that are both indulgent and refreshing. This harmony extends to the collaboration between the kitchen and the sommelier team, ensuring a seamless integration of food and wine.
Dennis also envisions further growth for Château Neercanne’s wine program, aiming to push boundaries while maintaining the impeccable standards expected of a Michelin-starred establishment. With aspirations of competing in sommelier competitions and perhaps achieving two Michelin stars for Neercanne, Dennis’s journey is just beginning.
A Visit to Remember
Château Neercanne offers more than just a meal—it offers an experience steeped in history, enriched by the natural beauty of Limburg, and elevated by a team passionate about excellence. Under the stewardship of Dennis Vinck and Chef Robert Levels, Château Neercanne continues to set the standard for fine dining in the Netherlands, inviting guests to savor the perfect harmony of food, wine, and place.
If you find yourself in Maastricht, a visit to Château Neercanne is nothing short of a must. As Dennis aptly puts it, “It’s about making people feel comfortable and creating an experience they’ll never forget.”
Chefs & Cellars
Dennis is our guest on Episode 4 of our podcast, Chefs & Cellars, which will be released shortly. Tune in to hear more about his journey, insights into the world of wine, and what makes Château Neercanne a special place to dine.
This article was written by Niels Aarts for Dutch Wine Apprentice. We would like to thank Oostwegel Collection, Château Neercanne, in particular Dennis Vinck (Sommelier), Robert Levels (Chef), Robert Bisschoff (Maître) and their teams, for their time and hospitality.
Picture credits: Château Neercanne, Chantal Arnts and Dutch Wine Apprentice.
