Chefs & Cellars: Dining at Restaurant Benjamin.

In the heart of ’s-Hertogenbosch, Restaurant Benjamin offers an intimate dining experience defined by high-quality cuisine, a meticulously curated wine list, and the warm hospitality characteristic of Brabant. Helmed by Chiel Seuren, owner and sommelier, Benjamin has quickly become a destination for those seeking exceptional food and wine in a welcoming atmosphere.  

For our podcast Chefs & Cellars, we sat down with Chiel to discuss his journey, the philosophy behind his restaurant, and his passion for wine.  

A Journey to Entrepreneurship  

Chiel’s path to owning Restaurant Benjamin is a testament to his dedication to hospitality and love for wine. Beginning his career at the Michelin-starred Chalet Royal, he gained experience at Noble and Noble Kitchen, where he eventually became sommelier and curated the wine lists. “I started at the bottom, as a waiter, but worked my way up,” Chiel reflects. His time at these prestigious establishments honed his skills and solidified his vision of creating a restaurant that balances high standards with Brabant’s signature warmth.  

Encouraged by loyal guests and inspired by his family’s deep interest in wine, Chiel took the leap during the pandemic to open Benjamin. Despite the challenges of COVID-19, Chiel saw an opportunity to bring something unique to the dining scene of ’s-Hertogenbosch.  

A Philosophy Rooted in Warmth and Excellence 

At Restaurant Benjamin, Chiel’s mission is clear: to offer guests a memorable dining experience that feels like home while delivering culinary excellence. “It’s slightly cliché, but I want people to feel at home,” he shares. This ethos is reflected in every aspect of the restaurant, from the intimate setting with 42 seats to the small yet thoughtful à la carte menu that always includes fish, meat, and vegetarian options.  

The menu is French-inspired but infused with global touches, reflecting Chiel’s belief in focusing on quality over quantity. “We don’t have an extensive menu,” Chiel explains. “It’s about doing a few things really well and offering something for everyone.”  

The Wine List: A Reflection of Passion  

Chiel’s wine philosophy is just as intentional as his approach to food. Rooted in Old World regions like Burgundy and Bordeaux, the wine list at Benjamin reflects his deep knowledge and personal connections. With 500 selections and growing, it offers something for every palate, from approachable glasses to rare, age-worthy bottles.  

Chiel is also expanding his offerings from South Africa, drawn to its dynamic and exciting wines. “For me, the wine list is key to the restaurant,” Chiel says. “It’s a reflection of who I am and what I want Benjamin to be.”  

The Perfect Pairing  

During our visit, we were treated to a standout pairing that encapsulates Chiel’s meticulous approach:  

• Dish: Pineapple | Roasted | Pecan | Whiskey Ice Cream  
• Wine: 2017 Carmes de Rieussec (the second wine from Château Rieussec)

The dessert was a symphony of flavors—the sweetness of the pineapple balanced by the nuttiness of pecan and the complexity of whiskey ice cream. Paired with the 2017 Carmes de Rieussec (, a Sauternes-style wine, the combination was exquisite. The wine’s vibrant acidity and tropical fruit notes enhanced the roasted pineapple’s caramelization, while its honeyed depth mirrored the richness of the ice cream.  

This pairing exemplifies Chiel’s ability to elevate the dining experience by seamlessly integrating wine and food.  

A Bright Future  

Despite being open for only two and a half years, Restaurant Benjamin has already carved a niche in ’s-Hertogenbosch’s dining scene. Chiel’s attention to detail, commitment to quality, and passion for hospitality are evident in every element of the restaurant.  

Whether you’re a local or a visitor, Restaurant Benjamin promises an experience that blends the best of Brabant’s warmth with the sophistication of fine dining. Reservations are essential, especially on weekends, and the restaurant is open from Wednesday to Sunday, with lunch-only service on Sundays.  

For wine enthusiasts and food lovers alike, Benjamin is a destination not to be missed.  

Chefs & Cellars

Chiel is our guest on Episode 3 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 Restaurant Benjamin a special place to dine.  

This article was written by our own Niels Aarts. Special thanks to Chiel Seuren and the team at Restaurant Benjamin for their time and hospitality.