Nature’s Premiere
Servais Tielman:
About the Chef
Servais Tielman was born in Heerlen and built his style through some of the most formative kitchens in Dutch gastronomy. Early in his career he worked at De Librije, then deepened his command of classical flavour and discipline under Toine Hermsen, before moving into the world of Beluga under Hans van Wolde.
In 2017, Tielman earned his first Michelin star at Cucina del Mondo in Heerlen, the restaurant he founded and developed under his own name. Two years later, he took over Beluga in Maastricht and redefined it as Beluga Loves You, returning the restaurant to Michelin-star status in 2020.
What distinguishes Tielman is not maximalism, but control. In his hands, luxury products, spice, acidity and regional produce are not decorative gestures; they are structured into dishes with intent and restraint.
Spring Quote
“For me, spring is not a season,
but a moment of transition.”
Servais Tielman · Beluga Loves You
About the Restaurant
Beluga Loves You sits on Plein 1992 in Maastricht’s Wyck district, on the ground floor of a Jo Coenen-designed building along the Maas. The restaurant carries a long history in Dutch fine dining, but under Servais Tielman it has taken on a sharper, more personal identity: precise, ingredient-led, and unmistakably contemporary.
The philosophy of the house is clear. Beluga places strong emphasis on provenance, works wherever possible with honest local products, and builds dishes around a high-quality main ingredient with garnishes kept deliberately subordinate. Since Tielman took over the restaurant in 2019, Beluga Loves You regained a Michelin star in 2020 and remains one of Maastricht’s defining fine-dining addresses.
Spring Inspiration
For Tielman, spring is not a fixed aesthetic but a moment of transition. Winter’s heaviness has disappeared, yet nature has not fully opened. That in-between quality shapes the menu. It is built on balance — between freshness and depth, lightness and intensity — rather than on easy seasonal clichés.
He begins clean and precise. The opening bites and first dishes are designed to awaken the palate, after which the menu gradually builds layers and tension through acidity, spice and a measured bitterness. Fish plays a central role in this progression, allowing nuance and refinement without weight.
From there, the menu moves deliberately toward greater depth, culminating in sweetbread — a course that brings richness and comfort while still retaining elegance. Around the pre-dessert, Tielman shifts the experience once again, playing with the line between savoury and sweet before releasing the meal into a lighter finish.
Beluga Loves You, Maastricht
Experience Spring at Beluga Loves You
Beluga Loves You · Maastricht, Netherlands
Reserve your Table at Beluga Loves You
Inside Beluga Loves You
Spring Menu Gallery
A visual journey through Servais Tielman’s Spring Collection 2026 at Beluga Loves You.
View the Spring Menu 2026 — Beluga Loves You
Spring Menu 2026 · Servais Tielman · Beluga Loves You
Opening Bites & Amuse
Scallop | Green Apple | Jalapeno | Cucumber
Lightly cured scallop with green apple, jalapeno and cucumber.
Aged Cheese | Chorizo | Tarragon
Aged cheese with chorizo and tarragon.
Hazelnut | Foie Gras | Hibiscus
Hazelnut praline with foie gras cream and hibiscus.
Apple | Horseradish | Ginger
Apple chiboust with a core of horseradish and ginger.
Starters
Scallop | Piccalilli | Madras | Smoked Tomato | Tarragon
Cured scallop with piccalilli, Madras curry, smoked tomato and tarragon oil.
Hamachi | Coconut | Ginger Beer | Dill | Nashi Pear
Hamachi with coconut, ginger beer, dill and nashi pear.
Norwegian Salmon | Quinoa | Salmon Roe | Apple | Celery
Norwegian salmon with quinoa, salmon roe, apple and celery.
Red Mullet | Radish | Caviar | Escabeche | Coriander
Red mullet tartare with lightly pickled radish, caviar, escabeche and coriander.
Intermediate Courses
Weever Fish | Artichoke | Muscat Grape | Basil | Oxidised Wine
Weever fish with artichoke, muscat grape, basil and oxidised wine.
Monkfish | Corn | Paprika | Sauce Gribiche
Monkfish with corn, paprika and a delicate gribiche-style sauce.
Turbot | Courgette | Pommes Souffle | Caviar | Walnut Beurre Blanc
Turbot with courgette, pommes souffle, caviar and walnut beurre blanc.
Sea Bass | Tomato | Mustard | Basil | Bumbu | Parmesan
Sea bass with tomato, mustard, basil, bumbu and Parmesan.
Main Course & Pre-Dessert
Sweetbread | Jerusalem Artichoke | Vanilla | Coffee | Kumquat | Aged Cheese
Sweetbread with Jerusalem artichoke, vanilla, coffee, kumquat and aged cheese.
Foie Gras | Blackberry | Beetroot | 40-Year Aged Balsamic
Edible “stones” of foie gras with blackberry, beetroot and aged balsamic.
Desserts
Caramel | Apple | Star Anise | Chocolate
Caramel with apple, star anise and chocolate.
Raspberry | Cream Cheese | Vanilla | Pistachio | Rose
Raspberry with cream cheese, vanilla, pistachio and rose.
Pineapple | Lime Leaf | Coconut | Mango
Pineapple with lime leaf, coconut and mango.
For Selective Partners
Nature’s Premiere remains open to a limited number of brands whose products genuinely belong inside Michelin-level spring storytelling — tableware, luxury ingredients, beverage houses, and hospitality suppliers positioned through editorial relevance rather than conventional advertising.