{"id":141210,"date":"2021-03-29T11:46:07","date_gmt":"2021-03-29T09:46:07","guid":{"rendered":"https:\/\/www.chapeaumagazine.com\/?post_type=bedrijven&p=141210"},"modified":"2025-05-15T15:41:02","modified_gmt":"2025-05-15T13:41:02","slug":"onglet","status":"publish","type":"bedrijven","link":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/onglet\/","title":{"rendered":"Onglet"},"content":{"rendered":"

What was once the workshop of one of Maastricht’s most famous artisanal butchers is now a trendy and much-loved gourmet hotspot. Hidden behind a large refrigerated door in the butcher’s shop, Onglet takes you back in time: to the roaring twenties of the last century. In an entourage that can best be described as Great Gatsby-chic, a tight-knit kitchen brigade led by chef Alan Oostrom serves up a gastronomic formula in which meat you don’t easily see elsewhere – such as onglet (longhair), for example – plays the starring role. Combined with other powerful, impressive flavours, served in a menu for sharing.<\/span><\/p>\n

To Oostrom’s powerful flavours, host and sommelier Levy Smit serves an ever-expanding range of impressive wines from classic wine regions in particular.<\/span><\/p>\n

Apart from a bar and restaurant, Onglet consists of a butcher shop with a wide range of meat, sandwich fillings, sandwiches and catered dishes.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"featured_media":130952,"template":"","meta":{"_acf_changed":false,"footnotes":""},"type-keuken":[],"class_list":["post-141210","bedrijven","type-bedrijven","status-publish","has-post-thumbnail","hentry","chapeau_bedrijven-restaurant"],"acf":[],"yoast_head":"\nOnglet - Chapeau Magazine<\/title>\n<meta name=\"description\" content=\"What was once the workshop of one of Maastricht's most famous artisanal butchers is now a trendy and much-loved gourmet hotspot. Hidden behind a large refrigerated door in the butcher's shop, Onglet takes you back in time: to the roaring twenties of the last century. 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