{"id":141323,"date":"2023-04-14T11:56:42","date_gmt":"2023-04-14T09:56:42","guid":{"rendered":"https:\/\/www.chapeaumagazine.com\/?post_type=bedrijven&p=141323"},"modified":"2025-05-16T11:03:45","modified_gmt":"2025-05-16T09:03:45","slug":"harrys","status":"publish","type":"bedrijven","link":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/harrys\/","title":{"rendered":"Harry’s"},"content":{"rendered":"

Harry’s opened its doors in 1912 and although the formula has undergone several changes since then, the brasserie is still unchanged after all these years and still popular in Maastricht and far beyond. The entourage of the brasserie on Wycker Brugstraat in Maastricht is best described as metropolitan, bustling and yet also quite cosy. In the spacious open kitchen, which is run by executive chef Frank van Thiel, in the year 2023, people work very creatively. After all, the menu here is (partly) renewed every week, with a particular focus on fruit and vegetables from the restaurant’s own garden. These are incorporated into some six to ten intermediate-course-sized dishes, from which guests can compile their menu.<\/span><\/p>\n

Sommelier Adriaan Visser takes care of a particularly impressive wine list, filled with 350 diverse wines. With top wines from well-known but certainly also unknown wine regions and all at modest prices, the sommelier knows how to surprise many a wine lover. Visser was voted best sommelier of the country in 2022.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"featured_media":126432,"template":"","meta":{"_acf_changed":false,"footnotes":""},"type-keuken":[],"class_list":["post-141323","bedrijven","type-bedrijven","status-publish","has-post-thumbnail","hentry","chapeau_bedrijven-restaurant"],"acf":[],"yoast_head":"\nHarry's - Chapeau Magazine<\/title>\n<meta name=\"description\" content=\"Harry's opened its doors in 1912 and although the formula has undergone several changes since then, the brasserie is still unchanged after all these years and still popular in Maastricht and far beyond. The entourage of the brasserie on Wycker Brugstraat in Maastricht is best described as metropolitan, bustling and yet also quite cosy. In the spacious open kitchen, which is run by executive chef Frank van Thiel, in the year 2023, people work very creatively. After all, the menu here is (partly) renewed every week, with a particular focus on fruit and vegetables from the restaurant's own garden. 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