Jip, Jesse and Yelle Goyvaerts all worked in star restaurants, but since October 2019, the brothers are standing side by side in the kitchen of their own restaurant, called Goyvaerts. Three chefs who also own a business together.
|Monday||-||17:00 - 22:00|
|Tuesday||12:00 - 15:00||18:00 - 22:00|
|Wednesday||12:00 - 15:00||18:00 - 22:00|
|Thursday||12:00 - 15:00||18:00 - 22:00|
|Friday||12:00 - 15:00||18:00 - 22:00|
|Saturday||12:00 - 15:00||18:00 - 22:00|
Although each brother followed his own path, they all seem to have cooking skills. They are accepted at the Cas Spijkers Academy, where ambitious students are prepared for the culinary top after a heavy selection. What else do they have in common in their culinary career? "There CVs all list the kitchen of Yuri Wiesen." Yelle also worked at Wynwood and Avant-Garde in Eindhoven and De Meulen in Oirschot. Jip also gained his experience in De Meulen and Wynwood, but also at Boreas in Heeze and Bretelli in Weert. Jesse worked at Wiesen for 4.5 years, then went to De Leest in Vaassen and then spent another year as Souschef at Vane in Eindhoven.
Enjoy internationally oriented dishes in which French culinary influences play an important role. Modern trends are not only followed but also developed by the ambitious brothers. It goes without saying that the taste experience at Goyvaerts stems from working with only quality and seasonal products.
Goyvaerts is located on the most southern part of Stratumseind in Eindhoven. Until the early twentieth century enclosed between the then Stadsgracht and the Dommel. Now only the Dommel with its curvy character still flows through the center of Eindhoven, a stone's throw from the restaurant. The municipality is now investing in redesigning the street, with the result that more and more fine dining restaurants are established. And Goyvaerts fits in well with that.