Prison is normally a place to avoid, the Arresthuis in Roermond is an exception to that rule. Here you can stay luxuriously in (combined) former prison cells and be completely pampered by a young and ambitious top team at restaurant Damianz.
In two menus, chef Jeroen van Gansewinkel combines classic French cuisine – as he learned in the kitchen of Toine Hermsen, among others – with Asian touches and influences from Dutch cuisine. The result is a meeting of craftsmanship and surprising elements, with a special starring role for deep, pronounced sauces. Products are sourced locally whenever possible, although we certainly see French poultry, Italian caviar and seafood on the menu.
In the not so long ago completely restyled restaurant, a team led by maître David Manders (in 2022 awarded by Chapeau as Young Limburg Hospitality Service Talent) ensures that guests lack for nothing. You would almost forget that he is only in his mid-20s. Damianz is open on Tuesdays and Wednesdays for dinner, and Thursday to Saturday for lunch and dinner. This way, chef and maître-sommelier are continuously present and quality and continuity are ensured.