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Located in Het Park and boasting a spectacular view of the Meuse River – best enjoyed from the terrace – this elegant pavilion is the ideal setting in which to indulge in a wonderful fine dining experience. Erik van Loo is a chef with a feel for classic finesse. This comes through, for example, in the lobster cream sauce, full bodied and rich, which takes his well-known combination of bream chicken and langoustine ravioli to the next level. At Parkheuvel, it is the sauces that really blow diners away. His son Juliën's input adds detail and diversity in the preparation of the dishes as he brings his youthful energy to the table. For instance, he combines foie gras with sweet-and-sour pickled beetroot, a Pinot Grigio and dark chocolate jelly, as well as apple and sesame garnishes for added playfulness. The sommelier's astute recommendations and amazing collection are definitely the icing on the cake. Parkheuvel's tradition of excellence in fine dining is being perpetuated with passion.