At Feu in Utrecht, open fire isn’t just a cooking method—it’s the soul of the entire dining experience. Chef Ernst de Witte builds each dish around vegetables, pairing them with an international beer arrangement that elevates every bite. Think caramelized sweet potato with rettich and yellow honeydew melon, matched perfectly with an adventurous Grape Ale.

Feu is raw, robust, and unapologetically pure. You can enjoy a five- or six-course vegetable menu, or go for bold shared dishes like côte de boeuf or tarbot—each kissed by flames and bursting with smoky intensity. The open-fire kitchen fills the intimate space with aroma and anticipation, while ingredients displayed on the bar tease what’s to come.

Expect surprising combinations, like smoked endive with whisky foam or a whole slow-roasted garlic bulb to squeeze over perfectly charred meat. And instead of wine pairings, Feu leans fully into beer—carefully chosen, thoughtfully matched, and always intriguing. Whether you’re here for vegetables transformed by fire or for a hearty shared centerpiece, Feu delivers a dining experience that is rustic, inventive and unforgettable.