At Beluga Loves You, we value the origin of our ingredients. Origin is a common theme in our dishes at Beluga Loves You. Our dishes always have a fresh tone, with a main ingredient of high quality. Our garnishes are always submissive to the main ingredient.

Luxe Restaurant Maastricht | Michelin ster
Luxe Restaurant Maastricht | Michelin ster

To ensure that our ingredients are sourced with respect for nature, Servais travels to our suppliers several times a year. During these trips, he examines how the supplier handles our products and whether they are treated with respect for nature. 

our ingredients

Our ingredients are all deliberately chosen by us. We always choose honest ingredients, preferably from the neighborhood.


Onze kaviaar is afkomstig van House of Caviar. Deze Steurkwekerij is gelegen aan de Kaspische zee waar steuren in het wild leven. Sinds 1998 is de steur een beschermde diersoort en sinds 2010 mag er  wereldwijd niet meer gehandeld worden in wilde kaviaar. Het mooie aan onze kaviaar is dat de steuren in een groot afgebakend stuk Kaspische zee leven en zich dus op natuurlijke wijze kunnen voeden, daardoor komt onze kaviaar qua smaak en structuur heel dicht in de buurt van de smaak en structuur van wilde kaviaar. Deze manier van kweken sluit naadloos aan bij onze gedachtegang wanneer we het hebben over respect voor de natuur en alles in hun waarde te laten.

Deze kweker slacht zijn steur pas voor kaviaar, wanneer hij ook het steurvlees heeft verkocht. Op deze manier gaat er niks van het dier verloren. Onze kaviaar is de Perle Imperial. Deze kaviaar is afkomstig van een hybride steur, een kruising tussen de Huso Dauricus en de Acipenser Schrenckii. Huso is de Beluga familie en Acipenser de Asetra familie. Kortom, dit is een kruising tussen een Beluga-achtige en een Asetra-achtige. Om kaviaar uit een steur te kunnen halen moet je deze eerst 14 jaar lang voeden en verzorgen. Na 14 jaar gaat de steur zijn eerste eitjes afzetten. Deze eitjes laten ze de steur gewoon opnemen met zijn lichaam. Dit doen ze omdat de kwaliteit bij de 2e keer eitjes veel hoger ligt. Als de kaviaar uit de buik wordt gehaald dan moet deze gepekeld worden. Na het pekel proces gaat de kaviaar luchtdicht in kiloblikken om te rijpen. Dat is nodig om de umami smaak van de kaviaar te versterken. Na een bepaalde periode (afhankelijk van de wensen van de afnemer) wordt het blik geopend en gecontroleerd op kwaliteit. Omdat de kaviaar aan de rand in contact is geweest met het blik, is deze gaan oxideren en dat heeft invloed op de kwaliteit. Bij Beluga Loves You serveren we enkel de kern van het kiloblik, omdat dit de hoogste kwaliteit kaviaar is.

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Our truffles also come from Italy. From a small one-man company consisting of the owner Cianni. He and his 2 sons and their truffle dog Dolly search for truffles. We also went to visit this supplier. During this visit, we slept in a farmhouse with a farmer who has planted a tartufaio (truffle forest). Truffle growth depends on many different factors. The soil composition must be good AND you need an oak tree. In addition, it takes a lot of time. It can easily take 5 to 10 years for truffle growth to occur.

There are mushroom spores running through the ground everywhere. If two or more spores cross and the acidity of the soil is good then Truffles can develop in that spot. This always happens near the roots of an oak tree. The truffles can be up to half a meter deep in the ground. In the past, pigs were used to search for truffles. However, this was not convenient because often before you could take the pig away from the truffle, it had already completely eaten the truffle. Nowadays, dogs are trained to search for truffles. Similarly, Cianni's dog, Dolly, searched for truffles in the farmer's tartufaio. He then found several. When the truffles are taken from the ground they are very carefully cleaned and weighed. Then they are packed with great care and shipped to the buyer. The beauty of Cianni's business is that it is very authentic. There are no machines involved. When I need truffles I can send him a message, and 2 days later they are at Beluga Loves You. It doesn't get any fresher!

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Luxe Restaurant Maastricht | Michelin ster
Luxe Restaurant Maastricht | Michelin ster


Our oysters come from Zeeland (province in the Netherlands). In the village of Yerseke and are born in the Oosterschelde. We use oysters that are 6 years old. The oysters are deposited as eggs in the Oosterschelde. When they are big enough they are put in a net. This prevents them from expanding and they have to put all their energy into their own flesh. This ensures that you get a very nice fleshy oyster. Again, what I like about "De Oesterij" in Zeeland is the pleasure, passion and respect for nature with which these products are made. In addition, it is a local product, where the supplier has to use Dutch elements to produce. That is very clever! We applied a special preparation technique to the oyster. That is why it is now our signature dish.

Our oyster is a triploid oyster. That means it has 3 chromosomes. This means that it cannot reproduce. So how can new oyster be created? For this, 2 oysters must be crossed each time. The advantage of a triploid oyster is that it can be eaten all year round. Normally, an oyster is best in cold temperatures. Guests like to eat an oyster in the summer time. If an oyster is in too warm water, it wants to reproduce and starts to milk itself. You can taste this in the oyster and this is not a nice taste. So with a triploid oyster you don't suffer from this and you can eat it all year round.

When the oysters have had their 6th year of life they go to the oyster pit. This is where the final cycle takes place. Because the oysters are full of sand, they are placed here one more time in pure seawater which causes the oyster to clean itself. When all the sand is gone, the oysters are cleaned, packaged and sent to us. The oysters that come to us today were packed yesterday. So this product is also super fresh.

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Beluga Loves You
Plein 1992 12
6221 JP Maastricht
+31(0)43 321 3364