Restaurant Sfeer is ready for the next generation
In Ittervoort, in the heart of Limburg, in The Netherlands, the Pluis family runs Restaurant Sfeer. Their commitment to consistent quality has attracted loyal guests for years and continues to impress visitors from both home and abroad. “We have been using Debic’s cooking cream and whipping cream for forty years,” says Rob Pluis. “It provides a stable foundation that is always reliable. Now, our son Jorn is adding his own fresh take to our menu with it.”
Walking into Restaurant Sfeer immediately feels like stepping into a warm, welcoming home. For the Pluis family, it is important that their restaurant has the feel of a living room. “We want to create an atmosphere where people instantly feel at ease,” says Petra Pluis. “That atmosphere is reflected in the décor, our dishes, and the way we and our staff interact with guests. Everything needs to come together – that’s what we value.” Some guests are holidaymakers visiting from Germany or Belgium, drawn by the restaurant’s convenient location near the A2 motorway and spacious on-site parking – ideal for those looking for a comfortable place to stop for lunch or dinner. Others are regular customers, returning monthly or even weekly. “Some of our business guests dine with us multiple times a week,” Petra adds. “That’s proof that people appreciate not just our food and presentation, but also the atmosphere we create.”
Petra Pluis previously ran a croissanterie with her mother. When she met her husband Rob, they discovered a shared passion for the hospitality industry. “Rob was a butcher and trained as a chef. Together, we started this restaurant – reviving a space that had been empty for years, putting care and dedication into every detail.” Today, Petra and Rob manage the restaurant alongside their son Jorn, who has been involved in the business from a young age. He trained as a chef in Hasselt, Belgium, and hopes to one day take over the family restaurant.
“Right now, I love working with my family, it’s great having my parents around. But when they retire, I want to continue the business. I enjoy discovering new things – new flavours, new recipes and new ingredients for the kitchen. I take those ideas and add my own touch to our recipes, constantly looking for ways to surprise our guests. What works, I’ll keep, but I’ll always look for ways to make it even better.”
The Pluis family is no stranger to Debic products. “I think we’ve been using Debic cream for around forty years,” estimates Rob. “We started with the whipping cream, and later started using the cooking cream when we needed an alternative after another product was discontinued. Debic worked well for us – and after all these years, it still does. We’ve never looked back.” Both Debic cooking cream and whipping cream are among the most frequently used ingredients in the Sfeer kitchen.
Even Jorn, who is regarded as the innovator in the kitchen and is always on the lookout for new ideas, is equally enthusiastic about Debic cream. “Debic cooking cream is the perfect finishing touch in our kitchen. It’s an ideal product for elevating flavours. It has a great thickness, which enhances both taste and texture.” Father Rob emphasises the consistent quality of Debic's cooking cream. “The cream is always stable and provides excellent binding. We use it in soups, sauces and various dishes. For example, we use it to make a kind of herb-infused cream to finish off our tomato soup. Jorn has also introduced a delicious starter to the menu: Lobster – a dish featuring crayfish, apple, celery and a sauce made with leek oil and Debic cooking cream. Delicious! And if we’re lucky, he sometimes makes it for us at home.”
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