1/2 Nico and Sonja Boreas in their new restaurant Sabero (Photo: Alice van der Plas)
It is only a few steps from their busy workplace to the comfortable corner sofa with television. Sonja and Nico Boreas from Leende opened their new restaurant Sabero on March 17. Location: in their own home. The couple previously ran star restaurant Sabero in Roermond, but decided to close it. And so they also lost their two Michelin stars. “But we knew that in advance.”
Small scale. Less staff. more intimate. It had been the wish of Sonja and Nico for some time. Their new living room restaurant can accommodate twelve to sixteen guests. They cook in their own kitchen, which is part of their private living room. The restaurant is in an extension, but guests can see into the kitchen.
And they are very enthusiastic and sometimes even walk into the kitchen, according to Sonja. “We have always been very close to them. We like to pay a lot of attention to every guest.”
Sabero is located in a gray sleek villa in Leende. “Actually, we wanted a characteristic farmhouse,” says Sonja. “But when we saw this house, we knew it had to be here.”
A catering permit had to be applied for, but that went smoothly. “Fortunately, no one objected,” says Sonja. “The neighborhood is also enthusiastic. The only condition was that we built the parking spaces on our own property. That was no problem.”
“Not everyone would like this, but we are used to it.”
Working from home is no problem for Nico and Sonja. “Not everyone would want this, but we are used to it. When we had restaurant Boreas, we also lived above it.” Sabero now has two kitchens. A smaller mise-en-place kitchen, where all the food is prepared. And Sonja and Nico’s kitchen where the food is finally cooked.
It is not easy to book a table at Sabero. Lunch is no longer possible this year. The weekends are full until the end of this year. Thursday to October. “But you can always try,” says Sonja. “Sometimes people cancel and I have a whole waiting list.”
Sonja and Nico now think they have found their last place. “Perhaps you should never say it like that, but we do want to continue living here,” says Sonja. She does not know whether another Michelin star is on the horizon. “It was very nice that we had them. This concept is very new and does not exist yet. You actually have to be open for four days. We are open three days. But maybe they will come and taste it again.”
“It’s also just about working well and having fun with your guests.”
The result of the Michelin stars was fully followed by the couple. “It is a pity that nothing has been added in Brabant.”
Sonja and Nico just want to do their own thing for the time being. A lot of attention to the ever-changing menu, cooking with seasonal products and delivering high quality. “And it’s also just about working well and having fun with your guests,” says Sonja.
Nevertheless, Nico and Sonja want to keep the hours within limits. No more 60 hours a week, but just 38 hours. “We worked so many hours in the beginning,” says Sonja. “We are now open three days a week, but we are working four days a week.” Not that they mind. “Cooking is our hobby and passion.”
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