[2] The white interior of the restaurant is characterized by groin vaults, that are supported by square columns, and arch windows.

This dish is served on a superconductor, that is cooled with liquid nitrogen and levitates above a magnet for up to three minutes due to the Meissner effect.

[1] Head inspector Werner Loens called it a notable entrant in an interview with Misset Horeca and lauded the maturity of the recently opened restaurant.

[11] Restaurant guide Gault Millau gave Monarh a score of 14 out of 20, saying the chef cooks with courage and turns "every dish [into] a painting (...) and a feast".

[12] Mac van Dinther wrote a review for the newspaper de Volkskrant in 2015, describing the food as well-prepared and well-presented "but not extraordinarily creative".