Menu

In the open kitchen, chef Falk and his team provide a menu with seasonal and sustainable ingredients that come from the northern Dutch provinces as much as possible. For them, every dish starts with the origin of the product. That is why they work with farmers, growers, fishermen and small-scale producers who opt for quality and sustainability. The basis of their cuisine is a trinity: based on French gastronomy, using as many Dutch ingredients as possible and supplemented with worldly influences.

When developing the dishes (and the matching drinks), they are inspired by everything the Netherlands has to offer, with special attention to the northern provinces. They remain curious about ingredients and flavors that suit the season and their way of cooking.

In addition to meat and fish, vegetables play an important role in the dishes. That is why they also serve a completely plant-based menu, so that both vegans and vegetarians experience a complete culinary experience. The plant-based menu is also built with attention to taste, balance and experience. If you opt for a plant-based menu, it is nice if you let us know when booking.