— The Place

A long room with linen tablecloths, candlelight and very few rules.

We seat thirty‑two people at a time. There is one menu, six courses, and a wine list built around small growers we visit every winter. Come hungry, stay late, and bring people you actually want to talk to.

i.

Garden & oyster

Zeeland oyster, fennel from the garden, green apple, dill oil

Cold · Raw

ii.

White asparagus, hay butter

Limburg asparagus roasted on the bone, smoked egg yolk, hay‑infused butter

Warm · Vegetable

iii.

Turbot & brown butter

Whole turbot, beurre noisette, capers, leek heart, lemon thyme

Fish · IJmuiden

iv.

Lamb, embers, wild garlic

Texel lamb cooked over coals, charred onion, wild garlic, jus of last year’s wine

Fire · Meat

v.

Cheese & pear

Remeker, salt‑baked pear, walnut bread, our own honey

Dairy

vi.

Forced rhubarb, cream

Yorkshire rhubarb, vanilla, sour cream, brown sugar tuile

Sweet

— The Garden

Two thousand square metres, ten minutes by bike.

Our garden in Westerpark gives us roughly 60% of what arrives on the plate — herbs, salads, soft fruit, edible flowers. The rest comes from a small circle of growers: Hartog’s for grain, Remeker for dairy, Lindenhoff for meat, the IJmuiden auction for fish.

Read about our growers →