MAIN DISHES

PIKE-PERCH AND EEL
from the marker lake with barbecue miso, dashi, duck liver and chawanmushi


RED MULLET
slowly cooked red mullet with waddenshrimps and jus de presse
sashimi of red mullet with verjus and dashi vinegar


ROEBUCK FROM THE VELUWE
with cherries, marinated beetroot, hibiscus and celeriac and meadowsweet


SWEETBREAD
barbecued, lacquered with its own jus and served with artichoke and truffle


THE NOORDERHOEVE FARM
selection of biodynamic vegetables from schoorl with rouille,
saffron, verjus and oloroso sherry

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