Chefs menu 4-course + flatbread 65,00
+ Wine pairing 34,00 
+ non-alcoholic pairing 28,00 

 
Kohlrabi, mustard & apple 14,00
Venison tartare, smoked beetroot & rhubarb14,00
Grey mullet, dashi, basil & grape 14,00


Salsify, almond, hollandaise & cavolo nero 16,00
Wild boar, pumpkin, plum & sumac 16,00
Scallop, carrot & sorrel16,00


Mushroom skewer, celeriac & nasturtium 22,00
Duck breast, lingonberry & sunchoke 22,00
Hake fillet, wild grains, leek & oyster 16,00


Dutch Cheeses 12,00
​​Toffee pudding, speculaas & sea buckthorn12,00​​
White chocolate, poppy seed & pear 12,00​​