The menu
We serve two different menus; Flora and Fauna, consisting of either four (except friday / saturday), six or eight courses. Our main focus in both menus is on vegetables. While the Flora menu is entirely vegetarian, the Fauna menu consists of some courses with sustainable fish and meat.Throughout the seasons ingredients are foraged that form the foundation of the dishes. Abundance will be dried, pickled, or preserved in another way and stored in our larder to be used in the future. The menu will change five to six times a year. Feeling hungry? Our kitchen team usually produces one or two extra dishes with the most amazing ingredients of the moment.
Flora
root vegetable / hazelnut
(asparagus / almond / magnolia)
hen of the woods / brassica / samphire
pumpkin / X.O. / blood orange
agnolotti / brassica / hazelnut
celeriac / mushroom / whiskey
(whey fudge / chestnut / berry)
buttermilk / woodruff
4/6/8 courses (65/80/95)
Fauna
root vegetable / hazelnut
(oyster / potato / lovage)
kingfish / walnutleaf
pumpkin / X.O. / blood orange
agnolotti / brassica / hazelnut
lamb / cucumber / verveine
(whey fudge / chestnut / berry)
buttermilk / woodruff
4/6/8 courses (65/80/95)
dranken
The winelist is made up of over 120 old world bottles. Ranging from Belgium to Slovakia, classic or natural, as long as it’s good. Not in the mood for wine? Our kitchen produces the nicest alternatives that are low in or free of alcohol; kombucha, kefir, kvass or infusions. So every course will have a suitably paired glass.