Dinner for lovers of fruit and vegetables
Chef Kenny Friederichs
“vegetables and fruit”
Appetizers
celeriac - kelp - winter truffle
cauliflower - caper leaf - almond
chawanmushi - earthly - salty
Start
season vegetables & herbs from the Wijdehorst - pickle - green pepper
homemade bread - sourdough - croissant - garlic - plankton
kohlrabi - sea lettuce - Dutch wasabi leaf
green asparagus - pipian verde - sea buckthorn kosho
Main
maitake - potato - Fiore suppl. 25.00
white asparagus - wild garlic curry - pil-pil
The Final
rhubarb - mustard spinach - sunflower seed
flavours of the season
130.00 (may be ordered per table until 7.30 p.m.)
Do you have an allergy? Report it to us.