Lunch for lovers of fruit and vegetables
Chef Kenny Friederichs
“vegetables and fruit”
Appetizers
cylinder - romesco - pumpkin seed
yellow beet - aji amarillo - tarragon
chawanmushi - earthly - salty
Start
season vegetables & herbs from the WIJdehorst - pickle - green pepper
homemade bread - sourdough - croissant - garlic - plankton
green asparagus - pipian verde - sea buckthorn kosho
Main
“Opperdoezer Ronde” potato - Oosterschelde seaweed - plankton suppl. 20.00
white asparagus - wild garlic curry - pil-pil
The Final
rhubarb - mustard spinach - sunflower seed
flavors of the season
110.00 (may be ordered per table until 1 p.m.)
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