For example, celeriac as roast. Roasted for hours on the spit and topped with butter, the celeriac becomes sweeter. The caramel that forms on the outside of the celeriac is addictive.
Braising, pincing, roasting, aroseren: why should you apply these techniques to meat and not to fruit and vegetables? During the week without meat we treat that celeriac and all other vegetables as if it were the finest piece of lamb.
During the meatless week we serve a four or six course menu at €55 and €75 per person for lunch and dinner. This menu is semi-à la carte: we serve a number of signatures, the other courses are determined by the guest.
BOOK A TABLE
Reservations can be made in the online module on this page. All the current availability is shown here. We ask you to inform us about dietary requirements and allergies in advance so that the correct preparations for the menu can be made.