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Chef Tommy and maître d' Vera take you on a compelling culinary voyage in this characterful and stylishly designed building. She woos diners with her personable manner, he with his expressive homage to the terroir. Sourced as locally as possible, vegetables play an essential role here, lending depth to the dishes. This is a chef who cooks his ingredients to perfection, shows a light touch with fresh acidic flavours and has fun with temperatures and textures.
Veal sweetbreads are briefly fried and then brushed with a reduced veal gravy. A fine brunoise of various vegetables provides a pleasing bite. Tender onion stuffed with Thai basil, strips of white onion and black truffle provide subtle aromatic touches. An excellent sauce based on veal gravy with citrus makes for a fine base. This is a chef who manages to translate interesting ideas into intensely flavoursome creations. The combination of miso and koji in a dessert with quince and chocolate demonstrates his mastery of flavour nuances.
The wine list is equally impressive (you can see the wine cellar next to the restrooms), with a particular focus on Dutch and Belgian labels here too.