At Neder, almost everything comes from the Netherlands. Eastern Scheldt salt, wild-harvested herbs, Veluwe red deer, Texel mustard seeds, Dutch and Belgian wines (the sommelier is also an excellent mixologist): every ingredient is sourced as close to the restaurant as possible. What they don't grow themselves comes from responsible suppliers. This approach presents numerous challenges, but also fuels the chefs' creativity. They bring each season to life with a new set menu, using a variety of preservation techniques to give the cooking depth. Beetroot and tomato, for example, make for an intriguing combination. By drying and fermenting the beetroot, as well as using other techniques, they create a flavour reminiscent of beef. A cherry tomato and seaweed broth ties all these elements together. This is intricate, aromatic and precise cooking. Neder's role as an ambassador for Dutch terroir is also reflected in the decor, with its landscape paintings, view into the fermentation room and blend of rustic warmth and natural serenity.