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Nils Proost brings his vision of sustainable fine dining to life in this refurbished canteen of a former teacher training college. He sources regional veggies and fruit, North Sea fish and occasionally meat (whole carcasses) in a tribute to the region’s forests, land and sea. Zero waste inspires his creativity (the superb Kombucha for example), adding a fascinating twist to his repertory. Vibrant fermentations, powerful flavours, surprising seasonings and understated sweet fruity notes: the tastebuds are constantly thrilled and enthralled at Neon. 
Creamy mussels with a subtle smoky BBQ aroma, earthy mushrooms, girolles marinated in an explosive fresh tarragon vinegar and a hazelnut sauce weave an amazing patchwork of delicate culinary flavours and textures. The intrepid chef endeavours to showcase the best of each season and micro-season, rolling out five set menus throughout the year that reflect the breadth of his creative skills. His outlook is as contagious, as his team is enthusiastic.