There is an emotional family history behind this restaurant, where Robin van de Bunt took over the reins after the unexpected death of his father, Paul. Together with his mother and sister, this young chef has now started a new chapter here which reflects his own culinary path.
Robin van de Bunt has experience working at top restaurants and has also travelled widely through Asia and Australia. These influences are evident in his cuisine, in which familiar ingredients such as sweetbreads and mackerel appear in dishes full of exotic flavours, with a touch of acidity and Asian spices adding extra intensity.
Occupying a beautifully renovated farmhouse from 1769, De Leuf has lost none of its authentic charm while at the same time its decor radiates class. Charming guestrooms complete the picture.- MICHELIN guide inspectors
Work in progress.