Giel Kaagman and Bram Kortekaas focus on quality in their informal bistro. The chef likes to work with game and poultry, making his own charcuterie and terrines. Seasonal produce is cleverly worked into a monthly changing menu that presents an up-to-date take on traditional flavours.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights