Our kitchen

In our kitchen, good food and passion are central. We do not use bags and packages for our products and we do not use E-numbers. Under the guidance of our chef Jos van Hardeveld and sous chef Reginald Bax, our chefs work every day to prepare the most beautiful dishes. From the small amuse-bouche between dishes to the beautiful desserts at the end of your dinner.

One of our specialties is customization. Do you or any of your guests have allergies or diets that make it difficult to eat out together? Our kitchen team takes the time and ensures that everyone can enjoy a delicious meal. We have a lot of experience, but we like to hear it well in advance so that our chefs have time to prepare something culinary. We have a lot of experience with vegetarian and vegan guests. Also allergies such as lactose, cow’s milk and gluten are no problem for us.

Our kitchen doesn’t just work with fresh products, but we also get as many local products as we can. We work together with Coorperatie Boerenhart  and we get food from local farmers. The chickens that lay our eggs our just a few kilometers from our restaurant. Those are the eggs that you can find in many of our dishes, for example our dLB eggs sunny side up.

Our modern half open kitchen.

Making our own broth