Gault&Millau
A very pleasant restaurant in a classic setting with expert and professional service, Chef Torben Bouterse prefers to work with local ingredients. He loves to cook with fish, seafood and shellfish and has a great sense for detail resulting in beautifully decorated plates. His cooking style is based on classic cuisine, with oriental influences. This often results in exciting combinations such as oyster with black olive crumble, cream of celeriac, vinaigrette, ice cream with dill, oyster crackers, tomasu and shiso. Herewith a sake as part of the successful and surprising wine arrangement.
