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A food forest outside Nijmegen supplies the kitchen, and chef Emile van der Staak turns what he finds there into a fully plant-based tasting menu that holds two Michelin stars. Fermented tofu, almond-based "Brie", a kombucha skin crisped into something that tastes uncannily of prawn: the cooking is precise and quietly strange in the way that earns those comparisons to fine dining without any of the familiar anchors.
The awards strongest first
- Michelin Guide 2 Stars
- Lekker 500 2026 · #6 · Lekker 500
- The 50 The 50 Discovery
One number, weighted & current 93
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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