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The coat hooks are set low and a ballet bar still runs along one wall, leftovers from the primary school and dance hall this building used to be. Now it's a farm-to-table restaurant in the Noord-Brabant countryside, earning a Michelin Bib Gourmand for cooking that leans seasonal and unfussy. The menu moves between beetroot tartare, confit duck with morel jus, and lentil dahl without any of it feeling like a contradiction.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Beetroot tartare
“winning diners over with, for example, the fresh earthy notes of a beetroot tartare, the vibrant flavours of confit duck leg accompanied by a robust veal jus with morels, but also the spiciness of a lentil dahl”
Michelin Guide -
Confit duck leg
“the vibrant flavours of confit duck leg accompanied by a robust veal jus with morels”
Michelin Guide -
Lentil dahl
“but also the spiciness of a lentil dahl”
Michelin Guide
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The neighbors closest first
- Restaurant GEM. Eat · 81
- GEM. by Soenil Bahadoer French Eat · 89
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