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A spacious brasserie in Ede with a gentle industrial edge that stops well short of feeling cold. The menu roams freely, putting steak tartare alongside Indonesian and South American flavors, and the kitchen ties it together with heat, acidity, or a sauce that makes the whole thing feel deliberate rather than restless. You can build your own set menu from the à la carte, which suits the kind of evening where nobody can agree on how hungry they are.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Chicken breast
“A shining example is chicken breast from the Josper charcoal oven, topped with a fragrant bumbu Bali, brightened by sambal and a finely balanced sweet-and-sour salad of peanut, carrot and apple.”
Michelin Guide -
Steak tartare
“On the enticing menu, familiar favourites such as steak tartare feature alongside Mediterranean, South American and Asian dishes.”
Michelin Guide
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