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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.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Steak tartare Michelin Guide
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