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Kruiden & Jasmijn
Contemporary French
A contemporary French restaurant tucked inside the old city walls, with modern art, imposing chandeliers, and a terrace quiet enough to hear yourself think. The chef grows much of his produce in his own garden and sources the rest from nearby farms, with Eastern Scheldt lobster appearing when the season allows. The rich sauces suggest someone who takes that part seriously.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Eastern Scheldt lobster
“A passionate advocate for local produce, chef Patrick de Rade especially loves Eastern Scheldt lobster when it is in season.”
Michelin Guide -
Venison fillet
“Sourced from a friendly local farmer, red cabbage adds a touch of sweetness to his venison fillet, perfectly complementing the sweet-and-sour pickled red beets.”
Michelin Guide
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The neighbors closest first
- Cellar Door Modern French Eat · 84
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