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Triptyque
Dutch
Niven Kunz built his reputation on an 80/20 rule: at least eighty percent of every plate at this Michelin-starred creative restaurant is vegetables and fruit. That carrot tartare people talk about takes several days to produce and does look unnervingly like the real thing. The room leans into natural luxury, dried flowers and all, and the vibe is genuinely rooted in the Westland growing region just outside the door.
The awards strongest first
- Michelin Guide 1 Star
- Lekker 500 2026 · #63 · Lekker 500
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Hollands lam
“met gerechten als Hollands lam en ijsschaver-desserts”
Lekker 500, 2026 -
Plant-based steak tartare
“he transforms carrots into a plant-based steak tartare that looks and tastes astonishingly like the real thing”
Michelin Guide
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