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Verschil
Contemporary French
The farmland behind this French contemporary restaurant is managed by the same woman who runs the front of house, so the provenance story is shorter than most. The chef moves between saddle of hare with a deep, classic sauce and quieter plates built around kohlrabi and smoked eel. Farm-to-table can be a tired phrase, but it's harder to argue with when you can see the fields from your table.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Saddle of hare
“The chef slaloms between classics like saddle of hare, served medium rare and paired with a powerful sauce”
Michelin Guide -
Smoked eel with tomatoes
“modern recipes of the likes of kohlrabi and smoked eel with tomatoes and a subtle tomato gazpacho”
Michelin Guide
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