Björn de Waal has a special relationship with fruit and vegetables, which he sources as locally as possible and gives pride of place in his creative cuisine. Think mandarin orange combined with candied kumquat, a light corn foam, crispy potato chips and black truffle. The chef is also fond of cooking with game, but the vegetable accompaniments play a prominent role in those dishes, too. No visit to the picturesque Hanseatic city of Doesburg would be complete without a meal at this former monastery, a stunning blend of old and new.