Cabbage in winter, peas in spring, tomatoes in summer, kale in autumn: in this trendy, industrial-style restaurant, seasonal produce takes centre stage. Embracing sustainable practices, this restaurant places the emphasis on vegetables and boasts an extensive selection of organic and natural wines. Merijn van Berlo uses his creativity to bring intensity to the plate. For instance, he infuses spelt risotto with chlorophyll in a smoked eel broth and combines it with an emulsion of horseradish and pike-perch gravlax. This cuisine bursts with floral and spicy notes and just the right amount of kick to bring the seasons to life. A captivating ode to nature's rich bounty!