"Modest" was the nickname Sander Spreeuwers was given at school. His elegant restaurant is intimate and the decor is contemporary in style. To the rear, you can see the vineyard in bloom. He is distinguished as a chef by his subtlety and finesse. A deep respect for classical French culinary tradition, an appreciation for vibrancy and a penchant for incorporating Asian seasonings underpin your dining experience here. For example, he delicately enhances turbot à la meunière and lobster with a light, whipped Béarnaise sauce and potato mousseline infused with green herb oil. This bold, spontaneous cuisine is a reflection of the chef's personality.