Ralf Berendsen

Ralf Berendsen aims to provide a global experience, starting with the tree-lined drive to this classy modern building flanked by an opulent terrace, in which every detail has been puzzled and preened over! Even before the first bite, you are engulfed by the feeling of luxury as a birthright… Ralf, a true perfectionist, now makes his entrance. He spices up familiar flavours with delicate nuances and subtle international produce. Fabulous, rare ingredients such as hamachi and Polder’s hare are flawlessly prepared, but the chef also enjoys surprising us with bold associations. For example, his melt-in-the-mouth fillet of venison is set off by a concoction of taggiasca olives and the tangy sweetness of pineapple. The fascinating balance of these powerful flavours demonstrates the full gamut of this high-flying chef’s talent, particularly visible in his sauces. Discerning foodies will be further delighted to learn that Ralf was a baker-pastry chef in a former life, hence the irresistible bread and biscuit trolley.