Owner and sommelier Elroy Slijkhuis has transformed this family-run business into a cosy gastro bistro – tables on the patio by the wine store are much in demand! And he has a clear vision for this enterprise: The emphasis is on plant-forward cuisine, with a commitment to using home-grown/local produce and ensuring the welfare of all parties. Natural wines dominate the wine list. Chef Luuk Freriks's dishes tend to be daring – even unsettling at times. He painstakingly transforms vegetables like carrots and beets into a remarkable "charcuterie" platter. Koji is a tool he frequently employs to create depth, for example drying beef heart in it and then shaving it over a cut of meat to imbue it with profound intensity. At Flores, nature's bounty is showcased in the most innovative of ways.