Zout & Citroen

Bram Helleman has a knack for elevating everyday ingredients, such as salt and lemon, and his unique combinations and preparations, create dishes with deep flavours and nuances. For instance, he uses miso mayonnaise to give his steak tartare a unusual twist. He seasons pike-perch with tandoori spices without losing the delicate flavour of the fish. These are the creative details that make his colourful dishes stand out. From the very first amuse-bouche, chef Helleman showcases his exuberant vision, which draws on influences from around the globe. With his controlled use of piquancy and oriental spices,he creates dishes that are both flavourful and intriguing. We definitely recommend his signature dish, "Nectar & Ambrosia", which is a combination of foie gras, apricot, honey and truffle. To help you find the perfect accompaniment to this whirlwind of flavours, Sjoerd and Patricia are on hand with astute recommendations from the impressive selection of international wines. With its sleek interior design and views of the magnificent garden, this former coach house is now a delightful culinary oasis. This is the place to come for an elegant contemporary fine dining experience!