Behind an unassuming exterior is a cosy fine dining establishment. Bert Brouwers, drawing from his experience with esteemed chefs from Limburg, presents a meticulously crafted menu ranging from four to six courses, where presentation and detail are given utmost prominence. Highlights include dishes such as scallops paired with North Sea crab rémoulade, ponzu vinaigrette, and celery root ice cream, or a mandarin panna cotta adorned with fruit textures, yuzu-infused whipped cream, and a green tea coulis, showcasing his ambition and sophistication. The sweet ending provides a playful twist, elegantly rounding off the culinary journey. This restaurant is defined by its fervour and proficiency in the culinary arts.