De Woage

Perfectly fried foie gras topped with a very fine brunoise of green apple and dried pink peppercorns; underneath, expertly fried beetroot and mouthwateringly crisp apple. These elements are accompanied by a warm beetroot coulis, apple and curry with a subtle piquancy that elevates all the flavours, along with a delicate oil infused with dill. This dish is typical of De Woage: seemingly simple creations that are generous, without any unnecessary frills and packed with flavour.
Jelle Jansen is by no means workshy, as his fine à la carte offerings prove – he pulls out all the stops for his diners. The quality of the produce comes first. Sauces play a leading role, such as the wonderfully sharp/spicy curry sauce that takes the cod fillet served with a mussel and tomato tapenade to the next level. At De Woage there's no fuss, just the pleasure of authentic flavours.
Elegant and warm, this listed building has a certain romantic charm. Diners can feel totally at ease here, which is in no small part down to your charming maître d', Corine. Be sure to check out their "Special Sundays" – you won't regret it!