레스토랑
Neon
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Nils Proost brings his vision of sustainable fine dining to life in this refurbished canteen of a former teacher training college. He sources regional veggies and fruit, North Sea fish and occasionally meat (whole carcasses) in a tribute to the region’s forests, land and sea. Zero waste inspires his creativity (the superb Kombucha for example), adding a fascinating twist to his repertory. Vibrant fermentations, powerful flavours, surprising seasonings and understated sweet fruity notes: the tastebuds are constantly thrilled and enthralled at Neon.
Creamy mussels with a subtle smoky BBQ aroma, earthy mushrooms, girolles marinated in an explosive fresh tarragon vinegar and a hazelnut sauce weave an amazing patchwork of delicate culinary flavours and textures. The intrepid chef endeavours to showcase the best of each season and micro-season, rolling out five set menus throughout the year that reflect the breadth of his creative skills. His outlook is as contagious, as his team is enthusiastic.
"We try to use everything from our produce, be it vegetables and meat from local producers or fish from the North Sea. Fruit and vegetables are the eye-catchers of the menu. The sustainable nature of the kitchen is carried through to both the interior and the work-life balance of our team. Our 70-year-old chairs are refurbished, the tapestries are made of Lier sheep's wool, etc. And that’s not all: in the future, we will create an urban farm."
