Restaurantes
Flores
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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.
"For us, the well-being of people, animals and nature is key, with a focus on the future of agriculture. We work with produce from regenerative gardens and food forests, and we minimise waste through the use of fermentation and koji cultures. This means less gets thrown away and enriches the taste of our dishes. Any leftovers go to the farmer as chicken feed. We embrace vegetables and serve carefully selected fish, meat and poultry from the wild, such as overabundant species or those that cause environmental damage."
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