Having sold De Loohoeve, Marleen and Jeroen Brouwer moved a little further north to Groningen, where they have given the Theresiakapel a facelift. The simplicity of the chapel has been preserved, as have the beautiful stained-glass windows, which are now complemented by a stylish interior design. This is no run-of-the-mill restaurant: upon entering, you are led through the state-of-the-art kitchen. The two chefs have joined forces in the kitchen to better express their creativity. It was already clear that their originality and sense of inventiveness knew no bounds, and here at Noor they continue to refine their personal style. Their dish of celeriac cooked in a salt crust and combined with ingredients including yoghurt and salted lemon is a firm favourite with diners. Another tempting option is the dry-aged sea bass, pan fried until buttery soft and served with baked potato, a beautifully rounded verjus beurre blanc infused with subtle fermented notes, and a salty codium-flavoured oil. Words like "exuberant", "meticulous" and "adventurous" spring to mind, including when it comes to the vegetarian set menu, which showcases "everyday" vegetables (order in advance). An inimitable dining experience!