At Neder, they are committed to working with local produce. From Eastern Scheldt salt and wild-harvested herbs to Veluwe red deer and Texel mustard seeds, everything, including the drinks, comes from within a 223km radius. What they don't grow themselves is sourced from responsible suppliers. This approach presents numerous challenges, but it also inspires chefs to be more creative. They bring each season to life with a new set menu, building on a foundation of ingredients preserved using a variety of methods. Marinated hogweed flowers and a chamomile beurre blanc lend the steamed pike-perch a fresh, floral lift. Summer venison is rubbed with wheat koji for that umami flavour – this is sophisticated, aromatic and innovative cuisine. The fact that Neder is an ambassador for the Dutch terroir is also expressed in the interior design, with its landscape paintings, visible fermentation room and a combination of rusticity and soothing natural materials.