Trijntje and Jaap are making waves in this vibrant little town just outside Groningen. They go the extra mile to make their diners feel welcome, and they are always on hand to provide help or advice. Chef Jaap works with a young and enthusiastic kitchen team, and it shows: their culinary creations are well-thought-out, sophisticated and technically accomplished. For instance, they give a perfectly medium-rare venison fillet extra nuances by pairing it with beetroot and elderflower in various guises. There are some great ideas behind the set menus – prepare to be blown away!