Author: Suresh

Daalder

Published by Suresh

(15.75 / 20) Putting the other tedious neo-bistros to shame. This is what casual fine dining should be like; Unfussy food with great attention to detail, delivered in an authentically crampt, albeit joyful, dining room.

Lamb with peas and asparagus

Published by Suresh

This is a celebration of spring with new seasons lamb, peas, asparagus and a beautiful fondant potato, finished with a shiny lamb jus.

Librije’s Zusje

Published by Suresh

(18.5 / 20) Innovative and supremely delicious food with world-class service. An already outstanding restaurant which has recently found a whole new gear.

Chicken and Celery

Published by Suresh

This dish is really about that under-loved vegetable, celery. I’ve cooked it 5 ways!

Reworked eggs benedict

Published by Suresh

A sidewise take on eggs benedict using kale and croissants

De Bokkedoorns

Published by Suresh

(17.5 / 20) Very satisfying, well presented food in a truly stunning location. Certainly not the most innovative cooking we’ve ever experienced, but very enjoyable nevertheless.

Pork belly and scallops

Published by Suresh

Melt-in-your-mouth fatty pork is wonderfully complemented by the firm, sweet, ozoney flavour of the scallops

Modernist cod with spring veg

Published by Suresh

This dish celebrates springtime with a perfectly cooked piece of clean cod, paired with a zingy fresh pea puree, edame beans, fresh shitakes, and a foam of reduced cream and shitake mushroom.