Restaurant Showw

Pan-seared foie gras served atop a warm, house-made stroopwafel with a drizzle of balsamic reduction and fig compote.

Lightly pickled herring presented with crisp rye bread tuiles, dil foam, and a beetroot gel.

Individual savory tartlets with a flaky crust, filled with slow-braised oxtail, mushrooms, and a hint of truffle, topped with a delicate cheese gratin.

Plump Zeeland mussels steamed in white wine and herbs, served alongside a creamy saffron risotto infused with Dutch aged cheese.

Crispy croquettes filled with a rich, creamy mixture of mashed potato, carrots, and onions, served with a smoked sausage aioli.