't Nonnetje

Host Robert-Jan Nijland and chef Michel van der Kroft prove that one plus one can make three. What was once a fisherman's cottage is now one of the country's top restaurants. The decor is cosy and charming, featuring stylish clean lines, lots of glass and a dominant black aesthetic. Having been given free rein to do his own thing, the chef has come up with a unique culinary style. He can execute the classic Escoffier recipes just as well as anyone. His foie gras and smoked eel terrine served with aged balsamic vinegar and beetroot in various textures is sublime. His ravioli with Queijo da Serra da Estrela sheep's cheese is a classic of the house. He alternates his remarkable signature dishes with creations such as steamed skrei topped with melting lardo, various textures of cabbage, a vibrant lemon peel cream and a rich white wine sauce. The chef has a special bond with Portugal, reimagining familiar flavours with his own refined touch. He likes to come to the table to present his dishes in person. To accompany your coffee, the chef serves a warm pastel de nata; for dessert, he brings a jar of chocolate mousse and a wooden spoon. This heartwarming gesture speaks volumes about the genuine generosity that defines 't Nonnetje.

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