Jaap Volman learned his profession at restaurant Bolenius in Amsterdam, voted the best vegetable restaurant in the Netherlands in 2015. He was given plenty of attention for vegetables. That interest remained in his own restaurant that he started with his wife Veronique. He works with organic plants and herbs that are harvested when they are ready. He processes them in a three-course or five-course vegetable menu in which, among other things, a combination of roasted pointed cabbage with old cheese and porcini mushrooms and beets with morel gravy and potato. Fish and meat preparations are also on the menu such as turkey with celeriac, porcini mushrooms and hazelnut.