Domestic

Domestic is operated by a quartet of chefs and waiters, all younger than 30 years old. Guests choose between a four-course or eight-course menu in which vegetables are processed very creatively. This already starts with a series of remarkable snacks including dried-hearted veal, asparagus with smoked cheese, pickled celery with hemp seed tartar and chicken liver in puffed muesli. The chefs also experiment with homemade miso, fish sauce, kombucha, beer and various fermentation techniques. They serve raw asparagus with a sauce of sprouted malt, perfumed with pine needles. With cod they serve two preparations with leeks:  marinated with lactic acid and baked. Thus the sour and sweet of the leeks form a nice contrast. And with fried beef comes a preparation of beets with lovage.