Chef Stefan Jacobs welcomes guests into a natural setting where the surrounding landscape is an integral part of the experience. More than a restaurant, the project also includes a bakery, event space, accommodation and its own garden, creating a complete ecosystem centred around food and hospitality. Ingredients are treated with care and given a clear place on the menu, with a strong focus on local sourcing. Pulses, grains, mushrooms and speciality vegetables are supplied by trusted local growers and friends of the restaurant, creating a direct connection between producers and kitchen. The non-alcoholic pairings are particularly well executed, with a genuine dialogue between the drinks and the dishes. Each enhances the other and adds another dimension to the experience. A strong and coherent destination with a clear commitment to local produce and plant-focused cuisine, and with plenty of potential to develop even further in the world of pure plant gastronomy.
