Klavertje Vier

From in 2006, chef Rieno bos chose to go local and this with respect for nature. But the mindset and cuisine is evolving. Today, vegetables, wild herbs and flowers are becoming more and more important, which makes us very happy at We're Smart. But they also work to reduce waste as much as possible. Klavertje Vier restaurant is also right on board with the new trends of fermenting, sours, infusions and others. You can also choose a menu without meat and fish today! It's time to revisit this restaurant and who knows, maybe the radishes will grow better in 2024?