Ogst

Sébastien Wijgaerts and Diederik Herbots got to know each other in the star restaurants where they worked. After a few wanderings, they came back together to open their restaurant, with a wary of stiff fuss, in a Scandinavian-looking interior and with surprising preparations. Vegetables are coming from organic farmers from the area and come together in combinations such as Jerusalem artichoke with squid and piquillo pepper and chicken from the Landes with Chinese artichoke and Albufera sauce.