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Giovani Oosters is an enthusiastic chef who takes vegetables and herbs as the starting point for the creation of his dishes. A large part sows, breeds and harvests itself. He serves them pure vegetarian or combines them with crustaceans, shellfish, fish or meat. Every Friday and Saturday night you can still go for a six course Pure Nature menu, each dish starts from a vegetable: a tapenade and salad of peas he combines with pistachio, roasted feta cheese and a bitterbal of confit duck. Morels and watercress go with beef fillet with sweet potato chips, garlic and béarnaise. A boutique hotel is linked to the restaurant.