Tracked on 3 lists across 3 authorities, ranked as high as #496.
Emile van der Staak's vision comes to life in this urban restaurant, where you can see the impressive team at work in the open kitchen. His botanical gastronomy showcases the "age of plants'' at this MICHELIN Green Star restaurant that is taking a stand against climate change. He is a visionary writing a story, with every chapter whetting your appetite. The passion and positivity he and his team radiate is truly inspiring. Emile van der Staak's source of inspiration is Food Forest Ketelbroek. This is where he makes discoveries, reflects and creates – and his is a creative spirit that seems to know no bounds. He has developed a precise technique of bringing the microseasons to life in his set menu, which changes three times a year. Take, for example, his dish based on SCOBY, the biofilm that develops on kombucha during the fermentation process. The chef uses that skin to create an ultra-crispy tuile, making full use of its umami flavour, which evokes the taste of prawn. A filling of assorted seaweeds and confit horseradish adds punch and an aromatic lift. Talk about innovation! This is cuisine that takes familiar flavours to the next level. The way caramelised miso and briny seaweed are transformed into a complex dessert – or how ''Brie'' is made from almonds – is truly astonishing. A groundbreaking experience.
De Nieuwe Winkel appears on 3 of the lists Mouga tracks — ranked or rated on 2, and written up on 1 more. Here's the full trail, dated and linked to each source.
