Vinkeles

Jurgen van der Zalm has made the kitchen at Vinkeles his own. Having spent years here as a sous-chef, honing his classic culinary skills, he now charts his own course, without breaking with the house style: premium-quality ingredients and complex sauces are still the name of the game. For instance, he glazes ultra-fresh turbot with garlic and pairs it with textures of artichoke, mustard seeds and a potato millefeuille. What truly takes the dish to the next level is the smoked lime sauce underpinned by a robust fish fumet. Chef Van der Zalm is a master saucier, who combines a playful approach to international influences, bold innovation and a respect for tradition in his highly personal creations. In what was once the bakery of this 18C Roman Catholic almshouse, the original wood and stone have been incorporated into the modern interior design. And with an outstanding service team at your side, dining here is an experience to remember!