The wild flowers on the tables say it all. Jim de Jong’s says his restaurant creates dishes using “the best nature has to offer”. Seasonal vegetables, flowers and herbs feature in his kitchen located under the hip Hofbogen, a stone’s throw from the Hofplein and its landmark fountain. Some of the produce comes from de Jong’s own vegetable garden, but the young chef also harvests from the wild; you can’t get any more local than that. De Jong is an adventurer and loves to experiment. Diners are served whatever is available at the time. His two four-course menus – one with fish and meat and the other vegetarian – change weekly. Our tip is to order both options and sample each other’s dishes.
Wed to Sun 6-11pm