Welcome to HappyCow!
Join the largest vegan and vegetarian community in the world.
Please enter the email address used to register your account, and we will email you instructions to reset password.
If you are having difficulty with this process, please contact us
Not a member?
Loading...
280 Photos
Eekhoorntjesbrood en kastanje champignon terrine
Amuse
Amandelboter
Gebakken pruimzwam met gerookte boter- en knolselderijschuim
Grauwe erwtentempeh met gedehydrateerde pompoen, zwarte bonenmousse, s…
Appel met groene thee mousse
Kastanje crepe gefermenteerde perenjam douglas spar poeder, creme angl…
Menu
Chef menu toen wij er waren. Let op het chefs menu veranderd +- elke 2…
Main space inside
Kombucha from the wood of blueberry plants (cassishout), thyme and cey…
Amuse: Blini with fermented beans, butterbean cream and apple salsa.
Kombucha with pear and lemongrass: the best kombucha I’ve had
Starter: winter salad with radicchio, red beets, kumquat and silken to…
Sourdough bread (the best I’ve had) and almond butter with leek powder…
2nd starter: beluga lentils and pumpkin seed in Lapsang broth with lem…
Kombucha with carrot and red beets: both tasty, but more sour than the…
Main course: rye dough dumplings filled with seitan and nettle, served…
Pre-dessert with vossenbessen sorbet, ginger cookie crumble and tonic …
Dessert: panna cotta with coconut/duindoorn, lemon grass mousse and bl…
Little surprise after dinner: shortbread with a date bonbon
Entré
Radicchio salad
Bread and almond butter
Lentils main dish
Raviolo filled with herbs and seitan
Sorbet (pre-dessert)
Dessert: pannacotta with foam, jam and puffed quinoa
Loading image, please wait..
Loading image, please wait..