The Old Soul

The kitchen centres entirely on Afro-Surinamese plant-based cooking. Core dishes draw from Creole tradition: pom (a baked dish of pomtajer root vegetable), moksi alesi (mixed rice with beans and lupine), heri heri (cassava, plantain, and sweet potato in spiced coconut oil), and pepre watra. Plant proteins such as tempeh, seitan, jackfruit, and oyster mushrooms replace meat throughout, while cassava, quinoa, and okra appear across starters and mains.

The kitchen works without refined sugar, using substitute ingredients across the full menu including desserts such as bojo (cassava cake), corn porridge, and coconut pudding. Dishes are built around whole plant ingredients with homemade sauces and spiced preparations.

Gluten-free options are available across the menu, with several main dishes (including heri heri, okra with tofu, and oyster mushroom batjaw) marked GF. Vegan pastries come from Majesteit Taart, the bakery on Javastraat run by Diana Gambier's daughter. A dedicated gluten-free high tea is also offered.