Restaurant Daalder*

The kitchen runs a surprise tasting menu format: the Daalder Experience and Dennis' Favourites, with a shorter lunch option at weekends. Dishes are built on classical French technique layered with Moluccan, Indonesian, and broader Asian accents; expect hamachi with green apple, tofu, and shiso alongside pigeon with carrot, coconut, and five spice.

Named Dutch ingredients anchor the menu: Texel lamb from Meatstreet, Oosterschelde lobster in its April to July season, and seasonal berries from Prestige Fruit, sitting alongside imported products such as wagyu and caviar.

Fermentation plays a recurring role, with fermented garlic and fermented pepper (the latter drawn from Moluccan black curry tradition) appearing across courses. A dedicated vegetarian tasting menu runs as a parallel experience, adaptable to fully vegan on request; RestauPlant documents 9 vegan and 9 vegetarian dishes across the repertoire. Allergen requests, including gluten-free and dairy-free adaptations, can be accommodated when communicated at booking.