De Nieuwe Winkel

Emile van der Staak's vision comes to life in this urban restaurant, where you can see the impressive team at work in the open kitchen. His botanical gastronomy showcases the "age of plants'' at this MICHELIN Green Star restaurant that is taking a stand against climate change. He is a visionary writing a story, with every chapter whetting your appetite. Emile van der Staak's source of inspiration is Food Forest Ketelbroek. This is where he makes discoveries, reflects and creates — and his is a creative spirit that seems to know no bounds. He has developed a precise technique of bringing the microseasons to life in his set menu, which changes three times a year. Take, for example, his dish based on SCOBY, the biofilm that develops on kombucha during the fermentation process. The chef slices the pellicle into thin strips, allowing its umami essence, akin to the taste of shrimp, to shine through. Pickled radish, ginger and a mushroom and onion sauce – spicy, sweet and subtly tangy – add an extra kick. Sichuan pickled pepper and a rich walnut milk elevate the whole dish. Talk about innovation! This is cuisine that takes familiar flavours to the next level. The heavenly "no-chocolate" dessert with roasted Alkmaar groats, and the almond-based "Brie" are mind-blowing. A groundbreaking experience.