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17 Photos
Parsnip spread with dill
Kohlrabi ceviche with apple
First course drink: pear with wintery spices
Bread served with the first course
Homemade kombucha served with the second course
Potato salad with mustard-yoghurt dressing and shaved cauliflower
Red beet tartare with vegan feta and radicchio
Drink served with the third course: red beet and berries juice
Red cabbage in three different ways with berry confiture
Salsify with gremolata
Roasted carrots with spinach an Jurusalem artichoke sauce
Drink paring for the dessert: mandarin, rosemary and sparkling water
Apple compote with vegan ice cream and sunflower granola
Rice pudding with blood orange and citrusgel
Really nice tea made native herbs
Interior
We waren er al vroeg...
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