Botanical gastronomy 🌱 @restaurantdenieuwewinkel

- Nukazuke, radish, almond oil, yeast cream -
- Scoby XO, walnut milk, Japanese ginger -
- Flatbread, mustard, maitake, holm oak -
- Seaweed ravioli, celeriac, sea salt cooked -
- Tofu, soy beans, yeast broth, cabbage -
- Dutch quinoa, sweet potato, yellow pepper -
- Black beet ‘sausage’, junkwort, buckwheat -
- Cheese evolution -
- Dolma, apple, hazelnut yogurt, 9 spices -
- Almond cheesecake & Dutch kiwi’s -

Another big step by Emile & his team 💪🙏🥰 Less