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Jurgen van der Zalm has made the kitchen at Vinkeles his own. Having spent years here as a sous-chef, honing his classic culinary skills, he now charts his own course, without breaking with the house style: premium-quality ingredients and rich sauces are still the name of the game. For instance, he braises veal sweetbreads, coats them in miso breadcrumbs, glazes them with an XO sauce made from fermented mushrooms and adds a drizzle of sambai and a lemon foam. A burst of freshness is provided by accoutrements such as sweet-and-sour onion, giving a perfect finishing touch to this minimalist dish. And it would be remiss not to mention the incredibly intense sauce made from Anjou pigeon cooking juices, delicately infused with cocoa and cherries. Chef Van der Zalm is a master saucier who combines a playful approach to international influences, bold innovation and a respect for tradition in his highly personal creations. A unique experience awaits you in what was once the bakery of this 18C Roman Catholic almshouse, whose original wood and stone have been incorporated into a modern interior.