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An oyster shell filled with a goose liver crémeux topped with raw oyster pieces and an apple brunoise, accompanied by a sea buckthorn cream with sambal and oyster juice foam – this is the kind of inventive, highly technical creation that demonstrates Mike Cornelissen's talent. Representing the fourth generation of his family to run this restaurant, he has made it entirely his own. The interior has been transformed into a sleek and stylish space, but the terrace has retained its original charm. But it is his creativity and the beautiful presentation of his dishes that are most remarkable. The beautifully plated dishes are visually arresting. His imagination knows no bounds. Fantastic local produce such as trout from 't Smallert farm and Betuwe cherries are expertly combined with international seasonings. This is a unique culinary adventure that you conclude by toasting a marshmallow yourself on a table-top charcoal fire. The innovative set menu is updated every three months, surprising and delighting diners every time.