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Jilt Cazemier is certainly close to his suppliers: as you make your way to his restaurant, you will even spot the grazing lambs. A champion of local produce, he showcases its quality with consummate skill. When he prepares that locally raised lamb, he utilises the whole animal, from nose to tail. The depth of flavour of his main ingredient is enhanced by his intense sauces. His refined technique is evident in every dish, his playful garnishes providing refreshing contrasts. For example, he elevates lobster with a blend of salty herbs, a carrot puree with a bright orange flavour, a rich lobster bisque infused with coral, a zesty lemongrass emulsion, and a dashi-infused jus for a Far Eastern twist. This chef is constantly evolving, seeking new ways to express his culinary creativity. The attention to aesthetic detail extends to the dining space. The moment you arrive in the charming village of Zuidlaren, you will be won over by the elegance and homely feel of this historical Saxon farmhouse (1719 ). Nab a spot on the terrace overlooking the village green if you really want to experience the true essence of De Vlindertuin.