Hotel 't Fnidsen

At Neder, they are committed to working with local produce. From Eastern Scheldt salt and wild-harvested herbs to Veluwe red deer and Texel mustard seeds, everything, including the drinks, comes from within a 223km radius. What they don't grow themselves is sourced from responsible suppliers. This approach presents numerous challenges, but it also inspires chefs to be more creative. They bring each season to life with a new set menu, building on a foundation of ingredients preserved using a variety of methods. Marinated hogweed flowers and a chamomile beurre blanc lend the steamed pike-perch a