B&B In ons straatje

Hostess Marjolein, chef Douwe and zythologist Bobby (recognisable by the restaurant's logo tattooed on their arms) welcome you to their warm and inviting, artistic space, in which beer and vegetables take centre stage – there is even a vegetable display by the open kitchen. The dishes are characterised by bold flavours and are complemented by beers that lend just the right amount of bitterness, spice or other nuances. Think ribbons of tangy marinated swede and creamed swede paired with a horseradish vinaigrette and seaweed cream and crisps. Vibrant cuisine with a distinct identity.

Settle in for a cosy dinner in this characterful property nestled beside a little river and dating back to 1849. Each month, Ruben Coonen unveils a new surprise menu, continually justifying his guests' faith in his culinary talents and wine recommendations. Whether he serves up a tender piece of veal with an aromatic jus de cuisson, or a pristine cod fillet with the fine nuances of a dashi vinaigrette, his market-fresh cuisine is at times intricate and always brimming with flavour.

Shiro has been famed for serving traditional Japanese cuisine since 1989. In this intimate restaurant you will discover all the delights of kaiseki-ryori cuisine – a traditional interplay of intense flavours and subtle textures. Sushi made with the finest rice and ultra-fresh fish (it's best to order sushi when you make your reservation), beautifully crispy shrimp tempura, a deeply aromatic teriyaki sauce... Accompanied by exciting sake recommendations courtesy of your hostess.

Noble Gastro House is both inviting and sleek, and a seat at the bar is perfect for watching the kitchen team up close. This is the kind of place where anything goes. Whether you're in the market for a quick bite or a multi-course dinner, you call the shots here! The set menu features a variety of interesting dishes, many of which can be ordered as either half or full portions. Monkfish fillet with an exquisite verjus beurre blanc, or al dente asparagus with morels that have been tossed in veal jus, accompanied by a buttery sauce with the subtle tartness of rhubarb: the familiar and the daring

Martin Berkelmans has a passion for vegetables. He sources them from a food forest and a local farm and likes to experiment with them in his fermentation lab. The versatility of vegetables makes his dishes both playful and intriguing – they dictate the culinary direction, although meat and fish are also incorporated into his cooking. The succulent partridge breast and the rich stew are elevated to new heights with parsley root, a vegetable and walnut purée and a robust sauce featuring cassis for a sweet-and-sour note. The slightly industrial feel and organic vibe lend this inviting restaurant