Dining doesn’t get more grassroots Frisian than at this contemporary restaurant run by students from the local hotel-management school. Begin with a fantastic Frisian Mojito (aka Flying Dutchman rum and local Beerenburg – a herb-infused jenever), followed by an exceptional-value feast featuring bags of local produce. Extra kudos for the miniature veg patch in the restaurant's middle and tasty pre-dinner succession of inventive amuse-bouches.
Dining is all-day, delicious wine pairings (three/four glasses €14.50/19.50) are suggested for each course, and in keeping with the 'New Dutch cuisine' philosophy, the meat or fish element plays second fiddle to the dominant veg components.
