Fire-roasted spring chicken with dutch shrimp, herbs from our own garden, and a shellfish bisque

Grilled North Sea sole with cockles from the Waddenzee, sofrito, and lemon from the BBQ (supplement 30,-)

BBQ roasted porcini mushroom and celeriac with harissa, puffed quinoa, and cumin hollandaise

Salad of North Sea crab, seaweed and oak leaf lettuce from Middenmeer with crispy chicken skin and "Polder Parmesan" from Warmerdam (supplement 7,-)

Torched North Sea cod with green peas, seaweed butter, and Vin Jaune sauce with 'zolderspek' from Overijssel

"Beet au poivre" with onion compote, marloeskes, and green pepper sauce