Chef Michaël Vrijmoed has developed a distinctive culinary style that is deeply rooted in respect for the product, simplicity and precision. His cooking is driven by one clear philosophy: taste comes first.

For Michaël, great cuisine begins long before an ingredient reaches the plate. He works closely with local growers, small-scale producers and artisan suppliers, building relationships with people who share his passion for quality and authenticity.

His cuisine celebrates ingredients at their very best. Whether it is asparagus in spring, tomatoes at the height of summer or chicory at the end of the season, Michaël seeks to reveal the purest expression of each product. His approach is one of restraint and refinement, removing everything unnecessary to allow a single exceptional ingredient to speak for itself.

This philosophy is reflected in his cooking as much as in his personality: understated, respectful and uncompromising in his pursuit of quality. His work has earned Vrijmoed two Michelin stars, a Gault&Millau score of 17.5/20 and international recognition from the We're Smart Green Guide. Yet, for Michaël, the appreciation of his guests remains just as meaningful.

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