We make pasta from emmer grain. An almost forgotten grain that can even be digested by many people with gluten intolerance.
We press some of the oil ourselves. A delicate flavour without additional flavour enhancers.
Every week we make fresh tofu from organic soya beans. Served with soy sauce and a little sesame oil, the pure flavour of tofu comes into its own. For us, this is a beautiful statement about the soya bean and the different ways it can be transformed.
Dry-aged fish are small delicacies. In our dry-age cabinets, they develop a flavour beyond that of sashimi (raw fish) and quite different from smoked fish. In our eyes, they are also more interesting than freshly prepared fish. Small quantities are enough; we don't want to eat fish in excess.
In many dishes, we let the product speak for itself, taking a step back, reducing or avoiding ingredients, spices and sauces. The apple, the celery, the fennel, the radish leaf, the mung bean. The plant or fish and its natural transformation take centre stage.
The menu is a great flavour journey without a heavy feeling of fullness but with pleasant satiety.
Kimchi is sometimes wildly invigorating, sometimes spicy, sometimes vegan and sometimes very minimalist as an elixir.
Every year we reduce the list of ingredients in the mung bean soup. This makes the flavour more and more complex.
Black salsify, unpeeled and tart, reminds us of wild roots that are dug up in the mountains in Korea. On top: dried and re-soaked radish with a wonderful melting flavour.
Another look into the dry-aged chamber. Fish, roe and prawns are often dry-aged in Korea. This preserves them, but above all gives them their beautiful flavour.