- Is it worth going out of your way for?
- Yes, if you want a literal farm-to-table experience in a unique historic setting. The working garden and wood-oven cooking offer a specific, grounded alternative to formal Dutch fine dining.
- Who is it for?
- Diners who value provenance and rustic, seasonal cooking in an informal, historically resonant space. It suits leisurely brunches, casual lunches, and anyone who prefers a wood-fired menu over a tasting-menu format.
- What should you order?
- Lean into the wood-fired program and garden produce. The seasonal pizza is a signature, and roasted vegetables, fish, or meat from the same oven are reliable bets.
- How do you get a table?
- Check the restaurant's website or contact them directly for reservations. The garden is open to the public, so walk-ins may be possible, especially for breakfast or lunch.
- Anything to know before you go?
- The garden and on-site market are open to anyone. It's a restaurant, hotel, and market in one, open seven days a week for breakfast, lunch, and dinner.