𝘙𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵 𝘐𝘯𝘵𝘦𝘯𝘴

Chef Kevin Schlaman orchestrates a tasting journey that bridges the pastoral Veluwe with global technical precision at Restaurant Intens. The menu is anchored by regional integrity, featuring local roe deer paired with earthy cauliflower and the citrus-floral lift of lime leaf. A starter of red mullet arrives with the deep, smoky resonance of bacon and the umami-rich clarity of dashi, showcasing a sophisticated balance of local protein and Eastern influence. Texture is paramount, from the delicate snap of kohlrabi accompanying beekridder to the buttery lamination of tortellini stuffed with sweet potato and almond. Techniques range from the bright acidity of ceviche-style red snapper to the slow-braised tenderness of veal sweetbreads. The experience concludes with a dessert of Bussloo honey and dark chocolate, where the aroma of toasted hazelnuts meets the sharp heat of Szechuan pepper, creating a lingering finish that mirrors the restaurant’s refined, worldly philosophy.