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Jurgen van der Zalm has made the kitchen at Vinkeles his own. For years, he was the right-hand man of Dennis Kuipers, who gave him a grounding in classic culinary techniques. Today he is doing things his way, without breaking with the house style: premium-quality ingredients and rich sauces are still the name of the game.
For example, he fills morels with a delicate farce fine made with poulet noir, but what really raises the bar is his vin jaune sauce with subtle notes of tarragon – the intensity and depth of flavour are second to none! We should also mention the amazing carcass sauce he serves with his plump langoustine combined with Nashi pear and mint for a burst of freshness. Chef Van der Zalm is a master saucier who clearly has an eye for detail. In his highly personal creations, he combines a playful approach to international influences, an exciting sense of creativity and a respect for tradition. Whether cooking with premium produce or conjuring up vegetarian delights, his dishes make an impact.
A unique experience awaits you in the former bakery of this 18C Roman Catholic almshouse, where the original wood and stone have been incorporated into a modern interior.