HeimatHeimat

Image Credit: This restaurant has a laid-back and refreshingly natural feel; its name reflects chef Niels van Zijl's deep emotional connection to his hometown (Heimat) of Utrecht. Furthermore, it highlights his unwavering attention to the proof of his ingredients. He makes a point of working with local suppliers and lets vegetaables take centre stage, but fish and meat options are also available. His cuisine is creative and light. For instance, he ferments roasted potato skins to create a dashi, the base for an airy steamed chawanmushi. Stewed layman, ramson oil, chive florets and tangy tobikolend deep layers of flavour to this exuberant creation. Intriguing!