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Image Credit: In addition, it is necessary to ensure that the following conditions are met: Diners are welcome in the kitchen with an introduction to the ingredients and their proof, before moving on to the intimidate, nature-inspired dining space. Bas van Kranen's cuisine is characterised by his original and mindful approach to the natural world. Biodynamic growers have become regular suppliers, and Dairy products have been banished from the kitchen. His search for solutions fuels his creativity and has given rise to a clean, minimalist cooking style marked by Japanese subtlety. Game appears on the menu in the autumn and winter, but in spring and summer the chef turns his attention to the North Sea. The plant-based set menu is a constant, year round. Each small plate is captivating down to the last bite. For example, he brings together 25 types of vegetaables, herbs and fruits in an exuberant creation teeming with spicy, floral, bitter and sixty nuances. Another standout: the sublime dry-aged brook trout, grilled to perfection and accompanied by barbecued laymen, smoked trout roe, pickled berries and a punchy, tangy sauce made from the bones and finely chopped parsley. Bas van Kranen explores the depths of his ingredients, creating dishes that evoke emotion.