Restaurant De Mark

Tartare made of confit Dutch vine tomatoes, freshly roasted sourdough made from local grains, with garlic and sea salt

Homemade pasta with flowers from our own garden, filled with ricotta and "Polder Parmesan", served with a nasturtium flower sauce and crayfish

Paté of nuts and mushrooms rolled in coffee with compote of prunes macerated in homemade vinegar

"Beet au poivre" with onion compote, marloeskes, and green pepper sauce

Fire-roasted spring chicken with Dutch shrimp, herbs from our own garden, and a shellfish bisque

Torched North Sea cod with green peas, seaweed butter, and Vin Jaune sauce with 'zolderspek' from Overijssel

Salad of North Sea crab, seaweed and oak leaf lettuce from Middenmeer with crispy chicken skin and "Polder Parmesan" from Warmerdam (supplement 7,-)

BBQ roasted porcini mushroom and celeriac with harissa, puffed quinoa, and cumin hollandaise

Grilled North Sea sole with cockles from the Waddenzee, sofrito, and lemon from the BBQ (supplement 30,-)

Butterhead lettuce with herb vinaigrette

Fries made from Zeeuwse Agria potatoes, with homemade mayonnaise

Cheese from Kef

Preserved Limburg cherries with cherry sorbet and bread pudding made from croissant

Meringue, filled with barbecued blueberry compote, peach sorbet, and white chocolate and bay leaf ganache

Homemade "advocaat" with coffee, raspberry sorbet, and verbena oil

Bread with homemade weeds butter

Radishes - piccalilli – poppy seed

3 or 6 “Zeeuwse” Creuse oysters – red wine vinegar – shallots

Finely sliced Coppa from "Buitengewone Varkens"