Our cuisine is rooted in respect for people, animals and nature. It is all about the future of Dutch cuisine, where innovation, flavour and comfort are in balance.
We cook with local and seasonal ingredients from regenerative gardens and food forests. Fermentation plays a central role in our kitchen. It allows us to deepen flavours, extend shelf life and make use of residual streams.
A good dish starts with the soil it grows in and with working together with farmers, growers and artisans who produce regeneratively and on a small scale.
When it comes to cooking with animal products, we make conscious choices. The fish and meat we serve come as much as possible from natural hunting and sustainable fisheries. With these choices we avoid products from industrial farming and aim to contribute to a healthier and fairer food system.
We collaborate with, among others: Boerderij Eetmeerbosch, Bodemzicht & ‘t Gagel, Streek bakker Jorrit, Oogstwold, Lindenhoff, Gordon Spoor, Bijmegen, Het Ketelbos, Ikhebeentuintje, De Wolverlei kaasmakerij, Jan Kruijsse zeewier, B&W oesters, Ommuurde tuin, Fabricaat, Kleimegen, Streekvis, Crawfish Farm, Casa Foresta, Dutch Yellowtail, Weerribben, Nevel, UWE Cider&Ales, Domein Zavel, De Biesterhof and Wilderland
From our vision for the future of Dutch cuisine, Koji Kult was born — our own line of plant-based charcuterie and flavour makers. Vegetables such as carrot, beetroot and turnip are brined, smoked and fermented with koji, an age-old Japanese mold culture that transforms starches and proteins into rich umami aromas.
The result is a range of products that are not imitations of meat or fish, but offer the same satisfaction in texture and complexity. Fully plant-based, natural and full of character. Koji Kult embodies our vision of the future of gastronomy: artisanal, circular and with a lot of flavour.
summer
turnip - shallot peels
Koji Kult
peas - oyster - chicken garum - cucumber
brook char - sweet potato - malt - bee pollen
zucchini flower - sweet potato - malt - bee pollen
tortellini - Remeker - ground elder
quail - beetroot - hyssop - cherry
cabbage - mushroom - blackberry
buckwheat chocolate - goat yogurt- berries
summer fruits- sweet woodruff - quince
canelé - miso - poppy seed
snacks
koji kult, vegetable charcuterie + 12
Yerseke creuse oyster + 5
Tuesday to Thursday
4 courses | 5 courses | 6 courses 79 | 89 | 99
with paring 117 | 136 | 156
Friday and Saturday
5 courses | 6 courses 89 | 99
with paring 136 | 156
three aged cheeses + 17
*the menu can be served vegetarian, vegan,
or with fish and meat
DRINKS
Our wine room holds around 450 different European wines. We have a strong preference for small producers who are working naturally, biodynamically or organically and craft clean and expressive wines. We also carry a selection of classics.
Alongside wine, we offer a fully non-alcoholic pairing. We create our own “juices” by applying various fermentation techniques to vegetables, fruit and tea.
Some of our favourite winemakers include:
Zavel, Christian Binner, Anne & Jean-François Ganevat, Stéphane Tissot, Larmandier-Bernier, Daniel Dugois, George Laval, Fallet-Gourron, Chavost, Jacques Lassaigne, Tournelle, Geschickt, Labet, Giulio Armani, Frank Cornelissen, Domaine Tempier, Domaine L’Ecu, Christophe Mittnacht, François Chidaine, François Cotat, Thomas Pico, Vincent Latour, Benjamin Leroux, Bachey-Legros, Jacques Carillon, En Belles Lies, Hubert Lamy, Joblot, La Patelle de la Renardière, Lucien Aviet – Caveau de Bacchus, François Villard, Anne-Sophie Quénard, Zerbetta, Marco Merli, Clau de Nell, Philippe Alliet, Chevalerie, Baptiste Delhomme, Antoine Lienhardt, Jean Fournier, Frédéric Cossard, Albert Morot, Michel Ecard, Marie Lapierre, Jan van Roekel, Jean Foillard, Jérôme Arnoux, Touraize, Pèlican, Ormiale, Léoville Barton, Des Graviers, Giscours, Du Tertre, Roc de Cambes, Thomas Jullien (La Ferme Saint-Martin), Matthieu Barrey, François Merlin, Jean-Paul Jamet, Trévallon, Du Pech, La Grange d’Aïn, Kohki Iwata, La Terrasse d’Elise, Olivier Pithon, Léon Barral, Alex Gottardi, Zerbetta, Daniele Ricci, Verduno, Fratelli Alessandria, Daniele Portinari, La Stoppa, Le Ragnaie, Il Marroneto, Mastro Janni, Francesco Mariani, Huet, Macle.
Flores’ story begins in the late 1950s, when Elroy’s grandparents founded Het Gelders Koffiehuis. “My grandparents Van der Donk started a coffee house in a small shack across the street, where the museum now stands. In 1964 the shack was demolished and they moved to the location where Flores stands today. Willem and Mieke, Elroy’s parents, took over in 1980. It was hard work in those days — from early morning until late at night.”
