Restaurant de Haan — Restaurant in Groningen

The restaurant's ambiance and the staff (the chefs) were very nice. However, it's a small venue and the cooking odors stuck to our clothes at the end. To be honest, we didn't find the food to be as impressive as other reviewers mentioned.

The flavors in many dishes felt unbalanced and incomplete. Of the amuse-bouches, only the cornette was good. The beetroot ice cream didn't work, as the earthy taste of the beetroot was too strong even with the added spice, and the accompanying sauce was oily.

Our first dish, the king fish, was not great and was difficult to eat without a strong accompanying element, sourness was not enough to cut through the rawness of the fish. While the monkfish (second dish) was good, its sauce was again too oily.

The guinea fowl was the star of the evening; it was our first time trying it and we were impressed by its firm texture and savory sausage-like flavor. The main course was pork, which was a surprise as we had been hoping for a red meat dish. The pork cheek was tender and delicious, but the other cut of the pork was too tough to eat, l couldn’t finish the plate. The cheese plate was nothing special, but the second highlight of our meal was the macaron with a Roquefort cheese filling. Unfortunately, the dessert and the small treats served with coffee were also disappointing. The wine selection was poor as well.

Overall, the restaurant needs to make some adjustments to the food to make the experience truly worthwhile. Additionally, it was amazing to see homemade Kombucha and vinegars but this was not significantly reflected on the dishes, they can use fermented products...

Already on entering it is striking that this restaurant takes a different approach. Both chefs introduce themselves personally, then explain that you can grab bread, wine and coffee yourself. And then a feast of flavors begins. Each course again with surprising combinations and very nice accompanying wines (included in the 4.5 or 6 course arrangement - but "just food" is possible too). The way the food is presented can only be summarized as "pictures". And everything served at you table - and explained - by the chefs themselves. Striking: also in a full restaurant (and that is actually always: reservation is really needed) there is a very...

Had a really nice experience here. All the food was great, and I'm very pleased with how they explore and combine different ingredients, creating interesting flavours and textures. They used various fermented ingredients too, which worked really well.

Service was nice, but you gotta be a bit patient since there are only three people handling everything (cooking serving, all). Their concept of self service for drinks is interesting and I found it fun too. But it might not work for everyone since it could be a bit awkward too when everyone's trying to get their drink at the...