BOG

In a white mansion on Prinsestraat in The Hague, chefs Thomas van Voorst and Luc Rensen run a kitchen built on the principles of New Nordic cuisine. Two five-course tasting menus sit side by side at the same price: one centred on meat and fish, the other on vegetables and dairy, each prepared with equal intensity.

The approach is minimalist rather than maximalist. Most dishes are built around three or four core ingredients, treated through the Nordic techniques of smoking, pickling, brining, and fermentation. Vegetables sit at the centre of the kitchen's identity, recognised by the We're Smart Green Guide with five radishes.

The interior matches the cooking — pale wood and understated lines. The wine list is restricted to biological and biodynamic producers.