Restaurant De Struisvogel

The set menu runs to three courses with a choice across meat, fish, vegetarian and vegan at each stage. Starters range from steak tartare with Blonde d'Aquitaine beef and steamed mackerel rillettes to burrata and white bean masabacha. Mains include beef steak, Veluwe heathland lamb with salsa verde and sea bream fillet alongside roasted cauliflower with tahini and gnocchi with taleggio and truffle. Desserts follow the same inclusive range, from warm apple crumble and chocolate creme brulee to a vegan bonbon served with coffee or tea.

Everything on the menu is prepared in house, from the rillettes and tartare to the gnocchi, crumble and creme brulee, and the kitchen describes the food as mostly additive free.