Vegetarian options
The delicious details
VanOost occupies the first floor of a former 1908 university building inside Pillows Maurits at the Park, its fifteen metre ceilings, original wooden beams and stained glass still intact. Chef Floris van Straalen, shaped in the kitchens of Sergio Herman and guided by three star chef Jannis Brevet, brings together French technique, Japanese precision and Indonesian accents in a cooking style built on restraint and the purity of each ingredient.
An open kitchen framed by a marble bar anchors the room. The tasting menus move from delicate seafood preparations to vegetable courses of real depth, with a dedicated plant menu available on request. Named producers feature throughout: Lindenhoff asparagus in season, Balfego tuna from the Mediterranean. Sommelier Rick Neuteboom curates the wine programme, recognised with a Wine Spectator Award of Excellence.
