Restaurant Maeve

Maeve's tasting menus rotate with the seasons, moving from asparagus, wild garlic, and rhubarb in spring to root vegetables, celeriac, and kumquat in colder months. The kitchen works with whole ingredients and refined French technique, layering dishes with global accents: dashi, miso, koji, tandoori, ras el hanout, and Thai basil all appear alongside Dutch seasonal produce. Courses such as pikeperch with shrimp and tandoori or lamb with celeriac, beurre noisette, and ras el hanout show Janssen's approach of balancing freshness with depth.

Kemper Landhoen organic chicken and North Sea shellfish (crab, shrimps, langoustine) anchor the protein courses, while Dutch cheeses close the savoury progression.

A dedicated vegetarian tasting menu is available on advance request. The kitchen accommodates allergies when communicated at booking, though it cannot remove citrus, soy, egg, or onion, and vegan diets cannot be served.