Nomad aan het Ij

The kitchen works without a fixed menu. Chef Denisa cooks intuitively, building each evening's five or six courses around what is fresh and in season. Courses span multiple culinary traditions, from Surinamese soups to Moroccan vegetable preparations and Southeast Asian-inspired rendang, each given a contemporary finish.

A fully vegan tasting menu is available alongside the standard offering, and the kitchen regularly hosts dedicated vegan evenings. Vegetarian alternatives are prepared for every course. Fish and meat feature on the standard menu but do not dominate; plant-based dishes form a substantial share of the repertoire.

House-made components are central to the approach. Items such as wasabi caviar, coconut butter with sun-dried tomatoes, and polenta from corn marinated in Italian orange juice are prepared from scratch.