rizoom

Herbs, reduced cucumber & sorrel granita.

Smoked & dried squid.

Red mullet & horse mackerel.

Chef Yves slicing Iberian pork.

Preparation of grilled mackerel & lovage on our open fire.

A table set for memorable moments.

For my pre-birthday celebration, we took a seat at @rizoomgent ‘s chef’s table, where chef @yveskerckhoffs and his team… Read more

Kombu-jime brill & chicken wing.

Yannick applying the sukibiki technique while preparing hamachi.

Iberian pork.

Flavour.

Enjoy your experience from a unique pov: our kitchen seats.