The evening before I went on holiday was balmy and sun-bathed… I ordered a glass of chilled rosé, forgot about the office, and ate my way through several phenomenal courses at restaurant Daalder. I was so relaxed I failed to take any notes whatsoever, and that was two weeks ago. So now I bring you little more than my iPhone snaps. But suffice to say that Daalder’s new chef, Guillaume de Beer, has transformed what used to be a down-at-heel brown café into a veritable gastro-hotspot. Enjoy the food porn…
Seared duck liver of epic succulence, with sweet peach and earthy Jerusalem artichoke.
Citrusy, fragrant shrimp spring roll, with a minty-green cool sauce.
Spicy calamari and chorizo atop milky fish, with a tomato and saffron sauce.
Elegant poached beef with broccolini, celeriac and all sorts of subtle stuff.
Summer fruits, pistachio ice cream and meringue, cut with various herbal notes.