Culinary Wadden Weeks at de Koffiepot

''How nice is it to use the veggies and flowers picked in the afternoon and used on the plates in the evening and be able to tell that same guest this story.'' - Chef and owner Olaf Pheifer

Menu De Koffiepot

Roulade of locally caught Sea Bass | Locally harvested Cockles, Seaweed cream and Oyster vinaigrette

Terschelling Braised Lamb Neck | risotto with tomato, fried onion and salty vegetables

Sea buckthorn cremeux | Panna cotta of local blueberries, blueberry sorbet and sponge cake of Eilander sea buckthorn and pumpkin

More about De Koffiepot