Michael van der Kroft opened “Tres” five years ago. The cuisine’s focus is on regional and seasonal products and works almost exclusively with the natural salt and sugar of the ingredients. He uses a lot of garums (which I still don’t see very often in fine dining, although being around for ages), even in desserts.
The presentation is very unique and definitely not copy & paste, also, van der Kroft owns his very own laboratory in the basement.
Menu:
Milkskin | sea star
‘Oliebol’ | trout ‘nduja
Koji cake | oyster (very juicy and intense)
Hamachi | wasabi (nice quality)
Tortellini (made from squid)
‘Mussel’ | sunchoke
Pear | kombu (van der Kroft’s trademark, excellent)
Langoustine | ginger (impressive quality)
Turbot | pine
Brioche feuilletée | sea lettuce
My favourite, very clean and balanced
‘Octopus’ | tahini (filled with sweet cream and cotopus garum, works really well)
Sea buckthorn | pumpkin seeds (more than 45 seeds need to be attached to every since bite by hand)
by WasabiLangoustine