Seasonal and sustainable

It’s a confident kitchen that lets the ingredients do the talking – although it has to be said that the wait staff are particularly well-informed and exceedingly professional here. Ideed, Bak uses only ‘the best vegetables from passionate suppliers, fish from sustainable fisheries, meat from local producers’ and interesting vin naturels from small producers, all listed on the restaurant’s website. A surprising produce-stacked seasonally themed set-menu (5 courses for €45.00) recently included an umami-explosion of soy-mirin glazed aubergine and earthy venison with Swiss chard, carrot puree, crumbed puffball mushrooms and a pool of blood red beet gravy.