‘IN THE KITCHEN EVERYTHING IS ALLOWED’
Because of my origin, of my roots and also all the gastronomic influences of my career I like to think of my concept as ‘anything goes’ of cooking. I don’t give up on any technique or ingredient. Anything goes, everything goes. My dishes often have influences of different countries while I stick to my roots as a starting point. Fusion dishes created with passion, technique, innovation and vision, in which I enhance local products.