Culinary Wadden Weeks at Brasserie Brandaris

''We like to be challenged. We are mostly known for our generous portions of meat and fish. At the Culinary Wadden weken, we should focus more on delicious vegetable dishes with an additional smaller portion of animal. So far, every year we have managed to put down a nice local dish for everyone and we will definitely go for that again this year.''- Eline de Boer, chef and owner

Menu Brasserie Brandaris

Dry-aged friesian sirloin steak | celeriac cream, carrots, mushrooms, potato terrine and a gravy of celeriac and porcini mushrooms.

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