When I’m watching a menu in a restaurant I’m always more attracted to starters. A starter is a perfect way to show ingredients at their best. In the beginning of our relationship we spoiled each other with our best recipes, and often we had a starter and main course every day (luckily we skipped dessert … More Starters

Second dinner with Severine and Bert

Severine and Bert are enthusiastic after visiting Siena. We start our evening dinner with a simple first course, awesome local melon seasoned with pepper, topped up with roasted pine nuts, grated pecorino and/or parmesan, arugula, olive oil and balsamic vinegar. Sabrina Ghayour’s vegetarian cookbook ‘Bazaar’ is a real treasure, as are her other cookbooks. Our … More Second dinner with Severine and Bert

Luscious tomatoes

If I would have to describe the taste of hot summer nights the flavor of sweet juicy tomatoes is probably the best description. As a child I could eat tomatoes like apples. My mother used to make tons of passata in the summer. At that moment the tomatoes were at their best, cultivated under the … More Luscious tomatoes

The real carpaccio

Jef and Tim, our guests, love to eat. The original carpaccio is one of their requests. We prefer a version with tuna. Thinly sliced beef of good quality is easy to find in our region. The dressing is a combination of lemon juice/balsamic vinegar (old balsamic with its intense flavor and sweetness), good olive oil, … More The real carpaccio

Another carpaccio

Whatever you can slice thinly, you can serve as carpaccio. For today we combine thinly sliced radishes and cucumber with sliced mozzarella. Spread some good olive oil, some lemon juice, salt and pepper. Garnish with some parsley… Light and delicious.