The months-old eatery, called De Jong, is gaining a lot of buzz for its flower, herb and vegetable-based menu, offering dishes such as cold smoked salmon covered in tulip leaves and homemade pancetta served over local flowers.

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Foie gras is used in terrines and mousses, and by more adventurous chefs, shaved cold to add a creamy fat element to restaurant dishes.

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Then there is the food itself and the art of buying wine to serve with a variety of dishes from turkey, goose and ham to cold meats, sausages and fish.

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