Plant-based, zero waste, ancient techniques such as fermentation and pickling: these are terms that increasingly belong to today's cuisine. Restaurant Vannu mixes all these sustainable elements into a multi-course menu in which Gijs Kemmeren lets his creativity speak for itself. The earthiness of beet and fresh celery, for example, he nuances with seaweed, a sauce of chanterelles he then deepens to bring together al dente vegetables and a polenta cake of millet. His cuisine is crafted and playful. Intriguing. The accompanying natural wines and juices emphasize the vision of this establishment. The intimate Vannu leaves no one unmoved.