De Pefferkär

14,520

Mastery, quality and proximity: three words that sum up a meal at De Pefferkär. In the dining room, the experienced sommelier Claude Rameau is part of a well-oiled team, while the 'next gen' Valentin Rameau has followed his mother Rachel into the kitchen. You'll enthuse about the sea bream tartare, served medium rare in a delectable, comforting fish soup, followed by the pink veal with oyster mushrooms, smoked mashed potatoes and a delicate champagne sauce. The vegetables, when not sourced from the restaurant's own kitchen garden, are harvested from several local suppliers. A word of advice? Save some room for the majestic trolley of cheeses matured by Van Tricht, one of the best-stocked in the country. In the glass, there's a fine selection of fine wines at highly digestible prices.