Sense

Respect for the seasons and a penchant for fresh Asian flavours – that is Dennis Middeldorp's creative cuisine in a nutshell. Deep down, however, he is a classical chef, which is evident in his beautifully risen soufflé or the turbot fillet fried in butter and accompanied by a mousseline made in time-honoured tradition. Meanwhile, the modern techniques that he implements for his garnishes and meticulous presentations reveal the chef's playful side.Of course, it is the eating that really counts at Sense. The flavours are full-bodied and powerful yet do not linger on the stomach. The option of ordering both full and half portions is something that many diners appreciate. Chef Middeldorp prefers to work with Dutch produce and also shows his creative streak when it comes to conjuring up dishes without meat and fish.This large, trendy establishment is perfect for those who wish to enjoy a casual meal out. Why not give yourself the time to explore the surrounding city centre at a leisurely pace by booking one of their comfortable guestrooms?

• Two experiences under one roof, a relaxed gastrobar, and a fine dining room.
• Villa Bleijenburg setting with sightlines into the central kitchen.
• Chef Dennis Middeldorp’s cooking blends classic technique with creative, Asia-leaning freshness.

Signature Ingredients

• Smoked eel
• Foie gras
• Kohlrabi
• Vadouvan
• Dashi
• Lamb
• Asparagus and peas

Menu Summary

• Split format in a 17th-century villa setting, with an all-day gastrobar and a fine dining room.
• Fine dining focuses on a multi-course menu or a short card, built around seasonal, local produce and a Dutch Cuisine approach with Asian brightness.
• Sample dishes published include smoked eel and foie gras terrine with kohlrabi dressed for acidity, vadouvan espuma, and dashi oil.
• Lamb fillet served rosé with an anise-scented lamb jus, navarin, and spring vegetables such as asparagus and peas.