Versaen

Creativity doesn't have to be synonymous with showmanship. Diners need not expect outlandish combinations or countless processes from Hans Derks. His ingenuity lies in striking a balance between a limited number of ingredients. Think fresh langoustine tartare served with a ponzu dressing, dots of miso mayonnaise for that subtle fermented note, and the crispness of sliced radish and green apple. It may sound simple, but this approach demonstrates his technical skill and knowledge of flavours. Chef Derks likes to dabble in the flamboyance of Mediterranean cooking and the intensity of Asian cuisine, and dares, for example, to give tournedos Rossini a modern twist. He chooses his (often local) suppliers carefully and focuses on his sauces, eschewing unnecessary frills in favour of distinct and multifaceted flavours. In this former butcher's shop, with its trendy, pared-down vibe, diners can enjoy an experience that showcases understated creativity and Brabantian hospitality.

What makes Versaen distinct

• Understated creativity: the cooking aims for harmony with a limited set of elements, deep flavour without theatre.
• A serious wine culture: the restaurant describes a list of 500+ references, built with its sommelier team to match the kitchen’s style.
• Dutch Cuisine commitment: Versaen aligns with Dutch Cuisine principles, putting local, seasonal vegetables and sustainable Dutch meat and fish at the centre, and cooking with minimal waste.

Signature Ingredients

• North Sea produce: seafood and saline accents show up early in the menu, framing the kitchen’s flavour baseline.
• Leek and onion: vegetables are treated as lead ingredients, including preparations built around leek and onion across multiple textures.
• Eel, sea trout, venison: the menu moves from rich Dutch fish to game, using classic sauces and sharp pickled notes for contrast.
• Dutch cheese: a dedicated selection course, positioned as a serious part of the sequence rather than an afterthought.

Versaen runs tasting menus from 4 to 7 courses, with the option of an all-in pairing format, and a seasonal card that can also be ordered à la carte. A current sample menu includes dishes like BBQ leek with North Sea flavours, watermelon tartare with seaweed, sesame and ponzu, eel with potato and sauerkraut, sea trout with Brussels sprouts and hollandaise, and venison with celeriac and truffle. A Dutch cheese selection and desserts such as apple tarte tatin and dark chocolate with banana finish the meal.