Chef Sander Wever (left) and restaurant manager Joey van Leeuwen show a beautiful dish (steak tartare from islander beef) with matching wine. Photo: Marjolein van Roosmalen
“You have to taste this”, beckons chef Sander Wever (32) in the kitchen of hotel-restaurant NAP, directly opposite the Brandaris. “I made ice cream from red cabbage for the first time. Really delicious. A little apple, a little lime. That will be added to the intermediate dish on Tuesday: caged duck.”