Tommy den Hartog is obsessed with precision. The ingredients in his dishes have to be exact to the gram, every night; it’s not acceptable that the sweetbreads taste different on Thursday than on Wednesday because the chef is hungover.
That’s why he specifies precisely that 24 cloves are used in the orange sauce and that the oyster contains 40 grams of tartar. You can see the love of perfection in his dishes: Before you gorge yourself on them, you admire them for a few moments.
Den Hartog is also a chef as a designer. The design of his restaurant, which was worthy of strong praise from Gault Millau immediately after opening, is his own. The goal: an atmosphere that appeals to both a sedate and young crowd, for whom fine dining should also be casual.
With white natural marble, lots of copper, dark green and cleverly spackled walls, he has succeeded in striking a balance. And the bar, made entirely of copper, is a real eye-catcher.
The wall was designed with copper paste and concrete and looks unfinished – that was exactly the intention
Interior Design
Tommy den Hartog
Design
Goos Horeca, Hartog Wonen, Stone Factory, Grohe, Maravillas Ceramics
