Our study about eating began in 2011. We scoured the world and tried to understand eating cultures. To investigate. To allow ourselves to be inspired by the traditions we found. In the course of the years, we have translated the insights we have gained to the food available in our region. Because we believe that this is the future of food. Take the traditional Japanese miso, made with soybeans and salt. A preparation with a history going back thousands of years. We make it here with Dutch pearl barley. The technique of fermentation, however, is exactly the same. Traditional cuisine. Reinvented.
Cranberries with flowers of the sumac tree. And a vinegar foam finish. Dry, somewhat tart, bubbly. Like champagne. That’s our exquisite appetizer. At “De Nieuwe Winkel” we offer a juice arrangement. Makes a nice change from wine. These are not mixed juices. They are created through natural fermentation, sometimes for up to eight days. Until you taste something you never knew existed.
It’s time we put some more trust in nature. If you let nature run its course, often beautiful things can happen. Among them is natural wine, vin naturel, wine produced without unnecessary human intervention. We serve this natural wine at “De Nieuwe Wereld”. Wine that still smells of the land that gave birth to the grapes. This same artisenal and traditional standard also applies to our beers. Which is why we serve outstanding beers, preferably from local microbreweries.
We apply no pressure to our coffee. Some coffee beans simply don’t like speed. Fresh and fruity coffee beans, in particular, prefer to be prepared slowly. That’s why go for slow coffee. We pour hot water on a filter with freshly ground coffee. We allow the beans the time they need to give off their flavor and aroma.