Cooking is the formula. Flavor is the outcome. At “De Nieuwe Winkel” we experiment with various methods of preservation and preparation. On top of our turnip dish you will find grated, pickled egg yolk. That’s egg yolk which has been sitting in brine for three months before being grated. Here’s another interesting detail: resting on top of pieces of mackerel is a pea-sized ball of lemon. For this, we have had to reduce 12 pounds of lemon to just one pound by roasting them on a barbecue, blanching them and then mashing them. It’s that tiny little ball which makes all the difference between “tasty” and “exceptional”, proving that time and attention can be tasted.