Verschil is clearly a champion of the farm-to-table concept, as you will see when you look at the estate’s farmland that is managed by your hostess and which supplies the restaurant in a cornucopia of delicacies. The chef slaloms between classics like saddle of hare, served medium rare and paired with a powerful sauce and modern recipes of the likes of kohlrabi and smoked eel with tomatoes and a subtle tomato gazpacho. We recommend the à la carte lineup, but at lunchtime, you can’t go wrong if you decide to order the delicious soup and dish of the day.