Geert-Jan Vaartjes embraces the Dutch Cuisine philosophy by sourcing 80% of his ingredients from within the Netherlands. In this natural, somewhat rugged restaurant with its welcoming dining counter, the chef showcases local produce with subtle international accents and a penchant for zesty notes. The cauliflower transformed by an Asian-style marinade and a tangy sauerkraut beurre blanc is a highlight. The surprise menu lives up to its name every time. Consider extending your stay by booking one of the Oan Tafel Suites.