Nils Proost brings his vision of sustainable fine dining to life in this refurbished canteen of a former teacher training college. He sources regional veggies and fruit, North Sea fish and occasionally meat (whole carcasses) in a tribute to the region’s forests, land and sea. Zero waste inspires his creativity (a superb kombucha, for example), adding an intriguing dimension to his repertory. Vibrant fermentations, powerful flavours, surprising seasonings and understated fruity sweets: the tastebuds are constantly thrilled and enthralled at Neon. You might start with slices of celery prepared with such meticulous attention to detail, you may well think you are tasting cured meats. The chef may flank celery cream with onion stuffed with aromats, sprinkled with shavings of winter truffles and a subtle sauce of fermented asparagus. Get ready to sample a feast of fascinating flavours! Your intrepid and charismatic chef plays with the seasons. He harnesses his creative talent to rolling out five set menus throughout the year. His philosophy is as contagious as his team is enthusiastic.