Flowers are a thing at Perceel. They add a vibrant touch to the modern interior design, which draws on the building's old-world character. Outside, there is a terrace right by the Ijssel River, as well as a herb and flower garden. Flowers are not only part of the decor; Jos Grootscholten also likes to add them as a final flourish to his dishes. He shows you what it means to be in perfect harmony with nature. Herbs from his garden and zesty notes are at the heart of his cooking. The beef tartare with kimchi and sweet-and-sour cornichons is a signature dish. Another standout: crispy veal sweetbreads with cauliflower and hazelnut, served with an exquisite lavender-infused veal jus and a potato espuma. At Perceel, the food is exciting and meticulously prepared. The chef's taste for experimentation extends to the drinks as well – he creates intriguing kombucha-based pairings to complement his dishes. Sharon, your ever-obliging hostess will be happy to walk you through the tempting à la carte menu.