Entrepot

Local food with a French flair

Since 2017 Restaurant Entrepot resides in an old warehouse, formerly home to an illegal club. From the open kitchen, head chef Midas Boeke and his crew bring vibrant flavours to life, using local, seasonal produce such as asparagus, monkfish and lamb, while cleverly re-using cutoffs and leftovers. In addition to the à la carte menu, there is a four- or five course menu and an extensive wine list, with a strong focus on trending French regions such as Jura and Loire.