The Entrepotdok is essentially an old industrial warehouse transformed into urban housing. The space that houses Entrepot used to be a pool hall — large and airy, with distance between the tables. The menu is characterized by fish and vegetables, with some meat, often game. The flavors are restrained, letting the ingredients take their place, which feels honest and a little unusual. The aesthetics are also stripped down; the plates that leave the kitchens are often small works of art.
• Zero-waste ambitions
• Solar panels installed on the roof
• Strictly seasonal menu
• Fish from endangered stocks are avoided
• 70 percent of all wines are natural