Morille

Close to the core

At Morille, sustainability guides every decision. Working within a 15 km radius, the restaurant relies on its own garden and nearby producers, with vegetables shaping most of the menu. Fourteen courses are served, only two featuring fish or meat. Wines come solely from the Netherlands, Belgium and Germany, with a focus on natural styles. Even coffee is replaced by a house-roasted alternative, while the intimate eight-table setting allows the team to share their philosophy closely with guests.