Wils

Dynamic dining by the fireplace

A stones’ throw from where the Olympic flame was lit for the first time, Restaurant Wils pays homage to the fire by offering a menu conceived in wood ovens and grills. Chefs Joris Bijdendijk and Thomas Val create their à la carte and six-course menus in an open kitchen, combining local, organic ingredients with Asian flavours and aesthetics, while keeping a close eye on the restaurant’s environmental impact. The result is an array of sustainable dishes, served in an environment surprisingly lively for a restaurant at this level.