43 min
Wild Flavours in Nijmegen Radio Oedipus
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- Society & Culture
This week on Radio Oedipus we head to the Netherlands’ newest food hotspot: Nijmegen. Chefs Do Bongers (Basic Theory Ferments) and Emile van der Staak (Restaurant De Nieuwe Winkel) are passionate advocates of local, plant-forward food. Could they be shaping the future of gastronomy? Michelin certainly thinks so, as it’s just awarded Restaurant De Nieuwe Winkel one star for the quality of its food, and a green star for its sustainable way of working. Tune into find out what’s cooking in Nijmegen.
Useful Links
Restaurant De Nieuwe Winkel
https://denieuwewinkel.com/
Basic Theory Ferments
https://www.basictheoryferments.nl/
Hosted on Acast. See acast.com/privacy for more information.
This week on Radio Oedipus we head to the Netherlands’ newest food hotspot: Nijmegen. Chefs Do Bongers (Basic Theory Ferments) and Emile van der Staak (Restaurant De Nieuwe Winkel) are passionate advocates of local, plant-forward food. Could they be shaping the future of gastronomy? Michelin certainly thinks so, as it’s just awarded Restaurant De Nieuwe Winkel one star for the quality of its food, and a green star for its sustainable way of working. Tune into find out what’s cooking in Nijmegen.
Useful Links
Restaurant De Nieuwe Winkel
https://denieuwewinkel.com/
Basic Theory Ferments
https://www.basictheoryferments.nl/
Hosted on Acast. See acast.com/privacy for more information.
43 min
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