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Bu Pun Su: De Librije
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Bu Pun Su: The dining room
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Bu Pun Su: Canape 1: Crispy prawn from Netherlands
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Bu Pun Su: Canape 2: Codfish
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Bu Pun Su: Canape 3: Crispy wooly pig meat
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Bu Pun Su: Canape 4: Veal tartar with Herring caviar
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Bu Pun Su: Canape 5: Passion fruits with Trout roes
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Bu Pun Su: Noordzeekrab, kippenlever, kalfshart
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Bu Pun Su: Ganzenlever, spruit, rookaal, mandarijn
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Bu Pun Su: Noordzeekreeftjes limoenblad, tomaat en eierdooier
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Bu Pun Su: River Trout with lovage, almonds, and sherry
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Bu Pun Su: Rivierbaars "kruudmoes"
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Bu Pun Su: Gul, blauwe kaas, sparrentop, tulp
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Bu Pun Su: Zeeduivel verzuurde paprika en aubergine
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Bu Pun Su: Rib eye of local milk cow
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Bu Pun Su: Milk cow with eel, mushrooms and baharat
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Bu Pun Su: Ree, sauce royal, doperwt
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Bu Pun Su: Boerenduif, baharat, rode kool
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Bu Pun Su: The kitchen and workshop
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Bu Pun Su: Ganzenlever, lychee, abrikoospit
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Bu Pun Su: Thai + Holland dessert
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Bu Pun Su: Beetroot rose with lovage
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Bu Pun Su: Compleet losgeslagen Appeltaart volgens recept van Jonnies moeder
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Bu Pun Su: Mignardise 1: Jasmine tea sorbet, grapefruit, and tarragon
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Bu Pun Su: Mignardise 2: Flavors in and around the forest
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Bu Pun Su: Mignardise 3: Dehydrated orange, black mint and mascarpone
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Bu Pun Su: Ma femme et moi entre le Chef Jonnie Boer (à gauche) et le Directeur + Sommelier Thérèse Boer (à droite)