What makes restaurant Wils different from other restaurants is that open fire being cooked. And that fire, the smoke, the steam produces special flavors. The wood stove is a grand version of the stove that Joris used to learn to cook on at home. And although the Bijdendijks' kitchen may have been a lot less professional, Wils certainly has a cozy kitchen feeling. It does something to you to see the activity and passion in the kitchen.

We were completely surprised by the chefs in terms of the menu. Just like in the summer, we also saw the delicious baby corn on the cob with marjoram, the oyster with poured marrow fat (tastes a hundred times better than it sounds for a flexitarian like me) and the powerful broth that is so full of flavor and yet really drawn from roasted vegetables. But all the other dishes also gave my table companion - and the nice people next to us - and me a “ohh this is sooo delicious” response.

In addition to the wood fire, the open kitchen and the excellent quality of the food, wines and staff, the kombucha that you are served immediately upon arrival and the delicious homemade bread should also be mentioned. We don't have to say anymore that we are fans and can't wait to join in again, right?