Honest dishes in a modern atmosphere. Traditional dishes in the `Modern Falcon Exclusive jacket`
The menu is composed by me (Patrick van der Grift, Chef) and my team.
When compiling the card, we obviously used high-quality products. I and my team have taken into account the environmental standards and certifications as much as possible. Only use is made of our kitchen
eggs from free-range chickens, the tournedos are from Inac certified Hereford- Black Angus cattle from Uruguay. Another aspect of the menu is products from our immediate environment. The garlic is less than 2 kilometers away from Hotel Wieringermeer. The shrimp croquettes come from our neighboring village, Den Oever.