At Mycelium, we've embarked on a journey to see what the Netherlands has to offer. Our philosophy is simple: we wanted to showcase the abundance of our country by closely collaborating with local farmers,fishermen, and breeders. Our goal is to limit ourselves to what grows and isproduced here in our own country, embracing the nose-to-tail principle.

In our quest for sustainable gastronomy, we prioritize the freshness and quality of ingredients above all else. When it comes to adding a touch of acidity to our dishes, instead of imported limes or lemons, we opt for local solutions, using homemade or local vinegars, berries, or fermented products.

We find it important that we can use all products in our dishes in their entirety, following the nose-to-tail principle.