The menus created by Igor are based on seasonal produce and the traditions of French master chef Joel Robuchon. However, the dishes are far from traditional, whilst the pairing of ingredients is done creatively, authentically and surprisingly.
Igor's signature on the menu is best described by a French base with the lighter tones of Italian cuisine, but by definition with the use of Dutch regional, seasonal and in most cases ecologically grown produce. From start to finish all is handmade with love by Igor. He prefers to let the ingredients be what they are - honest, fresh and delicious.
Hans' wine collection shows a profound love for all wine products. Both as a professional and as well as a wine buff he is always in search of new discoveries. A blend of rare and curious wines and digestives, always a high standard of quality, decorates the interior of Utrechtsedwarstafel. A dessert wine by Pedro Jiminez from 1971, a Vieux Armagnac from 1966, a Premier Grand Cru, these are a random selection of his stock.