I was lucky enough to eat at the Chef's table last week and thoroughly enjoyed the evening. After meeting Tommy, the head Chef, each Chef came to the table, introduced themselves and then explained what they had prepared for us. We had multiple small courses - each also accompanied by a selection of wines (each poured and described in detail).
The food is grown in their own gardens and greenhouses and the chef takes what he has fresh and then decides what to put with it (fish, fowl etc). We enjoyed and very nice clear mushroom soup (served to the table in transparent tea pots), fresh salmon smoked on the premises, very slow roasted meats and, with them all, a selection of uncommon vegetables (the purple potatoes stand out in my mind).
Between the main meal and dessert we had a tour around the restaurant and then enjoyed a selection of cheeses (one of which, a buffalo cheese, was made by the waitress's parents) and finally a very nice poached pear accompanied by ice-cream.
I should mention the washer-up - he was a star and very entertaining. Also Martin - lovely guy.
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