‘Muggen worden gegeten door vogels’ is the new wine-bistro that will open in May 2025. We focus on wine and food that are good for nature, the environment and us. This translates into working creatively with local and seasonal products, conserving products and working close to the farmers and producers of our products to create a short chain from farm to table. Our menu will consist of small dishes that complement the wines and will change regularly, supplemented with daily meals that we offer for a fair price. You will be the right-hand person to the chef and responsible for the kitchen when the chef is not working. The chef is mainly responsible for creating the menu but there’s a clear appreciation and usefulness for experience, ideas, and creativity that anyone can bring. This counts double in this role. We are a small place and so we work in a way where service-staff and kitchen-staff work closely together, in the sense that service-staff can help with work in the kitchen and the kitchen-staff is expected to do menial service-tasks like serving the dishes and pouring wine. Enthusiasm about learning about every facet of the company is therefore a prerequisite.