Naylor’s menus are to be seen as a reflection of a particular moment within the season. Using mainly vegetables as the inspiration for his creation. The love for, and the presentation of vegetables have given Christopher Naylor’s kitchen a unique identity. The shown menu gives an impression of what Naylor’s kitchen has to offer Often the chef presents seasonal specials outside of the menu, this to owner eights season.

Wines are as important to the restaurant as vegetable are for our kitchen. The sommeliers of Vermeer are always looking for elegant and sophisticated wines to support Naylor’s kitchen. Wines that are flexible showing diverent sides of it self when being challenged.

There are two Sommeliers at Vermeer; Simon Veldman and Niek Beute. Experienced wine waiters who are shearing their passion for wine for years know. Always searching for the most beautiful expression of authentic and contemporary wines. The wine list consists of 300 references, consistently changing, and adapting to the seasons and the expectation of our guests.

The Sommeliers of restaurant Vermeer realize that there are a lot of things influencing the wine-experience, such as ambiance expectations and the weather. The choice of wine for a certain dish is made on the spot to be able to adapt to any situation.