Fine dining, rethought: at jfk, Kevin Bürmann and Jule-Fee Poll dissolve the classic stiffness and focus on flavour, precision and personality. On offer is an exciting 5-course menu in omakase style, or a fine selection of à la carte dishes for smaller appetites. An urban restaurant for curious diners.
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Foto: Stevan Paul„Minimalist and powerful: few, perfect ingredients, precise techniques and surprising ideas define the menu. With dishes such as skrei loin in an umami-rich mussel broth with dyke-cheese hollandaise, or perfectly cooked pigeon breast with a furikake spice crust, deep jus and quince purée.“
In the cosy fireplace room, Jule-Fee Poll and Kevin Bürmann serve an exciting 5-course menu in omakase style, or a fine selection of à la carte dishes for smaller appetites.
jfk stands for a new urban fine-dining movement that relies on concentrated, detail-rich miniatures for flavour and creativity. In doing so, it loses itself neither in foams nor in filling side dishes. Instead of tweezer cuisine, what counts here, uncompromisingly, is product and precision, regionality and dedication.
Going forward, the team will be joined by guest chefs from all over the world, who will bring their own distinct, additional impulses to JFK on a temporary basis.
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