Summary: A chef crafts minimalist plates with fresh local produce and delicate technique
Magis sits in a renovated 13th century building and aims to be more than a restaurant. The team centers on ultra fresh, locally sourced produce, prepared with contemporary techniques and subtle Mediterranean and oriental spice notes. Dishes like lobster with garden beans and broad green shoots and a delicate pieterman with fennel and saffron aromas showcase the balance of terroir and craft. A thoughtful wine list accompanies the experience.