Utrecht

The Netherlands

I've been bringing magic onto plates for 12 years, a journey that began watching my mother cook at home and professionally for students in the dorms her warmth and resourcefulness planted the first seeds of passion.
It started formally in a small public cooking school in my hometown, building solid foundations. Along the way, I attended inspiring seminars at one of Greece's most renowned culinary programs, sharpening technique and creativity through hands-on masterclasses.
From there, I honed my craft in fine-dining restaurants and luxury hotels across Europe, blending precision, seasonality, and soul.

The dish I’m most proud of? Monkfish with miso-peanut glaze, beurre blanc, cabbage, trout eggs, and carabinero oil. Firm, golden monkfish coated in a deeply savory-sweet glaze, paired with tender cabbage that soaks up the flavors, lifted by silky beurre blanc, pops of briny trout eggs, and the luxurious, smoky richness of carabinero oil. It’s the one that always makes the table go quiet after the first bite.
I cook with heart, respect for ingredients, and a touch of storytelling — turning every meal into something personal, memorable, and truly special.

Kohlrabi - Bisque - Tarragon - Mango

Kohlrabi

Monkfish - Cabbage - Buerre blanc - Miso

Monkfish

Pork Belly - Smoked peach - Celeriac - Garlic

Pork

Almond Cake - Plums - Mint - Mushroom

Cake

An intimate, chef-curated journey of refined seasonal flavors and masterful balance. From a sophisticated starter , through vibrant and harmonious courses, to a luxurious dessert finale — each moment elevated by premium wine pairings and refined non-alcoholic alternatives. A private dining experience of artistry, exclusivity, and pure indulgence.

Tasting menu

Mackerel - Burned onion consomme - Silverskin - Mushroom

Mackerel

Duck - Pumpkin - Blood Orange - Fennel

Duck

An exquisite, chef-curated progression of elevated seasonal artistry and harmonious depth — intimate, innovative, and purely indulgent. From a profound mushroom consommé starter with smoky elegance, through vibrant kohlrabi, bisque and delicate monkfish, to a luxurious duck main rich in earthy-sweet contrasts, culminating in an almond cake dessert of creamy sophistication.

Experience Menu

No matter what you're doing in life, do it good

Tasting menu

Indication of Chef Vasilis Mavrommatis's skills and specialties

Kohlrabi - Bisque - Tarragon - Mango

Monkfish - Cabbage - Buerre blanc - Miso

Pork Belly - Smoked peach - Celeriac - Garlic

Almond Cake - Plums - Mint - Mushroom

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Vasilis Mavrommatis