Agnes

Agnes is an intimate, characterful restaurant that presents a refined, modern French dining experience rooted in simplicity. The kitchen follows the rhythm of the seasons and sources day‑fresh, local products whenever possible. The restaurant offers private‑dining options and an intimate overnight partnership with the on‑site B&B, allowing guests to combine gastronomy with accommodation. Wine is treated as a conversation partner and the wine list is curated to create dialogue between glass and plate. The space is warm, simple and detailed, described as an intimate retreat with a house‑like character and a calm, serene atmosphere. Every table is presented as telling a story. In summer service can extend to a closed garden for al fresco dining. Agnes serves refined, seasonal modern French cuisine that focuses on pure ingredients and subtle flavour nuances, with menus designed to follow the rhythm of nature. The team composes tasting and set menus alongside à la carte dishes and pairs them carefully with the curated wine selection; vegetarian menus are available on request and vegan options are not offered. Thomas Locus is the chef. He is presented by the restaurant as an experienced, award‑winning chef whose team pairs precise technique with a calm, narrative approach to plating. Specialities include Noix de Saint‑Jacques (scallop); Kalfszwezerik (veal sweetbreads); Zeebaars (sea bass with Goan curry and Ibérico ham); Jonge Tarbot (young turbot with vongolé and linguini); Lamb (millefeuille provençal or navarin options); and Wagyu ribeye A4‑A5 for two.