One Dish

One Dish

One Dish

Every week we share a meal from someone close to the Terroir community which represents their work, passions and a personal connection to their terroir. For this marinated sea bass recipe from Berlin’s Lode & Stijn restaurant, head chef, Lode van Zuylen, combines perfect products and balanced flavours in vinegar and Shoyu for a simple but beautiful plate of food that sums up his kitchen’s dedication to the very best produce it can find.