Fermin

"Sour is power at Fermin, a stripped-down new restaurant in the Oude Noorden neighborhood. Within the open kitchen, chefs are busy fermenting and pickling, and almost no part of the animal or vegetable goes to waste. You might find dishes like Dutch mussels and roasted pumpkin pulp (the stuff you usually scoop out) in a classic French butter sauce that is mixed with fermented cabbage juice, or a tartare of yellow beetroot with pickled blueberries in a twice-fermented miso cream, topped with colorful edible flowers. Natural wines and kombucha cocktails round out the pleasingly acrid offerings."