Visitors are welcomed by hostess Claudia Bisschops, a fervent oenologist and sommelier. Her passion for wine and hospitality has always been present, even while working as a coach at the Ministry of Defence. “As a trainer I helped people figuring out their strengths, their passion,” she explains. “In 2016, I followed my own passion and opened Berg & Dal together with my husband and chef Ger Hindriks.” The restaurant exclusively serves dishes made from regional products. All ingredients are carefully selected at local suppliers and many dishes are prepared with organic products.