The Jane


Bold Belgian flavours with strong international allure

The Jane

On the Pass

Nick Bril

Ecclesiastical vibes: Located on the site of a former military hospital dating back to the 19th century, The Jane has been re-fitted to feel like a true temple to gastronomy and is no doubt among the most architecturally beautiful restaurants in the world. From design and art to staff uniforms and music, chef-owner Nick Bril enlivens all senses at this church to fine dining, where he welcomes up to 200 guests daily.

Shaking things up: The Jane serves a well-balanced set menu, mostly composed of (raw) fish and shellfish. Whether Bril is using produce reflecting his Zeeland roots, paying tribute to French classics or drawing inspiration from Asian street food culture, his imagination runs wild. Each dish is beautifully composed, though the true highlight is the signature lobster with dashi butter.

Community focus: In The Jane’s backyard you’ll find Pakt, where urban farmers cultivate vegetables, fruit, herbs and flowers on the roof of an old warehouse. Bril and his team incorporate that harvest into the menus for both The Jane and August, a neighbouring à la carte brasserie where he curates and oversees the worldly inspired menu.

Challenging perceptions: Bril’s extensive travels as an international guest chef and DJ add a sense of entertainment to The Jane. Whether abroad or back home, he is continuously trying to find perfection while creating an unconventional yet energetic atmosphere.