One of the success factors of the concept of The International is the quality of the restaurant. Chef Justin de Haan directs a kitchen brigade who knows how to prepare the most diverse delicacies at a high level. From a ‘sandwich in the job’ to a huge variety of sharing finger food after a round and from a refined lunch to a culinary multi-course dinner with matching wines. If somewhere the absolute quality ambitions of The International become clear, then it is in the kitchen.