Michael Wolf experiments with flavours and surprising ideas, inviting diners to try them before refining his creations until only the best remain. He is equally adept with creative vegetable dishes and succulent guinea fowl, served with a guinea fowl roulade, creamy parsnip purée, potato millefeuille and two refined sauces with foie gras and sherry. The name Atelier is therefore particularly apt for this trendy, industrial-style restaurant on an old railway bridge, with a beautiful view of the IJ.