Alba has a creative streak, evident in everything from its soundtrack to its striking colour scheme. Posters on the walls reveal a clear preference for natural wines. Outside, a pleasant terrace awaits beneath the trees. This is the second restaurant from George Kataras, chef of MICHELIN-starred CUE, whose cooking here is contemporary, honest and full of energy. For example, he pairs smoked eel with a brunoise of Opperdoezer Ronde potato and tops it with a light herb espuma, crushed macadamia nuts and seaweed powder. Relatively simple ingredients are cleverly combined to great effect. The set menu with a choice of dishes perfectly reflects this relaxed approach and represents excellent value for money.