Past and present come together in a remarkable fashion within this former Lutheran church. Stained-glass windows, sculptures and old pews preserve the building's soul. The open kitchen introduces a contemporary energy, as do the striking glass cubes that appear to float above the dining space and house a number of hotel rooms. Colourful, almost surreal murals add another layer to the interplay between old and new, the sacred and the sensory. Chef Bart Leussink's cuisine is modern and nuanced, built on French foundations and marked by a penchant for seafood. A megrim roulade, for example, is glazed to bring out delicate umami notes, filled with a silky fish farce and served with an airy vin jaune beurre blanc. The bespoke breads that occasionally accompany the dishes are really delicious.