The former carriage house of Hof Ter Linden has morphed into a stunning establishment, with high ceilings, period wooden rafters and brick walls that set a romantic, yet striking scene, all of which bathed in light streaming through picture windows. This savvily orchestrated patchwork of old and new is also characteristic of the culinary mindset. The chefs let their imagination run riot, adding the odd fascinating international note and a passion for outstanding produce. The semi-cooked red mullet, paired with a velvety cream of fennel and cashew nuts, fried capers, marrow bone and oil of smoked peppers is just one example of this high-flying register steeped in big-boned Mediterranean accents.