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Michaël Vrijmoed, who learned the ropes with leading lights such as Guy Van Cauteren (‘t Laurierblad) and Peter Goossens (Hof van Cleve), today enjoys a stellar reputation in the world of fine dining. The chef welcomes you to this smart, contemporary town house with Art nouveau overtones. An enthusiastic team and an open kitchen set the buzzy scene. As he deploys his creative skills, the chef’s weakness for vegetables comes to the forefront in the vegetarian menu. He combines traditional fermentation techniques with exotic influences and the resulting, occasionally complex, flavours are always harmonious. For example, super fresh turbot, poached before being coated in a hollandaise sauce is subtly underscored by confit of yuzu; the latter also features in fish bone stock. The iodine-rich salty scent and tang of sea lavender, sea lettuce and seaweed add a whole new dimension to this outstanding creation. Chef Vrijmoed can definitely be relied upon to take us on an unusual culinary voyage, accompanied by the sommelier, whose inspired and informed insights will guide you in your choice of a tipple that may seem bold, but which can also be depended upon to subtly enhance your dining experience.