Step away from the bustle of central Amsterdam, walk through the lobby of De L'Europe hotel and immerse yourself in the one-of-a-kind conscious fine dining experience that is Flore. Diners are welcomed in the kitchen with an introduction to the ingredients and their provenance, before moving on to the intimate, nature-inspired dining space. Bas van Kranen's cuisine is characterised by his original and mindful approach to the natural world. Biodynamic growers have become regular suppliers, and dairy products have been banished from the kitchen. His search for solutions fuels his creativity and has given rise to a clean, minimalist cooking style marked by Japanese subtlety. Game appears on the menu in the autumn and winter, but in spring and summer the chef turns his attention to the North Sea. The plant-based set menu is a constant, year round. Each small plate is captivating down to the last bite. For example, he brings together 25 types of vegetables, herbs and fruits in an exuberant creation teeming with spicy, floral, bitter and zesty nuances. Another standout: the sublime dry-aged brook trout, grilled to perfection and accompanied by barbecued leeks, smoked trout roe, pickled berries and a punchy, tangy sauce made from the bones and finely chopped parsley. Bas van Kranen explores the depths of his ingredients, creating dishes that evoke emotion.