Veteran chef Danny Horseele and his team have set up shop in the Moscow district. The unstuffy luxury of this gilt-edged eatery sets a warm inviting tone. Classical cooking has no secrets for this consummate chef, who is not averse to adding the odd modern touch. The sauces (pepper, cognac and foie gras) that flank the saddle of hare demonstrate his superlative grasp of the finer points of traditional cuisine. That said, he may also marinate scallops in koji berries to accentuate their umami, adding an oriental kick with a dusting of daidai powder, dashi and a buttery sambai dressing, among others. Whether it is à la carte or a set menu, you are in a for a flavoursome feast crafted by a chef on a quest for perfection.