't Ganzenest will forever be associated with Harry Visbeen, who held a MICHELIN star for many years. Today, Erik Tas is writing a new chapter of this beautiful story. He has cultivated the authentic allure of the building and revamped the restaurant with just the right dose of elegance. A glance at the menu reveals that chef Tas is a fan and connoisseur of top-quality produce such as turbot, veal sweetbreads and wagyu. He enhances these ingredients with the perfect garnishes and expertly done sauces with great depth of flavour. Take, for example, the wonderful cream sauce with chanterelles and the rich veal jus that elevates a fillet of turbot to new heights. He showcases strawberries, for instance, in a beautifully airy soufflé, but also subtly macerated with a ball of super creamy vanilla ice cream and in an elaborate creation with a strawberry coulis brightened with a dash of vinegar. Erik Tas is an astute chef who knows how to get the best out of his ingredients, and understands that less is more. The produce is clearly the star of the show here – the enthusiasm with which the waitstaff present the wines and cheeses is infectious.