Calla, both a Mexican flower and the Greek word for "beauty", perfectly captures the serene feel of this elegant restaurant. In both the champagne lounge and the dining room, the decor is stylish, with decorative flowers adding a touch of warmth. Ronald van Roon puts great emphasis on vegetables in his dishes, picking up a fresh supply from Laantje Voorham vegetable garden every day. The meticulous chef likes to combine his harvest with other top-notch ingredients that he prepares as simply as possible to let their natural flavours shine through. He is unwavering when it comes to his cooking methods and choice of produce; it is the garnishes that bring variety. When the vegetable garden is at its most productive, he celebrates that abundance, for example, with a signature dish. Our inspectors were delighted by the combination of confit yellow beetroot, crunchy peas, red meat radishes, various herbs from the garden and a wonderful leek oil-based hollandaise sauce to underscore this tribute to the season. Calla's promises a memorable dining experience that is both understated and sophisticated.