Joelia's charm permeates every nook and cranny of this restaurant. As you enter, you'll be instantly smitten with the eclectic decor, a captivating fusion of vintage and contemporary design. This space exudes a certain American grandeur, and the open kitchen and the impressive wine collection on show add to the atmosphere. Maître d' Pieter Timmer and chef Sofiane Bons inject a youthful energy into proceedings, including the menu. The passionate chef honours his French roots with meticulously crafted sauces and dishes. He adds pep and intensity by drawing inspiration from far-flung places, especially Asia. Red mullet, for instance, is barbecued to perfection, yielding a wonderfully crispy crust. To elevate the dish, the chef uses the fish bones to create a vibrant sauce packed with character. This is paired with a subtly sweetened mole, its characteristic nuttiness and spice adding another dimension. Pea and asparagus garnishes lend a burst of freshness and playfulness. This chef works with a broad palette of flavours, and these are complemented by an impressive wine collection of no less than 12 000 bottles.