Succulent roasted quail, stuffed with a courgette and pepper mousse, accompanied by a wonderfully rich chicken stock sauce, a pepper coulis and a herb-infused oil. And the exquisite dessert of crisp meringue filled with candied apricot, served with silky vanilla ice cream, whipped cream with mint and pink peppercorn, and velvety advocaat. These dishes are typical of De Woage: seemingly simple creations that are generous, without any unnecessary frills and packed with flavour – the use of luxury food items is not necessarily required to achieve this. Jelle Jansen spares no effort, as shown by his inspired à la carte menu – he pulls out all the stops for his diners. The quality of the ingredients and depth of the sauces is what counts. At De Woage there's no fuss, just the pleasure of authentic flavours. Elegant and warm, this listed building has a certain romantic charm. Diners can feel totally at ease here, which is in no small part down to your charming maître d', Corine. Be sure to check out their "Special Sundays" – you won't regret it!