Chef Niels Schievink and charming hostess Sabrina Mans's experience shines through in their inviting, intimate restaurant. Their expertise is evident in every aspect of a meal here, from the welcome to the wine pairings to the delicious dishes. The "less-is-more" approach to French cuisine relies on technical skill and a sense of balance. The chocolate and hazelnut soufflé is truly an ode to this classic dessert – not to be missed! This celebration of wonderful produce, underpinned by exquisite sauces, is captivating.