Janick and Leonie Niemeijer's light and airy restaurant has a distinctly natural and serene feel to it. The couple have put together an extensive à la carte menu and take great pride in their garden, from which they source vegetables and honey, among other produce. These are showcased in creative dishes that often incorporate a nod to Dutch culinary tradition. The way the chef cooks quince from the garden in a cassis syrup with hibiscus and combines it with full-fat vanilla yoghurt, almonds and fresh lemon sorbet is testament to his eye for presentation and his talent for marrying flavours. Unbeatable value for money!