Plant-based dishes were long thought of as rabbit food (konijnenvoer in Dutch). Thanks to places like this, those days are over. Demian Parasmo and his team bring together local ingredients and creative ideas, often infused with influences from the Mediterranean and further afield. Fermented flavours and playful textures bring each plate to life. Oyster mushrooms from Arnhem, for example, are fermented in shio koji and barbecued, yielding a rich umami taste. These are served with a yeast crumble, a hazelnut cream and wild onion tops braised in Tomasu soy sauce. As for the setting, old world-charm is artfully fused with contemporary design. For a more low-key alternative, head to the antipasti bar at the front. A treat for food lovers!