This restaurant occupies the third floor of a building by architect Jan Wils, who also designed the Olympic Stadium, across the street. No doubt Wils would have been proud of this American-style urban brasserie, which feels both grand and intimate. The cocktail bar is certainly on trend, and in summer you can dine on the roof terrace. The cuisine never fails to impress – especially its use of fire. A charcoal grill, traditional ovens… Here, they cook with brute force. But rest assured: with chef Joris Bijdendijk and team, you are in safe hands. For instance, they combine charcoal-grilled porcini with a smoked einkorn wheat and mushroom cream, elevating those spicy, earthy flavours with an airy fermented asparagus foam that adds a touch of vibrancy. Raw button mushrooms add a delightful crunch to finish the dish. Bold flavours are given extra depth with a sure hand. The chefs have a penchant for plant-based cuisine and enjoy playing around with spices and contrasts. Guaranteed to whet the appetite!