Music and nature enjoy guest-star status at Cuchara. The former adds a relaxed lounge mood, while the latter, embodied by a wood- and leather-rich interior, paints a distinctive trendy portrait. A seven-metre-long glass tree sculpture hanging from the ceiling seems to float over the dining room! Cuchara is mysterious, confidential and quirky, and Jan Tournier gets a kick out of surprising diners. His punchy, no-holds barred cuisine is offbeat and individual and he manages to astound with just a few ingredients and lashings of creativity, often tinged with Asian notes. Right from the appetisers, like oyster in plankton butter and crunchy apple in basil and kombu oil, there is no doubt that you are in for an unorthodox culinary experience. How about pigeon leg, cooked once, before being lacquered in its jus, and then cooked again until crispy in wood charcoal, before being served with a gutsy gravy enriched in basil oil and coriander seeds and coated in an earthy, slightly sweet mousse of potatoes and celeriac? Simply divine! Unique, expressive, fascinating cuisine that gives rise to a culinary banquet that will knock the socks off your tastebuds!