As you enter, you pass the brasserie, where you can enjoy a casual lunch or snack. The space at the rear of the restaurant is like an oasis, with trees, plants and wood setting the tone. The terrace seamlessly merges with chef Jaap Volman's kitchen garden. An ambassador of Dutch cuisine, his cooking style is very much French-inspired, but his creative use of vegetables and fruit adds lightness and freshness . The velvety consommé with its subtle acidity accompanying the succulent pork cheeks was just as delightful as the vibrant medley of garden-fresh vegetables and herbs. What a way to showcase Dutch produce!