Ledeboer has been housed in a stately former bank building since 1994, and its elegant industrial decor provides the perfect backdrop for its fine dining concept. The chef champions a modern style of cooking distinguished by meticulous presentation, and relishes working with premium ingredients. For instance, he pan-fries turbot in butter to a succulent finish then tops it with Limburg pork ham and complements it with a Jerusalem artichoke cream, tarragon espuma and a delicate fennel salad. Should time not allow for the full set menu (also available in a vegetarian version), the dishes can be ordered à la carte.