With views over the surrounding marina, tables on the terrace at Plantage 87 are coveted, but the interior is just as inviting. Stephan Möllers's biggest source of inspiration lies a little further away, in his generously sized vegetable garden. He likes to express his creativity by preparing vegetables so that they yield the right acidity or spiciness to bring out the best of the main ingredient – letting it speak for itself. Elegant sauces lend each beautifully plated dish its own character. One example is a beurre blanc enhanced with tosa dashi as a delicate accompaniment to sea bass seared on the skin, with miso- and sake-glazed aubergine and crisp vegetables. The aim is always to highlight the natural flavours of the main ingredients.