Start by soaking up Beluga's atmosphere over an aperitif in the trendy lounge. The real adventure begins in the adjacent dining space, which boasts high ceilings, stylish design and views of the Maas River. Servais Tielman proves himself to be a connoisseur when it comes to ingredients, from luxury items such as caviar and truffle to vegetables grown in Limburg. He and his team have mastered the art of turning bright ideas into bold flavours. The creative chef enjoys experimenting with textures and culinary techniques from far-flung places. He understands perfectly how crisp acidity and sweet nuances can enhance each other. Langoustine is a case in point: seared briefly, coated in an apricot glaze, paired with an apricot purée, topped with a slice of Suprema de Cecina ham and served alongside a heavenly langoustine bisque seasoned with star anise and lemongrass. Chef Tielman's dishes come to life courtesy of beautiful presentations and masterful technique. A culinary declaration of love you won't quickly forget.