Music and nature enjoy guest-star status at Cuchara. The former adds a relaxed lounge mood, while the latter, embodied by a mainly wood and leather interior, paints a distinctive trendy portrait. A seven-metre-long tree sculpture hanging from the ceiling seems to float over the dining room! Cuchara is mysterious, intimate, even quirky, and Jan Tournier gets a kick out of surprising diners. His punchy, no-holds barred cuisine is distinctive and individual and he manages to astound with just a few ingredients and lashings of creativity. Right from the appetisers, like oyster in plankton butter, crunchy apple in basil and kombu oil, there is no doubt that you are in for a high-flying culinary experience. Subtle creations, often of Asian inspiration, spark and trigger a cascade of unexpected nuances and emotions with each bite. Tournier may prepare North Sea crab with green herbs, which is further enhanced by oil of rapini, raw miso and yeast extract crisps with an added kick of wasabi, all of which demonstrate his talent for delicately mixing and playing with flavours. Unique, expressive, fascinating cuisine that gives rise to a culinary symphony that will knock the socks off your tastebuds!