This restaurant occupies the third floor of a building by architect Jan Wils, who also designed the Olympic Stadium across the street. No doubt Wils would have been proud of this American-style urban brasserie, which feels both grand and intimate. The cocktail bar is delightfully trendy. The cuisine never fails to impress – especially its use of fire. Chef Joris Bijdendijk and his team love to cook with the charcoal grill and traditional ovens, which they handle with great skill. For instance, they pair fluffy deep-fried bara (a Surinamese-Hindustani snack) and crispy veal sweetbreads with a zesty vinaigrette made with yuzu, raw green tomatillo and herbs picked from their own garden. Bold flavours are given extra depth with a sure hand. Their commitment to sustainability fuels their creativity, as seen in the parfait glacé made with stale bread from their bakery. The chefs have a penchant for plant-forward cuisine and enjoy playing around with spices and contrasts. An exciting dining experience is guaranteed!