Music and nature enjoy guest-star roles at Cuchara. The former adds a relaxed lounge mood, while the latter, embodied by a mainly wood and leather interior, paints a distinctive trendy picture. A seven-metre-long tree sculpture hanging from the ceiling seems to float over the dining room! Mysterious, intimate, even quirky, Cuchara and Jan Tournier get a kick out of surprising diners. His punchy food is distinctive and individual and he manages to astound with just a few ingredients. Each bite sparks and triggers a whole range of unexpected nuances and emotions. Tournier will marinade his salmon for two days in Koji before masterfully cooking it at 41°C and pairing it with wasabi, trout roe, chives and shiso oil. However, that’s not all, because there is a final flourish of exquisite delicacy, consisting of a jus of consummate depth made up of colza, shrimp, squid ink and hollandaise sauce – to die for! Unique, expressive, fascinating cuisine that gives rise to a symphony of flavours that will knock the socks off your tastebuds!