Rene van der Weijden and his team move heaven and earth (Hemel & Aarde) to showcase the seasons in their cuisine. It's hard to miss the majestic building on a corner plot that houses both this restaurant and the Nox Hotel. Done out in blue, gold and white, the stylish interior makes for an opulent setting. Rich flavours derived from garums and time-honoured techniques, such as fermentation, are incorporated into modern, sophisticated creations. This dynamic chef takes a bold and creative approach to highlighting the wealth of delicious produce the earth has to offer.