Whether smoked or marinated, prepared in tempura or ravioli, encased in a salt crust or served as tartare – one thing is clear at Patrick 't Hart's kitchen: only the finest seafood makes the cut. His solid expertise in classic cuisine gives him the freedom to explore various techniques – always focused on elevating the sea's rich bounty to perfection. The authentic flavours of the produce shine through in original creations. The chef's fish dishes include influences from around the world – enhanced by the brininess of nori, the sweet and sour nuances of sambai,and the bright freshness of a tom kha kai emulsion. His playful garnishes bring the plate to life, but sometimes he goes all out with an intense shellfish jus and fish cooked on the bone. Creative flair is perfectly balanced with timeless finesse. Take, for instance, his succulent sea bass fillet dish that showcases the versatility of carrot by transforming it into a barbecue sauce and a zesty reduction. It does not get more maritime than this: the chic restaurant is located in the Schipperskwartier, the decor features a large fish staring down at you from the tiled wall, you have a view of the water…