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This restaurant occupies the third floor of a building designed by Jan Wils, who also designed the Olympic Stadium, across the street. No doubt the architect would have been proud of this American-style urban brasserie, which feels both grand and intimate. The cocktail bar is certainly on trend, and the cuisine never fails to impress – especially its use of fire. A charcoal grill, traditional ovens… Here, they cook with brute force. But rest assured: with chef Joris Bijdendijk and team, you are in safe hands. Think turbot seared on a Japanese konro grill, then brushed with fish butter before serving. This is accompanied by a creamy fish egg jus with delicate nuances of mango, codium salad, soy jelly and a passion fruit sauce. Bold flavours are given extra depth with a sure hand. The fabulous brown chicken stock enhanced with onion oil is another tempting option. The chefs also have plenty of vegetarian recipes up their sleeves and enjoy playing around with spices and contrasts. Guaranteed to whet the appetite!