The cuisine of brothers Ruben and Pieter is as elegant as the decor of their restaurant, whose entirely open-plan kitchen cannot fail but catch the eye. They have a knack for melding French technique with a modern, minimalist vision. Food that is free of fussy frills and in which every detail demonstrates a focus on gutsy flavours, like the scallops arranged like flower petals with radish, green apple and a natural apple and shiso dressing. At noon, the chefs roll out a lunchtime menu, while the evening score is more ambitious.