Sukerieje has now relocated to Hopmanshuis, a tastefully converted warehouse brimming with character. The menu has also been revamped. Chefs Martijn Kuik and Yannick Roodhof like to focus on vegetables and enjoy expressing their creative side – their creamy cashew nut 'pâté with melon and chilli causes quite a stir. Through their expertise in using exotic ingredients and their patience in imbuing their sauces with depth, they create an exceptional intensity of flavours. This restaurant is going places!