A small ambitious kitchen near the Korfmakersstraat with a single fixed-price tasting menu that changes weekly. The cooking is technically careful and ingredient-led: smoked Frisian eel, samphire from the Wadden Sea, lamb from the polders. Portions are modest, the courses many, and the wine pairing well-judged.
The dining room seats around 30 and feels intimate; booking a week or more ahead is wise. Service is friendly and patient — they will happily explain every plate.