Veneur has an appealing old-school vibe. The nostalgic charm of this building, with its wooden panelling and beautiful mouldings, has been given a subtle makeover incorporating details such as modern lighting. The pavement terrace could easily be in Paris. The cooking, too, has a raw edge. Yoran Jacobi and Moriaan Koeleman's sophisticated, ingredient-led cuisine turns the spotlight on artichoke, red mullet and saddle of hare, for example, cooked over an open fire. Perfectly cooked quail is glazed with whisky for deep sweet-and-sour notes. A few crunchy walnuts, Swiss chard and beans are all it takes to bring freshness to all that intensity. Fans of robust flavours will want to try everything on the menu! The expertly compiled wine list is well worth exploring.