Upon entering the 17C Villa Bleijenburg, you choose: left for the easygoing gastrobar serving elegant small plates and the ever-classic sole meunière throughout the day, or right for a more upscale fine dining experience with a multi-course set menu or small à la carte selection. Both sleek, stylish spaces overlook the central kitchen, where Dennis Middeldorp demonstrates his ability to effortlessly combine classical expertise with creative ideas, a love for the fresh vibrancy of Asian cuisine and respect for the principles of Dutch Cuisine. To brighten up a rich terrine of smoked eel and foie gras, he serves it with kohlrabi dressed in a tangy vinaigrette, a vadouvan espuma and dashi oil. He pairs a perfectly medium-rare lamb fillet with an exquisite anise-infused lamb jus, a hearty lamb navarin and crunchy spring vegetables such as asparagus and peas. With meticulous technique and a playful touch, the chef never compromises on the depth and elegance of the flavours. Cuisine driven by passion and sensitivity!