Lars Aukema does not need luxury ingredients to create exciting dishes. Having spent many years working under Jonnie Boer's wing, he demonstrates sensibility when it comes to regional and international influences. His signature dish of avocado carpaccio with lettuce, macadamia nuts and jalapeño, all brought together by a Madras curry emulsion with remarkable depth, shows that less really is more here. This is subtlety that leaves a lasting impression, with ingredients allowed to speak for themselves. The chef has a refined technique and is not afraid of striking combinations.Diners can choose between two set menus, one of which is vegetarian, and a tempting à la carte selection. You can rely on sommelier Robin for well-matched wine pairings, and charming hostess Lisa also deserves a special mention. Restaurant Affect is an exceptionally welcoming place for lovers of ingredient-led cooking.