A suave grey colour scheme depicts the sleek, understated interior of Sel Gris, whose cosy comfort is underscored by designer fixtures and luxury finishings. However, the view takes centre stage here, as the restaurant stands on Duinbergen dike and commands a knockout panorama of the beach and the North Sea. The latter is a boundless source of inspiration for Frederik Deceuninck, whose enthusiasm can be tasted right from the appetisers. He mingles creativity and delicacy in expertly crafted recipes, often presented in several small plates with a meticulous sense of detail. You will notice his weakness for caviar quite quickly. He may pair sole sautéed in butter with a carpaccio of wafer-thin wagyu beef, while his mastery of sauces is illustrated by a cognac-laced sauce that flanks foie gras and pheasant. Each bite is a festival of fascinating flavours, while his inventive streak comes to the forefront in veggies, delicate tangy flavours and subtle Asian inspirations. The ingredient rules supreme at Sel Gris.